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在不同盐浓度胁迫下 ,研究了不同耐盐类型大豆品种耐盐性的表现和耐盐性与籽粒化学品质的关系。在 14～ 15ds/m低盐浓度下大豆籽粒蛋白质、脂肪含量降低 ,18～ 2 0ds/m高盐浓度下蛋白质含量极显著提高 ,脂肪含量极显著降低 ,高盐浓度对蛋白质的胁迫效应和方向与低浓度相反。在低盐浓度下棕榈酸、亚油酸降低 ,油酸、硬脂酸、亚麻酸相对含量及IUFA(脂肪酸不饱和指数 )提高。高盐浓度下油酸提高 ,其它脂肪酸降低 ,耐盐品种的油酸、亚油酸变化方向与敏感品种相反。相同盐浓度对不同耐盐类型品种作用效应不同 ,耐盐品种的蛋白质、亚油酸、亚麻酸含量及IUFA高于盐敏感品种 ,品质优于敏感品种。相关分析表明 ,大豆蛋白质、亚麻酸、亚油酸与IU FA呈极显著正相关 ,脂肪及油酸与IUFA极显著负相关。同一性状在不同盐浓度下相关方向有异同
Under different salt concentrations, the relationship between salt tolerance and salt tolerance of different salt-tolerant soybean cultivars and their chemical quality was studied. Under 14 ~ 15ds / m low salt concentration, the protein and fat content of soybean grain decreased, and the protein content increased significantly under high salt concentration of 18 ~ 20ds / m, the fat content decreased significantly, the stress effect and direction of high salt concentration on protein Contrary to low concentration. At low salt concentrations, palmitic acid and linoleic acid decreased, while relative contents of oleic acid, stearic acid and linolenic acid and IUFA (fatty acid unsaturation index) increased. Under high salt concentration, oleic acid increased while other fatty acids decreased. The change directions of oleic acid and linoleic acid of salt-tolerant varieties were opposite to those of susceptible varieties. The same salt concentration had different effects on different salt-tolerant cultivars. The protein, linoleic acid, linolenic acid content and IUFA of salt tolerant cultivars were higher than those of salt sensitive cultivars, and the quality was better than that of susceptible cultivars. Correlation analysis showed that soybean protein, linolenic acid and linoleic acid had a significant positive correlation with IU FA, and fat and oleic acid had a significant negative correlation with IUFA. The same traits in different salt concentrations related to the similarities and differences