|Table of Contents|

Comparative Analysis of Fatty Acid Composition and Nutritional Components of Six Individuals of Carya illinoensis

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年23
Page:
46-53
Research Field:
Publishing date:

Info

Title:
Comparative Analysis of Fatty Acid Composition and Nutritional Components of Six Individuals of Carya illinoensis
Author(s):
LIU Wei; LIU Xu; CAI Weijia; WANG Hao; LUO Guijie
(Suqian Institute of Agricultural Science,Jiangsu Academy of Agricultural Sciences,Suqian,Jiangsu 223800)
Keywords:
Carya illinoensis; fatty acid; nutrient composition; coefficient of variation; correlation
PACS:
-
DOI:
10.11937/bfyy.20221175
Abstract:
Taking the six different individuals fruits of Carya illinoensis as materials,the fat components and nutritional components were determined,and the variation characteristics,differences and correlations were analyzed,in order to provide reference for the breeding and popularization of pecans.The results showed that the kernel ratio of Carya illinoensis ranged from 43.89%-57.07%,the crude fat content ranged from 66.00%-76.00%,the protein content ranged from 6.38%-9.24%,the starch content ranged from 3.00%-4.16%,and the oil rate ranged from 65.90%-76.20%.Fatty acids were mainly composed of oleic acid,linoleic acid,palmitic acid,hard fat,linolenic acid and arachidic acid,in which the content of unsaturated fatty acids was greater than 90%.The content of 17 kinds of amino acids ranged from 6.06%-8.76%,among which 7 kinds of essential amino acids were 1.80%-2.51%.The measured nutrient components and six fatty acids varied to a certain extent among six individual plants,and the coefficient of variation was 3.96%-48.5%.The results of one-way ANOVA showed that there were statistically significant differences in the nutrient components and six fatty acids among six individual plants.Correlation analysis showed that there was a significant positive correlation between total monounsaturated fatty acids and crude fat and oil rate.The total amount of polyunsaturated fatty acids was negatively correlated with the total amount of essential amino acids,and negatively correlated with crude fat,oil rate and monounsaturated fatty acids.

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Last Update: 2023-01-20