论文部分内容阅读
测定814份吉林省大豆品种资源脂肪及脂肪酸含量。脂肪平均含量19.38％,脂肪酸组成以亚油酸为主要成份,平均含量54.87％,油酸和亚麻酸平均含量分别为21.36％、8.96％。不同类型品种比较结果,脂肪含量:栽培类型>半栽培类型,早熟类型品种>晚熟类型品种,棕榈酸和油酸含量类型间差异与脂肪含量趋势相同;硬脂酸、亚油酸和亚麻酸含量类型间差异与脂肪含量趋势相反,即半栽培类型>栽培类型,晚熟类型品种>早熟类型品种。育成品种与地方品种比较,脂肪含量,育成品种>地方品种;棕榈酸含量与脂肪含量差异相同;亚麻酸含量则相反;硬脂酸、池酸和亚油酸,育成品种和地方品种间差异不显著。鉴定筛选出脂肪含量22％以上的品种10份,亚麻酸含量6％左右的品种10份,亚油酸含量60％以上的品种9份。列出保存编号和品种为称及来源与产地,供育种选用。
The contents of fat and fatty acid in 814 soybean varieties in Jilin Province were determined. The average content of fat was 19.38%. The fatty acid composition was linoleic acid with the average content of 54.87% and the average contents of oleic acid and linolenic acid were 21.36% and 8.96% respectively. Comparison of different types of varieties, fat content: the type of cultivation> semi-cultivated types, early maturing varieties> late-maturing varieties, palmitic acid and oleic acid content of the type of differences between the same and fat trends; stearic acid, linoleic acid and linolenic acid content The difference between the types and the trend of fat content is the opposite, that is, semi-cultivated type> cultivated type, late-matured type> precocious variety. Compared with the local cultivars, the fat content, the cultivated varieties> the local cultivars were the same; the differences between palmitic acid content and fat content were the same; the content of linolenic acid was the opposite; the difference between stearic acid, Significant. 10 varieties with more than 22% fat content, 10 varieties with linolenic acid content of 6% and 9 varieties with more than 60% linoleic acid content were identified and identified. List the preservation number and variety as saying that the source and origin, for breeding selection.