白菜型油菜品种蛋白质、脂肪及其组份的相关分析

本文对我省近年来选育的白菜型油菜品种的蛋白质、脂肪及其组份进行了相关分析.结果表明:1.蛋白质含量与多数氨基酸含量呈显著正相关.2.含油量与油酸、亚油酸含量呈负相关,与芥酸呈正相关;与油酸和亚油酸呈正相关,油酸、亚油酸与芥酸呈负相关.3.油酸、亚油酸含量与氨基酸呈负相关,芥酸与氨基酸呈正相关;全脂肪酸含量与谷氨酸前体、3-磷酸甘油前体、非极性R基和不带电荷的R基氨基酸间有显著的典型相关,在关联性上起主要作用的有油酸和芥酸.

Correlation among protein, fit and their composition of rapeseed (B.Campestris L.) varieties

Single correlations among protein content, fat content and their compo-sition and canonical correlations among fatty acid composition and amino acid co-mposition in current rapeseed cultivars (lines) in Anhui province were studied.The results showed that:(1) Protein content had positive significant correla-tions with most of amino acids. (2) Fat content had negative correlations witholeic and linoleic acid, and positive correlation with erucic acid. Erucic acid hadnegative correlations with cleic and linoleic acid. There was a positive correlationbetween oleic acid and linoleic acid. (3)Oleic and linoleic acid had negative cor-relations with all of amino acids. Fatty acid composition had close correlationswith those amino acids synthesized from glutamic acid and 3-phosphto-glycerol,and with Don-polar or non-electric R-group.