%0 Journal Article
%T 河南省1985~2020年大豆审定品种的品质性状分析<br>Analysis of Quality Characters of Approved Soybean Varieties in Henan Province from 1985 to 2020
%A 王建立
%A 仇永康
%A 刘志强
%A 赵景云
%A 任秀荣
%J Hans Journal of Agricultural Sciences
%P 540-545
%@ 2164-5523
%D 2021
%I Hans Publishing
%R 10.12677/HJAS.2021.116074
%X <div style=\"text-align:justify;\">
	<span style=\"font-size:14px;\">本文对河南省1985~2020年间审定的125个大豆品种的子粒蛋白质、脂肪和蛋脂总量等品质性状指标进行了分析。结果表明，脂肪含量最高值总体呈上升趋势，但与审定年份间未存在显著的线性回归关系；1985~2005年审定的大豆品种的蛋白质含量和蛋脂总量最高值均高于2006~2020年的最高值，大豆品种蛋白质含量和蛋脂总量最高值总体呈下降趋势，且大豆蛋白质含量最高值与品种审定年代间存在显著的线性负相关关系，说明近年来对大豆高蛋白育种方面的重视程度有所降低。育成蛋白质含量高于45.0%的大豆品种24个，脂肪含量在22.0%以上的品种7个，蛋脂总量在63.0%以上的品种52个。<br />
The quality traits of 125 soybean varieties approved and popularized in Henan Province from 1985 to 2020, such as total amount of protein, fat and protein and fat, were analyzed. The results showed that the maximum fat content showed an upward trend overall, but with the examination and ap-proval is not significant linear regression relationship between years. Examination from 1985 to 2005 protein of the soybean protein content and total lipid peak were higher than in 2006~2020, the soybean protein content total fat and protein is on the decline, and soybean protein content is high and evaluation significant linear negative correlation relationship between s and illustrate the importance of the high protein soybean breeding in recent years is reduced. There were 24 soybean varieties with protein content above 45.0%, 7 soybean varieties with fat content above 22.0%, and 52 soybean varieties with content total fat and protein above 63.0%.</span> 
</div>
%K 大豆，河南省，蛋白质含量，脂肪含量<br>Soybean
%K Henan Province
%K Protein Content
%K Fat Content
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=43142