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中国农学通报

中国农学通报 ›› 2017, Vol. 33 ›› Issue (18): 141-149.doi: 10.11924/j.issn.1000-6850.casb16090093

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

不同核桃种品种脂肪酸组分的化学计量学分析

李 群,张倩茹,尹 蓉,王贤萍,胡晓军,高忠东,段泽敏   

  1. 山西省农业科学院农产品加工研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院农产品加工研究所,山西省农业科学院农产品加工研究所,山西省农业科学院果树研究所
  • 收稿日期:2016-09-20 修回日期:2017-03-16 接受日期:2017-03-20 出版日期:2017-06-28 发布日期:2017-06-28
  • 通讯作者: 王贤萍
  • 基金资助:
    山西省科技攻关项目“核桃优质蛋白与油脂的高效节本提取工艺研究”(20130311032-1)。

Chemometrics Analysis of Fatty Acid Composition of Different Walnut (Juglans regia L.) Varieties

李 群,张倩茹,尹 蓉,王贤萍,胡晓军,高忠东 and   

  • Received:2016-09-20 Revised:2017-03-16 Accepted:2017-03-20 Online:2017-06-28 Published:2017-06-28

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摘要： 为研究山西晋中产区核桃不同品种脂肪含量与脂肪酸的组成特点并为核桃栽培、育种、加工利用提供相关依据，采用索氏提取、气相色谱分析法分析测定了37个核桃品种中的总脂肪含量及脂肪酸组成，并通过变异分析、相关分析、通径分析、聚类分析和主成分分析对测定结果进行挖掘计算，结果表明：1、37个核桃品种的总脂肪含量为56.8%~70.88%，平均值为65.78%；棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸是核桃中的主要脂肪酸；油酸含量的变异系数最大，亚油酸含量的变异系数最小；2、各脂肪酸组分与总脂肪含量之间均为正相关，其中，亚油酸与总脂肪含量之间达极显著性相关水平，棕榈酸与总脂肪含量之间达显著性相关水平；3、油酸对总脂肪含量的直接效应最大，棕榈酸对总脂肪含量的直接效应最小；4、脂肪酸组成的主要信息可通过各组分的线性组合表达；5、37个核桃品种可划分为“高含油率-高亚麻酸”核桃品种类群和“低含油率-高油酸”核桃品种类型。

关键词: 土壤, 土壤, 基础肥力, 水稻, 施肥指标, 确立

Abstract: To study the fat content and fatty acid composition characteristics of different walnut varieties in Jinzhong Prefecture of Shanxi, and provide a basis for the cultivating, breeding, processing and utilization of walnut, the total fat content and fatty acid composition of 37 walnut varieties (Juglans regia L.) were analyzed by Soxhlet extraction and gas chromatography, and the data were calculated by variation analysis, correlation analysis, path analysis, cluster analysis and principal component analysis. The results showed that: (1) the total fat content of the 37 walnut varieties ranged from 56.8% to 70.88%, with an average of 65.78%; palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid were the major fatty acids, and the variation coefficient of oleic acid was the highest while that of linoleic acid was the lowest; (2) the composition of different fatty acids were all positively correlated with the total fat content, of which the linoleic acid and the total fat content were highly and significantly correlated, while the palmitic acid and the total fat content were significantly correlated; (3) the oleic acid had the maximum direct effect on total fat content, but the palmitic acid had the opposite effect; (4) the main information of fatty acid composition could be presented by a linear combination of the various compositions; (5) the 37 walnut varieties could be divided into“high oil content with high linolenic acid”variety group and“low oil content with high oleic acid”variety group.