【摘要】 本研究选用了3个品质类型的5个春大豆品种,研究荚果发育过程中脂肪含量及其组分的动态变化。结果表明:脂肪含量随着开花天数的增加呈上升趋势,始花后68d达到最大值,5个品种表现一致的规律性;26～32d脂肪含量增加较为缓慢,开花32～50d是脂肪含量快速增加时期,50～68d增长缓慢;脂肪酸组分中亚麻酸、硬脂酸、棕榈酸所占比例呈降低趋势,亚油酸呈升高趋势,油酸先升高后降低;5个品种脂肪含量和油酸所占比例与始花后天数都呈极显著正相关关系;亚油酸所占比例与始花后天数没有达到显著正相关水平;硬脂酸、棕榈酸、亚麻酸所占比例与始花后天数呈负相关,但个别品种未达到显著水平;脂肪及其组分所占比例表现不同程度的相关性,脂肪与亚油酸、油酸呈显著或极显著正相关,脂肪与亚麻酸、硬脂酸、棕榈酸呈显著或极显著负相关关系。更多还原

【Abstract】 Five spring soybean varieties with three quality types were used to understand dynamic changes of content and components of fat during pod development.The results showed that the content of fat increased with the increase of the days after flowering,with maximum in 68 days after flowering.The content of fat slowly increased during 26～32 days after flowering,and fast increased during 32～50 days after flowering and then slowly increased during 50～68 days after flowering.The proportion of palmitic acid,stearic acid,linolenic acid decreased.Linoleic acid increased.Oleic acid increased first and then reduced.and the content and the proportion of oleic acid had significant correlation with the days after flowering.The proportion of stearic acid,palmitic acid and linolenic acid was negatively correlated with the days after flowering in some varieties.Linoleic acid,oleic acid had significant positive correlation with fat content.Linolenic acid,stearic acid and Palmitic acid had significant positive negative correlation with fat content.更多还原