油茶种子含油率和脂肪酸组成研究

Oil Content and Fatty Acid Composition of Camellia oleifera Seed

通过对44个油茶优良品系种子含油率和脂肪酸组成的研究，探索油茶不同品系、不同地点种植时其种子含油率和脂肪酸组成变化规律以及它们与果实的主要经济性状的相关性．结果表明：（1）油茶的干籽含油率为13．7％～42．84％，品系间差异较大．（2）油茶的果实主要经济性状与干籽含油率相关性大小为：干出籽率〉鲜出籽率〉每果心室数〉每果籽数〉单果质量〉果形指数〉鲜籽含水率．（3）从3个不同种植点看油茶品系北移时，其干籽含油率明显降低；当在高海拔地区种植时时，干籽含油率明显增加，不同品系间存在差异．（4）油茶种子脂肪酸主要由油酸、亚油酸和棕榈酸组成，不同品系以及同品系不同地点种植时，其脂肪酸组成有一定差异．其中不饱和脂肪酸总量87．15％～92．17％，平均89．45％，变动系数为1．2％；油酸含量77．91％～88．88％，平均83．58％，变动系数为3．1％；亚油酸和棕榈酸含量变化相对大些，其中亚油酸含量2．22％～10．36％，平均5．87％，变动系数为31．7％；棕榈酸含量5．78％～10．80％，平均7．67％，变动系数为19．0％．（5）油茶种子各脂肪酸含量之间存在显著相关性，其中油酸与亚油酸含量存在极显著负相关，相关系数-0．921，而二者含量之和相对稳定．

Taking 44 superior strains of Camellia oleifera as the research objects, this paper conducted a study of the variation regularity, of oil content and seed fatty acid composition, and the correlations between these and the main economic properties of the fruit, of those different strains from different planting regions. The results show as follows. （1） Oil content of dry seed ranges from 13.7%to 42.84%, and there are great differences between the strains; （2） The order of the correlation between dry seed oil content and the main economic properties of the fruit is oil content of dry seed〉oil content of fresh seed〉ventricle number per fruit〉seed number per fruit〉single fruit weight〉fruit shape index〉water content of fresh seed; （3） Looking from 3 different planting regions, dry seed oil content decreases significantly when growing in northern regions, it increases significantly when growing in high altitude regions, and there are also some differences among the strains; （4） Fatty acid of Camellia oleifera oil is mainly composed of oleic, llnoleic and palmitic acid, and there are still some differences among strains and among the same strains with different planting regions. The content of unsaturated acids ranges from 87.15 % to 92.17 %, the average being 89.45%, and the variation coefficient is 1.2 %; the content of oleic acid ranges from77.91% to 88, 88%, the average being 83.58%, and the variation coefficient is 3.1%; the content of linoleic acid ranges from2.22 % to 10. 36%, the average being 5.87%, and the variation coefficient is 31.7 %; the content of palmitic acid ranges from 5.78 % to 10. 80%, the average being 7.67 %, and the variation coefficient is 1 9.0%; （5） There are significant correlations among the contents of each component of fatty acid; an extremely negative correlation is observed between the contents of oleic and linoleic acid, and the correlation coefficient is 0. 921% however, the sum of the contents of oleic and linoleic acid is relatively stable.