大豆异黄酮含量差异较大的6个大豆品种为亲本，通过双列杂交配置杂交组合，测定了两个环境条件下亲本、F1和F2种子的异黄酮含量。采用双子叶植物种子数量性状遗传模型和统计分析方法, 分析了胚、细胞质和母体植株等不同遗传体系的基因效应以及环境互作效应。结果发现大豆籽粒异黄酮含量的表现主要受制于母体遗传效应, 其次为胚(子叶)基因效应,细胞质效应影响较小。不同遗传体系的基因主效应明显大于环境互作效应。异黄酮含量的机误方差较大,说明异黄酮含量更易受到环境条件变化影响。亲本遗传效应分析表明, 选用豫豆29或郑90007亲本有利于增加杂种后代大豆籽粒异黄酮含量,提高品质改良的效果。胚显性方差和母体显性方差均极显著，表明种子杂种优势和母体杂种优势会同时存在，而且是不受环境影响的主效应基因。
Six soybean culitivars with great difference in isoflavone content were used as parents to make incomplete diallel crossing (6×6) in accordance with the Griffing method Ⅱ and study the genetics of isoflavone content in soybean by using a full genetic model for quantitative traits of seed for diploid plant. Analyses of diploid embryo, cytoplasm and diploid maternal genetic effects, their GE interaction effects for soybean quality traits, and the genetic correlation among quality traits were conducted by using two year data. The genetic relationship between soybean quality traits was also analyzed by using a mixed model approaches, which could estimate the genetic covariances between two traits with unequal design matrices. The values of parents were also analyzed in this experiment. The results showed that isoflavone content in soybean was mainly controlled by maternal and embryo effects, followed by cytoplasmic effects (Table 2). The main effects of different genetic systems on isoflavone content trait were more important than environment interaction effects. The strong dominance effects on isoflavone from residual were easy changed by environmental conditions. Based on the genetic effects, Yudou 29 and Yudou 25 were better than other parents for increasing isoflavone content in progeny and improving the quality of soybean (Table 3). The significant effects of maternal and embryo dominance effects in variance showed that the embryo heterosis and maternal heterosis were existed simultaneously and not influenced by environmental interaction effects. It was suggested by the larger additive and cytoplasmic variances and their interaction variance that additive and cytoplasmic effects were more important than other genetic effects for isoflavone content in soybean. Better effects for improving isoflavone content in soybean could be achieved by selection in early generations.
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