[1]刘奇,谢甫绨,谢志涛,等.不同来源大豆品种籽粒品质的比较研究[J].大豆科学,2007,26(02):154-157.[doi:10.3969/j.issn.1000-9841.2007.02.007]
　LIU Qi,XIE Fu-ti,XIE Zhi-tao,et al.COMPARISON OF SEEDS QUALITY OF SOYBEAN ［GLYCINE MAX MERR(L)］CULTIVARS FROM DIFFERENT REGIONS[J].Soybean Science,2007,26(02):154-157.[doi:10.3969/j.issn.1000-9841.2007.02.007]
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不同来源大豆品种籽粒品质的比较研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年02期 页码: 154-157 栏目: 出版日期: 2007-04-25
Title:
COMPARISON OF SEEDS QUALITY OF SOYBEAN ［GLYCINE MAX MERR(L)］CULTIVARS FROM DIFFERENT REGIONS
文章编号:
1000-9841(2007)02-0154-04
作者:
刘奇1; 谢甫绨1; 谢志涛1; Steven SK Martin2
1.沈阳农业大学,沈阳110161;
2.Ohio State University,Columbus OH，USA
Author(s):
LIU Qi1;  XIE Fu-ti1; XIE Zhi-tao1; Steven SK Martin2
1.Agronomy College of Shenyang Agricultural University, Shenyang 110161;
2.Ohio State University, Columbus OH，USA
关键词:
大豆; 品质; 蛋白质; 脂肪
Keywords:
Soybean[Glycine max Merr (L)]; Quality; Protein;  Fat
分类号:
S565.1
DOI:
10.3969/j.issn.1000-9841.2007.02.007
文献标志码:
A
摘要:
以辽宁20年代、辽宁当代以及与辽宁近纬度的美国俄亥俄州当代育成的亚有限结荚习性大豆品种各4个为试材，研究了不同来源大豆品种籽粒品质的差异，以及不同磷酸二铵施肥水平对大豆籽粒品质的影响。结果表明：就试验采用的品种而言，俄亥俄州立大学更注重籽粒脂肪含量的改良，而且遗传获得较大，而辽宁省育成的新品种其脂肪含量也比老品种稍高一些，蛋白质含量则有所下降。就品种来说，老品种Mukden的品质最好，蛋脂总含量高达64.7%，辽宁新品种中辽豆12号最好，俄亥俄新品种中OhioFG1最好。蛋白质含量以Mukden含量最高，达44.85%，脂肪含量以Darby含量最高，为21.39%。与不施肥相比，150 kg/hm2、300 kg/hm2磷酸二铵施肥处理会使各品种的蛋白质含量得到提高，脂肪含量有所降低，从不同来源品种组平均值来看，施用磷酸二铵300 kg/hm2的处理，大豆籽粒的蛋白质含量高于150 kg/hm2处理，脂肪含量则与之相反。
Abstract:
The soybean current cultivars from Ohio State University and Liaoning province, and the old cultivars from Liaoning province, the seed qualities were compared, the results showed that the cultivars from Ohio had a bigger genetic gain of fat than that of cultivars from Lioaning.Among the old cultivars,Mukden was with the best quality, the total content of protein and fat was 64.7%,among the Liaoning current cultivars Liaodou 12 was the best, among the Ohio cultivars OhioFG1 was the best. Cultivar Mukden had the highest protein content(44.85%), Darby had the highest fat level(21.39%). The treatment of fertilizer (NH4)2HPO4could increase the seed protein content, and decrease the fat content.

参考文献/References:

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备注/Memo

基金项目： 948项目（2006201008）

作者简介：刘奇（1981-），女，硕士研究生，从事大豆品质研究。

更新日期/Last Update: 2014-10-21