蒜头果种子萌发过程中油脂的变化

Changes in Oil During Seed Germination of Malania oleifera

为了解富含神经酸等超长链脂肪酸的种子在萌发过程中油脂的变化,检测了蒜头果种子萌发6个阶段的不同器官、组织中的含油量以及脂肪酸组成,通过分析其变化趋势和差异性,为蒜头果成熟种子中积累大量超长链脂肪酸提供合理解释。结果表明,蒜头果萌发过程中对脂质的利用集中在幼苗形态建成阶段,此时胚乳中的脂质含量迅速下降,靠近胚根的胚乳脂质消耗早于其他部分。在胚乳中检测出11种脂肪酸,其中神经酸(C24∶1)含量最为丰富,萌发时降幅最大。而营养器官根、茎、叶未表现出对神经酸、芥酸的积累偏好。综合表明,超长链脂肪酸是蒜头果种子萌发的能量和营养来源。

In order to understand the changes of oil and fat in seeds rich in very long-chain fatty acids during germination,the oil content and fatty acid composition in different organs and tissues of Malania oleifera seeds were detected in six stages of seed germination.Through the analysis of its changing trend and difference,a reasonable explanation was provided for the accumulation of a large amount of very long-chain fatty acids in mature seeds of M.oleifera.The results showed that the utilization of lipids during germination was concentrated in the stage of seedling morphogenesis,at which time the lipid content in the endosperm decreased rapidly,and the lipid consumption of the endosperm near the radicle was earlier than that of other parts.Eleven kinds of fatty acids were detected in the endosperm,among which the content of nervonic acid(C24∶1)was the most abundant and decreased the most during germination.However,the roots,stems and leaves of vegetative organs did not show a preference for the accumulation of nervonic acid and erucic acid.The results showed that very long-chain fatty acids were the source of energy and nutrition for seed germination.