| This experiment used the SSR marker to study the genetic variation of50waxy maizeinbred lines. This experiment also determined the contents of protein, starch, moisture, fat andfree amino acids in the grain of waxy maize inbred lines. To analyze the composition propertiesof free amino acid in waxy maize inbred lines and evaluate the nutritional quality of waxy maizegermplasm resources, the results are as follows.18pairs of primers selected from40pairs of primers. A total of87polymorphic bands,variation of3~7alleles for each primer, an average of4.83alleles per primer; meanpolymorphic information content of0.584and its range from0.211to0.759were detected.Clustering analysis in UPGMA classified the waxy corn inbred lines into4groups, whichwere similar to germplasmic genealogy.The result showed that grain nutrients content of each waxy maize are not identical, freeamino acid variation coefficient is maximum and the starch is minimum, these inbred lines haverich genetic diversity.Based on the data of quality traits in50inbred lines, adopting the squared Euclideandistance cluster analysis50waxy maize inbred lines can be divided into two classes, and furthercan be divided into four classes, and the characteristics of each groups quality traits are veryprominent, it can provide the theoretical basis for hybrid selection and genetic improvement inwaxy maize.The results showed that at least14kinds of free amino acids were detected and the totalcontent of JN47was the highest with25.165mg per gram, the minimum was JN16with6.403mg per gram, the average was12.236mg per gram,24kinds of the total content exceed theaverage.The contents of essential amino acids varied from2.47to13.97mg per gram, accountingfor29.43~75.52%of the total free amino acids.The quality of free amino acids was evaluated by comprehensive indices with principalcomponent analysis. Consequently, The highest score of the first three inbred lines isJN47,JN49,JN45.The contents of free amino acid in50waxy maize inbred lines had obvious geneticdiversity. As to the free amino acid content, the quality of JN47, JN49and JN45was the best,but JN16was the worst. |
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