Study On Accumulation Law Of Fatty Acid Of Soybean With Different Quality Character

The paper discovered that the accumulated process of fatty acids and the correlation between different components of fatty acids of soybean varieties by the analysis of fatty acid contents in the maturing process of soybean seeds, which included six soybean varieties with three different quality characters (high oil, ordinary oil, high protein) . This research intended to offer therory foundation of soybean quality breeding. The main results were summarized as follows:During the maturing process of soybean seeds, the contents of palmitic acid and linolenic acid were declined, whereas the contents of stearic acid, oleic acid and linoleic acid were increased. In different periods of the maturing process of soybean seeds, the change trend of fatty acids of varieties with different quality characters was different. There was a little difference between high protein soybean varieties and ordinary protein varietes or high oil soybean varieties in middle and later period in palmitic accumulation process. The oleic acid accumulation process of hongfeng9 was different from the other five varieties distinctly. The contents of fatty acids of the same variety in different parts of main stem was the same in the change trend and different in different periods of the maturing process of seeds.The accumulation of oleic acid was mainly in the early of the maturing process of soybean seeds while the accumulation of linoleic acid was mainly in the middle or later of the maturing process of soybean seeds. Fifty-one days after flowering was the common turning point of the five fatty acids in the maturing process of soybean seeds.It showed a highly negative correlation between the contents of palmitic acid and linolenic acid and days after flowering in the maturing process of soybean seeds, It showed a highly positive correlation between the content of linoleic acid and days after flowering in the maturing process of soybean seeds. It showed the minimum difference of the correlation between the contents of palmitic acid and days after flowering in different soybean varieties. It showed the lager difference of the correlation between the contents of stearic acid and oleic acid and days after flowering in different soybean varieties. It showed a negative correlation between stearic acid and days after flowering of two high oil varieties and high protein varieties heinong 35. It showed no distinctive correltion between stearic acid and days after flowering of ordinary varieties and high protein varieties. It showed that the correlation between oleic acid of high oil varieties and days after flowering and the correlation between other varieties with different quality character and days after flowering was different. The correlation between oleic acid and days after flowering of hongfeng9 was different from that of dongnong 47. The correlation between oleic acid and days afterflowering of hongfeng 9 was negative, while that of dongnong 47 was positive significantly.During the maturing process of soybean seeds, it showed distinct or highly distinct correlation between the contents of palmitic acid and linolenic acid, the contents of stearic acid and linolenic acid, the contents of oleic acid and linolenic acid, the contents of palmitic acid and linoleic acid respectively. During the maturing process of soybean seeds, it showed lager difference of the correlation between the contents of other fatty acids. Direction of the correlation between fatty acids in different parts of the main stem was consistent with that of the average fatty acid in the maturing process of soybean seeds. On the whole, the correlation between the contents of palmitic acid and stearic acid, the contents of palmitic acid and linolenic acid, the contents of stearic acid and oleic acid was the higher in upper part of main stem, the correlation between the contents of palmitic acid and linoleic acid was higher in middle part and the correlation between the contents of noleic acid and linolenic acid was the higher in under part.It showed a significantly positive correlation between oil and stearic acid (r=0.855) or oleic acid (r=0.874), a significantly negative correlation between oil and linoleic acid in mature soybean seeds.