The uses of vegetable oils are determined by functional properties arising from their chemical composition. Soybean oil was previously used in margarines and baked foods after partial hydrogenation to achieve heat and oxidative stability. This process, however, generates trans fats that are now excluded from food use because of cardiovascular health risks. Also present in soybean oil are the anti-oxidant tocopherols, with α-tocopherol (vitamin E) typically present as a minor component compared to γ-tocopherol. Genetic improvement of the fatty acid profile and tocopherol profile is an attractive solution to increase the functional and health qualities of soybean oil. The objective of this research was to develop resources to directly select with molecular markers for the elevated vitamin E trait in soybean oil and to use a molecular breeding approach to combine elevated vitamin E with the high oleic/low linolenic acid seed oil trait that improves oil functionality and nutrition. New soybean germplasm was developed from the molecular breeding strategy that selected for alleles of six targeted genes. Seed oil from the novel soybean germplasm was confirmed to contain increased vitamin E α-tocopherol along with a high oleic acid/low linolenic acid profile.

植物油的用途取决于其化学成分的功能特性。大豆油以前在部分氢化后用于人造黄油和烘焙食品，以实现热稳定性和氧化稳定性。然而，这个过程会产生反式脂肪，由于心血管健康风险，这些反式脂肪现在已被排除在食品用途之外。大豆油中还含有抗氧化生育酚，与 γ-生育酚相比，α-生育酚（维生素 E）通常作为次要成分存在。脂肪酸谱和生育酚谱的遗传改良是提高大豆油功能和健康品质的一个有吸引力的解决方案。本研究的目的是开发资源，用分子标记直接选择大豆油中维生素 E 升高的性状，并使用分子育种方法将升高的维生素 E 与高油酸/低亚麻酸种子油性状结合起来，从而改善油质功能性和营养性。新的大豆种质是通过选择六个目标基因等位基因的分子育种策略开发的。经证实，来自新型大豆种质的种子油含有更多的维生素 E α-生育酚以及高油酸/低亚麻酸。