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一般认为大豆豆油中亚麻酸含量(8—9%)导致口味和风味不稳定。通过突变可以诱发豆油成分的变化,将会有益地改变脂肪酸的品质而对植株的农艺性状没有不利影响。前人研究表明,X 射线和化学诱变剂都可以增加大豆农艺性状的变异性和明显改变亚麻酸的含量。用0.025—0.030M 的 EMS 处理大豆产生含有3.5%亚麻酸的突变体。本研究的目的是测定 EMS 是否对大豆成熟种子的脂肪酸成分和农艺性状产生显著的有用的遗传变异。第二个目的是测定油的脂肪酸成分和植株的农艺性状之间是否存在显著的遗
It is generally believed that linolenic acid content (8-9%) in soy bean oil results in unstable taste and flavor. Mutation can induce changes in the composition of soybean oil, which can beneficially alter the quality of the fatty acids without adversely affecting the agronomic traits of the plants. Previous studies have shown that both X-ray and chemical mutagens can increase the variability of soybean agronomic traits and significantly change the content of linolenic acid. Treatment of soybean with 0.025-0.030 M EMS produced a mutant containing 3.5% linolenic acid. The purpose of this study was to determine whether EMS produced a significant useful genetic variation in fatty acid composition and agronomic traits in mature soybean seeds. The second purpose is to determine whether there is a significant legacy between the fatty acid composition of the oil and the agronomic traits of the plant