不同辣椒种质资源果实中脂肪酸组成分析  

Analysis on Fatty Acid Compositions in Fruits of Pepper Germplasm Resources

作　　者：廖卫琴 何建文[2] 苟晓松 任朝辉 田浩 LIAO Weiqin;HE Jianwen;GOU Xiaosong;REN Chaohui;TIAN Hao(Zunyi Academy of Agricultural Sciences,Zunyi 563100,China;Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)

机构地区：[1]遵义市农业科学研究院,贵州遵义563100 [2]贵州省农业科学院辣椒研究所,贵阳550006

出　　处：《辣椒杂志》2024年第4期13-18,共6页Journal of China Capsicum

基　　金：贵州省科技计划项目(黔科合支撑[2022]重点016号)。

摘　　要：为探索不同辣椒种质资源脂肪酸的组成差异,采用气相色谱-质谱联用方法对10份辣椒种质资源的脂肪酸组成成分进行含量检测,并利用隶属函数值法和聚类分析法对其进行评价分析。结果发现,10份辣椒种质资源中共鉴定出15种脂肪酸,包含8种饱和脂肪酸和7种不饱和脂肪酸,其中亚油酸为优势脂肪酸,平均含量为6608.09μg/g,且不同脂肪酸组分之间存在相关性。此外,各脂肪酸组分含量在不同种质资源之间存在明显差异,变异系数为7.23%~28.61%。15种脂肪酸的平均隶属度值在0.34~13.87之间,相差13.53,说明不同种质资源之间脂肪酸组分的含量差异较大。聚类分析将10份辣椒种质资源分为3大类群,其中第I类群为绥阳子弹头,脂肪酸组分的含量较低,第II类群包含湄潭灯笼椒、兴蔬单生朝天椒、艳椒425、凤冈珠子椒、朝阳1号、黄杨小米辣和星悦等7个种质资源,该类群脂肪酸组分的含量居中,第III类群湘辣702的亚油酸含量最高,艳椒808次之。结果表明,不同辣椒种质资源果实脂肪酸之间存在差异性和相关性,脂肪酸组分分析对辣椒的品种选育、种质资源评价及开发利用具有参考意义。To explore the fatty acid compositions in the fruits of pepper germplasm resources,10 pepper accessions were selected and measured using the GC-MS combined technology.The membership function value method and cluster analysis were used for data analysis.The results showed that the 15 fatty acids were identified in 10 pepper germplasm resources,including 8 saturated fatty acids and 7 unsaturated fatty acids.Linolenic acid was the dominant fatty acid with an average content of 6608.09μg/g.Significant correlations were observed among the fatty acid compositions.In addition,significant differences were also observed in the contents of each fatty acid group among the tested materials,with the coefficient of variance ranging from 7.23%to 28.61%.The average subordination value of 15 kinds of fatty acids was between 0.34 and 13.87,with a distance value of 13.53,indicating that there were large differences in the contents of fatty acid components between different types of resources.The cluster analysis divided the 10 pepper germplasm into three classes.ClassⅠcontained only Suiyang Bullet,which had relatively low content of fatty acids.ClassⅡincluded seven pepper resources,namely Meitan lantern pepper,Xingshu single pod pepper,Yanjiao 425,Fenggang Zhuzijiao,Chaoyang 1,Huangyangxiaomila and Xingyue,which had mid-level contents of fatty acids.ClassⅢcomprised Xiangla 702 with the highest linolenic acid content and Yanjiao 808 ranking second in the linolenic acid content.Taken together,differences and correlations in the contents of fatty acid compositions were observed among the pepper resources,which provided valuable references for pepper breeding,germplasm resource evaluation and utilization.

关 键 词：辣椒 种质资源 脂肪酸 隶属函数值法 聚类分析法 

分 类 号：S64[农业科学—蔬菜学]