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作 者 ：赵成松;李强生;李布青;张慧玲;储跃宇;张曼琳;陈贺彩;赵仁渠

期 刊 ：作物学报 1994年 20卷 01期 页码：114-119

关键词：白菜型油菜；种皮；胚；粒色；蛋白质；脂肪；组份；

Keywords:Brassica campestris, Seedcoat, Embryo, Seed color, Protein, Fat, Component,

摘 要 ：本文利用主成分分析对6个白菜型油菜品种（系）黄、黑籽间种皮、胚、籽粒中蛋白质、17种氨基酸、含油量和7种脂肪酸进行了比较研究。表明：黄籽蛋白质、氨基酸和含油量高于黑籽是由于黄籽种皮较薄，胚占的比重较大，种皮中各种含量显著或极显著高于黑籽种皮所造成；而黄籽胚中蛋白质和氨基酸含量低于黑籽胚；黄、黑籽间胚含油

Abstract:Using principal component analysis, the contents of protein, 17 amino acids, fat an d7 fatty acids of the yellow seed and black seed of 6 varieties or strains of Brassica campestris were studied comparatively. The results indicated that:1) The yellow seed had higher protein, amino acid and oil conte

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