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大豆种质资源脂肪酸组分含量及品质性状的相关性分析 总被引：4，自引：3，他引：1
对黑龙江省大豆种质资源的脂肪酸含量及其与品质性状的相关性进行分析,为科学地评价和利用大豆种质资源奠定基础.采用毛细管气相色谱法,对100个大豆品种(系)的脂肪酸组分进行了测定,并对各组分和品质性状间的相关性进行了分析.结果表明:大豆中的脂肪酸含量高低顺序为:亚油酸>油酸>棕榈酸>亚麻酸>硬脂酸.不同大豆品种各脂肪酸含量均有一定的差异,其中硬脂酸的变异系数最大,为13.24%,亚油酸的变异系数最小,为4.57%.通过组分间的相关性分析表明,油酸与亚油酸、亚麻酸和棕榈酸呈极显著负相关,棕榈酸与硬脂酸呈显著负相关,而亚油酸与亚麻酸呈显著正相关.蛋自质与油份呈极显著负相关. 相似文献
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气相色谱方法定量检测大豆5种脂肪酸 总被引：1，自引：0，他引：1
《中国油料作物学报》2015,(4)
为建立大豆脂肪酸组分的绝对定量方法,采用加热甲酯化提取法和气相色谱分析法(GC),以5种脂肪酸甲酯(棕榈酸甲酯、硬脂酸甲酯、油酸甲酯、亚油酸甲酯和亚麻酸甲酯)为标准样品,在制定5种脂肪酸甲酯组分的标准曲线(R20.99)和回归方程的基础上,建立了大豆脂肪酸组分的定量测定方法。该方法可以准确检测大豆籽粒中脂肪酸组分的绝对含量。通过对4个油份含量不同的大豆品种脂肪酸含量测定以及与粗脂肪含量的比较分析发现,该方法可显著提高籽粒中的脂肪酸提取率和检测效率,其检测的总脂肪酸含量占总油脂含量的94%以上。该方法不仅能检测样品中5种脂肪酸组分的相对百分比含量,还可以准确计算出籽粒中各个脂肪酸组分的绝对含量,对大豆脂肪酸检测及育种具有重要意义。 相似文献
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高含油量油菜种子和果皮油份积累及主要脂肪酸的动态变化 总被引：3，自引：2，他引：1
以高含油量油菜品系为材料,研究角果发育过程中种子和果皮油份积累与主要脂肪酸的动态变化。结果表明：高含油量品种在角果发育早期油份的合成与积累较为缓慢,开花后20d种子含油率仅占成熟种子油份含量的8.35%-12.32%,角果发育中期是油份含量增加最快的时期,开花后40d种子含油率占成熟种子油份含量的72.89%-94.73%,籽粒成熟时油份含量达到最大值。果皮的油份积累与种子相反,随角果发育油份含量依次下降,两者呈极显著负相关,相关系数为-0.95。种子和果皮的二十碳烯酸、芥酸合成规律明显不同。种子的7种主要脂肪酸组成中芥酸和二十碳烯酸与16碳、18碳脂肪酸含量均呈负相关,亚麻酸和亚油酸与棕榈酸、硬脂酸和亚油酸含量均呈正相关,与油酸含量H2和H27为正相关,H1和H28为负相关。而油酸与其它脂肪酸的相关关系较为复杂,与棕榈酸、硬脂酸和亚油酸、亚麻酸的相关关系有正相关,也有负相关,可见油酸的合成与积累不仅与棕榈酸、硬脂酸有关,还会影响亚油酸和亚麻酸的含量,这是创新油菜高油酸材料的基础。 相似文献
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硫对大豆籽粒蛋白质和脂肪组分的影响 总被引：1，自引：0，他引：1
采用3个品质类型品种东农46、黑农35和北9395,设置4个硫肥水平(0,30,60,90 kg·hm-2),研究硫素营养对大豆氨基酸和脂肪酸组分的影响.结果表明:施用硫肥有利于高蛋白品种(黑农35)和丰产型品种(北9395)氨基酸组分提高,尤其提高含硫氨基酸含量;高油品种(东农46)氨基酸组分中只有组氢酸和精氨酸含量提高,其它组分均下降,氨基酸总量降低.施用硫肥对饱和脂肪酸(棕榈酸和硬脂酸)影响较小,而对不饱和脂肪酸组分(油酸、亚油酸、亚麻酸)影响程度大,高油品种(东农46)表现最明显. 相似文献
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大豆脂肪及脂肪酸组分含量的遗传分析 总被引：5，自引：0，他引：5
以Essex×ZDD2315的P1、P2、F1、BC1F3为材料,用主基因 多基因混合遗传模型,分析大豆脂肪及脂肪酸组分含量的遗传机制及相关关系.结果表明,大豆脂肪含量受2对加性互补主基因 多基因控制,主基因遗传率为16.23%,多基因遗传率为53.49%;棕榈酸、硬脂酸和亚油酸均为3对主基因 多基因遗传模型,其中均有2对主基因效应为等加性,主基因遗传率分别为71.63%,91.51%和91.59%,棕榈酸多基因遗传率为14.78%,硬脂酸和亚油酸未估计出多基因遗传率;油酸为3对加性主基因遗传模型,其中2对主基因效应为等加性,主基因遗传率为74.66%;亚麻酸为2对等加性主基因 多基因遗传模型,主基因遗传率为41.98%,多基因遗传率为24.17%.相关分析结果,棕榈酸、亚麻酸与脂肪呈极显著负相关(-0.272、-0.325);油酸与亚油酸亚麻酸呈极显著负相关(-0.833、-0.604);亚油酸和亚麻酸呈极显著正相关(0.287);棕榈酸与油酸亚油酸呈极显著和显著负相关(-0.255和-0.211);硬脂酸与亚油酸呈极显著负相关(-0.310).因此,脂肪及脂肪酸组分含量的遗传涉及到主效基因和多基因,脂肪及亚麻酸含量的主基因遗传率较低,其它性状主基因遗传率均在70%以上,改善脂肪含量要注重多基因的积累,改善脂肪酸组分可着重在主基因的利用,提高脂肪含量与改善脂肪酸组分无突出矛盾. 相似文献
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甘肃胡麻地方品种种质资源品质分析 总被引：12，自引：0，他引：12
对甘肃116 个胡麻地方品种种质资源的粗脂肪含量、5种脂肪酸含量及碘价等主要品质性状进行测定分 析,对品质性状间的相关性进行了研究。结果表明,甘肃胡麻地方种质资源粗脂肪含量,棕榈酸、硬脂酸、油酸、亚 油酸、亚麻酸含量及碘价的平均值分别为37. 48%、5. 90%、5. 32%、29. 05%、10. 94%、48. 76%和175. 60。粗脂肪 含量普遍较低,油酸和亚麻酸含量高。5种脂肪酸中棕榈酸、亚麻酸、亚油酸含量变异较小,硬脂酸和油酸变异较 大;不同品质性状间的相关关系和相关程度不同,粗脂肪含量与亚油酸含量有极显著的正相关,与硬脂酸含量有极 显著的负相关;亚麻酸与棕榈酸、硬脂酸、油酸、亚油酸含量均呈极显著的负相关关系,与碘价呈极显著的正相关关 系;棕榈酸与油酸含量有显著的正相关,硬脂酸与油酸含量有极显著的正相关,油酸与碘价呈极显著负相关。初步 筛选出一批高油分、高油酸、高亚麻酸的优良种质。 相似文献
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以高油大豆品种山宁11和高蛋白大豆品种菏豆12为试验材料,于分枝期末进行氮素和磷素处理.结果表明适当施氮肥均可以提高籽粒中粗脂肪的含量,降低棕榈酸、油酸和亚麻酸的含量,提高亚油酸的含量.山宁11以施氮量在N1处理水平(尿素120 kg hm-2)时表现最佳,比不施氮处理棕榈酸含量降低了0.65%,亚油酸含量提高了1.0%左右,而对于高蛋白品种则表现为在N2处理水平(尿素240 kg hm-2)时最佳,比不施氮肥处理油分含量提高了0.56%,棕榈酸含量降低了0.18%,硬脂酸含量降低了0.31%,亚油酸和油酸总量提高了2.37%,亚麻酸含量显著降低.施磷肥均可降低粗脂肪的含量,同时也降低棕榈酸和亚油酸的含量,但对于高蛋白品种则有利于其油酸的积累. 相似文献
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根据目标性状有的放矢的选配杂交亲本是提高优异品质组成品种的选择效率的基本前提。本研究对东北三省102份大豆种质资源的蛋白、氨基酸组分、油份及脂肪酸组分进行测定,通过遗传多样性、主成分和聚类分析,对其进行表型鉴定及基因型分类以综合评价种质品质特性。结果表明:东北三省大豆种质油份及脂肪酸组分变异较丰富,遗传多样性程度较高。根据主成分分析筛选到9个主成分进行聚类分析,通过聚类分析将供试种质资源分为5类。第I类群蛋白含量较高、油份含量偏低,第II类群蛋白、油份含量均居中,第III类群油份含量较高、蛋白含量偏低,第IV类群高油,第V类群高蛋白,类群间的氨基酸、脂肪酸组分各有差异。需根据育种目标在群体间选配亲本,以提高品质育种的效率。 相似文献
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Bhardwaj HL Hamama AA Rangappa M Joshi JM Sapra VT 《Plant foods for human nutrition (Dordrecht, Netherlands)》2003,58(3):197-205
Soyfood products like tofu are becoming popular among American consumers due to health benefits. In order to increase production to meet consumer demands, it is imperative that factors that effect quantity and quality of tofu be characterized. The present study was conducted to determine the effects of soybean genotypes and growing locations on contents of oil and fatty acids in tofu which was prepared from twelve soybean genotypes (BARC-8, BARC-9, Enrei, Hutcheson, MD86-5788, Nakasennari, S90-1056, Suzuyutaka, V71-370, V81-1603, Ware, and York) grown at three southern U.S. locations (Huntsville, Alabama; Princess Anne, Maryland; and Petersburg, Virginia) during 1995. The results showed that tofu quality was determined by the soybean genotype. The tofu made from seeds of high seed-protein and low seed-oil genotypes (BARC-8 and BARC-9) resulted in tofu with low contents of oil (15.8 and 11.3 g/100g, respectively) and total saturated fatty acids (2.59 and 160 g/100g, respectively). Tofu made from seeds of conventional grain type genotypes, such as Hutcheson, resulted in higher oil (24.0 g/100g) and total saturated fatty acids (3.80 g/100g) contents in tofu. Effects of growing environment on contents of oil were not significant but tofu made from seeds grown in Alabama had significantly higher content of total saturated fatty acids (3.50 g/100g) as compared to that made from seeds grown in Maryland (2.88 g/100g) or Virginia (2.96 g/100g). Tofu made from seeds of large and medium-seeded genotypes had higher contents of total monounsaturated fatty acids in tofu as compared to that made from small-seeded genotypes. Highly positive correlation existed between contents of oil, 18:1, 18:2, total saturated, and total unsaturated fatty acids in the seeds and their contents in the tofu (+0.80, +0.75, +0.79, +0.62, +0.68, respectively). These results indicated that tofu quality is governed by soybean genotype, seed size and growing location. 相似文献
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根据Box-Behnken中心组合试验设计原理,在单因素试验的基础上,采用响应面分析法,建立了生产高不饱和脂肪酸大豆油脂的二次多项数学模型,并以产出大豆油脂的碘值为响应值做响应面和等高线,考察了结晶时间、结晶温度、回调时间和回调温度对不饱和脂肪酸含量的影响。通过自制的油脂结晶器,制得富含高不饱和脂肪酸的大豆油脂。得出最佳工艺参数为:降温速度5℃/h,结晶温度-15℃,结晶时间24h,搅拌速度20rpm。利用温度回调至-5℃的方法,使所得油脂产品高不饱和脂肪酸含量达到86.41%。 相似文献
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Rao M.S.S. Bhagsari A.S. Mohamed A.I. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1998,52(3):241-251
The soyfood industry prefers some soybean [( Glycine max L. (Merr.)] cultivars over others based on chemical constituents, physical traits, and processing quality of the seed. However, soybean cultivars possessing the combination of desirable agronomic traits and biochemical characteristics that enhance the quality of soyfoods have not been identified in the U.S. Thus, this research was conducted with the objective of determining yield, seed protein, and fatty acid composition of soybean genotypes selected for tofu production. Twelve soybean genotypes were planted in plots arranged in a randomized complete block design with four replications at the Agricultural Research Station, Fort Valley State University, Georgia during 1994 and 1995. Seed yield ranged from 1.6 to 3.0 metric tons/ha. The protein content varied between 314.2 and 480.7 g/kg seed. Both BARC-8 and BARC-9 had significantly higher protein content than other genotypes. These two genotypes also showed significant year by genotype interactions for some fatty acids. V71-370 had the highest oleic acid concentration and a high ratio (0.92) of monounsaturated to polyunsaturated fatty acids. The concentration of linoleic and linolenic acids ranged from 406.5 to 531.0 and 37.1 to 63.0 g/kg oil, respectively. Seed yield was correlated with biomass, harvest index, and filled pods per m2. In this study, V71-370 was found to be relatively superior in oil quality with fatty acid composition desirable for human consumption. The significant variation for seed yield and biochemical characteristics observed among the few genotypes examined in this study indicates the potential for breeding high yielding soybean cultivars suitable for soyfoods. Therefore, there is a need for evaluation of soybean germplasm for agronomic traits that contribute to seed yield and biochemical characteristics including fatty acid profiles that enhance soyfood quality before initiating development of suitable cultivars for tofu. 相似文献
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生殖生长期源库改变对大豆籽粒产量和品质的影响 总被引：12，自引：5，他引：12
利用蛋白质，脂肪含量不同的两个大豆品种，在Ｒ１和Ｒ５期，通过去叶或去英，研究源库改变对大豆籽粒产量和品质的影响，结果表明，Ｒ１期和Ｒ５期去叶１／３对产量和品质影响不大；然而，Ｒ１期全去叶，减少了单株英数，产量降低，但对品质影响不明显；Ｒ５期全去叶，降低了每英粒数和百粒重，有利于蛋白质积累，而不利于脂肪积累，产量降低，Ｒ５期去英１／３增加了单英粒数和百粒重，产量略有提高，脂肪积累增多，蛋白质含量降低 相似文献
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Bernat Miralles-Prez Lucía Mndez Maria Rosa Nogus Vanessa Snchez-Martos ngels Fortuo-Mar Sara Ramos-Romero Merc Hereu Isabel Medina Marta Romeu 《Marine drugs》2021,19(10)
Omega-3 polyunsaturated fatty acids are associated with a lower risk of cardiometabolic diseases. However, docosahexaenoic acid (DHA) is easily oxidized, leading to cellular damage. The present study examined the effects of an increased concentration of DHA in fish oil (80% of total fatty acids) on cardiometabolic risk factors and oxidative stress compared to coconut oil, soybean oil, and fish oil containing eicosapentaenoic acid (EPA) and DHA in a balanced ratio. Forty healthy male Sprague–Dawley rats were supplemented with corresponding oil for 10 weeks. Supplementation with the fish oil containing 80% DHA decreased plasma fat, plasma total cholesterol and muscle fat compared to the coconut oil and the soybean oil. Increasing concentrations of DHA induced incorporation of DHA and EPA in cell membranes and tissues along with a decrease in ω-6 arachidonic acid. The increase in DHA promoted lipid peroxidation, protein carbonylation and antioxidant response. Taken together, the increased concentration of DHA in fish oil reduced fat accumulation compared to the coconut oil and the soybean oil. This benefit was accompanied by high lipid peroxidation and subsequent protein carbonylation in plasma and in liver. In our healthy framework, the slightly higher carbonylation found after receiving fish oil containing 80% DHA might be a protecting mechanism, which fit with the general improvement of antioxidant defense observed in those rats. 相似文献
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栽培措施对高油大豆产量及品质性状的影响 总被引：7，自引：1，他引：6
采用4因素4水平正交试验,研究了高油大豆品种、密度、施肥水平、播期对产量和品质的影响。结果表明,高油大豆的脂肪、蛋白质及蛋脂总量主要受品种自身的遗传因素影响,其次是播期的影响;而施肥水平对高油大豆的产量影响较大;17种氨基酸中,除丝氨酸、胱氨酸和蛋氨酸含量受品种因素影响较大外,其它14种氨基酸及氨基酸总量均受播期因素影响较大,而各种脂肪酸含量主要是由品种自身的遗传因素控制的。 相似文献
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以3个高油大豆品种(绥农14、红丰9、东农47)为试验材料,在2003—2004不同年份探讨高油大豆品种 蛋白质和脂肪积累的变化规律。结果表明:高油大豆品种在不同年份间,脂肪含量的相对排序保持不变。油分含 量高的品种,蛋白质含量年份间变异较小;油分含量低的品种,则变异较大。高油大豆的蛋白质含量积累呈现出 “高—低—高”趋势,并且种子成熟后的蛋白质含量要小于初期测量时的含量;高油大豆脂肪含量积累呈现了“低— 高—低”趋势,并且种子成熟后的脂肪含量要高于初期测量时的含量。 相似文献
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Choice of the shortening ingredient in bread products has functionality effects and health implications. Little information is available on effects of various shortening ingredients on palatability and acceptability. The objective of the current study was to compare the acceptability of yeast-leavened wheat breads containing shortenings containing predominantly saturated fatty acids (coconut oil), monounsaturated fatty acids (canola oil) or unsaturated fatty acids (unhydrogenated soybean oil). Breads were prepared using a standardized formula and method. These were evaluated by a 16-member, semi-trained panel for color, flavor, texture, tenderness and overall acceptability using a seven-point hedonic scale. No significant differences in color and texture were defined; however, canola oil bread was judged significantly superior to soybean oil bread in flavor, and both of these breads were found to be significantly superior to coconut oil bread in flavor, tenderness, and overall acceptability. 相似文献
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花生籽仁不同发育时期不同部位主要营养成分变化 总被引：2，自引：0，他引：2
本研究以不同油酸花生品种为材料，对籽仁含油量、脂肪酸和蔗糖含量累积规律和基豆先豆间差异及籽
仁不同部位差异进行分析。结果表明，随着花生籽仁的发育，含油量增加且高油品种含油量积累速率高于低油品
种，蔗糖含量下降；不饱和脂肪酸逐渐增加，饱和脂肪酸和超长链饱和脂肪酸逐渐下降，亚麻酸逐渐降低到消失，其
中高油酸材料棕榈酸、亚油酸和亚麻酸的下降速率以及油酸的上升速率高于普通油酸材料。各材料脂肪酸在基豆
和先豆间无显著差异，而含油量基豆高于先豆。成熟籽仁胚中棕榈酸、亚油酸、花生烯酸、山嵛酸和二十四碳烷酸
含量显著高于子叶，含油量、硬脂酸和油酸含量低于子叶，在胚中约含有0.5%左右的亚麻酸，而子叶中未检测到亚
麻酸。本研究结果为选育品质优的油用型和食用型花生品种具有指导意义。 相似文献