高油酸花生籽仁发育过程中脂肪酸动态变化分析  

Dynamic changes of fatty acid during kernel development in high oleic acid peanut

作　　者：苏俏 杨永庆[1] 李玉荣[1] 程增书[1] 宋亚辉[1] 金欣欣[1] 王瑾[1] SU Qiao;YANG Yongqing;LI Yurong;CHENG Zengshu;SONG Yahui;JIN Xinxin;WANG Jin(Institute of Cereal and Oil Crops,Hebei Academy of Agriculture and Forestry Sciences/Crop Genetics and Breeding Laboratory of Hebei,Shijiazhuang 050035,China)

机构地区：[1]河北省农林科学院粮油作物研究所/河北省作物遗传育种实验室,河北石家庄050035

出　　处：《河北农业大学学报》2023年第4期1-7,共7页Journal of Hebei Agricultural University

基　　金：国家花生现代农业产业技术体系项目(CARS-13);河北省现代农业产业技术体系油料创新团队(HBCT2018090101,HBCT2018090201);河北省农林科学院基金(2021060201).

摘　　要：为了探究高油酸花生品种中含油量及脂肪酸的形成规律,以普通花生品种‘冀花22号’为对照,对高油酸花生品种中含油量和8种脂肪酸的动态变化进行了分析。对花生籽仁3个发育时期的含油量测定结果显示,2类花生品种在荚果形成期,干物质中含油量迅速上升,在荚果充实期缓慢增加,到荚果成熟期后,含油量基本上趋于稳定,表明2种类型的花生品种含油量的积累规律基本一致。2类花生脂肪酸中以油酸(C18∶1)、亚油酸(C18∶2)和棕榈酸(C16∶0)为主,总占比约90%,其中高油酸和普通花生品种中油酸含量占比均值分别为82.04%和43.84%,主要脂肪酸成分间差异极显著。8种脂肪酸成分之间的相关性结果显示,多数脂肪酸成分之间显著相关,相关系数在0~0.99之间。其中油酸与棕榈酸和亚油酸高度负相关,相关系数分别为-0.98和-0.99,与花生酸、山嵛酸和二十四烷酸显著负相关,相关系数在0.25~0.49之间,而与硬脂酸和花生烯酸不相关。脂肪酸动态变化结果显示,棕榈酸、油酸和亚油酸占比的变化趋势在2类花生品种间差异均显著不同,其它5种脂肪酸占比动态变化趋势在高油酸和普通花生品种中基本一致,表明棕榈酸、油酸和亚油酸是影响花生品质的主要因素。以上研究结果为深入理解高油酸花生形成的生理机制提供了有力参考。In order to character the pattern of oil content and fatty acid formation in high oleic acid peanut,the dynamic changes of oil content and eight fatty acids were compared in high oleic acid peanut with that in‘Jihua22’as the control.The oil content of peanut kernel at three developmental stages were examined and the results showed that oil content in dry matter increased rapidly during the pod formation period in two peanut varieties,and increased slowly during the pod filling period followed by stable content after pod maturity,suggesting that the accumulation pattern of oil content in the two peanut varieties was basically identical.In these two peanut varieties,oleic acid(C18∶1),linoleic acid(C18∶2)and palmitic acid(C16∶0)were the main fatty acids which accounting for about 90%in total.The average contents of oleic acid in high oleic acid peanut and common oleic acid peanut were 82.04% and 43.84% respectively, and there were significant differences among the main fatty acid components. In order to disclose the relationship between the 8 fatty acids, correlation analysis was performed and the results show that most of the fatty acid components were significantly correlated with the correlation coefficients varying from 0 to 0.99. Among them, oleic acid was highly negatively correlated with palmitic and linoleic acids with the correlation coefficients of -0.98 and -0.99, respectively. Meanwhile, oleic acid was significantly negatively correlated with arachidic acid, behenic acid and tetracanoic acid with the correlation coefficients varied from 0.25 to 0.49, rather thatn stearic acid and arachidonic acid. Dynamic changes of fatty acids were analyzed to find the differences between the two peanuts varieties and the results showed that the formation pattern of palmitic acid, oleic acid and linoleic acid were significantly different. In contrasted, the other five fatty acids were basically identical, implying that palmitic acid, oleic acid and linoleic acid were the main factors affecting the quality of p

关 键 词：花生 脂肪酸 含油量 籽仁发育 相关性 

分 类 号：S565.2[农业科学—作物学]