Nuts Traits and Fatty Acid Components of Early-maturing Walnut Varieties

doi:10.11924/j.issn.1000-6850.casb15100056

Abstract

Abstract: To understand nuts traits of different early-maturing walnut varieties and the differences of fatty acid content in walnut kernel, taking 17 early-maturing walnut varieties in Shanxi Agriculture Science Institute of Pomology as materials, the nuts traits were researched. Besides, the components of fatty acid were tested with gas chromatography method. The results showed that ‘Jinboxiang 6’ and ‘Lipin 2’ were outstanding in nuts traits among the 17 varieties. There were 6 kinds of fatty acids in all varieties: oleic acid, linoleic acid and linolenic acid (unsaturated fatty acid), fatty acids, palm acid, stearic acid (saturated fatty acid). Linoleic acid was the highest component among them, accounting for about 80% and oleic acid was the second highest one which accounted for nearly 80%. The ‘Liaoning 1’ had the highest oil content of 78.00% while ‘Bofeng’ had the lowest of only 59.40%. There were significant differences of oil content among these varieties. Among all the 17 varieties, the rate of oil yield of ‘Zha 343’ was 12.40% which was the highest, while that of ‘Jinboxiang 4’ was the lowest 3.50%. The palm acid of ‘Jinboxiang 1’ reached 7.30 g/100 g, which was the highest, while that of ‘Lipin 2’ was the lowest, which was 5.10 g/100 g. The material with high component of oleic acid and linoleic acid but low component of linolenic acid was the best in walnut variety breeding. Through comprehensive comparison, ‘Lipin 2’, ‘Jinboxiang 6’ and ‘Zha 343’ were the ideal varieties. This thesis could provide certain theoretical basis for walnut breeding and cultivating in Shanxi Province.

CLC Number:

S664.1

Wang Yong,Shi Meijuan,Wu Yanxia,Li Hongyan,Hou Dongmei,Han Feng,Ru Huiling,,Qiao Yongsheng,Tian Xin,Yu Jing,Gao Peng and Li Yilu. Nuts Traits and Fatty Acid Components of Early-maturing Walnut Varieties[J]. Chinese Agricultural Science Bulletin, 2016, 32(16): 144-148.

References

[1] 郝艳宾,王克建,王淑兰,等.几种早实核桃坚果中蛋白质、脂肪酸组成成分分析[J].食品科学,2002,23(10):123-125.
[2] 柳镇安.核桃油中主要脂肪酸的毛细管柱气相色谱分析[J].化学世界,2000(4):212-224.
[3] 罗伟强,刘宝,刁开盛.毛细管气相色谱法测定核桃油中的脂肪酸[J].贵州化工,2005(3):40-41.
[4] 王根宪,冀宏山,王善振,等.早实核桃主要新品种坚果品质及营养成分测定初报[J].落叶果树,2000(2):16-17.
[5] 王思宏,方英玉,朴英爱,等.毛细管气相色谱/质谱法测定核桃仁油的脂肪酸[J].延边大学学报:自然科学版,1999.25(1):23-25.
[6] 王晓燕,张志华,李月秋,等,核桃品种中脂肪酸的组成与含量分析[J]营养学报,2004,26(6):499-503.
[7] 杜香莉,郭军战,冯汀.我国核桃资源的综合利用研究[J].北林学院学报,2003,18(3):82-85.
[8] 樊卫国,安华明,龙令炉,等,野生湖南山核桃的营养成分研究[J].中国野生植物资源,2007,26(5):64-65.
[9] 侯冬培,习学良,石卓功.我国薄壳山核桃研究概况[J].山东林业科技,2007,36(4):53-55.
[10] 章亭洲.山核桃的营养、生物学特性及开发利用现状[J].食品发酵与工业,2006,32(4):90-93.
[11] 周先锋,徐迎碧,殷彪,等.山核桃种仁油脂提取研究[J].粮油加工,2005,36(7):48-57.
[12] 夏国华,朱先富,俞春莲,等.不同地理种源大别山山核桃坚果表型性状和脂肪酸组分分析[J].果树学报,2014,31(3):370-377.
[13] 俞春莲,王正加,夏国华,等.10个不同品种的薄壳山核桃脂肪含量及脂肪酸组成分析[J].浙江农林大学学报,2013,30(5):714-718.
[14] 李国和,杨东生,胡庭兴.四川省不同产地核桃脂肪酸含量的变化[J].林业科学.2007,43(5):36-41.
[15] 常君,杨水平,姚小华,等.美国山核桃果实性状变异规律研究.[J].林业科学研究,2008,21(1):44-48.
[16] 马和平,竹雪林,刘务林,等.西藏核桃种质资源研究[J].果树学报,2011,28(1):151-155.
[17] 竹雪林,马和平,刘务林,等.西藏林芝地区核桃表型特征研究[J].果树学报,2012,29(1):135-138.
[18] 孙家正,张大海,张艳敏,等.南疆栽培杏品种杏仁油脂肪酸组成及其遗传多样性[J].园艺学报,2011,38(2):251-256.
[19] 朱万泽,范建荣,彭建国,等.四川省油橄榄引种品种果实含油率及其脂肪酸分析[J].林业科学,2010,46(8):91-100.
[20] 祝志勇,王强,阮晓,等.不同地理居群山桐子的果实含油率与脂肪酸含量[J].林业科学,2010,46(5):176-180.
[21] Hettiarachchi D S, Liu Y D, Boddy M R, et al. Contents of fatty acids, selected lipids and physicochemical properties of western Australian sandalwood seed oil[J]. Journal of the American Oil Chemists’ Society,2003,90(2):285-290.
[22] 赵登超,王钧毅,韩传明,等.不同品种核桃仁脂肪含量及脂肪酸组成与成分分析[J].华北农学报,2009,24(增刊):295-298.
[23] 张鹏,钟海燕,姚小华,等.四种山核桃种仁含油率及脂肪酸组成比较分析[J].江西农业大学学报,2012,34(3):499-504.
[24] 赵书岗,赵悦平,王红霞，等.核桃油脂理化特性与脂肪酸成分的研究[J].中国粮油学报,2008,23(2):85-88.
[25] Savage G P, Dutta P C, McNeil D L. Fatty Acid and Tocopherol Contents and Oxidative Stabiliy of Walnut Oils[J]. Jam Oil Chem Soc,1999,76:1059-1063.