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用8—10个化学成分不同的大豆品种为试材,研究了大豆“蛋脂”形成及积累规律。在种子形成的过程中,干重的积累是递增的曲线。中早熟品种脂肪相对含量在开花后16—26天迅速增加,脂肪形成高峰在开花后36—46天。以后多数品种略有下降,或降后稍有回升,少数品种在个别年份一直缓升。蛋白质含量呈现前高、中降或降后稍有回升趋势,少数品种在个别年份稳定上升或缓降。脂肪含量初期高,成熟时亦高,蛋白质含量变化亦如此。脂肪绝对含量多呈递增曲线,少数品种在成熟时略有下降,蛋白质绝对含量变化亦如此。
Using 8-10 soybean varieties with different chemical compositions as test materials, the formation and accumulation of soybean “egg fat” were studied. In the process of seed formation, dry weight accumulation is an increasing curve. The relative content of fat in mid-early maturing varieties increased rapidly from 16-26 days after flowering, and the peak of fat formation was 36-46 days after flowering. After most species declined slightly, or slightly after the fall, a few varieties in a few years has been gentle. Protein content showed the former high, down or down slightly upward trend, a few varieties in a few years of steady rise or slow down. The initial high fat content, when ripe, is also high, so does the protein content. The absolute content of fat showed an increasing curve, a small number of varieties decreased slightly at maturity, so did the absolute content of protein.