菜用大豆籽粒发育过程中Vc及矿物质含量分析

【目的】了解菜用大豆籽粒发育过程中Vc及矿物质含量的变化规律，为优质菜用大豆的选育和生产提供理论依据。【方法】以熟期相近的9份菜用大豆品种为供试材料，在菜用大豆籽粒发育期分析籽粒Vc及钾、镁、钙、铁等矿物质元素的含量变化。【结果】随着菜用大豆籽粒的不断发育，其Vc含量呈先上升后下降的变化趋势，在花后50 d最高；钾元素含量呈一直下降的变化趋势，而钙元素含量呈逐渐上升的变化趋势；籽粒百粒鲜重、镁和铁元素平均含量呈现先上升后下降的变化趋势，其最高值出现在花后55 d。【结论】菜用大豆籽粒百粒鲜重、镁和铁、Vc含量的变化规律较相似，而钾和钙元素的含量变化规律有所不同。

Analysis on vitamin C and mineral content during seeds development process in vegetable soybean

[Objective]The present experiment was conducted to analyze the changes in vitamin C and mineral content during seeds development process in vegetable soybean to provide practical basis for high-quality vegetable soybean production. [Method]Nine vegetable soybean varieties with similar growth duration were used to analyze the contents of vitamin C (Vc), potassium (K), magnesium (Mg), calcium (Ca) and iron (Fe) in seeds during seed development. [Result]With the development of seeds in vegetable soybean, 100-seed weight, Vc, Mg and Fe contents increased and then showed a decreasing trend. Vc content was found the highest at 50 days after flowering, while 100-seed weight, Mg and Fe contents were the highest at 55 days. The K content showed a declining trend, while Ca content showed an increasing trend. [Conclusion]The weight of 100 seeds, and Vc, Mg and Fe contents showed similar trends of change during seed development process, while K and Ca behaved differently. The results may provide the help in breeding programs tailored to develop fine vegetable soybean varieties.