藜麦籽粒酸性氨基酸组分遗传特性分析与评价

藜麦具有全营养特点及重要利用价值,^{为揭示藜麦氨基酸组分遗传特性和评价}藜麦种质资源品质状况,本研究以筛选出的⁸⁹个藜麦高代品系籽粒为材料进行酸水解处理并以氨基酸自动分析仪测定其酸性氨基酸组分及其含量^{,结果表明：17种酸性氨基酸平均变异系数为22.97%,表明在不同藜麦品系之间存在较大的遗传特性差异,其中Glu的变异系数为14.4%、相对变幅较小,而Gly、Cys、Tyr、Phe、His、Pro等6种氨基酸的变异系数均高于20%,尤其是Met的变异系数高达77.1%、遗传变异最大；}相关分析表明绝大部分氨基酸组分间存在极显著正相关关系,^{主成分分析显示5主成分对变异的累计贡献率高达92.55%,聚类分析将89个藜麦品系分为5类、其遗传特性与来源和颜色没有必然联系；经分析筛选出滇藜-59、滇藜-71、滇藜-72、滇藜-73、滇藜-78和滇藜-92等6个具有较高的综合利用价值的高代品系。本研究可为}藜麦氨基酸组分遗传特性分析与评价及新品种选育提供了理论参考和材料基础。

Analysis and Evaluation of Genetic Characteristics of Acidic Amino Acids in Quinoa Seeds

Quinoa has full nutritional characteristics and important utilization value. For revealing the genetic characteristics of quinoa germplasm resources and evaluating the genetic status of quinoa germplasm resources, the seeds of 89 high-generation lines of quinoa were used for determining of acidic amino acid components and contents by acid hydrolysis treatment using an automatic amino acid analyzer in this study, The results showed that the average coefficient of variation of 17 acidic amino acids was 22.97%, indicating that there are large differences in genetic characteristics between different quinoa lines, among which Glu is relatively stable with 14.4% coefficient of variation, The coefficient of variation of six amino acids such as Gly ^,Cys, Tyr, Phe, His and Pro was higher than 20%, especially that of Met was as high as 77.1%, which showed the maximum genetic variation; correlation analysis showed that there was a very significant positive correlation among most amino acid components; principal component analysis showed that the cumulative contribution rate of the fi^{ve principal components} to the variation was as high as 92.55%; 89 quinoa lines were divided into five categories in cluster analysis, and their genetic characteristics were not necessarily related to the sources and seed colors; the six lines such as Dianli-59, Dianli -71, Dianli -72, Dianli -73, Dianli -78 and Dianli-92 were selected for their high comprehensive utilization value. This study ^could provide an important theoretical and material basis for the analysis and evaluation of the genetic characteristics of quinoa amino acid components and the selection of new varieties.