鹰嘴豆脂肪酸组成及其遗传多样性分析

Fatty Acid Composition and Genetic Diversity Analysis of Chickpea(Cicer arietinum L.)

以46份鹰嘴豆标准品种为材料,测定鹰嘴豆种子中脂肪酸的组成及其在粗脂肪中的质量分数,系统分析不同类型、不同来源鹰嘴豆种子中脂肪酸质量分数的差异。结果表明:不同类型鹰嘴豆种子中脂肪酸质量分数差异显著,同一类型不同鹰嘴豆品种中脂肪酸质量分数也有显著差异。饱和脂肪酸占总脂肪酸的质量分数11.49%~33.36%,平均14.19%;不饱和脂肪酸主要为油酸、亚油酸和亚麻酸,占总脂肪酸的质量分数65.10%~88.51%,平均86.00%。其中油酸质量分数为17.08%~45.0%,平均32.71%,遗传多样性指数H′为2.002;亚油酸油酸质量分数为40.27%~63.17%,平均51.15%,遗传多样性指数H′为1.8948;亚麻酸质量分数1.51%~3.73%,平均2.25%。相关性分析表明,在鹰嘴豆种子脂肪中,油酸质量分数与亚油酸、亚麻酸质量分数呈极显著负相关(r=-0.9607**,-0.8661**),亚油酸质量分数和亚麻酸质量分数呈极显著正相关(r=0.8849**)。

We systematically analyzed the composition and contents of fatty acids of 46 chickpea varieties in this study,which were the example varieties from Testing Guideline for Distinctness,Uniformity and Stability of Cicer arietinum L.The results showed that there was a significant difference in fatty acid contents among the different types of chickpeas and among different varieties of the same types.Total content of saturated fatty acids changed from 11.49%to 33.36%and the average was 14.19%.Unsaturated fatty acids mainly included oleic acid,linoleic acid and linolenic acid.The content of oleic acid ranged between 17.08%-45.0%,the average was 32.71%,and the genetic diversity index H′was 2.002.The content of linoleic acid ranged between 40.27%-63.17%,the average was 51.15%,and the genetic diversity index H′was 1.8948.The content of linolenic acid ranged between 1.15%-3.73%,the average was 2.25%.By correlation analysis,it was observed that the contents of oleic acid had significant negative correlation with the contents of linoleic acid(r=-0.9607**)and linolenic acid(r=-0.8661**),however,the content of linoleic acid had significant positive correlation with the contents of linolenic acid(r=0.8849**).This study has provided the scientific basis and guidance for the evaluation and utilization of chickpea germplasm resources.