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期 刊 ：植物遗传资源学报 2014年 15卷 2期

关键词：大豆；蛋白质含量；脂肪含量；遗传变异；相关性；

Keywords:Soybean, Protein content, Fat content, Genetic variation, Correlation,

摘 要 ：大豆是人类最重要的植物蛋白和油脂来源。提高大豆蛋白质及脂肪含量一直是大豆品质育种的重要研究方向。采用NIR检测方法，对77份大豆微核心种质进行蛋白质及脂肪含量分析，探讨微核心种质蛋白质及脂肪含量的遗传变异特性及其与主要农艺性状的相关性，为种质利用及品质育种提供依据。结果表明，蛋白质含量和脂肪含量在品种间和生态区间均存在极显著的差异，变异丰富；蛋白质含量和脂肪含量的变异幅度为40.68~50.03%和13.81~21.51%，平均含量为45.95%和17.42%，变异系数为4.42%和7.96%；不同生态区品种蛋白质含量为南方品种＞黄淮海品种＞北方品种＞国外品种，脂肪含量则相反。蛋白质含量与脂肪含量呈极显著负相关（r=-0.825**），与单株粒数和单株荚数呈极显著和显著负相关（r=-0.205**，r=-0.156*），与底荚高度呈极显著正相关（r=0.240**）。主成分分析显示，4个主成分可解释82.25%信息，分别为产量构成因子、品质因子、株型因子和粒重因子。

Abstract:The soybean is one of main sources of plant protein and fat for human diet. Increasing protein and fat contents has become an important breeding target in soybean breeding program. In this study, protein and fat contents of 77 soybean mini core gerrmplasm were analyzed using NIR technique. Genetic variation and of protein and fat content and their relationship with main agronomic traits were evaluated. The results were as follows: There was significant difference in protein and fat contents among varieties and ecological regions, which explained the abundant genetic variation of protein and fat contents in the soybean germplasm; protein content ranged from 40.68% to 50.03%, with the mean 45.95%, coefficient of variation was 4.42%; fat content ranged from 13.81% to 21.51%, with the mean 17.42%, coefficient of variation was 7.96%. Protein content showed different trend in varieties from different ecological area, southern varieties＞varieties from Huanghuaihai area＞Northern varieties＞Foreign varieties, black＞brown＞yellow＞green, and it was reverse for fat content. The protein content was negatively correlated with fat content, No. of grains per plant and No. of effective pods per plant (r=-0.825**, r=-0.205**, r=-0.156*); protein content was positively correlated with height of the lowest pod (r=0.240**).

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