全 文 ：Variation of Protein Content in Tartary Buck-
wheat Seeds
HUANG Kai-feng* ，SHI Zheng，HAN Cheng-hua，ZHAO Zu-gui，HE Ping-gui
Institute of Plant Genetics and Breeding，School of Life Science，Guizhou Normal University，Guiyang 550001
Abstract ［Objective］The aim was to select tartary buckwheat materials with high protein content． ［Method］Used 35 kinds of tartary buck-
wheat as experimental material，and the protein content of seeds had been determined． ［Result］The protein content of 35 kinds of tartary buck-
wheat will change in the range of 23． 65 －193． 28 mg/g with an average of 111． 85 mg/g． There was difference among different origins of tartary
buckwheat． The seeds from Hezhang in Guizhou and Sichuan had highest protein content，while the seeds from Nayong had lowest protein con-
tent． ［Conclusion］The study had provided theoretical basis for the further study on the genetic and variation law of protein content in different
tartary buckwheat resources．
Key words Tartary buckwheat; Protein content; Genetic variation
Tartary buckwheat belongs to Genus Fagopyrum of Po-
lygonaceae，also known as Fagopyrum tataricum Gaertn．［1］．
As one of the minor crops in China，it is a good catch crop
and important nectar crop． It has a short growing period［2］．
As the tartary buckwheat has nutrition，health and medical
care prospects，it has been known as the 21st centurys most
popular green food［3 －4］． It has high protein content and is rich
in all kinds of essential amino acids． Moreover，the composi-
tion of its protein is reasonable with appropriate ratio，which is
close to the standard protein． Its nutrition is higher than other
cereal crops［5 －7］． Kayashita et al．［8 －9］ found that the tartary
buckwheat protein has unique physiological functions，which
have a very good therapeutic effect to some chronic diseases．
In recent years，the development and application of buck-
wheat have been paid more and more attentions． However，
there are a lot of tartary buckwheat resources，so the tartary
buckwheat resources with higher protein content were difficult
to be selected for cultivation and spreading． Therefore，35 ac-
cessions of tartary buckwheat resources from different origins
under the same cultivation conditions were used as materials，
and the protein content was detected to explore the genetic
variation law of protein content among different varieties of tar-
tary buckwheat resources so as to provide theoretical basis for
the breeding of new varieties of tartary buckwheat with higher
protein content as well as its development and utilization．
Materials and Methods
Materials
35 accessions of tartary buckwheat resources ( Table 1)
were provided by Institute of Plant Genetics and Breeding，
School of Life Science，Guizhou Normal University． All mate-
rials are planted in the Boyang experimental base of Institute
of Plant Genetics and Breeding，School of Life Science，
Guizhou Normal University in Longdongbao of Guizhou on Au-
gust 20，2010． Each material was planted in a plot with the
plot area of 2 × 5 m，spacing of 40 cm and plant spacing of
10 cm，and the conventional field management was carried
out． Seeds were harvested on November 30，2010，after
dried，they were stored at －20 ℃．
Table 1 35 copies of experimental tartary buckwheat resources
No． Cultivar Origin Source Symbol
1 Daku Weining Guizhou Institute of Plant Genetics and Breeding T282
2 Pingbi2 Weining Guizhou Institute of Plant Genetics and Breeding T284
3 Heiku Hezhang Guizhou Institute of Plant Genetics and Breeding T292
4 DanxuanF01 Weining Guizhou Institute of Plant Genetics and Breeding T301
5 Ludian Yunnan Institute of Plant Genetics and Breeding T305
6 DanxuanF02 Weining Guizhou Institute of Plant Genetics and Breeding T309
7 Yimengku Weining Guizhou Institute of Plant Genetics and Breeding T324
8 Baizhengku Weining Guizhou Institute of Plant Genetics and Breeding T330
9 Ku37 Weining Guizhou Institute of Plant Genetics and Breeding T340
10 Chuanku1 Sichuan Institute of Plant Genetics and Breeding T345
11 Saobai Weining Guizhou Institute of Plant Genetics and Breeding T349
12 K013 Weining Guizhou Institute of Plant Genetics and Breeding T352
13 Ciku Weining Guizhou Institute of Plant Genetics and Breeding T364
Received: December 13，2010 Accepted: February 22，2011
Supported by Science and Technology Foundation of Guizhou Prov-
ince［Qiankehe-J ( 2009 ) No． 2108 ) ］; Guizhou Normal University
Fund for Doctor ( 2008) ．
* Corresponding author． E-mail: hkf1979@163． com
Methods
The tartary resources stored at － 20 ℃ freezer were
taken out into 105 ℃ oven for 15 min of green removing，and
then they were dried to constant weight at 60 ℃． After shell-
ing，they were milled by milling and saved in dryer． Before de-
termination，they were dried to constant weight again in oven at
Agricultural Science ＆ Technology，2011，12( 1) : 99 －101
Copyright 2011，Information Institute of HAAS． All rights reserved． Agronomy
DOI:10.16175/j.cnki.1009-4229.2011.01.023
Continued ( Table 1)
No． Cultivar Origin Source Symbol
14 86-36 Weining Guizhou Institute of Plant Genetics and Breeding T365
15 Pujiangku Liupanshui Guizhou Institute of Plant Genetics and Breeding T367
16 19-22 Weining Guizhou Institute of Plant Genetics and Breeding T373
17 Wugeheiku Weining Guizhou Institute of Plant Genetics and Breeding T374
18 KP005 Shaanxi Institute of Plant Genetics and Breeding T384
19 Qianwei 1 Weining Guizhou Institute of Plant Genetics and Breeding T388
20 Heiku 6 Weining Guizhou Institute of Plant Genetics and Breeding T395
21 Xibaiku Weining Guizhou Institute of Plant Genetics and Breeding T398
22 Longku Weining Guizhou Institute of Plant Genetics and Breeding T412
23 Shanku Hezhang Guizhou Institute of Plant Genetics and Breeding T415
24 Caobaku Hezhang Guizhou Institute of Plant Genetics and Breeding T416
25 1Ku1 Hezhang Guizhou Institute of Plant Genetics and Breeding T425
26 Zhuangku Hezhang Guizhou Institute of Plant Genetics and Breeding T429
27 Dachongku2 Weining Guizhou Institute of Plant Genetics and Breeding T441
28 Xueshanku Weining Guizhou Institute of Plant Genetics and Breeding T444
29 Yilaku Weining Guizhou Institute of Plant Genetics and Breeding T446
30 Weiku02-286 Weining Guizhou Institute of Plant Genetics and Breeding T452
31 Xinong6-14 Shaanxi Institute of Plant Genetics and Breeding T453
32 Ping01-043 Gansu Institute of Plant Genetics and Breeding T460
33 Yunku67 Yunnan Institute of Plant Genetics and Breeding T463
34 Yuku2 Shaanxi Institute of Plant Genetics and Breeding T468
35 Nayongku Nayong Guizhou Institute of Plant Genetics and Breeding T470
60 ℃． The detection of protein content was referred to the
method of ZHANG Zhi-liang et al．［10］．
Data processing
Excel 2003 software was used for data processing，and
SPSS 17．0 was used for significant difference analysis on data．
Results and Analysis
Comparison on protein content of different tartary buck-
wheat materials
Table 2 showed that the variation amplitude of protein
content of 35 accessions of tartary buckwheat resources was
23． 65 － 193． 28 mg/g with an average of 111． 85 mg/g，in
which the protein content of T425 from Hezhang Guizhou was
the highest，while that of T412 from Weining Guizhou was the
lowest． According to the protein content ( Table 3) ，35 acces-
sions of tartary buckwheat resources could be divided into three
groups: low protein content type，the protein content was below
40．62 mg/g，including one variety ( accounting for 2．86% of the
total of experimental materials) ; middle protein content type，
the protein content was in the range of 40． 62 to 142． 41 mg/g，
including 27 varieties ( accounting for 77．14% of the total of ex-
perimental materials ) ; high protein content type，the protein
content was above 142．41 mg/g，including 7 varieties ( account-
ing for 20% of the total of experimental materials) ．
Comparison on protein content of tartary buckwheat ma-
terials from different origins
Table 4 suggested that the protein content of buckwheat
from different origins showed some differences，and the pro-
tein content of buckwheat from Guizhou Hezhang and Sichuan
was higher with the average value of 143．25 and 145．46 mg/g;
while that of Guizhou Nayong buckwheat was lower ( avera-
ging 79． 21 mg/g) ．
Table 2 Comparison of protein content of different materials of tartary
Buckwheat mg /g
No．
Protein
content
No．
Protein
content
No．
Protein
content
1 74． 47 13 142． 92 25 193． 28
2 84． 94 14 125． 81 26 117． 52
3 165． 11 15 137． 95 27 114． 83
4 92． 52 16 64． 51 28 88． 70
5 108． 02 17 135． 49 29 83． 84
6 114． 60 18 112． 19 30 80． 77
7 152． 11 19 55． 64 31 92． 30
8 155． 59 20 65． 29 32 82． 57
9 125． 49 21 131． 64 33 113． 30
10 145． 46 22 23． 65 34 116． 47
11 164． 31 23 122． 10 35 79． 21
12 134． 09 24 118． 26
Table 3 Frequency distribution ( f) of protein content ( x)
No．
Interval
mg /g
Group median
mg/g
Frequence
f
Cumulative
frequence Cf
Frequency
Cumulative
Frequency Cr
1 6． 69 －40． 62 23． 66 1 1 0． 029 0． 029
2 40． 62 －74． 55 57． 59 4 5 0． 114 0． 143
3 74． 55 －108． 48 91． 52 9 14 0． 257 0． 400
4 108． 48 －142． 41 125． 45 14 28 0． 400 0． 800
5 142． 41 －176． 34 159． 38 6 34 0． 171 0． 971
6 176． 34 －210． 27 193． 31 1 35 0． 029 1． 000
001 Agricultural Science ＆ Technology Vol． 12，No．1，2011
Table 4 Protein content in different origins of tartary buckwheat
seeds and its multiple comparison results
Origin
Number of
samples
Protein content∥mg/g
Minimum Maximum
Mean
Guizhou Weining 21 23． 65 164． 31 105． 29 d
Hezhang 5 117． 52 193． 28 143． 25 a
Liupanshui 1 － － 137． 95 b
Nayong 1 － － 79． 21 f
Sichuan 1 － － 145． 46 a
Shaanxi 3 92． 30 116． 47 106． 99 d
Gansu 1 － － 82． 57 e
Yunnan 2 108． 02 113． 30 110． 66 c
Different lower case letters mean significant difference at 0． 05 level．
Conclusions and Discussions
ZHOU Li-hui et al．［11］ measured the protein content of
351 accessions of different types of rive varieties ( lines) by
near infrared spectroscopy analysis，and it was found that the
average protein content of indica rice was 132． 1 mg/g，while
that of japonica rice was 122． 0 mg/g． HE Xiao-ling et al．［12］
studied the protein content in grain of six different varieties of
rice，and the result showed that the protein content in grains
varied in the range of 60 － 90 mg/g． CHA Fei-na et al．［13］
studied the grain protein content in two winter wheat，and it
was found that the protein content of winter wheat was in a
range of 111 － 129 mg/g． The results in this study revealed
that the variation amplitude of protein content of 35 accessions
of tartary buckwheat resources was 23． 65 － 193． 28 mg/g，
which was consistent with the results of CHEN Qing-fu［14］．
Besides，the protein content of T425 originated in Guizhou
Hezhang had reached 193． 28 mg/g，which was much higher
than the other species，thus can be used for further applica-
tion in the development and utilization of tartary buckwheat
with higher protein content． The material used in this study
were from the same block with the same climatic conditions，
but the result showed that the protein content among different
varieties were significantly different，which might be caused by
genetic factors among the buckwheat materials．
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Responsible editor: LI Ting-ting Responsible proofreader:
檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪
WU Xiao-yan
苦荞种子中蛋白质含量变异( 摘要)
黄凯丰* ，时 政，韩承华，赵祖贵，何平贵 ( 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］筛选出蛋白质含量较高的苦荞资源。
［方法］以不同产地的 35份苦荞资源为试材，测定了其籽粒的蛋白质含量。
［结果］35份苦荞资源蛋白质的含量变化幅度为 23． 65 －193． 28 mg /g，平均值为 111． 85 mg /g;不同产地苦荞的蛋白质含量存在差异，以贵州
赫章和四川地区较高，贵州纳雍地区较低。
［结论］为进一步研究蛋白质含量在不同苦荞资源间的遗传变异规律提供了理论依据。
关键词 苦荞;蛋白质含量; 遗传变异
基金项目 贵州省科学技术基金项目［黔科合 J字( 2009) 2108号］;贵州师范大学博士科研基金项目( 2008年)。
作者简介 黄凯丰( 1979 － ) ，男，江苏启东人，副教授，博士，从事营养保健研究，E-mail: hkf1979@163． com。* 通讯作者。
收稿日期 2010-12-31 修回日期 2010-02-22
101HUANG Kai-feng et al． Variation of Protein Content in Tartary Buckwheat Seeds