不同海拔对香榧种子外观性状及营养品质的影响
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摘要
【目的】研究海拔高度对香榧种子外观性状及营养品质的影响,为选择香榧适生海拔高度范围提供依据。【方法】在同一香榧产区的5个海拔段(65、480、516、565、645 m)采集香榧种子,测定香榧种子的外观性状和营养品质,运用SPSS 19. 0对种蒲外观、种子长度、宽度,单粒质量等11个外观性状和粗脂肪、蛋白质、酸价等10个营养品质指标进行相关分析、逐步回归分析、因子通径分析、决定程度分析。【结果】海拔高度与种子长、出仁率、种蒲形指数等呈显著正相关(p <0.05),说明随海拔的升高,香榧种蒲变长,种子变长,出仁率增加。海拔高度与蛋白含量、硬脂酸含量、亚油酸含量呈显著负相关(p <0.05)。但不同海拔香榧粗油脂含量差异不显著(p <0.05)。因子通径分析表明海拔高度的变化主要影响香榧种子的种蒲重量和种子长度,种蒲质量和种子长度两个外观性状的91.2%受海拔高度变化的影响。海拔高度的变化主要影响二十碳二烯酸、二十碳三烯酸、油酸和硬脂酸等四个营养指标,海拔对二十碳二烯酸的影响最大,其余依次为二十碳三烯酸、油酸和硬脂酸。香榧种子的4个营养成分指标的99.2%受海拔高度变化的影响。【结论】海拔高度的变化综合影响了香榧种子的部分外观性状和营养成分,其中海拔高度对种蒲重量和二十碳二烯酸变异的直接作用最大。但海拔65 m香榧营养指标满足香榧生产基本要求,香榧栽培可适当扩大到低海拔区域。
【Objective】Torreya grandis‘Merrilli'is concentrated in the high altitude mountainous areas. Few studies on the effect altitude on the growth and seed nutrition of the tree are available. This work was to evaluate altitude effects on seed morphology and its nutritional composition of T. grandis‘Merrilli'to provide reference for determination of its suitable altitude range.【Methods】T. grandis‘Merrilli'seeds were sampled from each of the 5 locations at different altitudes(65 m, 480 m, 516 m,565 m and 645 m) with similar managements in Shenzhou, Zhejiang, in September 2017. The morphological and nutritional characters of the sampled seed were analyzed. 11 morphological parameters including aril-seed length, seed length and wide, shell thickness and seed weight and 10 nutritional ingredients including fats, proteins, acid value, peroxide value, palmitic acids and stearic acid were measured. The quantitative indexes of 30 nuts per sample were determined by conventional methods. The method of continuous extraction was used for the determination of fat content. The content of protein was assayed using Kjeldahl determination. The fatty acid composition was determined by Agilent6890 N/5975 MSD. The relative percentage of the oil constituents were quantified by calculating the relative contents based on the peak areas with normalization method. The peroxide value and acid value of seed oil were determined by GB/T 5009.37-2003. Three biological repeats were made for each analysis.The data were processed with SPSS 19.0 for correlation analysis, gradual regression analysis, factor path analysis and determination degree analysis.【Results】The results showed that T. grandis‘Merrilli'seeds had the largest variation coefficient in the aril-seed length weight(13.12%). The variation coefficient of the other indexes was relatively low(CV<10%). With the increase in altitude, the aril and seed became longer, and the kernel recovery increased. There was a significant positive correlation between altitude and seed length, kernel recovery and shape index of aril-seed(p < 0.05). At low altitudes, arilseed had a relatively small shape index. And there was a significant negative correlation between altitude and aril-seed diameter and weight(p < 0.05). Partial correlation analysis further revealed a significant positive correlation between altitude and seed length(p < 0.05). Path analysis indicated that arilseed weight and seed length were the main predictable factors affected by altitude. The average oil content and variation coefficient at the 5 altitudes were 48.68% and 3.97%, respectively. However there was no significant difference in crude oil content(p < 0.05). The protein content decreased with the elevation, and the difference among altitudes was significant. There was a significant negative correlation between altitude and the contents of protein, stearic acid and linoleic acid. However, there was a significant positive correlation between altitude and oleic acid and eicotrienoic acid levels. The contents of eicosadienoic acid, eicosatrienoic acid, oleic acid and stearic acid were also affected by altitude. Partial correlation analysis further revealed that altitude was significantly positively correlated with the contents of eicosaurotrienoic acid, oleic acid and stearic acid(p < 0.05), the partial correlation coefficients being 0.981, 0.971 and 0.819, respectively. The content of eicosaurotrienoic acid, oleic acid and stearic acid increased with the increase in altitude. The direct effects of altitude on eicosadienoic acid were the highest, followed by those of eicosatrienoic acid, oleic acid and stearic acid. 99.2 % of the four nutritional traits of the seed were affected by the change in altitude.【Conclusion】T. grandis‘Merrilli'seeds had different characters at different altitudes. Changes in altitude affected the 11 morphological traits of the seeds. Variation in elevation affected the morphological characters and the nutritional ingredients in T. grandis‘Merrilli'seed, among of which aril-seed weight and eicosadienoic acid were most largely effected by altitude. T. grandis‘Merrilli'at low altitude had a slightly lower kernel recovery with stubby seeds and heavy and large aril-seed. There was no significant difference in fat content among altitudes. Protein content and linoleic acid content at low altitudes were higher than at high altitudes. The oil, protein, acid value and peroxide value at low altitudes all met the standards of Forestry Industry of the People's Republic of China(LY/T 1773-2008). The nutrition indexes at an altitude of 65 m also met the basic requirements. It is suggested that T. grandis‘Merrilli'cultivation can be appropriately extended to low altitude areas.
【Objective】Torreya grandis‘Merrilli'is concentrated in the high altitude mountainous areas. Few studies on the effect altitude on the growth and seed nutrition of the tree are available. This work was to evaluate altitude effects on seed morphology and its nutritional composition of T. grandis‘Merrilli'to provide reference for determination of its suitable altitude range.【Methods】T. grandis‘Merrilli'seeds were sampled from each of the 5 locations at different altitudes(65 m, 480 m, 516 m,565 m and 645 m) with similar managements in Shenzhou, Zhejiang, in September 2017. The morphological and nutritional characters of the sampled seed were analyzed. 11 morphological parameters including aril-seed length, seed length and wide, shell thickness and seed weight and 10 nutritional ingredients including fats, proteins, acid value, peroxide value, palmitic acids and stearic acid were measured. The quantitative indexes of 30 nuts per sample were determined by conventional methods. The method of continuous extraction was used for the determination of fat content. The content of protein was assayed using Kjeldahl determination. The fatty acid composition was determined by Agilent6890 N/5975 MSD. The relative percentage of the oil constituents were quantified by calculating the relative contents based on the peak areas with normalization method. The peroxide value and acid value of seed oil were determined by GB/T 5009.37-2003. Three biological repeats were made for each analysis.The data were processed with SPSS 19.0 for correlation analysis, gradual regression analysis, factor path analysis and determination degree analysis.【Results】The results showed that T. grandis‘Merrilli'seeds had the largest variation coefficient in the aril-seed length weight(13.12%). The variation coefficient of the other indexes was relatively low(CV<10%). With the increase in altitude, the aril and seed became longer, and the kernel recovery increased. There was a significant positive correlation between altitude and seed length, kernel recovery and shape index of aril-seed(p < 0.05). At low altitudes, arilseed had a relatively small shape index. And there was a significant negative correlation between altitude and aril-seed diameter and weight(p < 0.05). Partial correlation analysis further revealed a significant positive correlation between altitude and seed length(p < 0.05). Path analysis indicated that arilseed weight and seed length were the main predictable factors affected by altitude. The average oil content and variation coefficient at the 5 altitudes were 48.68% and 3.97%, respectively. However there was no significant difference in crude oil content(p < 0.05). The protein content decreased with the elevation, and the difference among altitudes was significant. There was a significant negative correlation between altitude and the contents of protein, stearic acid and linoleic acid. However, there was a significant positive correlation between altitude and oleic acid and eicotrienoic acid levels. The contents of eicosadienoic acid, eicosatrienoic acid, oleic acid and stearic acid were also affected by altitude. Partial correlation analysis further revealed that altitude was significantly positively correlated with the contents of eicosaurotrienoic acid, oleic acid and stearic acid(p < 0.05), the partial correlation coefficients being 0.981, 0.971 and 0.819, respectively. The content of eicosaurotrienoic acid, oleic acid and stearic acid increased with the increase in altitude. The direct effects of altitude on eicosadienoic acid were the highest, followed by those of eicosatrienoic acid, oleic acid and stearic acid. 99.2 % of the four nutritional traits of the seed were affected by the change in altitude.【Conclusion】T. grandis‘Merrilli'seeds had different characters at different altitudes. Changes in altitude affected the 11 morphological traits of the seeds. Variation in elevation affected the morphological characters and the nutritional ingredients in T. grandis‘Merrilli'seed, among of which aril-seed weight and eicosadienoic acid were most largely effected by altitude. T. grandis‘Merrilli'at low altitude had a slightly lower kernel recovery with stubby seeds and heavy and large aril-seed. There was no significant difference in fat content among altitudes. Protein content and linoleic acid content at low altitudes were higher than at high altitudes. The oil, protein, acid value and peroxide value at low altitudes all met the standards of Forestry Industry of the People's Republic of China(LY/T 1773-2008). The nutrition indexes at an altitude of 65 m also met the basic requirements. It is suggested that T. grandis‘Merrilli'cultivation can be appropriately extended to low altitude areas.
引文
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[2] SUN X H,MANTRI N,GE J,DU Y J,WANG G F,LU J Y,JIANG W,LU H F. Inhibition of plant pathogens in vitro and in vivo with essential oil and organic extracts of Torreya grandis‘Merrilli’aril[J]. Plant Omics Journal,2014,7(5):337-344.
[3]于美,张川,曾茂茂,何志勇,陈洁.香榧坚果中油脂和蛋白质的研究进展[J].食品科学,2016,37(17):255-256.YU Mei,ZHANG Chuan,ZENG Maomao,HE Zhiyong,CHEN Jie. Recent advances in research on oils and proteins from Torreya grandis nuts[J]. Food Science,2016,37(17):255-256.
[4]孟鸿飞,金国龙,翁仲源.诸暨市香榧古树资源调查[J].浙江林学院学报,2003,20(2):134-136.MENG Hongfei,JIN Guolong,WENG Zhongyuan. Investigation on resource of ancient Torreya grandis trees in Zhuji City,China[J]. Journal of Zhejiang Forestry College,2003,20(2):134-136.
[5]张才德,杨水章,严月英.香榧林地土壤条件的初步研究[J].土壤通报,1987,(9):170-174.ZHANG Caide,YANG Shuizhang,YAN Yueying. Preliminary study on soil condition of Torreya grandis forest[J]. Chinese Journal of Soil Science,1987,(9):170-174.
[6] SILVANINI A,DALL’ASTA C,MORRONE L,CIRLINI M,BEGHèD,FABBRI A,GANINO T. Altitude effects on fruit morphology and flour composition of two chestnut cultivars[J].Scientia Horticulturae,2014,176:311-318.
[7] KOYUNCU M A,EKINCI K,GUN A. The effects of altitude on fruit quality and compression load for cracking of walnuts(Juglans regia L.)[J]. Journal of Food Quality,2004,27(6):407-417.
[8]孙小红,周瑾,胡绍泉,吕洪飞,王国夫.香榧籽的品质分级与综合评价[J].果树学报,2018,35(10):1286-1296.SUN Xiahong,ZHOU Jin,HU Shaoquan,LV Hongfei,WANG Guofu. Quality-based grading system and integrated evaluation for Torreya grandis‘Merrilli'[J]. Journal of Fruit Science,2018,35(10):1286-1296.
[9]阙斐,张星海,赵粼.香榧籽油的超临界萃取及其脂肪酸组成的比较分析研究[J].中国粮油学报,2013,28(2):33-36.QUE Fei,ZHANG Xinghai,ZHAO Lin. Extraction of oil from Torreya grandis cv. Merrilli seed with supercritical CO2and comparison of its fatty acid with other four vegetable oils[J].Journal of the Chinese Cereals and Oils Association,2013,28(2):33-36.
[10]杨春英,刘学铭,陈智毅. 15种食用植物油脂肪酸的气相色谱-质谱分析[J].食品科学,2013,34(6):211-214.YANG Chunying,LIU Xueming,CHEN Zhiyi. Determination of fatty acid profiles in fifteen kinds of edible vegetable oil by Gas Chromatography-Mass spectrometry[J]. Food Science,2013,34(6):211-214.
[11]韩宁林,胡文翠,王东辉,韦金辉,厉锋.香榧优良品种细榧内的4个优良类型调查研究[J].林业科学研究,2007,20(5):604-608.HAN Ninglin,HU Wencui,WANG Donghui,WEI Jinhui,LI Feng. Investigation on four type of Torreya grandis[J]. Forest Research,2007,20(5):604-608.
[12]叶丽君,许良,邱瑞霞,黄雪松.澳洲坚果仁油的品质特性及其氧化稳定性的研究[J].中国粮油学报,2015,30(7):42-47YE Lijun,XU Liang,QIU Ruixia,HUANG Xuesong. Quality characteristics and oxidative stability of Macadamia nut oil[J].Journal of the Chinese Cereals and Oils Association,2015,30(7):42-47.
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