鲜食甜糯玉米营养品质性状的相关分析

Correlation and Path Analysis on the Main Nutritional Quality Traits of Sweet-waxy Maize for Fresh Food

以异隐纯合体杂交法培育的甜糯玉米为材料,在适宜鲜食期测定了籽粒中的可溶性总糖、粗蛋白、氨基酸、VE、VB1、VB2、Vc、钙、镁、铁、锰、铜、锌、硒等主要营养成分的含量,并对其进行了相关分析、偏相关分析和通径分析。结果表明:①粗蛋白与可溶性总糖、蛋氨酸、必需氨基酸总量、氨基酸总量间呈显著或极显著正相关,蛋氨酸、赖氨酸、必需氨基酸总量、氨基酸总量间呈极显著正相关。②VB1、VB2、Vc与可溶性总糖含量呈显著或极显著正相关。③钙、锰、铜与可溶性总糖呈显著或极显著正相关,锌与粗蛋白呈显著正相关。④镁对可溶性总糖、粗蛋白、维生素VB1含量的直接效应为负值。

The 9 sweet-waxy maize hybridized combinations and their 15 recessive homozygous parent lines were used to measure the grain nutritional ingredient contents during the fresh days, including soluble sugar, rough protein, amino acid, vitamin E, vitamin B1, vitamin Bz, vitamin C, calcium, magnesium, iron, manganese, copper, zinc and selenium. The results from simple correlation analysis, partial correlation analysis and path analysis were as the follows： ①There were positive correlations or highly positive correlations between rough protein and soluble sugar, methionine, the total essential amino acid and the total amino acid, also among met, lysine, the total essential amino acid and the total amino acid; ②There were positive correlations or highly positivecorrelations between soluble sugar and vitamin B1, vitamin B2 and vitamin C, also between soluble sugar with calcium, manganese and copper; ③The correlation between rough protein and zinc was positively significant; ④The direct effects of magnesium on soluble sugar, rough protein and vitamin B1 were negative.