[1]张玉梅,胡润芳,陈宇华,等.菜用大豆籽粒代谢物的相关性分析[J].大豆科学,2018,37(02):231-238.[doi:10.11861/j.issn.1000-9841.2018.02.0231]
　ZHANG Yu-mei,HU Run-fang,CHEN Yu-hua,et al.Correlation Analysis Between Metabolites in Vegetable Soybean Seeds[J].Soybean Science,2018,37(02):231-238.[doi:10.11861/j.issn.1000-9841.2018.02.0231]
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菜用大豆籽粒代谢物的相关性分析

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第37卷 期数: 2018年02期 页码: 231-238 栏目: 出版日期: 2018-03-20
Title:
Correlation Analysis Between Metabolites in Vegetable Soybean Seeds
作者:
张玉梅; 胡润芳; 陈宇华; 林国强
（福建省农业科学院 作物研究所，福建 福州 350013）
Author(s):
ZHANG Yu-mei;  HU Run-fang;  CHEN Yu-hua;  LIN Guo-qiang
(Crop Science Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China)
关键词:
菜用大豆; 代谢物; 相关性分析
Keywords:
Vegetable soybean;  Metabolites;  Correlation
分类号:
S643.7
DOI:
10.11861/j.issn.1000-9841.2018.02.0231
文献标志码:
A
摘要:
菜用大豆食味品质与代谢物的种类和数量显著相关,为研究菜用大豆籽粒代谢物间的相关性，以菜用大豆新品种闽豆6号为材料，采用气质谱联用仪（GC-MS）对不同时期籽粒的代谢物进行相关性分析。结果表明：在检测到的102种代谢物中，有机酸36种，其次为氨基酸21种、多元醇11种、糖9种、磷酸7种、胺类5种、脂肪酸和核苷酸各4种、其它物质5种；对这9类代谢物间的相关性分析表明氨基酸与有机酸、糖及其它类代谢物均成负相关，与多元醇、磷酸、胺、核苷酸以及脂肪酸均呈正相关，相关性达显著或极显著水平；9种糖类代谢物相关分析表明蔗糖与葡萄糖和果糖的相关性达显著或极显著水平；21种氨基酸的相关分析表明除蛋氨酸与半胱氨酸、焦谷氨酸与蛋氨酸和谷氨酸负相关外，其它氨基酸均两两正相关，此外含硫氨基酸蛋氨酸和半胱氨酸以及焦谷氨酸与其它20种氨基酸的相关性较弱；阿魏酸等6种酚酸的相关性分析表明，苯甲酸与其它5种酚酸相关性均不显著；阿魏酸与没食子酸、奎尼酸和莽草酸呈极显著负相关，与芥子酸呈显著正相关；没食子酸与奎尼酸呈极显著正相关，奎尼酸与莽草酸呈极显著正相关。研究结果可为菜用大豆品质改良提供依据。
Abstract:
The edible quality of vegetable soybean is significantly associated with the amount and type of metabolite. In order to study the correlation between metabolites of vegetable soybean, correlation analysis of metabolite in new vegetable soybean variety of Mindou 6 was investigated with GC-MS technique. The results showed that a total of 102 metabolities were identified from vegetable soybean seeds, including 36 organic acids, 21 amino acids, 11 polyol, 9 sugars, 7 phosphoric acids, 5 amines, 4 fatty acids, 4 nucleotides, and 5 other kinds. Among these nine categories, amino acids were negatively correlated with organic acids, sugars and others, and positively correlated with polyol, phosphoric acid, amine, nucleotide and fatty acids at a 95% or 99% confidence level. The correlation between sucrose and glucose, fructose were significant or extremely significant positive. Among 21 amino acids, except negative correlation of methionine and cysteine, pyroglutamic acid and methionine, pyroglutamic acid and glutamic acid, correlation between the others were positive. The correlation between two sulfur-containing amino acids (methionine and cysteine) as well as pyroglutamic acid and the other 20 amino acid were weak. Among 6 phenolic acids, benzoic acid and others were not significantly correlated, ferulic acid and gallic acid, quinic acid and shikimic acid were extremely significant negative correlation, ferulic acid and sinapic acid showed significant positive correlation, gallic acid and quinic acid showed highly significant positive correlation, quinic acid and shikimic acid was extremely significant positive correlation.The results could provide basis for vegetable soybean quality improvement.

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备注/Memo

收稿日期：2017-11-29

基金项目：福建省科技重大专项（2015NZ0002-3）；福建省属公益类科研院所基本科研专项（2016R1025-6）；福建省农业科学院科技创新团队（STIT2017-2-6）资助。
第一作者简介：张玉梅（1980-），女，博士，助理研究员，主要从事大豆新品种选育及栽培技术研究。E-mail: zym1122@126.com。
通讯作者：林国强（1965-），男，研究员，主要从事大豆新品种选育及栽培技术研究。E-mail: lgq308@163.com。

更新日期/Last Update: 2018-04-02