不同品种燕麦的油脂组成及与其它营养物质相关性研究

Studies on the Lipid Composition of Different Oat Varieties and Its Relationship with the Other Nutrients

对我国12种燕麦的主要营养成分,尤其是油脂及其脂肪酸的组成进行了系统研究,并探讨它们之间的相关性。研究结果表明,我国12种燕麦的油脂含量存在较大的差异,并且油脂含量与颗粒重、淀粉呈负相关,而与蛋白质、维生素E呈正相关。燕麦油脂中的脂肪酸主要是由棕榈酸、油酸、亚油酸、硬脂酸和亚麻酸组成。燕麦油脂的含量与脂肪酸组成有一定的相关性,与硬脂酸和油酸呈正相关,而与棕榈酸、亚油酸和亚麻酸呈负相关。燕麦中性油脂(NL)中含有较多的油酸,而糖脂(GL)和磷脂(PL)中含有更多的棕榈酸和亚油酸。

s The basic nutritional ingredient, especial fatty acids profile and lipid composition of the twelve differentoat varieties were analyzed systematically, and the relationship among them were also studied. The results showed that there were significant differences among the lipid composition of the 12 different oat varieties, which were correlated negatively with the groat weight and starch content, while a positive correlation was observed with levels of VE and protein. Palmitic acid, oleic acid, linoleic acid, stearic acid and linolenic were the major fatty acids of oats, and there was correlation between the fatty acid composition and oat lipid content, which was correlated positively with the stearic and oleic acids but inversely with the stearic acid palmitic, linoleic and linolenic acids. At the same time, oleic acid was commonly the major fatty acid in the neutral oil, whereas palmitic and linoleic acids usually predominated in the glycolipid and phospholipid.