不同品种核桃果实形态特征及脂肪酸组分分析

Analysis of fatty acid composition and morphological characters of different varieties of walnut fruit

为了更好、更全面综合地评价核桃种质资源,开展不同核桃品种果实形态特征、含油率及脂肪酸组分差异性研究。本实验以5个品种(1号皮纳、2号比尔、3号拉兹、4号惊奇、5号中宁魁)核桃的果实为实材,对其果实形态性状指标进行测定,并采用气相色谱法,测定其核仁脂肪酸组分。结果表明:5个核桃品种中,2号和4号品种的果实横径、果实纵径、果实质量、外果皮厚、坚果壳厚等形态性状表现突出。5个品种的核桃仁中共同检测出6种脂肪酸,包括4种不饱和脂肪酸(油酸、亚油酸、亚麻酸、顺-11-二十碳烯酸)和2种饱和脂肪酸(棕榈酸、硬脂酸)。其中油酸和亚油酸占脂肪酸总含量的85%左右,以亚油酸含量最高。2号品种核桃仁中含油率最高,达65.86%;4号品种的最低,仅为61.27%。经综合比较,2号、3号、4号品种的油酸、亚油酸含量较高,亚麻酸、棕榈酸含量较低,是比较理想的核桃油用品种。以上结果可为核桃油用型良种的选育和开发利用提供参考。

The study on the morphological characteristics,oil content and fatty acid composition differencesof different walnut varietieshasbeen carried out,in order to evaluate walnut germplasm resourcescomprehensively in higher efficiency.In thisstudy,the fruitsof five different walnut varieties(respectively‘No.1’Pina,‘No.2’Bill,‘No.3’Raz,‘No.4’surprise,‘No.5’Zhongningkui)were used asthe test materialsto determine their fruit morphological traits.The fatty acid composition of the walnut kernel wasdetermined by GC-Ms.The resultsshowed that among the five different varietiesof walnut species,‘No.2’and‘No.4’had outstanding morphological traitssuch asfruit transverse diameter,fruit longitudinal diameter,fruit quality,thick exocarp and thick nutshell.six fatty acidswere jointly detected in five varietiesof walnut kernels,including four unsaturated fatty acids(oleic acid,linoleic acid,linolenic acid and cis-11-eicosenoic acid)and two saturated fatty acids(palmitic acid and stearic acid).Linoleic acid wasthe highest component account for about 85%of the total fatty acid content,with linoleic acid having the highest content.The No.2 had the highest oil content of 65.86%,while No.4 had the lowest of only 61.27%.The material with high component of oleic acid and linoleic acid but low component of linolenic acid wasthe best in walnut variety breeding.Through comprehensive comparison,‘No.2’,‘No.3’and‘No.4’were the ideal varieties.Thisstudy provided a certain theoretical basisfor the selection,breeding,development and utilization of improved varietiesof walnut oil.