| 苦荞种子中淀粉含量的基因型差异研究 |
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| 引用本文： | 时政,韩承华,黄凯丰. 苦荞种子中淀粉含量的基因型差异研究[J]. 新疆农业大学学报, 2011, 34(2): 107-110 |
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| 作者姓名： | 时政 韩承华 黄凯丰 |
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| 作者单位： | 贵州师范大学,生命科学学院植物遗传育种研究所,贵阳550001 |
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| 基金项目： | 贵州省科学技术基金，贵州师范大学博士科研基金 |
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| 摘 要： | 以不同原产地的35份苦荞资源为试验材料,测定了其籽粒中的总淀粉、直链淀粉、支链淀粉的含量。结果表明,35份苦荞资源的总淀粉含量变化幅度为40.70%~86.41%,平均值为62.80%;直链淀粉含量的变异幅度为12.24%~32.18%,平均值为19.32%;支链淀粉含量的变异幅度为13.31%~68.78%,平均值为43.48%。苦荞中淀粉含量较高,以支链淀粉为主。不同产地的苦荞种子中总淀粉、直链淀粉、支链淀粉含量存在差异。
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| 关 键 词： | 苦荞 淀粉含量 遗传变异 |
Study on Amylum Content of Different Tartary Buckwheat Genotypes |
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| SHI Zheng,HAN Cheng-hua,HUANG Kai-feng. Study on Amylum Content of Different Tartary Buckwheat Genotypes[J]. Journal of Xinjiang Agricultural University, 2011, 34(2): 107-110 |
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| Authors: | SHI Zheng HAN Cheng-hua HUANG Kai-feng |
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| Affiliation: | SHI Zheng,HAN Cheng-hua,HUANG Kai-feng(Institute of Plant Genetics and Breeding,School of Life Science,Guizhou Normal University,Guiyang 550001,China) |
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| Abstract: | Thirty five portions of tartary buckwheat resource from different origin were used as experimental material to determine the total amylum content,amylose and amylopectin content.The amylum content of 35 portions of tartary buckwheat varied from 40.70% to 86.41% with an average of 62.80%;The amylose content of 35 portions of tartary buckwheat varied between 12.24%-32.18% with an average of 19.32%;The amylopectin content of 35 portions of tartary buckwheat varied between 13.31%-68.78% with an average of 43.48... |
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| Keywords: | tartary buckwheat amylum content genetic variation |
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