大豆种子脂肪和蛋白质形成及积累规律的初步研究

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。

A PRELIMINARY STUDY ON THE LAW OF FORMATION AND ACCUMULATION OF OIL AND PROTEIN OF SOYBEAN SEED

In order to research of the law of formation and accumulation of oil and protein of soybean seed.Ne did a experiment with eight soybean varieties which have different content of protein am) oil one another. The results showed as follow.Dry weight of soybean seeds was cumulative in the course of seeding. The time when rela tive content of oil of thireenth varieties increased rapidly was from the thirteenth day to the twenty third day after flower. High peak of oil formation was front the thirty- third day to the thir ty-sixth day after flower. Afterwards, oil content of most of soybean varieties had a little reduction, that of a few varieties rose again after reduction. Absolute content of oil was cumulative during seeding, which was alike to dry seed weight in variation.Relative protein tontent was dropping away during seeding,it reduced rapidly at early stage, and slowly at last. A few varieties protein content rose again after reduction. The date when pro tein of medium varieties reduced rapidly was from the 17th day fo 37th day after flower. Abso lute protein content was similar to dry seed weight in variation.In soybean varieties with same maturity, if protein content was higher in incipient period of seeding, protein content was still higher in mature period, all the same, the lower was still lower The oil was alike to protein content in variation.It was well known that.there was negative correlation between oil content and protein content. In our experiment, we viewed that the phenomenon existed throughout all time when seed formed