大豆种质资源蛋白质及脂肪含量的聚类及相关性分析

Cluster and correlation analysis of protein and fat content for different soybean varieties

采用辽宁省农科院种质资源圃的45份大豆种质资源,进行蛋白质及脂肪含量的测定,并对其进行相关及聚类分析。结果表明：45份大豆品种的蛋白质含量在39.86%-47.37%之间,平均值为43.34%,变异幅度为7.51%;供试品种的脂肪含量在17.58%-22.08%之间,平均含量为20.52%,变异幅度为4.50%;供试品种蛋脂总量变异范围在60.15%-66.69%之间,平均值为63.86%,变异幅度为6.54%。大豆蛋白质含量与脂肪含量间存在极显著的负相关,相关系数为-0.675＊＊,蛋白质与脂肪含量的关系为：y=-0.3461x＋35.521（39〈X〈48）,R2=0.4551。依据各品种蛋白质及脂肪百分含量可把45个品种简单分为三类,一类属中间型,占总数的82.22%;一类属高脂肪低蛋白型,占总数的8.89%;最后一类属高蛋白低脂肪品种,占总数的8.89%。

The percentage of soybean protein and oil are the important indicators to measure the merits of soybean quality, so it is an urgent issue to improve soybean protein and fat content in current breeding and cultivation. Here the aim is to provide the technical support for high quality of the soybean production. This paper determined and presented cluster and correlation analysis of soybean protein and fat content for 45 soybean varieties from the germplasm resource garden of Liaoning Academy of Agricultural Science. The results showed that the mean and variation margin of soybean protein content of 45 varieties were 43.34% and 7.51%, respectively, ranging from 39.86% to 47.37%. The mean and variation margin of soybean oil content of 45 varieties were 20.52% and 4.50%, respectively, ranging from 17.58% to 22.08%. The mean and variation margin of soybean content and oil content of 45 varieties were 63.86% and 6.54%, respectively, ranging from 60.15% to 66.69%. Soybean protein content had a negative correlation with oil content, and correlation coefficient is-0.675, the regression equation was y=-0.3461x＋35.521（39X48, R2=0.4551）. 45 soybean varieties could be divided into three major categories by their protein content and oil content, most of the varieties were classified as the first category, including 37 accessions, accounting for 82.22% of the total, named intermediate type; the second category consisted 4 accessions, accounting for 8.89% of the total, named high oil and low protein type; the third category consisted 4 accessions, accounting for 8.89% of the total, named high protein and low oil type.