单 位：
中国农科院作物育种栽培研究所;中国农科院作物品种资源研究所
关键词：
大豆(Glycinemax);盐胁迫;籽粒品质;耐盐性;相关
摘 要：
在不同盐浓度胁迫下 ,研究了不同耐盐类型大豆品种耐盐性的表现和耐盐性与籽粒化学品质的关系。在 14～ 15ds/m低盐浓度下大豆籽粒蛋白质、脂肪含量降低 ,18～ 2 0ds/m高盐浓度下蛋白质含量极显著提高 ,脂肪含量极显著降低 ,高盐浓度对蛋白质的胁迫效应和方向与低浓度相反。在低盐浓度下棕榈酸、亚油酸降低 ,油酸、硬脂酸、亚麻酸相对含量及IUFA(脂肪酸不饱和指数 )提高。高盐浓度下油酸提高 ,其它脂肪酸降低 ,耐盐品种的油酸、亚油酸变化方向与敏感品种相反。相同盐浓度对不同耐盐类型品种作用效应不同 ,耐盐品种的蛋白质、亚油酸、亚麻酸含量及IUFA高于盐敏感品种 ,品质优于敏感品种。相关分析表明 ,大豆蛋白质、亚麻酸、亚油酸与IU FA呈极显著正相关 ,脂肪及油酸与IUFA极显著负相关。同一性状在不同盐浓度下相关方向有异同
译 名：
Relationship between salt tolerance and chemical quality of soybean under salt stress
作 者：
WAN Chao-wen 1, SHAO Gui-hua 1, CHEN YI-wu 2, YAN Shu-rong 1 ( 1. Institute of Crop Breeding and Cultivation, CAAS, Beijing 100081, China; 2. Institute of Crop Germplasm Resources, CAAS, Beijing 100081, China )
关键词：
Soybeann ( Glycine max ); Salt stress; Chemical quality of seed; Salt tolerance; Correlation
摘 要：
The relationship between the phenotype of salt tolerance of different types of soybean varieties with different salt tolerances and the chemical quality of seeds under salt stress with different salinities was studied. Under low concentration of 14～15ds/m, the content of protein and oil in seed decreased, while under high concentration of 18～20ds/m the content of protein increased very significantly and that of oil decreased very significantly. The effect and trend of salt at high concentration on protein content was contrary to that under low concentration. The relative content of palmitic acid and linoleic acid decreased at low concentration of salt, while that of stearic acid, oleic acid and linolenic acid and IUFA (index of unsaturated fatty acid) increased. The content of oleic acid increased at high concentration of salt stress while that of other fatty acids decreased. The trend of change of oleic acid and linoleic acid of salt tolerant varieties was contrary to that of salt sensitive varieties. At the same concentration of salt, the effect of salt on different types of soybean varieties with various salt tolerant was differennt. The contents of protein, linoleic acid, linolenic acid and IUFA of salt tolerant soybean varieties were higher than that of salt sensitive varieties. The chemical quality of salt tolerant varieties was better than that of the salt sensitive varieties. Correlation analysis showed that the contents of protein, linolenic acid and linoleic acid were very significant positively correlated with IUFA, while the contents of oleic acid and oil were very significant neggatively correlated with IUFA. In general, the trend of relation of the same character was different under different concentrations of salt.
