硫对大豆籽粒蛋白质和脂肪组分的影响

Effects of Sulfur on the Components of Amino Acid and Fatty Acid in Soybean Seeds

采用3个品质类型品种东农46、黑农35和北9395,设置4个硫肥水平(0,30,60,90 kg.hm-2),研究硫素营养对大豆氨基酸和脂肪酸组分的影响。结果表明:施用硫肥有利于高蛋白品种(黑农35)和丰产型品种(北9395)氨基酸组分提高,尤其提高含硫氨基酸含量;高油品种(东农46)氨基酸组分中只有组氨酸和精氨酸含量提高,其它组分均下降,氨基酸总量降低。施用硫肥对饱和脂肪酸(棕榈酸和硬脂酸)影响较小,而对不饱和脂肪酸组分(油酸、亚油酸、亚麻酸)影响程度大,高油品种(东农46)表现最明显。

Three soybean cuhivars, Dongnong 46 （ high- oil）, Heinong 35 （ high- protein） and Bei 9395 （ high- yield）, were tested in this research by means of pot experiments with four sulfur application levels （0,30,60,90 kg·hm^-2） to study the. effects of sulfur levels on amino acid and fatty acid of soybean. The results showed that sulfur application was favorable for increasing amino acid content, especially for S-containing amino acid in high-protein and high-yield cuhivars. In high-oil cuhivar,most of the amino acids as well as the total amino acid contents descended except His and Arg. Sulfur application had less effect on the contents of saturated fatty acids （palmitic acid and stearic acid） than on the contents of unsaturated fatty acids （ oleic acid, linoleic acid, linolenic acid）, which showed most obvious in high- oil cultivars.