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以 8个脂肪和蛋白质含量不同的大豆品种为试材,探索了大豆种子脂肪和蛋白质形成与积累规律。结果是:在种子成长过程中,大豆种子干重呈递增的曲线。脂肪相对含量是:中晚熟品种在开花后13～23天迅速增加,脂肪形成高峰在开花后33～36天,以后多数品种稍有下降,少数品种下降后稍有回升。脂肪绝对含量呈递增的曲线。熟期相同的品种,凡在初期脂肪含量高者,成熟时亦高。 蛋白质相对含量呈“前急、后缓”的下降曲线,少数品种下降后又稍有回升。中熟品种在开花后17～37天下降陡度大。蛋白质绝对含量呈“前急、后缓”的递增曲线。同熟期品种,凡初期蛋白质含量高者,成熟种子亦高。 脂肪与蛋白质含量不仅在成熟种子呈负相关,而是始终呈负相关。
Eight soybean varieties with different fat and protein content were used as materials to explore the rules of soybean seed fat and protein formation and accumulation. As a result, the dry weight of soybean seeds showed an increasing curve during seed growth. The relative content of fat was that the middle and late-maturing varieties increased rapidly from 13 to 23 days after flowering, and the peak of fat formation was 33-36 days after flowering. Most of the varieties declined slightly afterwards, while a few varieties rose slightly after the decline. Absolute fat content showed an increasing curve. Maturity of the same species, where the high fat content in the early maturity is also high. The relative content of protein was “pre-emergency, post-slow,” the decline curve, a few species declined and then rose slightly. Medium maturity varieties in the flowering 17 to 37 days after the decline of steepness. The absolute content of protein was “pre-emergency, post-slow” incremental curve. With the mature varieties, where the initial high protein content, mature seeds are also high. Fat and protein content are not only negatively correlated with mature seeds, but always negatively correlated.