[1]郑宇宏,马铃铃,邱红梅,等.东北大豆种质不同多胺组分含量分析[J].大豆科学,2019,38(06):856-861.[doi:10.11861/j.issn.1000-9841.2019.06.0856]
　ZHENG Yu-hong,MA Ling-ling,QIU Hong-mei,et al.Preliminary Analysis of Polyamine Composition Content in Soybean Germplasm of the Northeast China[J].Soybean Science,2019,38(06):856-861.[doi:10.11861/j.issn.1000-9841.2019.06.0856]
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东北大豆种质不同多胺组分含量分析

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第38卷 期数: 2019年06期 页码: 856-861 栏目: 出版日期: 2019-11-20
Title:
Preliminary Analysis of Polyamine Composition Content in Soybean Germplasm of the Northeast China
作者:
郑宇宏; 马铃铃; 邱红梅; 范旭红; 张云峰; 孟凡凡; 孙星邈; 王曙明
（吉林省农业科学院 大豆研究所/大豆国家工程研究中心,吉林 长春 130033）
Author(s):
ZHENG Yu-hong;  MA Ling-ling;  QIU Hong-mei;  FAN Xu-hong;  ZHANG Yun-feng;  MENG Fan-fan;  SUN Xing-miao; WANG Shu-ming
(Soybean Research Institute, Jilin Academy of Agricultural Sciences /National Engineering Research Center for Soybean, Changchun 130033, China)
关键词:
大豆; 种质; 亚精胺; 多胺; 表型鉴定; 聚类分析
Keywords:
Soybean;  Germplasm;  Spermidine;  Polyamines;  Phenotypic identification;  Cluster analysis
DOI:
10.11861/j.issn.1000-9841.2019.06.0856
摘要:
为分析东北大豆种质资源的多胺含量及不同多胺组分之间的相关性，采用《国家标准-食品中生物胺含量的测定方法》（GB 5009.208-2008），对不同熟期的包括栽培、野生和半野生类型的78份东北大豆种质的4种多胺成分亚精胺、精胺、腐胺和尸胺组分含量进行测定，通过遗传多样性、相关性、因子与聚类分析，对大豆种质多胺组分含量进行表型鉴定及分析。结果表明：78份大豆种质的4种多胺组分含量存在较丰富的遗传变异，腐胺、亚精胺与精胺组分的离散程度较高，特异含量种质较多。栽培类型中腐胺、尸胺、亚精胺、精胺含量的遗传多样性指数分别为1.09、1.09、1.32和1.74，表明调控亚精胺和精胺各组分的基因型和遗传变异较丰富。亚精胺含量为0.10～1.06 mg·kg-1，均值为0.53 mg·kg-1，变异系数18.45%，表明大豆品种间亚精胺含量存在较大差异。除野生类型与半野生类型大豆尸胺含量差异显著（P<0.05）外，各种类型大豆种质中多胺组分含量相对较一致，类型间无显著差异（P>0.05）。亚精胺组分含量与精胺组分含量呈极显著正相关，腐胺组分含量与多胺总含量呈极显著正相关，亚精胺和精胺两种成分之间遗传关系比较紧密。主成分分析发现，多胺组分中具有代表性的因子为腐胺、亚精胺和精胺。聚类分析结果将66份栽培类型种质分为3类，类群2、3包含种质数量较少，其中大部分种质生育期为早熟类型。
Abstract:
In order to analyze the polyamine content of soybean germplasm resources in the Northeast China and the correlation between different polyamine components, this study adopted the National Standard-Determination of Biogenic Amine Content in Food (GB 5009.208-2008) to determine four polyamine components of 78 soybean germplasms in different maturity stages, including cultivated, wild and semi-wild types. The contents of amines, spermine, putrescine and cadaverine were determined. Phenotypic identification and preliminary analysis of polyamines in soybean germplasm were carried out by genetic diversity, correlation, factor and cluster analysis. The results showed that there were abundant genetic variations in the contents of four polyamines in 78 soybean germplasms. The dispersions of putrescine, spermidine and spermine components were higher, and there were more specific contents in 78 soybean germplasms. The genetic diversity indices of putrescine, cadaveric amine, spermidine and spermine contents in cultivation types were 1.09, 1.09, 1.32 and 1.74, respectively, indicating that there were abundant genotypes and genetic variations regulating spermidine and spermine components. Spermidine content ranged from 0.1 to 1.06 mg·kg-1, with a mean value of 0.53 mg·kg-1 and a coefficient of variation of 18.45%. This indicated that there were significant differences in spermidine content among soybean varieties. The content of polyamines in all types of soybean germplasms was relatively the same, but there was no significant difference between the wild and semi-wild soybean germplasms except that the content of cadaverine in wild and semi-wild soybean germplasms was significantly different（P<0.05）. The content of spermidine was positively correlated with that of spermine, the content of putrescine was positively correlated with that of polyamines, and the genetic relationship between spermidine and spermine was close. Principal component analysis showed that putrescine, spermidine and spermine were the representative factors in polyamines. Cluster analysis showed that 66 cultivar germplasms were divided into three groups. Group 2 and 3 contained fewer germplasms, and most of them were early maturity type.

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备注/Memo

基金项目：现代农业产业技术体系建设专项（CARS-04-PS11）。第一作者简介：郑宇宏（1982-），女，硕士，助理研究员，主要从事大豆遗传育种研究。E-mail:zhengyuhong520@163.com。通讯作者：王曙明（1963-），男，博士，研究员，主要从事大豆遗传育种研究。E-mail:shumingw@263.net。

更新日期/Last Update: 1900-01-01