花生品种主要脂肪酸含量在不同生态区的稳定性
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摘要
花生是主要的油料作物,脂肪酸组成受环境等的影响而不稳定。本研究选取60份黄淮及长江流域产区主推的花生品种,连续2年在湖北武汉、河北石家庄、河南濮阳和河南周口4个环境下种植,利用GB/T5510-2011法检测种子脂肪酸含量。结果表明,高油酸花生品种油酸含量比普通油酸品种稳定,普通油酸品种棕榈酸和亚油酸含量比高油酸品种稳定;武汉种植环境有利于花生油酸含量的提高,2年60份品种的平均油酸含量均最高,分别为52.93%和52.64%;高油酸花生品种除油酸含量显著提高外,花生烯酸含量也提高了54.1%;而棕榈酸和亚油酸含量分别降低了45.20%和90.44%。结合前期SSR研究结果,本研究涉及的6份高油酸品种属于不同的类群(G1、G2c和G2e),其遗传背景差异较大。本研究结果为花生品种的合理布局和进一步的遗传改良提供了理论依据。
Peanut is an important oil crop,and its fatty acids contents were not stable due to different environments grown.In this study,60 peanut varieties including six accessions with high oleic acid and 54 accessions with normal oleic acid widely grown in Huanghuai and Yangtze river areas were planted in four ecological regions of Wuhan,Shijiazhuang,Puyang,and Zhoukou in2016–2017.After harvesting,the dried mature seeds were tested for fatty acid content according to the method in GB/T5510-2011.The content of oleic acid in peanut varieties with high oleic was more stable than that with normal oleic acid.However,the contents of palmitic and linoleic acids were more stable in normal oleic acid varieties than in high oleic acid cultivars.Regarding the effect of environment grown on the fatty acids,the content of oleic acid of cultivars grown in Wuhan was higher than that grown in other regions in the present study,with the average of 52.93% and 52.64% in the two years.Comparing the fatty acid composition between high oleic varieties and normal oleic varieties,the arachidonic acid content was significantly increased by 54.10%,besides the significant increase of oleic acid content in high oleic varieties.However,the palmitic and linoleic acids were much less in high oleic varieties than in normal oleic varieties,reduced by 45.20% and 90.44% respectively.Combined with the diversity of the 60 varieties by SSR technique previously,the six high oleic acid varieties should be in different groups(G1,G2 c,and G2 e),showing considerable large genetic variations.These results from the present study provide a basis for the reasonable planting layout and further genetic improvement of peanut varieties.
Peanut is an important oil crop,and its fatty acids contents were not stable due to different environments grown.In this study,60 peanut varieties including six accessions with high oleic acid and 54 accessions with normal oleic acid widely grown in Huanghuai and Yangtze river areas were planted in four ecological regions of Wuhan,Shijiazhuang,Puyang,and Zhoukou in2016–2017.After harvesting,the dried mature seeds were tested for fatty acid content according to the method in GB/T5510-2011.The content of oleic acid in peanut varieties with high oleic was more stable than that with normal oleic acid.However,the contents of palmitic and linoleic acids were more stable in normal oleic acid varieties than in high oleic acid cultivars.Regarding the effect of environment grown on the fatty acids,the content of oleic acid of cultivars grown in Wuhan was higher than that grown in other regions in the present study,with the average of 52.93% and 52.64% in the two years.Comparing the fatty acid composition between high oleic varieties and normal oleic varieties,the arachidonic acid content was significantly increased by 54.10%,besides the significant increase of oleic acid content in high oleic varieties.However,the palmitic and linoleic acids were much less in high oleic varieties than in normal oleic varieties,reduced by 45.20% and 90.44% respectively.Combined with the diversity of the 60 varieties by SSR technique previously,the six high oleic acid varieties should be in different groups(G1,G2 c,and G2 e),showing considerable large genetic variations.These results from the present study provide a basis for the reasonable planting layout and further genetic improvement of peanut varieties.
引文
[1]陈静.高油酸花生遗传育种研究进展.植物遗传资源学报,2011,12:190-196.Chen J.Advances in genetics and breeding of high oleic acid peanut.J Plant Genet Resour,2011,12:190-196(in Chinese with English abstract).
[2]田永全.脂肪酸的营养功能.中国食物与营养,2007,(8):51-52.Tian Y Q.Nutritional function of fatty acids.Food Nutr China,2007,(8):51-52(in Chinese with English abstract).
[3]姚云游.花生油与橄榄油营养价值的比较.中国油脂,2005,30(4):66-68.Yao Y Y.Comparison of peanut oil and olive oil in nutritional value.China Oil,2005,30(4):66-68(in Chinese with English abstract).
[4]Wang M L,Khera P,Pandey M K,Wang H,Qiao L,Feng S,Tonnis B,Barkley N A,Pinnow D,Holbrook C C,Clubreath A K,Varshney R K,Guo B.Genetic mapping of QTLs controlling fatty acids provided insights into the genetic control of fatty acid synthesis pathway in peanut(Arachis hypogaea L.).PLo S One,2015,10:e0119454.
[5]李红艳,邓泽元,李静,范亚苇,刘蓉,熊华,谢明勇.不同脂肪酸组成的植物油氧化稳定性的研究.食品工业科技,2010,(1):173-175.Li H Y,Deng Z Y,Li J,Fan Y W,Liu R,Xiong H,Xie M Y.Study on oxidative stability of plant oils with different fatty acid composition.Sci Technol Food Ind,2010,(1):173-175(in Chinese with English abstract).
[6]张建书,王强,刘红芝,刘丽.脂肪酸、VE、甾醇与植物油脂稳定性的关系研究进展.中国油脂,2011,36(10):38-41.Zhang J S,Wang Q,Liu H Z,Liu L.Research progress on relationship between fatty acid,VE,sterol and vegetable oil stability.China Oil,2011,36(10):38-41(in Chinese with English abstract).
[7]郑畅,杨湄,周琦,黄凤洪,邓乾春,郭萍梅,刘昌盛.高油酸花生油与普通油酸花生油的脂肪酸、微量成分含量和氧化稳定性.中国油脂,2014,39(11):40-43.Zheng C,Yang M,Zhou Q,Huang F H,Deng Q C,Guo P M,Liu C S.Contents of fatty acid and minor component and oxidative stability of high oleic peanut oil and normal oleic peanut oil.China Oil,2014,39(11):40-43(in Chinese with English abstract).
[8]Mercer L C,Wynne J C,Young C T.Inheritance of fatty acid content in peanut oil.Peanut Sci,1990,17:17-21.
[9]Norden A J,Gorbet D W,Knauft D A,Young C T.Variability in oil quality among peanut genotypes in Florida breeding program.Peanut Sci,1987,14:7-11.
[10]王才斌,刘云峰,吴正锋,郑亚萍,万书波,孙奎香,孙学武,冯昊.山东省不同生态区花生品质差异及稳定性研究.中国生态农业学报,2008,16:1138-1142.Wang C B,Liu Y F,Wu Z F,Zheng Y P,Wan S B,Sun K X,Sun X W,Feng H.Diversity and stability of peanut kernel quality in different ecological regions of Shandong province.Chin JEco-Agric,2008,16:1138-1142(in Chinese with English abstract).
[11]郭洪海,杨丽萍,李新华,杨萍,万书波.黄淮海区域花生生产与品质特征的研究.中国生态农业学报,2010,18:1233-1238.Guo H H,Yang L P,Li X H,Yang P,Wan S B.Characteristics of production and quality of peanut in Huang-Huai-Hai region.Chin J Eco-Agric,2010,18:1233-1238(in Chinese with English abstract).
[12]郭峰,阮建,王莹莹,万书波,彭振英.利用变异系数分析花生品质性状应对环境变化的遗传稳定性研究.山东农业科学,2017,49(9):25-31.Guo F,Ruan J,Wang Y Y,Wan S B,Peng Z Y.Study on genetic stability of peanut quality characters in response to environmental changes using coefficient of variation.Shandong Agric Sci,2017,49(9):25-31(in Chinese with English abstract).
[13]Worthington R E,Hammons R O,Allison J R.Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes.J Agric Food Chem,1972,20:727-730.
[14]王传堂,唐月异,王秀贞,吴琪,孙全喜,朱立贵,王志伟.7个高油酸花生新品种的丰产性和脂肪酸成分评价.山东农业科学,2016,48(5):31-34.Wang C T,Tang Y Y,Wang X Z,Wu Q,Sun Q X,Zhu L G,Wang Z W.Appraisal of productivity and fatty acid profiles of seven new high oleic peanut cultivars.Shandong Agric Sci,2016,48(5):31-34(in Chinese with English abstract).
[15]郭建斌,吴贝,陈伟刚,贾朝阳,荆建国,陈四龙,刘念,陈玉宁,周小静,罗怀勇,任小平,姜慧芳,黄莉.基于核磁共振法的花生品种含油量遗传变异分析.中国油料作物学报,2017,39:326-333.Guo J B,Wu B,Chen W G,Jia C Y,Jing J G,Chen S L,Liu N,Chen Y N,Zhou X J,Luo H Y,Ren X P,Jiang H F,Huang L.Variation of oil content in peanut varieties based on nuclear magnetic resonance technology.Chin J Oil Crop Sci,2017,39:326-333(in Chinese with English abstract).
[16]殷冬梅,张幸果,王允,崔党群.花生主要品质性状的主成分分析与综合评价.植物遗传资源学报,2011,12:507-512.Yin D M,Zhang X G,Wang Y,Cui D Q,Principal component analysis and comprehensive evaluation on quality traits of peanut parents.J Plant Genet Resour,2011,12:507-512(in Chinese with English abstract).
[17]Wang M L,Chen C Y,Davis J,Guo B,Stalker H T,Pittman R N.Assessment of oil content and fatty acid composition variability in different peanut subspecies and botanical varieties.Plant Genetic Resour,2009,8:71-73.
[18]迟晓元,陈明娜,潘丽娟,陈娜,王通,王冕,杨珍,禹山林.花生高油酸育种研究进展.花生学报,2014,43(4):32-38.Chi X Y,Chen M N,Pan L J,Chen N,Wang T,Wang M,Yang Z,Yu S L.Research progress on high oleic acid peanut breeding.JPeanut Sci,2014,43(4):32-38(in Chinese with English abstract).
[19]O'keefe S F,Wiley V A,Knauft D A.Comparison of oxidative stability of high-and normal-oleic peanut oils.J Am Oil Chem Soc,1993,70:489-492.
[20]Isleib T G,Pattee H E,Sanders T H,Hendrix K W,Dean L O.Compositional and sensory comparisons between normal-and high-oleic peanuts.J Agric Food Chem,2006,54:1759-1763.
[21]李新华,郭洪海,杨丽萍,杨萍,万书波.气象因子对花生品质的影响.中国农学通报,2010,26(16):90-94.Li X H,Guo H H,Yang L P,Yang P,Wan S B.The effect of climatic factors on peanut quality.Chin Agric Bull,2010,26(16):90-94(in Chinese with English abstract).
[22]姜慧芳,任小平,黄家权,雷永,廖伯寿.野生花生脂肪酸组成的遗传变异及远缘杂交创造高油酸低棕榈酸花生新种质.作物学报,2009,35:25-32.Jiang H F,Ren X P,Huang J Q,Lei Y,Liao B S.Genetic variation of fatty acid components in Arachis species and development of interspecific hybrids with high oleic and low palmitic acids.Acta Agron Sin,2009,35:25-32(in Chinese with English abstract).
[23]姜慧芳,任小平,黄家权,廖伯寿,雷永.中国花生小核心种质的建立及高油酸基因源的发掘.中国油料作物学报,2008,30:294-299.Jiang H F,Ren X P,Huang J Q,Liao B S,Lei Y.Establishment of peanut mini core collection in China and exploration of new resource with high oleat.Chin J Oil Crop Sci,2008,30:294-299(in Chinese with English abstract).
[2]田永全.脂肪酸的营养功能.中国食物与营养,2007,(8):51-52.Tian Y Q.Nutritional function of fatty acids.Food Nutr China,2007,(8):51-52(in Chinese with English abstract).
[3]姚云游.花生油与橄榄油营养价值的比较.中国油脂,2005,30(4):66-68.Yao Y Y.Comparison of peanut oil and olive oil in nutritional value.China Oil,2005,30(4):66-68(in Chinese with English abstract).
[4]Wang M L,Khera P,Pandey M K,Wang H,Qiao L,Feng S,Tonnis B,Barkley N A,Pinnow D,Holbrook C C,Clubreath A K,Varshney R K,Guo B.Genetic mapping of QTLs controlling fatty acids provided insights into the genetic control of fatty acid synthesis pathway in peanut(Arachis hypogaea L.).PLo S One,2015,10:e0119454.
[5]李红艳,邓泽元,李静,范亚苇,刘蓉,熊华,谢明勇.不同脂肪酸组成的植物油氧化稳定性的研究.食品工业科技,2010,(1):173-175.Li H Y,Deng Z Y,Li J,Fan Y W,Liu R,Xiong H,Xie M Y.Study on oxidative stability of plant oils with different fatty acid composition.Sci Technol Food Ind,2010,(1):173-175(in Chinese with English abstract).
[6]张建书,王强,刘红芝,刘丽.脂肪酸、VE、甾醇与植物油脂稳定性的关系研究进展.中国油脂,2011,36(10):38-41.Zhang J S,Wang Q,Liu H Z,Liu L.Research progress on relationship between fatty acid,VE,sterol and vegetable oil stability.China Oil,2011,36(10):38-41(in Chinese with English abstract).
[7]郑畅,杨湄,周琦,黄凤洪,邓乾春,郭萍梅,刘昌盛.高油酸花生油与普通油酸花生油的脂肪酸、微量成分含量和氧化稳定性.中国油脂,2014,39(11):40-43.Zheng C,Yang M,Zhou Q,Huang F H,Deng Q C,Guo P M,Liu C S.Contents of fatty acid and minor component and oxidative stability of high oleic peanut oil and normal oleic peanut oil.China Oil,2014,39(11):40-43(in Chinese with English abstract).
[8]Mercer L C,Wynne J C,Young C T.Inheritance of fatty acid content in peanut oil.Peanut Sci,1990,17:17-21.
[9]Norden A J,Gorbet D W,Knauft D A,Young C T.Variability in oil quality among peanut genotypes in Florida breeding program.Peanut Sci,1987,14:7-11.
[10]王才斌,刘云峰,吴正锋,郑亚萍,万书波,孙奎香,孙学武,冯昊.山东省不同生态区花生品质差异及稳定性研究.中国生态农业学报,2008,16:1138-1142.Wang C B,Liu Y F,Wu Z F,Zheng Y P,Wan S B,Sun K X,Sun X W,Feng H.Diversity and stability of peanut kernel quality in different ecological regions of Shandong province.Chin JEco-Agric,2008,16:1138-1142(in Chinese with English abstract).
[11]郭洪海,杨丽萍,李新华,杨萍,万书波.黄淮海区域花生生产与品质特征的研究.中国生态农业学报,2010,18:1233-1238.Guo H H,Yang L P,Li X H,Yang P,Wan S B.Characteristics of production and quality of peanut in Huang-Huai-Hai region.Chin J Eco-Agric,2010,18:1233-1238(in Chinese with English abstract).
[12]郭峰,阮建,王莹莹,万书波,彭振英.利用变异系数分析花生品质性状应对环境变化的遗传稳定性研究.山东农业科学,2017,49(9):25-31.Guo F,Ruan J,Wang Y Y,Wan S B,Peng Z Y.Study on genetic stability of peanut quality characters in response to environmental changes using coefficient of variation.Shandong Agric Sci,2017,49(9):25-31(in Chinese with English abstract).
[13]Worthington R E,Hammons R O,Allison J R.Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes.J Agric Food Chem,1972,20:727-730.
[14]王传堂,唐月异,王秀贞,吴琪,孙全喜,朱立贵,王志伟.7个高油酸花生新品种的丰产性和脂肪酸成分评价.山东农业科学,2016,48(5):31-34.Wang C T,Tang Y Y,Wang X Z,Wu Q,Sun Q X,Zhu L G,Wang Z W.Appraisal of productivity and fatty acid profiles of seven new high oleic peanut cultivars.Shandong Agric Sci,2016,48(5):31-34(in Chinese with English abstract).
[15]郭建斌,吴贝,陈伟刚,贾朝阳,荆建国,陈四龙,刘念,陈玉宁,周小静,罗怀勇,任小平,姜慧芳,黄莉.基于核磁共振法的花生品种含油量遗传变异分析.中国油料作物学报,2017,39:326-333.Guo J B,Wu B,Chen W G,Jia C Y,Jing J G,Chen S L,Liu N,Chen Y N,Zhou X J,Luo H Y,Ren X P,Jiang H F,Huang L.Variation of oil content in peanut varieties based on nuclear magnetic resonance technology.Chin J Oil Crop Sci,2017,39:326-333(in Chinese with English abstract).
[16]殷冬梅,张幸果,王允,崔党群.花生主要品质性状的主成分分析与综合评价.植物遗传资源学报,2011,12:507-512.Yin D M,Zhang X G,Wang Y,Cui D Q,Principal component analysis and comprehensive evaluation on quality traits of peanut parents.J Plant Genet Resour,2011,12:507-512(in Chinese with English abstract).
[17]Wang M L,Chen C Y,Davis J,Guo B,Stalker H T,Pittman R N.Assessment of oil content and fatty acid composition variability in different peanut subspecies and botanical varieties.Plant Genetic Resour,2009,8:71-73.
[18]迟晓元,陈明娜,潘丽娟,陈娜,王通,王冕,杨珍,禹山林.花生高油酸育种研究进展.花生学报,2014,43(4):32-38.Chi X Y,Chen M N,Pan L J,Chen N,Wang T,Wang M,Yang Z,Yu S L.Research progress on high oleic acid peanut breeding.JPeanut Sci,2014,43(4):32-38(in Chinese with English abstract).
[19]O'keefe S F,Wiley V A,Knauft D A.Comparison of oxidative stability of high-and normal-oleic peanut oils.J Am Oil Chem Soc,1993,70:489-492.
[20]Isleib T G,Pattee H E,Sanders T H,Hendrix K W,Dean L O.Compositional and sensory comparisons between normal-and high-oleic peanuts.J Agric Food Chem,2006,54:1759-1763.
[21]李新华,郭洪海,杨丽萍,杨萍,万书波.气象因子对花生品质的影响.中国农学通报,2010,26(16):90-94.Li X H,Guo H H,Yang L P,Yang P,Wan S B.The effect of climatic factors on peanut quality.Chin Agric Bull,2010,26(16):90-94(in Chinese with English abstract).
[22]姜慧芳,任小平,黄家权,雷永,廖伯寿.野生花生脂肪酸组成的遗传变异及远缘杂交创造高油酸低棕榈酸花生新种质.作物学报,2009,35:25-32.Jiang H F,Ren X P,Huang J Q,Lei Y,Liao B S.Genetic variation of fatty acid components in Arachis species and development of interspecific hybrids with high oleic and low palmitic acids.Acta Agron Sin,2009,35:25-32(in Chinese with English abstract).
[23]姜慧芳,任小平,黄家权,廖伯寿,雷永.中国花生小核心种质的建立及高油酸基因源的发掘.中国油料作物学报,2008,30:294-299.Jiang H F,Ren X P,Huang J Q,Liao B S,Lei Y.Establishment of peanut mini core collection in China and exploration of new resource with high oleat.Chin J Oil Crop Sci,2008,30:294-299(in Chinese with English abstract).