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作者	单位
徐寿军，张凤英，刘志萍，郭萍，道日娜，李琲琲，王磊，李国兴，薛海楠	（1.内蒙古民族大学农学院，内蒙古通辽 028043； 2.内蒙古农牧业科学研究院作物所，内蒙古呼和浩特 010000）

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中文摘要:

为提供更合理的氮肥运筹和适宜播期以促进大麦的优质高产，以蒙啤1号、蒙啤3号、甘啤4号、垦啤7号4个春大麦品种为试材，研究了不同施氮水平和播期处理下内蒙古东部灌区春大麦灌浆期间籽粒蛋白质含量和游离氨基酸含量及其与成熟期籽粒蛋白质含量的相关性。结果表明，随着播期的推迟，相同灌浆期4个品种的籽粒游离氨基酸含量和蛋白质含量均呈升高的趋势；随着施氮量的增加，相同灌浆期4个品种的籽粒游离氨基酸含量和蛋白质含量均呈先升高后降低的趋势。成熟期籽粒蛋白质含量与花后7 d、28 d 和35 d籽粒蛋白质含量呈显著或极显著正相关。逐步回归分析结果表明，影响成熟期籽粒蛋白质含量最大的是花后28 d 籽粒蛋白质含量，而通径分析结果显示，对成熟期籽粒蛋白质含量影响最大的是花后14 d的籽粒蛋白质含量。成熟期籽粒蛋白质含量与灌浆期籽粒游离氨基酸含量的相关性均达到极显著水平，对成熟期籽粒蛋白质含量影响最大的是花后7 d的游离氨基酸含量，其次是花后21 d的游离氨基酸含量。

英文摘要:

The experiment was carried out in eastern Inner Mongolia with different nitrogen application levels and sowing date by using four spring barley cultivars of Mengpi 1, Mengpi 3, Ganpi 4 and Kenpi 7 as materials to provide a reasonable nitrogen fertilizer application and suitable sowing date in the high quality and high yield barley production practice, and the correlation were studied between the content of amino acids and protein at filling stage with the content of protein at maturity stage in grain. The results showed that the content of free amino acid and protein of the four cultivars increased at the same filling time with the postponement of sowing date. The content of free amino acid and protein of the four cultivars at the same grain filling time increased first and then decreased with the increase of nitrogen application levels. There was a significant positive correlation in grain protein content between maturity stage with 7 days,28 days, and 35 days after anthesis.The results of stepwise regression analysis showed that the grain protein content at 28 days after anthesis have the greatest impact to grain protein content at maturity stage. However, the results of path analysis showed that it is the grain protein content at 14 days after anthesis. The correlation coefficient between grain protein content at maturity stage and free amino acid content at filling stage reached a significant level.The results of regression and path analysis showed that the grain free amino acid content at 7 days after anthesis have the greatest impact on grain protein content at maturity stage, followed by free amino acid content of 21 days after anthesis.

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