不同海拔对香榧种子外观性状及营养品质的影响  

Effects of different altitudes on seed morphology and nutritional composition of Torreya grandis ‘Merrilli'

作　　者：孙小红[1] 周瑾 胡春霞[1] 吕洪飞[2] 储开江 王国夫[1] SUN Xiaohong;ZHOU Jin;HU Chunxia;Lü Hongfei;CHU Kaijiang;WANG Guofu(Yuanpei College,Shaoxing University,Shaoxing 312000,Zhejiang,China;College of Life Sciences,Zhejiang Sci-Tech University,Hangzhou 310018,Zhejiang,China;Shengzhou Forestry Bureau of Zhejiang,Shengzhou 312400,Zhejiang,China)

机构地区：[1]绍兴文理学院元培学院,浙江绍兴312000 [2]浙江理工大学生命科学学院,杭州310018 [3]浙江省嵊州市林业局,浙江嵊州312400

出　　处：《果树学报》2019年第4期476-485,共10页Journal of Fruit Science

基　　金：浙江省自然科学基金项目(LQ19C160003);绍兴市2014年科技计划项目(2014B70032)

摘　　要：【目的】研究海拔高度对香榧种子外观性状及营养品质的影响,为选择香榧适生海拔高度范围提供依据。【方法】在同一香榧产区的5个海拔段(65、480、516、565、645 m)采集香榧种子,测定香榧种子的外观性状和营养品质,运用SPSS 19. 0对种蒲外观、种子长度、宽度,单粒质量等11个外观性状和粗脂肪、蛋白质、酸价等10个营养品质指标进行相关分析、逐步回归分析、因子通径分析、决定程度分析。【结果】海拔高度与种子长、出仁率、种蒲形指数等呈显著正相关(p <0.05),说明随海拔的升高,香榧种蒲变长,种子变长,出仁率增加。海拔高度与蛋白含量、硬脂酸含量、亚油酸含量呈显著负相关(p <0.05)。但不同海拔香榧粗油脂含量差异不显著(p <0.05)。因子通径分析表明海拔高度的变化主要影响香榧种子的种蒲重量和种子长度,种蒲质量和种子长度两个外观性状的91.2%受海拔高度变化的影响。海拔高度的变化主要影响二十碳二烯酸、二十碳三烯酸、油酸和硬脂酸等四个营养指标,海拔对二十碳二烯酸的影响最大,其余依次为二十碳三烯酸、油酸和硬脂酸。香榧种子的4个营养成分指标的99.2%受海拔高度变化的影响。【结论】海拔高度的变化综合影响了香榧种子的部分外观性状和营养成分,其中海拔高度对种蒲重量和二十碳二烯酸变异的直接作用最大。但海拔65 m香榧营养指标满足香榧生产基本要求,香榧栽培可适当扩大到低海拔区域。【Objective】Torreya grandis‘Merrilli’is concentrated in the high altitude mountainous areas. Few studies on the effect altitude on the growth and seed nutrition of the tree are available. This work was to evaluate altitude effects on seed morphology and its nutritional composition of T. grandis ‘Merrilli’to provide reference for determination of its suitable altitude range.【Methods】T. grandis ‘Merrilli’seeds were sampled from each of the 5 locations at different altitudes (65 m, 480 m, 516 m, 565 m and 645 m) with similar managements in Shenzhou, Zhejiang, in September 2017. The morphological and nutritional characters of the sampled seed were analyzed. 11 morphological parameters including aril-seed length, seed length and wide, shell thickness and seed weight and 10 nutritional ingredients including fats, proteins, acid value, peroxide value, palmitic acids and stearic acid were measured. The quantitative indexes of 30 nuts per sample were determined by conventional methods. The method of continuous extraction was used for the determination of fat content. The content of protein was assayed using Kjeldahl determination. The fatty acid composition was determined by Agilent 6890N/5975 MSD. The relative percentage of the oil constituents were quantified by calculating the relative contents based on the peak areas with normalization method. The peroxide value and acid value of seed oil were determined by GB/T 5009.37-2003. Three biological repeats were made for each analysis. The data were processed with SPSS 19.0 for correlation analysis, gradual regression analysis, factor path analysis and determination degree analysis【. Results】The results showed that T. grandis‘Merrilli’ seeds had the largest variation coefficient in the aril-seed length weight (13.12%). The variation coefficient of the other indexes was relatively low (CV<10%). With the increase in altitude, the aril and seed became longer, and the kernel recovery increased. There was a significant positive correlation between altit

关 键 词：香榧 海拔 种子 营养品质 相关分析 

分 类 号：S664.5[农业科学—果树学]