【作者】 徐杰；

【导师】 胡国华；

【作者基本信息】 东北农业大学 ， 作物遗传育种， 2005， 硕士

【摘要】 本研究选用高油、普通、高蛋白3个不同品质类型的6个大豆品种,通过对品质形成过程中脂肪酸含量的分析,揭示了大豆种子脂肪酸形成过程,以及在这动态变化过程中脂肪酸各组分间的相关性,为大豆品质育种提供理论依据。主要研究结果如下: 在大豆籽粒形成过程中,随着棕榈酸、亚麻酸的含量下降,硬脂酸、油酸和亚油酸含量上升。在籽粒形成的不同阶段,不同品质类型品种间脂肪酸的含量变化趋势存在较大差异。在棕榈酸积累的中、后期,高蛋白品种与其它品质类型品种有一定差异。高油品种红丰9的油酸积累过程与其他5个品种有较大差异。同一品种不同冠层脂肪酸的含量变化趋势比较一致,但在籽粒形成的不同时期变化幅度稍有不同。 在大豆籽粒形成过程中,油酸的积累主要在大豆籽粒形成的早期,亚油酸的积累主要在籽粒形成的中后期。花后51天是这五种脂肪酸积累的共同转折点。 在大豆籽粒形成过程中,棕榈酸和亚麻酸含量与花后天数呈极显著负相关,亚油酸含量与花后天数呈极显著正相关。棕榈酸的积累与花后天数的相关程度不同品质类型品种间差异最小,硬脂酸和油酸的积累与花后天数的相关程度品种间差异较大。高油品种和高蛋白品种黑农35的便脂酸与花后天数呈显著正相关,普通品种和高蛋白品种东农42的硬脂酸与花后天数无显著相关关系。高油品种的油酸与花后天数的相关性与其他品质类型品种与花后天数的相关性有明显的不同。同是高油品种,红丰9和东农47的油酸与花后天数的相关性也明显不同。红丰9与花后天数呈微弱的负相关,而东农47与花后天数呈显著正相关。 在大豆籽粒形成过程中,棕榈酸-亚麻酸、硬脂酸-亚麻酸、油酸-亚麻酸及棕榈酸-亚油酸的相关系数分别达到了显著或极显著水平,其余脂肪酸间的相关程度不同品质类型品种间差异相对较大。籽粒形成过程中,不同冠层脂肪酸之间的相关性的正负方向与平均脂肪酸相关性的正负方向是一致的。从总体上看,棕榈酸-硬脂酸、棕榈酸-亚麻酸、便脂酸-油酸的相关程度是上部冠层较高,棕榈酸-亚油酸的相关程度是中部冠层较高,油酸-亚麻酸的相关程度是下部冠层较高。 籽粒成熟时脂肪含量与硬脂酸、油酸早显著正相关(r=0.855、r=0.874),与亚油酸呈显著负相关(r=0.903)。更多还原

【Abstract】 The paper discovered that the accumulated process of fatty acids and the correlation between different components of fatty acids of soybean varieties by the analysis of fatty acid contents in the maturing process of soybean seeds, which included six soybean varieties with three different quality characters (high oil, ordinary oil, high protein) . This research intended to offer therory foundation of soybean quality breeding. The main results were summarized as follows:During the maturing process of soybean seeds, the contents of palmitic acid and linolenic acid were declined, whereas the contents of stearic acid, oleic acid and linoleic acid were increased. In different periods of the maturing process of soybean seeds, the change trend of fatty acids of varieties with different quality characters was different. There was a little difference between high protein soybean varieties and ordinary protein varietes or high oil soybean varieties in middle and later period in palmitic accumulation process. The oleic acid accumulation process of hongfeng9 was different from the other five varieties distinctly. The contents of fatty acids of the same variety in different parts of main stem was the same in the change trend and different in different periods of the maturing process of seeds.The accumulation of oleic acid was mainly in the early of the maturing process of soybean seeds while the accumulation of linoleic acid was mainly in the middle or later of the maturing process of soybean seeds. Fifty-one days after flowering was the common turning point of the five fatty acids in the maturing process of soybean seeds.It showed a highly negative correlation between the contents of palmitic acid and linolenic acid and days after flowering in the maturing process of soybean seeds, It showed a highly positive correlation between the content of linoleic acid and days after flowering in the maturing process of soybean seeds. It showed the minimum difference of the correlation between the contents of palmitic acid and days after flowering in different soybean varieties. It showed the lager difference of the correlation between the contents of stearic acid and oleic acid and days after flowering in different soybean varieties. It showed a negative correlation between stearic acid and days after flowering of two high oil varieties and high protein varieties heinong 35. It showed no distinctive correltion between stearic acid and days after flowering of ordinary varieties and high protein varieties. It showed that the correlation between oleic acid of high oil varieties and days after flowering and the correlation between other varieties with different quality character and days after flowering was different. The correlation between oleic acid and days after flowering of hongfeng9 was different from that of dongnong 47. The correlation between oleic acid and days afterflowering of hongfeng 9 was negative, while that of dongnong 47 was positive significantly.During the maturing process of soybean seeds, it showed distinct or highly distinct correlation between the contents of palmitic acid and linolenic acid, the contents of stearic acid and linolenic acid, the contents of oleic acid and linolenic acid, the contents of palmitic acid and linoleic acid respectively. During the maturing process of soybean seeds, it showed lager difference of the correlation between the contents of other fatty acids. Direction of the correlation between fatty acids in different parts of the main stem was consistent with that of the average fatty acid in the maturing process of soybean seeds. On the whole, the correlation between the contents of palmitic acid and stearic acid, the contents of palmitic acid and linolenic acid, the contents of stearic acid and oleic acid was the higher in upper part of main stem, the correlation between the contents of palmitic acid and linoleic acid was higher in middle part and the correlation between the contents of noleic acid and linolenic acid was the higher in under part.It showed a significantly positive correlation between oil and stearic acid (r=0.855) or oleic acid (r=0.874), a significantly negative correlation between oil and linoleic acid in mature soybean seeds.更多还原