杭白芍结实性状及籽油品质分析
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摘要
分析杭白芍结实性状及其籽油品质,为芍药籽油专用品种培育及籽油开发利用提供理论参考。对杭白芍的结实性状相关性和籽油理化性质进行测试和分析,结果表明:(1)单心皮种子数和心皮长均与单株产量呈极显著正相关,蓇葖果数与单株产量呈显著正相关,分株数与单株产量呈显著负相关;主成分分析表明,前4个主成分累计贡献率达88.8768%。(2)籽油测试结果表明,种子含油率21.31%,油酸40.56%,亚油酸29.16%,亚麻酸22.11%,籽油不饱和脂肪酸91.83%,维生素E含量79.64 mg/100 g。因此,在选育高产品系时要重点关注单心皮种子数、心皮长和蓇葖果数等性状指标。杭白芍籽油具有较高的食用价值,可以作为一种新型的油料作物,具备深入研究推广的价值。
To provide reference for breeding and seed oil development of Paeonia lactiflora, the seed setting characteristics and seed oil quality of P. lactiflora were analyzed and evaluated, to reveal the correlation between seed setting characteristics and seed oil quality. The results showed that:(1) the length of the carpel and the number of seeds per carpel were highly and positively correlated with yield, the number of follicle was positively correlated with yield, whereas the number of ramet versus yield was significantly and negativelycorrelated; principal component analysis showed that the first four principal components could explain88.8768% of the total variance;(2) the oil content of seed was 21.31%, the content of oleic acid, linoleic acidand linolenic acid was 40.56%, 29.16% and 22.11%, respectively, the content of unsatu rated fatty acid was91.83%, the content of vitamin E was 79.64 mg/100 g. Therefore, it is important to pay attention to the number of carpel, the carpel length and the number of follicle in breeding high-yield strain. These results suggest that seed oil of P. lactiflora has better edible oil properties and a good promotion potential as new edible oil.
To provide reference for breeding and seed oil development of Paeonia lactiflora, the seed setting characteristics and seed oil quality of P. lactiflora were analyzed and evaluated, to reveal the correlation between seed setting characteristics and seed oil quality. The results showed that:(1) the length of the carpel and the number of seeds per carpel were highly and positively correlated with yield, the number of follicle was positively correlated with yield, whereas the number of ramet versus yield was significantly and negativelycorrelated; principal component analysis showed that the first four principal components could explain88.8768% of the total variance;(2) the oil content of seed was 21.31%, the content of oleic acid, linoleic acidand linolenic acid was 40.56%, 29.16% and 22.11%, respectively, the content of unsatu rated fatty acid was91.83%, the content of vitamin E was 79.64 mg/100 g. Therefore, it is important to pay attention to the number of carpel, the carpel length and the number of follicle in breeding high-yield strain. These results suggest that seed oil of P. lactiflora has better edible oil properties and a good promotion potential as new edible oil.
引文
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[15]潘蓓,李小明,袁杰,等.油菜籽中含油量的测定方法研究[J].粮食储藏,2013,1(43):45-48.
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[19]李源龙,章灵敏,周龙华,等.油料作物种子维生素E含量和组分改良的分子育种研究[J].农业生物技术学报,2013,21(8):974-983.
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[21]郑建仙.功能性食品学[M].北京:中国轻工业出版,1995:196-197.
[22]唐善德,尹腾蛟,成金莲,等.南方春大豆亚麻酸含量的初步分析[J].中国油料,1990(2):35-36.
[23]刘琦,周军,晁燕,等.不同产地油茶籽油脂肪酸组成研究[J].湖南林业科技,2014,41(3):34-37.
[24]崔旭海.维生素E的最新研究进展及应用前景[J].食品工程,2009(9):8-10.
[25]史小华,马广莹,金亮,等.10个芍药油用品种在杭州的结实特性表现[J].浙江农业科学,2017,58(3):459-462.
[26]马广莹,史小华,邹清成,等.芍药籽油理化性质测定及与牡丹籽油比较分析[J].中国粮油学报,2017,32(3):130-134.
[2]周红涛.中药赤芍与白芍的道地性研究[D].北京:中国中医研究院中药研究所,2002.
[3]查良平,杨俊,彭华胜,等.四大产地白芍的种质调查[J].中药材,2011,34(7):1037-1040.
[4]杜伟锋,胡淑珍,吴芳,等.不同等级杭白芍中3个有效成分的考察[J].中成药,2014(2):358-362.
[5]李彬,曾金香,李晶,等.杭白芍的化学成分[J].药学与临床研究,2009,17(3):204-206.
[6]唐抗.杭白芍炮制前后特征图谱比较研究[J].南京中医药大学学报,2011,27(4):369-371.
[7]汉珍,张树杰,时侠清.施肥对白芍产量及品质的影响[J].中国野生植物资源,2003,22(4):70-71.
[8]谭真真,王雁.芍药与牡丹‘凤丹’油用开发比较研究[A].中国观赏园艺研究进展[C].2014:511-515.
[9]宁传龙.芍药籽油重要功能营养成分分析[D].江苏:扬州大学,2015.
[10]张丽英,张正斌,徐萍,等.黄淮小麦农艺性状进化及对产量性状调控机理的分析[J].中国农业科学,2014,47(5):1013-1028.
[11]魏飞鹏,黄玉吉.甜椒主要农艺性状与产量相关及通径分析[J].热带作物学报,2004,25(4):50-53.
[12]Grausgruber H,Oberforster M,Ghambashidze G,et al.Yield and agronomics traits of Khrasan wheat(Tricum turanicum Jakubz.)[J].Field Crops Research,2005,91:31-327.
[13]谭真真.芍药油用品种筛选及与油用牡丹“凤丹”对比研究[D].北京:中国林业科学研究院,2014.
[14]马广莹,邹清成,刘慧春,等.避雨栽培下“凤丹白”籽油提取及理化指标分析[J].安徽农业科学,2015,43(31):200-201,2031.
[15]潘蓓,李小明,袁杰,等.油菜籽中含油量的测定方法研究[J].粮食储藏,2013,1(43):45-48.
[16]杨会琴,李惠窺,刘月英,等.葵花籽油提取方法的研究[J].河北化工,2007,30(6):26-28.
[17]Salvador M D,Aranda F,Gdmez-Alonso S,et al.Cornicabra virgin olive oil:a study of five crop seasons.Composition,quality and oxidative stability[J].Food Chem,2001,74:267-274.
[18]Passos C,Extraction P,Yilmaz S,et al.Enhancement of grape seed oil using a cell wall degrading enzyme cocktail[J].Food Chem,2009,115:48-53.
[19]李源龙,章灵敏,周龙华,等.油料作物种子维生素E含量和组分改良的分子育种研究[J].农业生物技术学报,2013,21(8):974-983.
[20]Perez-Jimenez F,Lopez-Miranda J,Mata P.Protective effect of dietary monounsaturated fat on arteriosclerosis:beyond cholesterol[J].Atherosclerosis,2002,163(2):385-398.
[21]郑建仙.功能性食品学[M].北京:中国轻工业出版,1995:196-197.
[22]唐善德,尹腾蛟,成金莲,等.南方春大豆亚麻酸含量的初步分析[J].中国油料,1990(2):35-36.
[23]刘琦,周军,晁燕,等.不同产地油茶籽油脂肪酸组成研究[J].湖南林业科技,2014,41(3):34-37.
[24]崔旭海.维生素E的最新研究进展及应用前景[J].食品工程,2009(9):8-10.
[25]史小华,马广莹,金亮,等.10个芍药油用品种在杭州的结实特性表现[J].浙江农业科学,2017,58(3):459-462.
[26]马广莹,史小华,邹清成,等.芍药籽油理化性质测定及与牡丹籽油比较分析[J].中国粮油学报,2017,32(3):130-134.