大豆后熟期对主要脂肪酸的影响

Effect of Latter Stage of Ripening on Main Fatty acid in Soybean

为探索大豆后熟期对脂肪酸含量的影响,采用气相色谱质谱联用技术,对12个大豆品种后熟期前后的脂肪酸进行检测。通过配对样品t检验,得出硬脂酸、油酸、顺-13-十八烯酸、亚麻酸、花生酸、山嵛酸相对含量在大豆后熟期前后无显著差异,肉豆蔻酸、棕榈酸、十七烷酸相对含量与大豆后熟过程呈显著正相关,亚油酸相对含量与大豆后熟期无显著相关性。

In order to study the effect of latter stage of ripening on fatty acid content in soybean,the qualitative and quantitative detection analysis was performed on seed and harvest period of 12 soybean varieties by GC-MS.By the paired sample t-test,the results showed that the relative content of the stearic acid,oleic acid,cis-13-octadecene acid,linolenic acid,arachidic acid,docosanoic acid had no significant difference before and after the latter stage of ripening.The relative content of myristic acid,palmitic acid and heptadecanoic acid had significant positive correlation with the latter stage of ripening,and relative content of linoleic acid had no significant correlation.