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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (3): 276-280.doi: 10.11924/j.issn.1000-6850.2013-0776

• 食品 营养 检测 安全 • 上一篇    下一篇

不同品种紫苏种子营养成分及脂肪酸组分分析

李会珍 刘艳 李晓君 孙子文 张志军   

  • 收稿日期:2013-03-20 修回日期:2013-04-28 出版日期:2014-01-25 发布日期:2014-01-25
  • 基金资助:
    山西省社会发展科技攻关项目“优质高产紫苏新品种选育及产品开发”(20110313003-3)；山西省留学人员科技活动项目“紫苏高油品种筛选与产品开发”(2011012)。

Analysis on Nutrient Constituents and Fatty Acids of Different Perilla Varieties

  • Received:2013-03-20 Revised:2013-04-28 Online:2014-01-25 Published:2014-01-25

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摘要： 为了给优化种质资源改良提供理论依据，选用10个不同紫苏品种作为供试材料，研究其种子性状、品质、脂肪酸组成及含量，并对其相关性进行分析。结果表明，10个不同品种紫苏种子直径、千粒重、粗脂肪、粗蛋白和纤维素含量均存在显著差异，变幅为籽粒直径1.58~2.15 mm，千粒重2.36~5.12 g，粗脂肪34.0%~45.2%，粗蛋白18.5%~21.8%，纤维素19.0%~25.1%。总脂肪酸中含棕榈酸3.16%~4.77%，硬脂酸0.56%~1.86%，油酸11.42%~23.06%，亚油酸8.53%~13.02%，亚麻酸58.48%~70.90%，总不饱和脂肪酸占到总脂肪酸的93.26%~95.00%。ZY-3，ZY-1，ZB-1，BZ-2和BS-1粗脂肪含量高，α-亚麻酸比例大，可作为高油高亚麻酸优质育种材料。试验结果还表明，粗脂肪、亚麻酸含量与籽粒直径和千粒重间均呈显著正相关，油酸含量与籽粒直径和千粒重间呈显著负相关，而油酸与亚麻酸含量间呈极显著负相关。因此，要提高紫苏籽的亚麻酸含量，就要适当控制其油酸含量。

关键词: 综合指数, 综合指数

Abstract: In this study, seed characters, nutrients and fatty acids composition of seed oil from ten perilla varieties were determined, and the correlation relationships among them were analyzed, which would provide a basis theory for germplasm resources modification. The results showed that there were significant difference in seed characters and nutrients among 10 varieties, grain diameter in the range of 1.58-2.15 mm, grain weight 2.36-5.12 g, fat coentent 34.0%-45.2% , protein 18.5%-21.8% and fibre 19.0%-25.1% , respectively. The seed oils contained palmitie acid (3.16%-4.77%), stearic acid (0.56%-1.86%), oleie acid (11.42%-23.06%), linoleic acid (8.53%-13.02%) and linolenic acid (58.48%-70.90%), the unsaturated fatty acids accounted for 93.26%-95.00% in total fatty acids. ZY-3, ZY-1, ZB-1, BZ-2 and BS-1 were screened as high-quality breeding materials of higher oil andα-linolenic acid content. The results also showed that there were significant positive correlation between fat, linolenic acid content and grain diameter, grain weight, respectively, but a significant negative correlation between oleic acid and these two seed characters, and the extremely significant negative correlation between oleic acid and linolenic acid. Therefore, it was necessary to properly control oleic acid content to improve linolenic acid content in perilla seed.