Analysis of Fatty Acid Composition and Other Quality Traits in Soybean Varieties Developed in Heilongjiang Province

Fatty acid composition and their correlation with other quality traits in soybean varieties developed in Heilongjiang Province was analyzed,to provide scientific basis for evaluation of soybean germplasm.The results showed that content of fatty acid from high to low ranked as linoleic acid,oleic acid,hexadecylic acid,linolenic acid and stearic acid.The content of fatty acid among different varieties varied significantly.Stearic acid had the biggest variation coefficient(13.24%) and linoleic acid had the smallest variation coefficient(4.57%).By correlation analysis,oleic acid was negatively correlated with linoleic acid,linolenic acid and palmitic acid.Palmitic acid was negatively correlated with stearic acid.Linoleic acid was positively crrelated with linolenic acid and both of them were negatively correlated with oleic acid.Protein was negatively correlated with oil.