【摘要】 1305份大豆种子的蛋白质和脂肪含量分析结果表明:夏豆蛋白质含量稍高于春豆,春豆脂肪含量明显高于夏大豆。生育期较长的品种,其籽粒蛋白质、脂肪含量较高的机率也较火。不同结荚习性品种的蛋白质含量无差异,脂肪含量是有限性的稍高于无限性的。粒色与化学成份的关系是:蛋白质、脂肪含量以及蛋白质和脂肪总含量由高到低依次为青、双色、黄、黑、褐;褐、黄、黑、青、双色;青、褐、黄、双色、黑。白花大豆脂肪含量有稍高于紫花的趋势。不同茸毛色的大豆在蛋白质、脂肪含量方面无明显的差异。大豆蛋白质与脂肪含量呈极显著负相关,但不否定可能获得蛋白质与脂肪总含量较高的品种。大豆脂肪、蛋白质含量与原产地纬度分别呈极显著正、负相关;产生这种情况的原因是自然条件定向培育、通过获得性遗传长期积累的结果。更多还原

【Abstract】 Soybean plays an important role in improving the nutritional condition of the people. Therefore investigation of the chemical composition of soybean varieties is more important than other crops. Coarse protien and coarse fat of 1305 soybean varieties were analysed. The correlation of protein and fa tcontent of soybean with other characters and geographical latitude is discussed in this paper. The main conclusions of this study are as follow.1. Protein content and fat content of soybean show negative and positive correlation respectively with the latitude a variety is origina-ted.Such a phenomenon is not caused by the effect of "selection" but is the result of long-time directed training of nature process and accumulated throgh inheritance of acquired character.2. Protein content of soybean shows negative correlation with fat content. But the total content of protein and fat for different varieties differs more significantly. Therefore beside breeding for high protein or high fat, it is important to raise the total content of protein and fat at the same time to meet the needs of shifting the single utilization of soybean to its comprehensive utilization.3. Both protein content and the total content of protein and fat of green soybean are all significantly higher than other coloured varieties. It is necessary to pay some attention to the development of green soybean varieties in the southern part of our country other than the yellow soybean.更多还原