油菜高油酸种质的创建及高油酸性状遗传与生理特性的分析

龙卫华,浦惠明,高建芹,胡茂龙,张洁夫,陈松

Creation of High-Oleic (HO) Canola Germplasm and the Genetic and Physiological Analysis on HO Trait

LONG WeiHua,PU HuiMing,GAO JianQin,HU MaoLong,ZHANG JieFu,CHEN Song

表6 不同温度下HO品系与常规品系苗期不同组织中油酸与亚麻酸的含量

Table 6 The C18:1 and C18:3 contents in tissues between HO and normal lines at seedling stage under different temperatures

脂肪酸 Fatty acid 材料 Lines 处理 Treat 根 Root 茎 Stem 叶 Leaf 叶柄 Petiole C18:1 B161 常温 Normal temperature 47.56±2.77a 37.34±2.37a 29.99±2.21a 55.72±3.08a 低温 Low temperature 38.87±2.33b 23.72±2.28b 14.28±2.74b 20.37±2.42b N137 常温 Normal temperature 12.67±1.90c 15.90±1.53c 10.48±1.52c 7.16±0.85c 低温 Low temperature 12.34±1.61c 17.25±1.67c 11.69±1.75c 8.61±1.14c C18:3 B161 常温 Normal temperature 18.89±1.35d 28.17±2.26d 30.55±1.96d 14.41±1.43d 低温 Low temperature 25.56±2.65c 33.31±2.22c 38.37±2.33c 36.92±1.27c N137 常温 Normal temperature 33.53±3.37b 41.92±2.72b 45.86±2.07b 43.02±2.72b 低温 Low temperature 49.56±3.13a 51.91±3.45a 52.81±1.99a 53.75±2.38a