国内亚麻育成品种品质性状的分析与评价

Quality Traits Analysis and Evaluation of Flax Cultivarsin China

本研究测定了我国亚麻育成品种的主要品质性状,通过对我国亚麻育成品种品质性状进行综合评价与分析,为我国亚麻品质育种提供参考。结果表明:127份亚麻育成品种粗脂肪质量分数在34.86%~42.19%之间,平均37.22%;亚麻酸质量分数在39.8%~59%之间,平均49.04%;木酚素含量在5.34~10.99 mg/g之间,平均8.84 mg/g。品质性状变异系数在3.62%~14.62%之间,其中变异系数最大的是硬脂酸和木酚素,变异系数大于10%;最小的是粗脂肪,为3.62%。相关分析表明,粗脂肪含量与木酚素、亚油酸极显著正相关,与棕榈酸极显著负相关,与油酸显著负相关,与亚麻酸和硬脂酸负相关;木酚素与棕榈酸、硬脂酸极显著正相关,与亚油酸极显著负相关,与亚麻酸、油酸负相关;亚麻酸与硬脂酸、油酸、棕榈酸极显著负相关。聚类分析把127份亚麻育成品种划分为4类,第Ⅰ类油酸含量最高,亚麻酸含量最低;第Ⅱ类木酚素含量最高,粗脂肪、亚油酸含量最低;第Ⅲ类粗脂肪、亚麻酸含量最高,油酸、棕榈酸含量最低;第Ⅳ类亚油酸含量最高,木酚素、硬脂酸含量最低。

To comprehensively evaluate and analyze the quality characteristics of the flax cultivars in China,seven quality traits of 127 flax cultivars were were detected,to provide reference for flax quality breeding in China.The oil content of flax cultivars was ranged from 34.86%to 42.19%,with an average of 37.22%;lignin content was ranged from 5.34 mg/g to 10.99 mg/g,with an average of 8.84 mg/g;linolenic acid content was ranged from 39.8%to 59%,with an average of 49.04%.The coefficient of variation of quality traits ranged from 3.62%to 14.62%,and stearic acid and lignans had the largest coefficient of variation,was more than 10%;the smallest was oil content,at 3.62%.Correlation analysis indicated that the oil content was significantly positively correlated with lignans and linoleic acid,significantly negatively correlated with palmitic acid and oleic acid,and negatively correlated with linolenic acid and stearic acid;the lignans were significantly positively correlated with palmitic acid and stearic acid,negatively correlated with linoleic acid;linolenic acid was significantly negatively correlated with stearic acid,oleic acid and palmitic acid.Cluster analysis showed that 127 flax cultivars were classified into four groups,groupⅠhad the highest oleic acid content and the lowest linolenic acid content;groupⅡhad the highest lignans content,the lowest oil content and linoleic acid content;groupⅢhad the highest oil content and linolenic acid content,the lowest oleic acid and palmitic acid content;groupⅣhad the highest linoleic acid content,and the content of lignans and stearic acid was the lowest.