| Soybean [Glycine max (L.) Men.], originated from China, is one of the most important sources of vegeTab. protein and edible oil world-widely. oybean oil accounts for about35% of the world's vegeTab. oil market. Soybean oil is rich with essential fatty acids for human bodies, the quality of which depends on the type and magnitude of fatty acidcomposition. Fatty acids from soybean oil mainly consist of saturated fatty acids (Palmitic acid, stearic acid) and unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid). In soybean oil,the contents of Linoleic acid is the highest, while linolenic acid was the lowest. Oleic acid was useful for healthy as well as linoleic acid, they can play an important role in preventing heart disease,high blood pressure and so on.The compositions of the Soybean fatty acid determine the nutritional value of the edible oil and its production. The higher was the content of the oleic acid and linoleic acid in Soybean oil,the higher was the nutritional value of the soybean oil.The Linolenic acid was easy to make oil oxidative and bad,and reduce the nutritional value of the sobean oil.Palmitic acid and stearic acid, are not easy to be digested and absorbed.It will cause obesity and cardiovascular deseases if eatting too much.The strategies of improving Soybean oil fatty acid should be improve the contens of oleic acid and linoleic acid,at the same time reduce the contents of linolenic acid appropriately.The research was about analysising on the genetic variation law of the content of Soybean fatty acid,at the same time,discovering the its correlated and steadily genetic QTLS which will provide reference basis for quality breeding of soybean oil conntent by SSR molecular markers.In this study, the correlation in contents of five fttay acids showed :the content of palmitic acid was positively correlated with oleic acid and stearic acid,so the content of oleic acid and stearic acid was.linoleic acid was significantly positive correlated with the linolenic acid (r = 0.7986). It means that, when the content of the oleic acid increased, the content of linoleic acid and linolenic acid reduced. Instead,the content of oleic acid reduced, the content of linoleic acid and linolenic acid increased. Therefore, we can regard the fluctuate relationship of characteristics as the basis of indirect selectionIn the study, F2 progeny segregating from a crop between L-9 of oleic acid and ha 91016 of linolenic acid,were used to screen 500 SSR markers.A total of 124 SSR marlers which were polymorphic and clearly segregated were used for subsequent QTLs analysis,and five main fatty acid contents were measured by fatty acid sodium hydroxide-methanol using gas chromatography.All makers were used to construct a genetic linkage map using Mapmaker/EXP3.0.Genetic linkage map of 123 makers was drawing which covered 6879.9cM with mean distance 56.29cm between markers.The furthest distance was 345.4cM,and the nearest was 5.7cm. When the LOD set was 2.0 the QTLs which Controlled the content of soybean Oleic acid was setted at linkage groups in MLG G, MLG D1b, the LOD were3.24and 4.01, the distance between Satt012 was 12.01 cm,and the distance between Satt274 was 14.01 cm; they accounted for 9.02% and 14.86% of the phenotypic variation in linolenic acid lever in this population. the QTLs which Controlled the content of soybean linolenic acid was setted at linkage groups in MLG K, MLG A2,the LOD were 2.65 and 3.01, the distance between Satt394 was 18.06 cm,and the distance between Satt097 was 5.13 cm; they accounted for 11.03% and 7.89% of the phenotypic variation in linolenic acid lever in this population.
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