文冠果籽油含量及其脂肪酸组分的变异分析

摘要

In order to know differences of kernel oil content and its fatty acid composition in Xanthoceras sorbifolia individuals,the indexes among various individuals and seeds at different maturity were determined and analyzed in 2011,taking artificial X.sorbifolia population in Gansu Province as materials.The results show that there are small variations of kernel oil content in different individuals of X.sorbifolia population,and variation coefficient is 6.13％ only,so it is relatively stable.The mean content of kernel oil is 59.86％,the oil content is increased with seed maturity rising,and the mean contents of kernel oil in mature,near mature and immature seeds are 61.44％,59.05％ and 55.60％,respectively.Five fatty acid components are detected out from kernel oil,they are palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid,respectively.Among them,the coutent of linoleic acid is the highest (52.78％),then the content of oleic acid (33.17％),whereas the contents of palmitic acid (7.22％),stearic acid (4.94％) and linolenic acid (1.88％) are small.The order of fatty acid components among different individuals in X.sorbifolia population based variation coefficient from high to low is linolenic acid (42.47％),stearic acid (34.41％),palmitic acid (12.67％),oleic acid (9.51％),linoleic acid (6.16％),which indicates that the contents of oleic acid and linoleic acid are not only high,but also stable.There are no significant correlation between the kernel oil and fatty acid contents and the main fruit character indexes,also no significant correlation between kernel oil content and fatty acid content,but extremely significant negative correlation between oleic acid content and linoleic acid content (P ＜ 0.01) and significant negative correlation between stearic acid content and linolenic acid content (P ＜ 0.05).%为了了解文冠果个体间种仁含油率及其脂肪酸组分的差异情况,于201 1年对甘肃省文冠果人工种群不同单株和不同成熟度种子的种仁含油率及其脂肪酸组分进行了测定与分析.结果表明:文冠果人工种群不同单株间种仁含油率的变异小,其变异系数仅为6.13％,变化相对稳定；其种仁含油率平均为59.86％,其成熟、近成熟和未成熟种仁的平均含油率分别为61.44％、59.05％和55.60％,且其含油率随种子成熟度的增加而增高；其脂肪酸组分,共检测出5种成分,分别为棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸,其中亚油酸含量比较高(52.78％),其次是油酸(33.17％),而棕榈酸(7.22％)、硬脂酸(4.94％)和亚麻酸(1.88％)的含量均较小；在人工种群中不同单株间各脂肪酸组分的变异系数从大到小依次为亚麻酸(42.47％)＞硬脂酸(34.41％)＞棕榈酸(12.67％)＞油酸(9.51％)＞亚油酸(6.16％),这说明其油酸和亚油酸不但含量高而且变化相对稳定；其种仁油含量及其各脂肪酸组分含量与其果实各主要性状指标间均无显著相关,种仁油含量与其各脂肪酸组分含量间亦无显著相关,但在其各脂肪酸组分之间,油酸与亚油酸含量呈极显著负相关(P＜0.01),硬脂酸和亚麻酸含量亦呈显著负相关(P＜0.05).