大豆籽粒可溶性糖和淀粉含量的初步研究

A Preliminary Study on Contents of Soluble Sugars and Starch in Soybeans

大豆可溶性糖和淀粉是大豆籽粒的重要组成部分,对其含量的遗传变异进行研究,可为大豆籽粒可溶性糖和淀粉遗传育种提供指导。本研究采用苯酚硫酸法对154份大豆种质的可溶性糖和淀粉含量进行测定,结果表明:154份大豆材料籽粒可溶性糖和淀粉含量的遗传变异分别为51.16%和50.66%,可溶性糖和淀粉含量的均值分别为5.06%和6.53%。根据测得的表型数据,从中筛选出可溶性糖含量高于10%或淀粉含量高于12%的优异种质8份和12份。

Soluble sugars and starch are important components in soybeans.They vary according to the genetic variation of the plants,and therefore,are of interest for breeding considerations.In this study,154 soybean germplasms were collected for determination of the contents of soluble sugars and starch in the beans using the phenol-sulfuric acid method.The genetic variation on soluble sugars was found to be 51.16%,and that on starch,50.66%.The mean contents of soluble sugars and starch were 5.06%and 6.53%,respectively.Based on the difference in phenotype,8 germplasms were identified to have a soluble sugar content higher than 10%,and 12,a starch content greater than 12%.