内蒙古野生山杏优良单株核仁成分的遗传变异分析

Genetic variation of fine Apricot individual's kernel composition characters in Inner Mongolia

为了研究内蒙古野生山杏优良单株核仁主要成分含量的遗传变异及遗传多样性,对内蒙古野生山杏核仁主要成分含量的变异程度、变异类型、核仁主要成分含量与产量和出仁率间的相关性进行了研究。结果表明,山杏核仁总蛋白含量、粗脂肪含量、苦杏仁苷含量、油酸含量、亚油酸含量等性状指标中亚油酸含量变异最大,变异系数达到0.41,选择潜力最大;根据核仁总蛋白含量变异将426个山杏优良单株分为9个类型,即极低、很低、低、较低、中、较高、高、很高、极高蛋白型;根据粗脂肪含量变异将分为7个类型,即超低、极低、很低、低、较低、中、较高脂肪型;根据苦杏仁苷含量变异将分为8个类型,即极低、很低、低、较低、中、较高、高、很高苦杏仁型;根据油酸含量变异将分为5类,即低、较低、中、较高、高油酸型;根据亚油酸含量变异将分为4类,即低、较低、中、较高亚油酸型。相关性分析表明,核仁主要成分中总蛋白含量与粗脂肪含量呈极显著负相关,油酸含量与亚油酸含量呈极显著正相关;山杏核仁主要成分指标与产量无显著相关,而亚油酸含量与出仁率呈显著负相关。

In order to study the genetic variation and genetic diversity of important traits of Inner Mongolia wild Apricot. This article studied the correlativity of fine Apricot individual＇s variation degree, variation types and component about kernel main ingredient with yield and kernel percent. Research showed that： in the traits of total protein content, crude fat content, amygdalin content, oleic acid content and linoleic acid content, the variation of linoleic acid content were biggest, coefficient of variation can be 0.41. Based on kernel total protein content variation, 426 fine individuals were divided into 9 types, i.e. super low, very low, low, little low, normal, little high, high, very high, super high; While on crude fat content,7 types, i.e. very very low, super low, very low, low, little low, normal, little high; On amygdalin content, 8 types, i.e. super low, very low, low, little low, normal, little high, high, very high; On oleic acid content,5 types, i.e. low, little low, normal, little high, high; On linoleic acid content,4 types, i.e. low, little low, normal, little high. Correlativity analysis shows that correlativity between kernel main ingredient and yield was not significant; Relationship of kernel total protein content with kernel crude protein was significantly negative correlated. Kernel oleic acid content and kernel linoleic acid content were significantly positive correlated. Relationship of kernel linoleic acid content with kernel percent was significantly negative correlated.