利用变异系数分析‘凤丹’牡丹籽油脂肪酸组分的遗传稳定性

Genetic Stability Analysis of Fatty Acid Composition of Fengdan Peony Seed Oil Using Variation Coefficient

本研究以1 903株‘凤丹’牡丹为试材,采用近红外光谱法检测其籽粒油脂脂肪酸组成及含量,并利用变异系数对脂肪酸组分的遗传稳定性进行分析。结果表明,牡丹籽油含多种脂肪酸,不饱和脂肪酸占总脂肪酸含量的80%以上,含量最多的是亚麻酸,占总脂肪酸含量的43%。不同脂肪酸含量的变异系数差异较大,其中硬脂酸的变异系数最大,遗传稳定性较差;而亚麻酸和棕榈酸具有较低的变异系数,遗传较为稳定,受环境影响小。此研究结果可为筛选高油牡丹新品种提供一定的理论支撑。

In this study,we detected the oil content and compositions in seeds of 1 903 Fengdan peony plants by near infrared method.The results showed that peony seed oil contained a variety of fatty acids,and the unsaturated fatty acids accounted for more than 80% of the total fatty acids,in which,linolenic acid was the most abundant one which accounted for about 43%.The genetic stability of fatty acids was analyzed with the variation coefficient.It showed that the variation coefficient of fatty acid contents varied greatly,in which,the variation coefficient of stearic acid was the highest and the genetic stability was poor,while linolenic and palmitic acid had lower variation coefficients indicating more stable heredity and less affected by environment.These results could provide some theoretical supports for screening new varieties of peony with high oil.