作　　者： ; ; ; ; ; ;

机构地区： 中国热带农业科学院南亚热带作物研究所

出　　处： 《热带作物学报》 2012年第7期1297-1302,共6页

摘　　要： 对28份澳洲坚果种质果仁的粗脂肪含量和8种脂肪酸含量进行测定与研究。结果表明:澳洲坚果种质的粗脂肪含量和油酸、棕榈油酸、棕榈酸、硬脂酸、花生酸、二十碳烯酸、肉豆蔻酸及二十一烷酸含量的平均值分别为77.61%、65.51%、12.57%、9.44%、4.32%、3.00%、2.41%、0.51%、0.32%;种质粗脂肪含量普遍较高,但其变异系数较小且与各脂肪酸组份含量无明显相关性;种质脂肪酸组份含量变异系数在5.08%～40.10%之间,变异幅度以肉豆蔻酸含量最大,油酸含量最小。8种脂肪酸之间存在显著的正相关或负相关关系,聚类分析将28份种质分成4个具不同脂肪酸含量特点的类群。 The contents of crude fat and eight main fatty acids in kernels of 28 macadamia germplasm resources were measured and investigated. The results showed that the average contents of crude fat, oleic acid, palmitoleic acid, palmitic acid, stearic acid, arachidic acid, eicosenoic acid, myristic acid and heneicosanoic acid in macadamia germplasms was 77.61%, 65.51%, 12.57%, 9.44%, 4.32%, 3.00%, 2.41%, 0.51% and 0.32%, respectively. The erude fat content of these germplasms was higher with little variation, and no distinct correlation between crude fat content and various fatty acids eontent. Large variation were among the contents of fatty acids with variation coefficient of 5.08%-40.10%. The variation range in the content of myristie acid was the largest, while that in oleie acid was the smallest. There were significant positive or negative correlations between the eight main fatty acids. Based on the hierarchical eluster analysis, 28 macadamia germplasm resources were divided into four groups with different eharaeteristies of the fatty aeid content.

关 键 词： 澳洲坚果 果仁 粗脂肪 脂肪酸

领　　域： [农业科学] [农业科学]