代表性大豆种质异黄酮主要组分含量鉴定

采用HPLC检测方法，对100份不同来源的代表性大豆种质进行异黄酮含量分析，结果显示大豆种质中主要含有6种异黄酮组分，分别为黄豆苷（D）、黄豆黄苷（GL）、染料木苷（G）、丙二酰基黄豆苷（MD）、丙二酰基黄豆黄苷（MGL）和丙二酰基染料木苷（MG），且异黄酮含量在不同生态区间和品种间均存在显著差异，变异丰富；南方产区大豆品种的异黄酮总含量最高（2465.48ug/g），黄淮大豆产区次之（2308.48ug/g），北方大豆产区最低（1705.89ug/g）；6 种主要异黄酮组分含量的变异系数变化范围为33.44%～52.03%。相关分析表明异黄酮总含量与各主要组分含量之间均呈极显著正相关，与脂肪含量呈极显著负相关（r = -0.323**）。在此基础上，筛选出高异黄酮含量的大豆种质2份，分别为平顶黑豆（4459.91 ug/g）和PI-567479（4073.95 ug/g），低异黄酮含量的大豆种质2份，分别为茶色豆（857.74 ug/g）和牡丰1号（922.82 ug/g），可以用于大豆异黄酮育种或遗传研究。

Analysis of the major Isoflavone Components in Soybean Seeds from the representative core samples

Isoflavone contents were analyzed by HPLC methods in 100 representative soybean cultivars from different regions in this study. The results showed that all of 100 cultivars contained six of major isoflavone components in soybean seeds, including daidzin (D), glycitin (GL), genistin (G), malonyldaidzin (MD), malonylglycitin (MGL) and malonylgenistin (MG), and there were significant difference on the isoflavone content among ecological regions and varieties, which explained the abundant genetic variation of isoflavone content in the soybean germplasm. The average of total isoflavone content (2465.48 ug/g) in soybean cultivars from south region was the highest, and that from north region was the lowest (1705.89 ug/g). Coefficient of variation (CV) for the six major isoflavone components was ranged from 33.44% to 52.03%. Correlation analysis showed that there was significantly positive correlation among the isoflavone components, in which correlation coefficient between total isoflavone content and malonylgenistin was the maximum (r = 0.958 **); A significantly negative correlation was presented between total isoflavone content and oil content (r = -0.323 **). Two soybean cultivars with high isoflavone content (cv. Pingdingheidou, 4459.91ug/g and cv. PI-567479, 4073.95 ug/g), and two cultivars with low isoflavone content (cv. Chasedou, 857.74 ug/g and cv. Mufeng1, 922.82 ug/g) were selected for soybean breeding and genetic study on the isoflavone.