3个熟期类型大豆品种发育籽粒脂肪酸组分变化  

Analysis on Fatty Acid Composition in Developing Seed of Three Maturity Soybean

作　　者：张思河[1] 尹田夫[2] 王萍[2] 马淑英[2] 陶丹[2] 

机构地区：[1]第四军医大学基础部细胞生物与医学遗传学教研室,710032 [2]解放军农牧大学农学农机系遗传室,长春130062

出　　处：《西北农业学报》2000年第1期83-86,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：解放军总后勤部资助!"需 940 60 5 -耐冷大豆品种选肓与鉴定研究"

摘　　要：超早、极早和中晚 3个熟期类型大豆品种籽粒发育进程中 ,亚油酸含量持续上升 ,棕榈酸和硬脂酸含量缓慢下降 ,油酸含量先增后降 ;3个早熟品种的亚麻酸含量缓慢降低而中熟品种则几乎没有变化。亚油酸与籽粒发育天数呈显著正相关 ,棕榈酸和油酸呈显著负相关 ,其它脂肪酸之间及其与籽粒发育天数之间的相关关系因品种熟期类型而异。The content of linoleic acid was increased in series,and that of palmitic acid and stearic acid were decreased slowly. The content of oleic acid was increased early and decreased later during the course of three maturity developing soybean seeds; The linolenic acid content of two early maturity varieties were decreased slowly while that of late middle maturity variety varied slightly. Linoleic acid was significant positive correlated with the day of developing seed. Palmitic acid had significant negative correlation with the oleic acid. The correlation in other fatty acid or between other fatty acid and the developing day varied with the variety′s maturity type.

关 键 词：大豆 脂肪酸 发育籽粒 熟期 品种类型 

分 类 号：S565.101[农业科学—作物学]