钼、硼对大豆品质的影响  

Effect of Molybdenum and Boron on Quality of Soybean

作　　者：刘鹏[1] 杨玉爱[2] 

机构地区：[1]浙江师范大学生命与环境科学学院,金华321004 [2]浙江大学资源科学系,杭州310029

出　　处：《中国农业科学》2003年第2期184-189,共6页Scientia Agricultura Sinica

基　　金：澳大利亚国际农业中心基金资助项目 (PN912 0 ) ;浙江省自然科学基金资助项目 ( 3 0 0 2 84)

摘　　要：以 3个大豆 (Glycinemax)品种浙春 3号、浙春 2号和 3811为材料 ,设置了不同的钼、硼处理 (低钼低硼、施钼、施硼及钼硼同施 ) ,研究了钼、硼对大豆品质的影响。结果表明 ,施钼或硼促使大豆籽粒的蛋白质含量提高 ,降低了大豆籽粒中钙和脂肪的含量 ,使大豆籽粒总氨基酸含量和必需氨基酸含量较对照明显增加 ,各氨基酸的组分 (脯氨酸除外 )或多或少都有增加 ,氮、磷、钾的含量较对照有所增加 ,而对籽粒中镁含量的影响不大。在提高籽粒的蛋白质含量、增加籽粒的总氨基酸含量和必需氨基酸含量以及降低籽粒的脂肪含量上 ,钼、硼适量同施较单施钼或硼作用更大。钼和硼在对大豆品质的影响上存在一定的差异 ,3个大豆品种的品质间存在一定的基因型差异 ,3品种对钼、硼的反应也存在差异。The study deals with effect of molybdenum and boron on quality of soybean (Clycine max (L.)Merr ) including different supplementation of low molybdenum (Mo) and low boron ( B ) , application of appropriate Mo and B alone respectively and application of appropriate Mo and B together in pot grown soybean of three varieties Zhechun3, Zhechun2 and 3811. The results showed that the seeds of soybean under application of appropriate Mo and / or B, exhibited an increasing in protein contents, indispensable amino acid and total amino acid contents, contents of nitrogen, phosphorus, potassium and most of amino acid (excluding proline), but a decrease of calcium and oil contents. It had not significant influence on magnesium contents of seeds. Above effect of Mo and / or B, the difference between effect of Mo and / or B on dispensable amino acid and total amino acid contents of soybean seeds and control treatment was significant. The effect of appropriate application of Mo and B together on increasing of protein content, contents of indispensable amino acid and total amino acid and decrease of oil contents in soybean seeds was more significant than that of appropriate application of Mo and B alone respectively. There was some difference between the effecs of Mo and B on quality of soybean. Some genetic variation of quality was found and there was some variation in the responses to Mo and B among the three soybean varieties.

关 键 词：钼 硼 大豆 品质 蛋白质 营养元素 脂肪 

分 类 号：S565.1[农业科学—作物学]