油用向日葵品质形成规律研究

The Pattern of Quality Formation in Oil Sunflower

为了明确油用向日葵品质形成的规律,设品种、播种期、密度试验,研究了播种期、密度因素对油用向日葵籽粒品质形成的影响。结果表明:油用向日葵籽粒粗脂肪最大积累速率出现在开花后10～22 d;籽粒中亚油酸含量从开花～花后10 d缓慢增长,10～20 d有所下降,以后缓慢上升,随着播种期的推迟,亚油酸含量占粗脂肪的比例不断增加,而油酸含量变化与亚油酸含量正好相反;亚麻酸含量呈递减趋势,花后20 d左右下降至0.5%,花后25 d左右下降为0。棕榈酸含量也呈递减趋势,硬脂酸含量从开花至花后15 d左右,呈上升趋势,花后15～35 d,缓慢下降。高油品种(P45)棕榈酸含量高于其它品种,而亚麻酸和硬脂酸含量在品种间差异不大。

In order to clarify the characteristics of the quality formation of oil sunflower,the experiments of variety,sowing time,density were carried out.Meanwhile,the effect of sowing time and density on the quality was studied.The results suggested that,while grain fat got its fastest accumulation during 10～22 days after flowering.The accumulation of Linoleic acid increased slightly during the first 10 days of flowering and started to drop after 10 days.It decreased to the bottom at 20 days after flowering and increase slowly later.The proportion of linoleic acid increased with the delay in sowing time.However,the variation pattern of the oleic acid and linoleic acid were completely different.Linolenic acid decreased gradually that its concentration dropped to 0.5% at 20 days after flowering and to 0 at 25 days after flowering.Palmitic acid concentration also showed a decreased tendency.Stearic acid concentration increased after 15 days of flowering and decreased slightly between 15～35 days after flowering.The concentration of palmitic acid in high oil variety（P45） was higher than other tested varieties.The concentrations of linolenic acid and stearic acid had no significant difference among all the tested varieties.