芝麻种质营养品质研究  

Studies on the Nutrient Qualities of Sesame (S. indicum L. ) Germplasms

作　　者：柳家荣 郑永战 徐如强 

机构地区：[1]河南省芝麻研究中心,郑州450002

出　　处：《华北农学报》1992年第3期110-116,共7页Acta Agriculturae Boreali-Sinica

摘　　要：对410份芝麻种质分析表明,脂肪平均含量为53.13％,变异系数为3.53％,蛋白质平均含量为26.39％,变异系数为7.03％,并建立了二者的回归方程。分析出脂肪中有6种脂肪酸,其中油酸、亚油酸含量总和在80％以上。脂肪酸组分对脂肪含量的通径分析表明,油酸和亚油酸的直接效应分别为0.6907和0.9322。筛选出19个脂肪含量高达56％以上,同时又具有蛋白质、油酸、亚油酸优质性状的品种。探讨了粒色与营养品质的关系,表明脂肪含量随着粒色加深而下降,显示出芝麻品种的粒色演进为黑粒——褐粒——黄粒——白粒。Analyses of 410 sesame germplasms showed that the average oil content was 53.13% and its C. V. was 3.53%. The average proteincontent was 26.39% with its C. V. being 7.03%. The regression equationof the protein content to the oil content was established as follows. Y(theoretic value of the oil content) = 68.6621 - 0.5885X (the content of protein). Sesame oil was composed of six fatty acids. Among them, oleic and linoleic acids counted for more than 80%. Path analyses of fatty acid components to the oil content showed that the direct path coefficients of oleic and linoleic acids were 0.6907* and 0.9322* respectively. Nineteen sesame germ-plasms with oil percentages above 56% were selected. And these materials were also rich in protein, oleic and linoleic acids. The relation between the seed colour and the nutrient quality was also discussed. The oil content tended 'to decline with darker seed colours, indicating that the colours of sesame seeds evolved from black to brown, to yellow and to white.

关 键 词：芝麻 种质 营养 品质 粒色 

分 类 号：S565.301[农业科学—作物学]