LIU Wei,LIU Xu,CAI Weijia,et al.Comparative Analysis of Fatty Acid Composition and Nutritional Components of Six Individuals of Carya illinoensis[J].Northern Horticulture,2022,(23):46-53.[doi:10.11937/bfyy.20221175]
六个薄壳山核桃单株果实脂肪酸组成和营养成分比较分析
- Title:
- Comparative Analysis of Fatty Acid Composition and Nutritional Components of Six Individuals of Carya illinoensis
- Keywords:
- Carya illinoensis; fatty acid; nutrient composition; coefficient of variation; correlation
- 文献标志码:
- A
- 摘要:
- 以6个不同薄壳山核桃单株果实为试材，测定脂肪组成及营养成分，分析变异特性、差异性和相关性，以期为薄壳山核桃良种选育和推广提供参考依据。结果表明：薄壳山核桃果实出仁率为43.89%～57.39%，粗脂肪含量为66.00%～76.00%，蛋白质含量为6.38%～9.24%，淀粉含量为3.00%～4.16%，含油率为65.90%～76.20%；脂肪主要由油酸、亚油酸、棕榈酸、硬脂肪、亚麻酸和花生酸组成，其中不饱和脂肪酸含量大于90%；17种氨基酸含量为6.06%～8.76%，其中人体必需氨基酸有7种，含量为1.80%～2.51%；营养成分和6种脂肪酸在单株间均存在一定程度的变异，变异系数为3.96%～48.5%；单因素方差分析结果表明营养成分和6种脂肪酸在单株间的差异具有统计学意义。相关性分析结果表明，单不饱和脂肪酸总量与粗脂肪、含油率存在显著正相关关系；多不饱和脂肪酸总量与人体必需氨基酸总量存在显著负相关关系，与粗脂肪、含油率、单不饱和脂肪酸总量存在极显著负相关关系。
- 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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备注/Memo
第一作者简介：刘威（1990-），男，硕士，助理研究员，现主要从事果树生理生化及分子生物学等研究工作。E-mail：1342960140@qq.com.责任作者：罗桂杰（1981-）,女，硕士，副研究员，现主要从事林木、果树、花卉新品种选育及栽培技术等研究工作。E-mail：947940527@qq.com.基金项目：2021年宿迁市农业科技自主创新资金资助项目（SQCX202112）。收稿日期：2022-03-28