[1]刘中奇,李志刚,谭崴崴.不同大豆品种籽粒体积、含水量、脂肪和蛋白质积累动态分析[J].大豆科学,2007,26(02):194-197.[doi:10.3969/j.issn.1000-9841.2007.02.016]
　LIU Zhong-qi,LI Zhi-gang,TAN Wei-wei.DYNAMIC ANALYSIS OF ACCUMULATION OF VOLUME，WATER CONTENT，FAT AND PROTEIN OF DIFFERENT SOYBEAN SEEDS[J].Soybean Science,2007,26(02):194-197.[doi:10.3969/j.issn.1000-9841.2007.02.016]
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不同大豆品种籽粒体积、含水量、脂肪和蛋白质积累动态分析

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年02期 页码: 194-197 栏目: 出版日期: 2007-04-25
Title:
DYNAMIC ANALYSIS OF ACCUMULATION OF VOLUME，WATER CONTENT，FAT AND PROTEIN OF DIFFERENT SOYBEAN SEEDS
文章编号:
1000-9841(2007)02-0194-05
作者:
刘中奇; 李志刚; 谭崴崴
内蒙古民族大学，通辽市 028041
Author(s):
LIU Zhong-qi; LI Zhi-gang; TAN Wei-wei
Tnner Mongolia University for Nationalities,Tongliao 028041
关键词:
大豆籽粒; 体积; 含水量; 脂肪; 蛋白质; 积累动态
Keywords:
Soybean; Volume; Water content; Fat; Protein; Accumulated tendency
分类号:
S565.1
DOI:
10.3969/j.issn.1000-9841.2007.02.016
文献标志码:
A
摘要:
采用来自辽宁、吉林、黑龙江三地的成熟期不同的三个大豆品种，研究其品种间籽粒体积积累、含水量变化、脂肪和蛋白质的积累动态以及各个过程的关系并比较出各品种间的异同。结果是：在籽粒从开始鼓粒到成熟期间各品种籽粒体积都是先鼓胀到一个最高值然后迅速回落。此期间的籽粒含水量都一直在下降，从开始鼓粒到体积最大期间含水量下降缓慢，而在体积达最大值后到成熟期间含水量下降迅速，很快接近稳定值。各品种脂肪积累总体上是先稳定上升，在接近成熟时略有下降。蛋白质的积累同样是缓慢上升至接近成熟时稳中有降。各品种在这四个指标积累过程中除含水量变化曲线基本无明显差别外，另三个指标变化曲线都有一些各自的特点。四个指标总体平均数之间的相关系数各不相同。
Abstract:
The paper selected three kinds of soybeans with different ripeness stage from Jiling, Liaoning and Heilongjiang province to research on their volume accumulation, change of water content, accumulated tendencies of fat and protein and the relationship of accumulated process of these indexes each other. And the difference above indexes were compared among three different varieties each other. The results showed: volume of every varieties among three soybeans always firstly expanded to maximum and then declined from seed starting expanding to ripeness stage. Meanwhile water content always decreased in this stage, first slowly decreased from starting expanding to maximum and swiftly declined from volume maximum to ripeness stage and rapidly approach to stability. However in a view from a whole, fat accumulation of each variety firstly stately increased and then little declined access to harvest. Protein accumulation had a similar tendency with fat that first slowly increased and declined access to harvest time. Water content of three soybean varieties did not have obviously difference each other, but other three indexes had some differences in three soybean varieties. And correlation coefficient of four indexes` average had difference each other.

参考文献/References:

［1］任红玉，崔振才，沈能展，等.大豆干物质积累与水分动态变化的关系［J］，中国油料作物学报，2005，9：41-44.

[2]岳爱琴，杜维俊，赵晋忠，等.不同大豆品种品质分析［J］，华北农学报，2005，20（2）：30-32.
[3]刘晓冰，王光华，金剑，等.大豆籽粒蛋白质与脂肪积累方式研究［J］，生态农业研究，1999，12：5-8.
[4]于凤瑶，辛秀君，周顺启，等.大豆脂肪、蛋白质含量与农艺性状关联度分析［J］，辽宁农业科学，2003 ，（2）：16-17.
[5]张大勇，宁海龙，杨庆凯，等.东北地区几个大豆品种的蛋白质、脂肪含量的差异［J］，中国油料作物学报，2003，（3）：18-24.

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备注/Memo

作者简介：刘中奇（1972-），男，助理工程师，硕士研究生，研究方向荒漠化环境作物高产研究。Tel.：13354755845，E-mail：liuzhongqi666@yahoo.com.cn

更新日期/Last Update: 2014-10-21