油菜籽成熟过程中主要脂肪酸变化的研究

Study on Major Fatty Acid Changes During Rapeseed Maturing Process

油菜籽品质的变化与油菜生育期密切相关,为获得脂肪酸组成合理的高品质油菜籽,以3个不同品种不同采收期的油菜籽为试验材料,采用气相质谱联用法对其脂肪酸组成进行测定并对数据进行了相关性分析。结果表明:饱和脂肪酸中棕榈酸和硬脂酸的含量在成熟过程均呈现持续下降趋势;单不饱和脂肪酸中油酸含量在成熟过程呈现持续上升趋势;多不饱和脂肪酸,其中亚油酸含量呈现小幅波动,变化不大,亚麻酸含量在成熟过程中呈现小幅上升趋势;长链脂肪酸,其中二十碳烯酸在成熟过程中也是出现一定波动,根据品种的不同变化趋势有一定的差异,而芥酸含量本身很低且采样时间已是成熟期,故其变化不大。

The quality changes of rapeseed are closely related to rapeseed growth period. To obtain high - quali- ty rapeseed, the accumulation patterns and correlation of main fatty acids during seed development of rapeseed are in- vestigated using three varieties of different harvest rapeseed. The results show that the content of palmitic acid and ste- aric acid in the maturation process shows a declining trend; the content of monounsaturated fatty acid shows a contin- ued upward trend in the maturation process; the content of linoleic acid shows slight fluctuations within a narrow range and few changes, the content of linolenic acid shows a slight upward trend in the maturation process; long - chain fatty acids, of which eicosenoic also presents with some fluctuations in maturation process. There were some discrepancies according to different varieties, the content of erucic is very low and the sampling time is mature period so it has few changes.