240份大豆种质资源品质分析与评价  

Analysis and Evaluation on Quality Content of 240 Soybean Germplasm Resources

作　　者：张素梅 刘玉芹 刘进谦 侯慧敏 张磊 樊宏伟 ZHANG Sumei;LIU Yuqin;LIU Jinqian;HOU Huimin;ZHANG Lei;FAN Hongwei(Linyi Academy of Agricultural Sciences,Linyi Shandong 276012,China;Linyi Meteorological Bureau of Shandong Province,Linyi Shandong 276004,China;Linyi Agricultural Technology Extension Center,Linyi Shandong 276000,China)

机构地区：[1]临沂市农业科学院,山东临沂276012 [2]山东省临沂市气象局,山东临沂276004 [3]临沂市农业技术推广中心,山东临沂276000

出　　处：《种子》2023年第3期76-80,共5页Seed

基　　金：山东省农业良种工程项目“特色作物种质资源收集保护与精准鉴定”(2019 LZGC 01701);山东省杂粮产业技术体系建设专项(SDAIT-15-10)。

摘　　要：为筛选高蛋白、高脂肪专用大豆品种,对收集到的240份大豆种质资源的蛋白质和脂肪含量进行测定,并进行含量、聚类及相关性分析。结果表明,240份大豆种质资源蛋白质含量在36.2%~48%之间,平均含量42.01%,变异系数为4.87%;脂肪含量在16.7%~24.2%之间,平均含量19.87%,变异系数为5.90%;经过筛选得到蛋白质含量超过44%的高蛋白材料39份,脂肪含量超过22%的高油材料11份。聚类分析可将240份种质资源分为三类,其中中间型占比68.8%,高蛋白低脂肪型占比21.3%,高脂肪低蛋白型占比10%。蛋白质与脂肪含量呈负相关,相关系数为-0.624,关系方程式为:y=-0.3576 x+34.886,R^(2)=0.3896;蛋白质和蛋脂总量呈正相关,相关系数为0.821,关系方程式为:y=0.6424 x+34.886,R^(2)=0.6732;脂肪和蛋脂总量相关系数为-0.066。In order to screen special soybean varieties with high protein and high fat,the protein and fat contents of 240 soybean germplasm resources collected were determined,and the content,clustering and correlation analysis were carried out.The results showed that the protein content of 240 soybean germplasm resources ranged from 36.2%to 48%,with an average content of 42.01%and a coefficient of variation of 4.87%.The fat content ranged from 16.7%to 24.2%,the average content was 19.87%,and the coefficient of variation was 5.90%.After screening,39 high-protein materials with more than 44%protein content and 11 high-oil materials with more than 22%fat content were obtained.The 240 germplasm resources could be divided into three categories by cluster analysis,of which 68.8%were intermediate type,21.3%were high protein and low fat type,and 10%were high fat and low protein type.Protein and fat content were negatively correlated,the correlation coefficient was-0.624,and the correlation equation was y=-0.3576 x+34.886,R^(2)=0.3896.There was a positive correlation between protein and total egg fat,and the correlation coefficient was 0.821.The correlation equation was y=0.6424 x+34.886,R^(2)=0.6732.The correlation coefficient of total fat and egg fat was-0.066.

关 键 词：大豆 种质资源 蛋白质含量 脂肪含量 相关性分析 

分 类 号：S565.1[农业科学—作物学]