花生籽仁发育过程中脂肪酸积累规律研究  

Accumulation Pattern of Fatty Acids during the Seed Development of Peanut

作　　者：李宝龙[1] 林英杰[1] 赵华建[1] 高芳[1] 张佳蕾[1] 李向东[1] 

机构地区：[1]山东农业大学农学院,山东泰安271018

出　　处：《花生学报》2009年第2期11-14,共4页Journal of Peanut Science

基　　金：国家科技支撑计划项目(2006BAD21B04-9);国家自然科学基金项目(30840056)

摘　　要：以高O/L花生品种8130为材料对其籽仁发育过程中脂肪酸的累积过程进行分析。结果显示,花生籽仁中,含有8种主要的脂肪酸,按含量高低依次为油酸、亚油酸、棕榈酸、硬脂酸、山嵛酸、花生酸、二十四烷酸、花生烯酸;花生籽仁发育过程中,油酸含量逐渐增多,其它脂肪酸呈逐渐降低的变化规律。饱满籽仁中亚油酸和油酸含量占全部脂肪酸的80%以上。脂肪酸总量在籽仁发育前期增加迅速,然后缓慢增长,到籽仁成熟期又迅速增加,在收获期达到峰值,油酸亚油酸比值(O/L),随籽仁发育呈逐渐增加的变化规律,饱满籽仁达到最大。Accumulation pattern of fatty acids during the seed development of peanut was studied with the cultivar 8130. Results showed that there were eight different fatty acids in the seed, they are oleic acid, linoleic acid, cetylic acid, stearic acid, docosanoic acid, arachic acid, tetracosanic acid, arachidonic acid. During seed development, the content of oleic acid increased gradually and the contents of other fatty acid decreased by degrees; Linoleic acid and oleic acid accounted for over 80% of the total fatty acids in mature seeds. The quantity of the total fatty acids increased rapidly during early stage of seed development, and increased slowly at middle stage, then increased rapidly in the seed maturity stage. The rate of oleic/linoleic （O/L） increasing gradually during seed development and achieved maximum in mature seed.

关 键 词：花生 籽仁发育 脂肪酸 

分 类 号：S565.2[农业科学—作物学] Q945[生物学—植物学]