白菜型油菜黄、黑籽间种皮、胚中蛋白质、脂肪及其组份的比较研究

本文利用主成分分析对6个白菜型油菜品种（系）黄、黑籽间种皮、胚、籽粒中蛋白质、17种氨基酸、含油量和7种脂肪酸进行了比较研究。表明：黄籽蛋白质、氨基酸和含油量高于黑籽是由于黄籽种皮较薄，胚占的比重较大，种皮中各种含量显著或极显著高于黑籽种皮所造成；而黄籽胚中蛋白质和氨基酸含量低于黑籽胚；黄、黑籽间胚含油

A Comparative Study on the Protein Content, Fat Contentand Their Respective Components in the Seedcoat and Embryo of Yellowand Black Seed of Brassica campestris L.

Using principal component analysis, the contents of protein, 17 amino acids, fat and 7 fatty acids of the yellow seed and black seed of 6 varieties or strains of Brassica campestris were studied comparatively. The results indicated that: 1)The yellow seed had higher protein,amino acid and oil contents than the black seed;this is due to the significantly or highly significantly higher contents of these substances in the seedcoat of the yellow seed and the thinner seedcoat and,consequently , the larger proportion of embryo in the yellow seed, although, when compared separately, the contents of protein and amino acids in the embryo of the yellow seed were lower than in that of the black seed. 2). The differences between the oil contents in the embryos of the yellow and black seed, and between the contents and the 7 fatty acids in the seedcoats of the yellow and black seed were insignificant. 3) The oleic acid content in the embryo of the yellow seed was significantly lower than in that of the black seed,and the erucic acid content significantly higher.The potential of yellow seed breeding in B. campestris, the relationship between the seed color and oil content,as well as the inheritance behavior of the fatty acids and amino acids were also discussed.