裸燕麦营养品质的差异性及形成因子解析

Analysis of Nutritional Quality Differences and Formation Factors of Naked Oat

对我国11个省份9个裸燕麦主栽品种进行3年的营养品质分析,利用相关性分析和灰色关联度分析方法,揭示裸燕麦营养品质形成的决定因子。结果表明:不同营养品质的影响因素不同,裸燕麦粗蛋白含量变异主要因素为地点差异,占43.35%,远大于年份和品种的作用力;脂肪含量变异主要因素为品种差异,占32.60%,大于地点和年份的作用力;淀粉含量变异主要因素为环境差异,占61.29%,其中年份占39.09%,地点占22.20%。相关性及灰色关联度分析结果显示,裸燕麦粗蛋白含量与土壤中N含量、生育期平均气温呈显著正相关(P<0.05),而与经度呈极显著正相关(P<0.01);总淀粉含量与生育期平均气温呈显著负相关(P<0.05);脂肪与品种主要农艺性状灰色关联度分析结果显示,脂肪含量与株高关联度最大,其次为穗长、小穗数,与单株粒重的关联度最小。

To clarify the determinants of nutritional quality formation of naked oat, nine varieties were cultivated in 11 different environments in the field trails for three consecutive years. The results showed that different effects on quality traits. Environment played a leading role in the variance of protein(43.35%), more than that of year and variety. To oil content, the effect of variety(32.60%) explained more than that of environment and year. But starch content was strongly affected by year(39.09%) and site(22.20%). Further correlation and grey correlation analysis showed that the content of crude protein was significantly positively correlated with the content of nitrogen in the soil and the average temperature in the growth period(P < 0.05), but extremely significantly positively correlated with the longitude(P < 0.01). The total starch content was significantly negatively correlated with the average temperature during the growth period(P < 0.05). The grey correlation analysis of fat content and main agronomic traits showed that the correlation between fat content and plant height was the largest, followed by panicle length and spikelet numbers, and the correlation degree with grain weight per plant was the smallest.