EMS诱变对花生油酸、蛋白质含量的影响

Effects of EMS Mutagenesis on Oleic Acid and Protein Content of Peanuts

EMS诱变是一种简单易行的化学诱变方法,能高效地创造各种突变体。本实验采用化学诱变剂EMS处理3个特色花生品种(系)的种子,设置4个处理浓度(0.6%,0.9%,1.2%,1.5%)和4个处理时间(1,3,5,7 h),分析花生发芽率、产量以及种子的蛋白质、油酸含量的变化。结果表明,3个品种(系)的发芽率绝大多数低于对照,绝大多数处理的产量均低于对照,但少数处理的产量出现较大提升。高油酸品种处理(0.6%,3 h)的产量和油酸含量均出现提高,产量达4582 kg/hm2,油酸含量达到84.1%,产量提高11%,油酸含量提高8%。高蛋白品系处理(0.9%,3 h;1.5%,5 h)蛋白质含量较对照出现较大增幅,达到37.8和38.4%,增幅最高可达6%。

The EMS mutagenesis is a simple but practicable chemical mutagenesis method which could efficiently create all kinds of mutant.Seeds of three peanut varieties were used as tested materials,four concentration（ 0. 6 %,0. 9 %,1. 2 %,1. 5 %） of EMS and four processing time（ 1,3,5,7 h） were set up in this experiments,and the germination rate,yield and the change of protein and oleic acid content of peanut seeds were analyzed. The result showed that the germination rate of three varieties were lower than that of control sample. The yield of most experiments were lower than that of controls,but a few handling had a larger production than control. The yield and oleic acid of high oleic acid strain（ 0. 6 %,3 h） in this experiment were increased to 4582 kg / hm2 and 84. 1 %,yield increased by 11 %,and oleic acid content increased by 8 %. The protein of high-protein strain（ 0. 9 %,3 h; 1. 5 %,5 h） appeared larger increase than control,reach to37. 8 and 38. 4 %,and the largest increase rate reach to 6 %.