内蒙古地区长柄扁桃核仁主要成分的遗传变异分析

Genetic Variation Analysis of the Main Components in Kernel of Amygdalus pedunculata in Inner Mongolia

本研究对内蒙古地区长柄扁桃核仁主要成分变异程度及变异类型进行评价,分析核仁主要成分与产量、出仁率间的相关性。结果表明,长柄扁桃核仁粗蛋白、粗脂肪、苦杏仁苷含量等性状指标中苦杏仁苷含量变异最大,变异系数达到0.23;根据核仁粗蛋白含量变异将47个长柄扁桃单株分为6个类型,即很低、低、较低、中、较高、高;根据粗脂肪含量变异将分为5个类型,即低、较低、中、较高、高脂肪型;根据苦杏仁苷含量变异将分为4个类型,即低、较低、中、较高苦杏仁型。相关性分析表明,核仁主要成分中粗蛋白含量与粗脂肪含量呈显著负相关;长柄扁桃核仁主要成分指标与产量无显著相关,而粗脂肪含量与出仁率呈显著负相关,该研究为长柄扁桃资源评价及新品种选育提供重要的理论依据和实践指导。

In this study, the variation degrees and variation types of the main components in the kernel of Amygdalus pedunculata in Inner Mongolia were evaluated, and the correlation between the main components of the kernel and the yield and the yield rate of kernel was analyzed. The results showed that among the character index of crude protein content, crude fat content, amygdalin content and so on, the variation coefficient of amygdalin content was the largest, which was 0.23. According to the variation of crude protein content in the kernel, 47 Amygdalus pedunculata strains were divided into 6 types, which were very low, low, relatively low, middle, relatively high,high. Based on the variation of crude fat content, the 47 samples were divided into 5 types, which were low,relatively low, middle, relatively high, high fat type. In addition, according to the variation of amygdalin content, 47 Amygdalus pedunculata strains could be divided into 4 types: low, relatively low, middle, and relatively high amygdalin type. Correlation analysis indicated that there was a significant negative correlation between crude protein content and crude fat content in the main components of kernel. There was no significant correlation between the main components index and yield of kernel in Amygdalus pedunculata, while crude fat content was significantly negatively correlated with kernel yield rate. This research could provide important theoretical basis and practice guidance for the resource assessment and new variety breeding of Amygdalus pedunculata.