全 文 ：ResearchonVariationinSucroseContentamongDifer-
entTartaryBuckwheatGenotypes
HUANGKai-feng, SHIZheng, SONGYu-xue, HANCheng-hua, CHENQing-fu＊
InstituteofPlantGeneticsandBreeding, SchoolofLifeScience, GuizhouNormalUniversity, Guiyang550001
Abstract [Objective] Theaimwastodeterminethediferenceinsucrosecontentofdiferenttartarybuckwheatsources, soastoscreenlow-
sucrosebuckwheatmaterials.[ Method] Thesucrosecontentsof35tartarybuckwheatmaterialsfromdiferentregionsweremeasured.[ Result]Thesucrosecontentofthe35tartarybuckwheatmaterialsvariedfrom0.007 7% to0.208 9%withanaverageof0.051 8%.Therewassome
diferenceamongthetartarybuckwheatmaterialsfromdiferentregions.TheseedsfromHezhanginGuizhouhadhighersucrosecontent, while
theseedsfromNayonginGuizhouhadlowersucrosecontent.[ Conclusion] Thecontentofsucrosewassignificantlylowintartarybuckwheat,
whichcouldbepopularizedasakindoflow-sugarcrop.
Keywords Tartarybuckwheat;Sucrosecontent;Variation
Received:February15, 2011 Accepted:March18, 2011
SupportedbytheScienceandTechnologyFoundationofGuizhou
Province[ J(2009)2108] ;AgriculturalResearchProjectofGuizhou
Province[ NY(2010)3094] ;SpecialProgramofPlantandAnimal
BreedingofGuizhouProvince[ No.(2010)023] .
＊Correspondingauthor.E-mail:cqf1966@163.com
Tartarybuckwheat(scientificnameFagopyrum tatari-
tum)isacultivatedcropofFagopyrumofPolygonaceaefami-
ly[1] .ItisaminorspeciesoffoodcropsinChina, considered
asnotonlyanidealdisasterreliefcropandcatchcropbutalso
animportantnectarsource[2] .Itisalsowidelydistributedal
overtheworld.Chinaisthemaintartarybuckwheatproducing
area, withalonghistoryofcultivation.Tartarybuckwheatis
largelycultivatedinGuizhou, Shanxi, Shaanxi, Sichuanand
Yunnanandsoon[3] .Ithaseffectsofnutrition, healthcare
andmedicaltreatment[ 4-5] , itsnutritionandhealthcarevalues
aresignificantlyhigherthanothercerealcrops[ 6-8] .Sucrose
isamajorproductofphotosynthesisinplant, andwidelydis-
tributedinplantsandtheproductsofcrops.Withtheimprove-
mentofeconomicconditionsandwesternizationoflifestyle[ 9] ,
theintakeofsugarinhumanbodyshowsarapidincreasing
trend, whichoftencausehighcholesterol, highbloodsugar
andothercivildiseases.Therefore, moreandmoreatention
hasbeenpaidondevelopmentandutilizationoflow-sugar
foodsbymanyscholars.Hereby, 35 high-yieldfine-quality
tartarybuckwheatsourcesfoundinpreviouswork[1 , 10] were
usedastheexperimentalmaterials, andthesucrosecontent
ofthemwasmeasured, toinvestigatethegeneticvariationof
sucrosecontentindifferenttartarybuckwheatmaterials, soas
toprovidetheoreticalbasisforthedevelopment, cultivation
andutilizationofnewlow-sugartartarybuckwheatvarieties.
MaterialsandMethods
Materials
TartarybuckwheatmaterialsweresuppliedbytheInstitu-
teofPlantGeneticsandBreeding, SchoolofLifeScience,
GuizhouNormalUniversity(Table1).Althematerialswere
cultivatedintheBaiyangExperimentalstation, Instituteof
PlantGeneticsandBreedingofGuizhouNormalUniversityin
Longdongbao, GuiyangCityonAugust28, 2010.Eachmate-
rialwasseparatelyplantedinaplotunderconventionalfield
management, andtheplotareawas2m×5 mwithrowspac-
ing40 cmandplantspacing10 cm.Theseedswereharves-
tedonNovember30, 2010, andthenthedryseedswere
storedin-20 ℃freezer.
Table1 Thename, origin, sourceandsymbolofbuckwheatmateri-
alsinthisstudy
No. Cultivar Provenance Symbol
1 Daku WeiningofGuizhou T282
2 Pingbi2 WeiningofGuizhou T284
3 Heiku HezhangofGuizhou T292
4 DanxuanF01 WeiningofGuizhou T301
5 Ludian Yunnan T305
6 DanxuanF02 WeiningofGuizhou T309
7 Yimengku WeiningofGuizhou T324
8 Baizhengku WeiningofGuizhou T330
9 Ku37 WeiningofGuizhou T340
10 Chuanku1 Sichuan T345
11 Saobai WeiningofGuizhou T349
12 K013 WeiningofGuizhou T352
13 Ciku WeiningofGuizhou T364
14 86-36 WeiningofGuizhou T365
15 Pujiangku LiupanshuiofGuiyang T367
16 19-22 WeiningofGuizhou T373
17 Wugeheiku WeiningofGuizhou T374
18 KP005 Shaanxi T384
19 Qianwei1 WeiningofGuizhou T388
20 6 Heiku6 WeiningofGuizhou T395
21 Xibaiku WeiningofGuizhou T398
22 Longku WeiningofGuizhou T412
23 Shanku HezhangofGuizhou T415
24 Caobaku HezhangofGuizhou T416
25 1Ku1 HezhangofGuizhou T425
26 Zhuangku HezhangofGuizhou T429
27 Dachongku2 WeiningofGuizhou T441
28 Xueshanku WeiningofGuizhou T444
29 Yilaku WeiningofGuizhou T446
30 Weiku02-286 WeiningofGuizhou T452
31 Xiku6-14 Shaanxi T453
32 Ping01-043 Gansu T460
33 Yunku67 Yunan T463
34 Yuku2 Shaanxi T468
35 Nayongku Nayong T470
AgriculturalScience＆Technology, 2011, 12(2):211-213
Copyright 2011, InformationInstituteofHAAS.Alrightsreserved. EconomicGropsandMedicinalPlants
Methods
Theseedsweretakenoutof-20 ℃freezerforgreenre-
movingin105 ℃ ovenfor15 min.Then, theyweredriedto
constantweightbybakingat60 ℃.Afterdecladding, the
driedseedswereshateredintopowderwithacomminutingma-
chine, andpreservedinadryerforlateruse.Theseedpowder
wasdriedinovenat60 ℃ toconstantweightagainbefore
measurement.Determinationofsucrosecontentwasconducted
byreferringtothemethodofHEZhao-fangetal.[ 11] .
Dataprocessing
Excel2003 softwarewasemployedfordataprocessing,
andSPSS17.0 wasusedfortestingthesignificanceofdifer-
enceofthedata.
ResultsandAnalysis
Comparisonofthesucrosecontentsamongdifferent
buckwheatmaterials
ItcouldbeconcludedfromTable2 thatthesucrosecon-
tentofthe35 materialsofbuckwheatseedswaslow, varied
from0.007 7 to0.208 9%, withanaverageof0.051 8 %.
Wherein, thesucrosecontentofT415 from Hezhangof
Guizhouwasthehighest, andthatofT374 fromWeiningof
Guizhouwasthelowest.Accordingtothesucrosecontentin
seeds, the35 buckwheatmaterialscouldbeclassifiedinto3
types:① low-sugartype, ofwhichthesucrosecontentwas
below0.047 9%.24 materialsbelongedtolow-sugartype,
accountingfor68.57%ofthetotaltestedbuckwheatsources;
② middle-sugartype, ofwhichthesucrosecontentwas
0.047 9-0.168 5%.Thistypeincludedninematerials, ac-
countingfor25.71%ofthetotaltestedbuckwheatsources;③
high-sugartype, ofwhichthesucrosecontentwas0.168 5%
ormore.Atotalof2 copiesofmaterialswerehigh-sugar
type, accountingfor5.71% ofthetotaltestedbuckwheat
sources.
Comparisonofthesucrosecontentamongtartarybuck-
wheatseedsfromdifferentorigins
ItcouldbeconcludedfromTable4 thattherewassome
diferenceintheaveragesucrosecontentamongthetartary
buckwheatseedsfromdiferentregions.Wherein, theaverage
sucrosecontentofthebuckwheatfromHezhang0.114 8%was
thehighest, whilethatofthebuckwheatseedsfromNayong
ofGuizhou0.018 6% wasthelowest.Thedifferenceinthe
averagesucrosecontentsamongthebuckwheatmaterials
fromsomeregionsreachedsignificantlevel.Inaddition, the
sucrosecontentvariationcoeficientofthebuckwheatmateri-
alsfromWeiningandYunnanregionswasthehighestupto
106.9% and106.1%, respectively, indicatingthattheywere
instable;thesucrosecontentvariationcoeficientofthebuck-
wheatmaterialsformShaanxi10.55%wasrelativelysmal.
Table2 Comparisonofsucrosecontentsofdiferentmaterialsoftartarybuckwheat %
No. Symbol Sucrosecontent No. Symbol Sucrosecontent No. Symbol Sucrosecontent
1 T282 0.036 0 13 T364 0.117 6 25 T425 0.024 2
2 T284 0.018 6 14 T365 0.024 6 26 T429 0.018 9
3 T292 0.192 1 15 T367 0.098 5 27 T441 0.024 7
4 T301 0.014 5 16 T373 0.023 5 28 T444 0.122 1
5 T305 0.122 7 17 T374 0.007 7 29 T446 0.020 7
6 T309 0.019 1 18 T384 0.021 9 30 T452 0.025 2
7 T324 0.016 8 19 T388 0.019 0 31 T453 0.027 0
8 T330 0.019 2 20 T395 0.020 2 32 T460 0.045 7
9 T340 0.151 9 21 T398 0.045 7 33 T463 0.017 5
10 T345 0.074 5 22 T412 0.019 5 34 T468 0.024 1
11 T349 0.024 3 23 T415 0.208 9 35 T470 0.018 6
12 T352 0.016 7 24 T416 0.129 8
Table3 Frequencydistributionofsucrosecontent
No. Interval∥% Groupmedian∥% Frequence Cumulativefrequence Frequency Cumulativefrequency
1 0.007 7-0.047 9 0.027 8 24 24 0.685 7 0.685 7
2 0.047 9-0.088 1 0.068 0 3 27 0.085 7 0.771 4
3 0.088 1-0.128 3 0.108 2 4 31 0.114 3 0.885 7
4 0.128 3-0.168 5 0.1484 2 33 0.057 1 0.942 8
5 0.168 5-0.208 7 0.188 6 1 34 0.028 6 0.971 4
6 0.208 7-0.248 9 0.228 8 1 35 0.028 6 1.000 0
Table4 Comparisonofthesucrosecontentoftartarybuckwheat
seedsfromdiferentorigins
Origin Numberofsamples
Sucrosecontent∥%
Minimum Maximum Mean
CV
%
Weining 21 0.007 7 0.151 9 0.037 5d 106.90
Hezhang 5 0.018 9 0.208 9 0.114 8a 78.48
Liupanshui 1 - - 0.098 5b -
Nabyong 1 - - 0.018 6e -
Sichuan 1 - - 0.074 5c -
Shaanxi 3 0.021 9 0.027 0 0.024 3e 10.55
Gansu 1 - - 0.045 7d -
Yunnan 2 0.017 5 0.122 7 0.070 1c 106.10
Lowercaseletersinthesamecolumnrepresentsignificantdifer-
encesatP<0.05level.
ConclusionsandDiscussions
XIEGui-xianetal.[ 12] foundthatsucrosecontentinrice
grainwasgeneraly11.6% -30.1%;CAOYu-junetal.[ 13]
foundthatthesucrosecontentincorngrainwas4.2% -
11.5%;andthestudyofFUXue-lietal.[ 14] showedthatthe
sucrosecontentinwheatvariedform0.7% to43.2%.The
presentstudyrevealedthatthesucrosecontentinthe35
buckwheatmaterialswasverylow, variedfrom 0.007 7 to
0.208 9%, withanaverageof0.0518%, whichwasconsist-
entwiththeresultreportedbyXUBao-caietal.[15] .Howev-
er, thesucrosecontentinsomematerialssuchasT374 from
WeiningofGuizhou(only0.007 7%)wasmuchlowerthan
thatintheabovementionedcrops, andtherewasdiference
212 AgriculturalScience＆TechnologyVol.12, No.2, 2011
of2-4 ordersofmagnitudeamongthem.Combinedwiththe
previousstudiesonflavonoids[ 10] andSe[ 1] etc., itissugges-
tedthattartarybuckwheatisworthyofbeingfurtherpopular-
ized, processedandutilizedasalow-sugar, health-food
crop, anditisexpectedtobeusedasbothmedicinalandedi-
blesourceforChinesepeople.
Thematerialusedinthisstudywerecultivatedinthesame
fieldunderthesameclimaticconditions.Itcouldbeconcluded
fromthepresentstudythatthesucrosecontentamongthe
buckwheatmaterialsfromdiferentregionsdifferedtosomeex-
tent, andthegeneraltrendwasSichuan>Yunnan>Guizhou>
Gansu>Shaanxi;inaddition, thevariationcoeficientofthesu-
crosecontentofthetartarybuckwheatsourcesfromGuizhou
andYunnanwaslarge, whichmaybecausedbyclimateandlo-
cationandsoonoftheirprovenances, ortheirgeneticfactors.
Thereasonsarestilneedtobefurtherinvestigaed.
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Responsibleeditor:YINQing-qing Responsibleproofreader:WUXiao-yan
苦荞基因型间的蔗糖含量变异研究(摘要)
黄凯丰 ,时政 ,宋毓雪 ,韩承华 ,陈庆富＊ (贵州师范大学生命科学学院植物遗传育种研究所 ,贵州贵阳 550001)
[目的 ]明确不同苦荞资源间蔗糖含量的差异 ,筛选出低蔗糖含量的苦荞材料。
[方法 ]测定了以不同产地的 35份苦荞籽粒中的蔗糖含量。
[结果 ] 35份苦荞资源的蔗糖含量变化幅度为 0.007 7%-0.208 9%,平均值为 0.051 8%;不同产地苦荞的蔗糖含量存在差异 ,以贵州赫章地
区较高 ,贵州纳雍地区较低。
[结论 ]苦荞中蔗糖含量较低 ,可作为低糖粮食作物进行推广利用。
关键词 苦荞;蔗糖含量;变异
基金项目 贵州省科学技术基金 [黔科合 J字(2009)2108号 ] ;贵州省农业攻关项目 [黔科合 NY字(2010)3094] ;贵州省动植物育种专项黔农育专字
[ (2010)023号 ] 。
作者简介 黄凯丰(1979-),男 ,江苏启东人 ,副教授 ,博士 ,从事荞麦遗传育种研究 , E-mail:hkf1979@163.com。 ＊通讯作者 ,教授 ,博士后 ,博士生
导师 ,荞麦遗传育种研究 , E-mail:cqf1966@163.com。
收稿日期 2011-02-15 修回日期 2011-03-18
213HUANGKai-fengetal.ResearchonVariationinSucroseContentamongDiferentTartaryBuckwheatGenotypes