[1]年海 王金陵 杨晓新 杨庆凯 陈怡 栾晓燕 刘忠堂 王大秋 张仁双.大豆主要品质性状的稳定性研究[J].大豆科学,1997,16(02):118-124.[doi:10.11861/j.issn.1000-9841.1997.02.0118]
Nia n HaiWang JinlingYang XiaoxinYa ng Qing kai Chen yiLuan Xiaoyan.STUDY ON STABILITY OF MAIN CHEMICAL TRAITS IN SOYBEANS[J].Soybean Science,1997,16(02):118-124.[doi:10.11861/j.issn.1000-9841.1997.02.0118]
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Nia n HaiWang JinlingYang XiaoxinYa ng Qing kai Chen yiLuan Xiaoyan.STUDY ON STABILITY OF MAIN CHEMICAL TRAITS IN SOYBEANS[J].Soybean Science,1997,16(02):118-124.[doi:10.11861/j.issn.1000-9841.1997.02.0118]
大豆主要品质性状的稳定性研究
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
卷:
第16卷
期数:
1997年02
页码:
118-124
栏目:
出版日期:
1997-05-20
- Title:
- STUDY ON STABILITY OF MAIN CHEMICAL TRAITS IN SOYBEANS
- Keywords:
- Soy bean chemical t rai ts; Stabili ty; Cor relations
- 文献标志码:
- A
- 摘要:
- 以生育期相近的25个品系为材料,在8个地点同时进行试验,对大豆的主要品质性状的稳定性进行了研究。结果表明,主要品质性状的稳定性存在明显差异,蛋白质+ 脂肪总量最稳定,其次是蛋白质含量及脂肪含量,这3个性状均较各脂肪酸稳定,亚麻酸的稳定性最差,这也表明其最易受环境的影响。不同品种同一性状的稳定性也存在明显差异。蛋白质含量、脂肪含量及蛋白质+ 脂肪含量与其本身的稳定性无关,亚麻酸含量低的品系稳定性较好。稳定性回归系数法分析表明,亚麻酸、油酸及亚油酸之间的回归系数都呈极显著正相关,同时蛋白质和蛋白质+ 脂肪总量的回归系数也呈极显著正相关。各品质性状的变异系数和稳定性回归系数都呈显著正相关,表明二种方法都同样有效。品种间每一品质性状稳定性的明显差异表明,对品种进行品质性状的稳定性分析是必不可少的。
- Abstract:
- Tw enty fiv e soybea n lines of same maturi ty g roup w ere g row n at eig ht locatio nsand main chemical t rait s w ere determined to co nduct the stabili ty a nalysi s for theset rait s. The resul ts indicated that g rea t di fferences in stabi li ty o f these t rait s existed.Pro tein+ oi l content w as the most stable, and protein a nd oil content s w ere mo re stablethan fat acids contents. Linolenic acid was the least stable among these t rait s, showingthat i t w as mo re easily affected by envi ro nment s. Meanwhile, stabi li ty of lines ineach chemical t rait s w as also remarkablely dif ferent . Protein, oil a nd pro tein+ oil contentsw ere not co rrela ted wi th thei r stabilities, but linolenic acid co ntent w as bo th significa nt ly and posi tively associa ted wi th i ts stabili ty. The reg ressio n analy sis show edthat the stabili ty reg ressio n coefficient of lino lenic o leic and lino leic acids w ere sig nificantly and posi tiv ely co rrela ted a nd the same wa s true fo r tha t o f pro tein and protein +oil co ntents. The CV (% ) of each chemical trait w as also sig nificantly and posi tiverycor related w ith it s stabili ty reg ression coefficient, indicating tha t bo th methods for stabili ty a nalysi s w ere effectiv e. On the whole, rema rkable di fferences o f lines in stabi li tyo f each chemical t rai t sugg ested that stabili ty analy sis fo r these trai t s be indispensable.
参考文献/References:
[1 ] 田佩占等, 1982, 三种估算大豆品种产量稳定性方法的比较,大豆科学, 1( 1): 85～ 93[2 ] 王玫等, 1988, 大豆品种蛋白质和脂肪含量稳定性的研究,黑龙江农业科学, 2: 38～ 39[3 ] 黄文等, 1993, 高蛋白大豆品质稳定性的浅析,吉林农业科学, 2: 38～ 39[4 ] 张国栋, 1989, 黑龙江省大豆化学品质的品种地理变异及生态区划, 东北农业大学博士论文[5 ] 吉林省农科院大豆所主编, 1993,中国大豆品种志,农业出版社[6 ] Carver, B. F. et al. 1986. Crop Sci. 26: 1176～ 1181
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更新日期/Last Update:
2017-01-13