花生品质的影响因素研究Ⅰ.花生品种因素

Studies on the Effect Factors of Peanut Qualities Ⅰ. Peanut varieties

研究证明 ,花生品种类型间和同一类型不同品种间以及同一品种不同成熟度的籽仁 ,其品质均存在显著差异。粗脂肪含量 ,最高 5 8.7% ,最低 4 3.66% ;粗蛋白质含量 ,最高 34 .75 % ,最低 2 1 .0 6% ;油亚比 (O/L) ,最高 2 .1 73,最低 0 .80 7;人体必需氨基酸含量 ,最高 8.93g/1 0 0 g ,最低 6.5 7g/1 0 0 g ;人体必需脂肪酸含量 ,最高 4 0 .68% ,最低 2 9.1 6% ;总糖含量 ,最高 6.78% ,最低 4 .5 6% ;VC含量 ,最高 7.38mg/kg ,最低 2 .4 2mg/kg ;VB1含量 ,最高 1 4 .84mg/kg ,最低 7.96mg/kg ;硒含量 ,最高 0 .0 86mg/kg ,最低0 .0 72mg/kg。说明影响花生品质首先是品种本身的遗传因子。

The studies showed that the peanut qualities had significant difference among types, varieties and different maturation. The highest oil contents were 58.7% and the lowest were 43.66%. The highest protein contents were 34.75% and the lowest were 21.06%. The highest O/L ratio was 2.173 and the lowest were 0.807. The highest essential amino acids contents for human body were 8.93g/100g and the lowest were 6.57g/100g. The highest essential fatty acids contents for human body were 40.68% and the lowest were 29.16%. The highest total sugar contents were 6.78% and the lowest were 4.56%. The highest VC contents were 7.38mg/kg and the lowest were 2.42mg/kg. The highest VB 1 contents were 14.84 mg/kg and the lowest were 7.96 mg/kg. The highest selenium contents were 0.086 mg/kg and the lowest were 0.072 mg/kg. These confirmed that the main effect factor to peanut qualities was genetic agent of variety. So, we can select comprehensive or special varieties through using proper breeding methods.