四川省不同产地核桃脂肪酸含量的变化

Changes in Fatty Acid Content of Walnut in Different Production Areas of Sichuan Province

分析测定四川省13个产地156株核桃实生类型的脂肪酸组成和含量,分析生态因子与核桃脂肪性状和脂肪酸组成的典型相关性。结果表明:核桃的棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸含量之和占脂肪的99%,不饱和脂肪酸占脂肪的91%,亚油酸和亚麻酸含量之和占脂肪的60%。海拔、1月平均气温、经度和大于10℃年积温是影响核桃饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸形成的重要生态因子。核桃饱和脂肪酸含量随着1月平均气温和经度的升高而增加,单不饱和脂肪酸和多不饱和脂肪酸含量随着大于10℃年积温和海拔的升高而增加。年平均相对湿度和年平均气温是影响核桃亚麻酸合成的主要生态因子。亚麻酸含量随着年平均相对湿度和年平均气温的升高而增加。年平均气温和1月平均气温是影响油酸和亚油酸合成的主要因子。油酸和亚油酸含量随年平均气温和1月平均气温的降低而增加。

In this paper, comparing and analyzing with fatty acid contents of 156 walnut ecotypes of 13 production areas in Sichuan Province and analyzing the canonical correlations of ecology factor with fat characters and fatty acid compositions were conducted. The results showed that total of palmitic, stearic, oleic, linoleic and linolenic content of walnut was 99 % of fat, unsaturated fatty acids was 91% of fat, total of linoleic and linolenic was 60 % of fat. Altitude, average temperature in January, longitude, accumulative temperature over 10 ℃ degree were the main factors for accumulation of saturated fatty acid（ SFA）, monounsaturated fatty acid（MUFA） and polyunsaturated fatty acid（PUFA）. The level of SFA increased with average temperature in January and longitude. The level of MUFA and PUFA increased with altitude and accumulative temperature over 10 ℃ degree. Average annual relative humidity and annual average temperature mainly affected accumulation of linolenic. The level of linolenic increased with average annual relative humidity and annual average temperature. Annual average temperature and average temperature in January mainly affected accumulation of oleic and linoleic. The level of oleic and linoleic increased during annual average temperature and average temperature in January decreasing.