摘要
该文利用傅里叶变换红外光谱对7份油梨果肉和种子粗脂肪的主要成分进行快速测定和分析。结果表明:油梨果肉和种子粗脂肪中主要含有脂肪酸、磷脂、蛋白质和碳水化合物。7份油梨品系果肉和种子粗脂肪主要成分含量分别表现出品系间差异。该研究为油梨品种的快速筛选提供了新方法。
Main components of the fats of seven of avocado accessions were rapidly determined by Flourier transform infrared spectroscopy.The results demonstrated that the fats of avocado pulp and seed mainly included fatty acids, pbospholipid, protein and carbohydrate.The differences in the main components of the fats were observed among seven of avocado accessions.This study offered new method to screen avocado varieties rapidly.
作者
葛宇
司雄元
胡福初
吴琼
马蔚红
Ge Yu et al(Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China)
出处
《安徽农学通报》
2017年第20期87-88,共2页
Anhui Agricultural Science Bulletin
基金
海南省自然科学基金"基于脂肪酸指纹图谱的油梨品质相关研究"(20163096)
中国热带农业科学院基本科研业务费专项资金"特色园艺作物种质资源收集
保存和创新利用团队-热带果树种质资源精准鉴定"(1630092017001)
关键词
油梨
果实油脂
主要成分
傅里叶变换红外光谱法
Avocado
Fruit fats
Main components
Fourier transform infrared spectroscopy
