41个薄壳山核桃品种果实营养成分与脂肪酸组成的比较分析

A Comparative Analysis of Nutritional Components and Fatty Acid Composition of 41 Pecan Varieties

通过对比分析薄壳山核桃不同品种果实营养成分和脂肪酸组成间的变异特性和差异性,为多目标薄壳山核桃良种选育提供一定的理论基础.以41个薄壳山核桃品种为研究对象,在果实成熟期取样测定果实中粗脂肪、蛋白质、可溶性糖和单宁等营养成分及脂肪酸组成,对比分析营养成分和脂肪酸组成及其相关性.结果表明,种仁粗脂肪、蛋白质、可溶性糖和单宁质量分数在参试品种间均存在一定的变异,种仁单宁质量分数品种间变异程度最大,可溶性糖和蛋白质质量分数变异程度次之,粗脂肪质量分数品种间变异较小.方差分析结果表明,粗脂肪、蛋白质、可溶性糖和单宁质量分数在参试品种间差异有统计学意义.薄壳山核桃种仁油脂主要由棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸和顺-11-二十碳烯酸组成,这些脂肪酸在参试品种间均存在一定的变异,不同脂肪酸质量分数在品种间表现出差异有统计学意义.饱和脂肪酸总量与棕榈酸和硬脂酸存在极显著正相关关系,不饱和脂肪酸总量与饱和脂肪酸总量、棕榈酸和硬脂酸存在极显著负相关关系;油酸相对质量分数与棕榈酸存在极显著负相关关系.以当前主要栽培品种马罕为对照,通过对41个薄壳山核桃品种果实营养成分与脂肪酸组成对比分析,初选出80号等9个品种作为油用型品种,在进一步复选的基础上逐步加以开发利用;将14号、64号和45号品种初选为高蛋白薄壳山核桃品种,在进一步综合评价的基础上,为蛋白类产品开发利用研究提供支撑;1号等12个品种初选为鲜食型品种,后期在对种仁氨基酸组成、矿质元素、果实性状和感官等综合评价的基础上,进一步复选并加以开发利用;51号等4个品种在油用资源开发上有极高的利用前景,是进一步进行高档食用油品种改良的好资源.

The nutrient components,fatty acid composition of crude fat,protein,soluble sugar and tannin of 41 pecan(Carya illinoensis)varieties were sampled at the fruit ripening stage,and the nutrient composition and fatty acid composition and their correlation were compared and analyzed so as to provide a theoretical basis for the breeding of multi-target pecan.The results showed that there were some variations in the crude fat,protein,soluble sugar and tannin content of the kernel.The variation of the content of tannin was the highest among the accessions,followed by that of soluble sugars and protein.Crude fat content had the least inter-varietal difference.Variance analysis showed that the differences between pecan varieties tested in crude fat,protein,soluble sugar and tannin content were highly significant statistically.Pecan kernel oil consisted mainly of palmitic acid,stearic acid,oleic acid,linoleic acid,linolenic acid,arachidic acid and cis-11-eicosenoic acid.Considerable variation was detected among the tested accessions.The results of analysis of variance indicated that the mass fraction of different fatty acids showed significant or highly significant inter-varietal differences;the total relative mass fraction of saturated fatty acids was in significant or highly significant positive correlation with that of palmitic acid and stearic acid,the relative mass fraction of total unsaturated fatty acids was in a highly significant negative correlation with that of total saturated fatty acids,palmitic acid and stearic acid;and there was a highly significant negative correlation between oleic acid and palmitic acid in their relative mass fraction.In Conclusion,with the current widely-cultivated cultivar Mahan as a control,based on the comparative analysis of the nutrient components and fatty acid composition of 41 pecan varieties,Accession No.80 and other 8 accessions were selected as oil-type varieties and recommended for development and utilization on the basis of further re-selection;Accessions No.14,No.64 and No.45 were selected as high-protein husk varieties;Accession No.1 and other 11 varieties were tentatively selected as fresh-type cultivars and on the basis of comprehensive evaluation,in the future,of the amino acid composition,mineral elements,fruit traits and sensory of the seed,were recommended for further re-election and development and utilization;Accession No.51 and other 3 varieties were identified as good resources for further improvement of high-grade edible oil varieties.