花生种质资源品质的近红外分析与评价

Analysis and Evaluation of Quality Characters of Peanut Varieties with Near Infrared Spectroscopy

本研究利用近红外光谱分析技术对291份花生种质资源的含油量、蛋白质含量、脂肪酸含量、氨基酸含量等多个品质性状进行了分析。结果表明,不同花生种质资源的粗脂肪含量变幅为44.54%~61.17%;油酸含量变幅为29.75%~85.79%;蛋白质含量平均为21.78%,最高为31.24%;总氨基酸含量平均为19.28%。利用主成分分析技术,将18个品质性状综合成5个主成分因子,分别为蛋白质因子、不饱和脂肪酸因子、脯氨酸组氨酸负因子、苏氨酸负因子及粗脂肪因子,这5个因子反映了原始数据信息量的87.648%,可用于花生品质的综合评价。该结果可为新品种选育中的亲本选择提供有价值的参考,也可为发掘特异材料或特异基因、开展相关的遗传研究提供基础材料。

The contents of oil,protein,fatty acids and amino acids of 291 peanut varieties were analyzed using near infra-red spectroscopy in this study.The results showed that the oil content ranged from 44.54%～61.17%;the oleic acid content was from 29.75%～85.79%;the mean and the highest protein content was 21.78% and 31.24%,respectively;the mean content of total amino acids was 19.28%.Principal compo-nent analysis indicated that 18 quality traits were integrated into five principal component factors including pro-tein factor,unsaturated fatty acid factor,proline and histidine negative factors,threonine negative factor and crude fat factor.These five factors represented 87.648%of the original data,which could be used for evalua-ting peanut quality.These results provided important informations for parental selection in breeding program, and laid foundations for exploring special materials or genes to conduct relevant genetics research.