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这项研究调查了5个具有代表性基因型的大豆品种,有低寡聚糖含量的、高油、高蛋白主栽品种和非主栽品种,连同两个商业栽培品种Jack和Ozark,在种子发育至成熟期间体内化学成分变化。在种子萌发至成熟大约8周的时间内,每隔7d取样,分析其体内油份、蛋白、可溶性糖类和淀粉含量的变化。尽管这7个大豆品种的基因型在化学成分上呈现显著差异,但是一些化学成分具有类似动态变化的趋势。蛋白质含量在大豆开花后3~5周时逐渐降低,然后又逐渐增加。油份含量在发育早期迅速积累。在种子发育过程中淀粉含量为6%～15%,但是在成熟期急剧下降至0.2%～1%。蔗糖在种子发育至成熟过程中逐渐减少,在种子发育早期阶段至收获前3周,不易分解的寡聚糖(棉子糖、水苏糖和毛蕊花糖)含量处于较低的水平,之后这类糖随大豆种子的成熟而逐渐增加。这些研究结果为开发根据不同用途选择特殊大豆品种提供了有价值的信息。
The study investigated five representative soybean genotypes, low and high oil, high-protein main and non-main varieties, along with two commercial cultivars, Jack and Ozark, Changes in body composition during development to maturity. Samples were taken every 7 days and analyzed for changes in their oil, protein, soluble carbohydrates, and starch content within about 8 weeks of germination until maturity. Although the genotypes of the seven soybean cultivars showed significant differences in chemical composition, some of the chemical compositions tended to behave similarly dynamically. The protein content gradually decreased 3 to 5 weeks after flowering of soybean and then increased gradually. Oil content rapidly accumulates in early development. Starch content is 6% to 15% during seed development, but drops sharply to 0.2% to 1% at maturity. Sucrose gradually decreased from seed development to maturity. During the early stages of seed development up to 3 weeks before harvest, the content of non-decomposable oligosaccharides (raffinose, stachyose and verbascose) was at a low level. After that, Sugar increases gradually as soybean seeds mature. These findings provide valuable information for developing specific soybean varieties for different uses.