文献类型：期刊文献

中文题名：不同种源山桐子果实脂肪酸组成变异分析

英文题名：Variation Analysis of Composition of Fatty Acids of Fruit of Idesia polycarpa from Different Population

作者：龚榜初[1] 李大伟[1] 江锡兵[1] 吴开云[1] 彭佳龙[2] 白杰健[3]

第一作者：龚榜初

机构：[1]中国林业科学研究院亚热带林业研究所;[2]浙江省仙居县林业局;[3]四川省青川县林业局

年份：2012

卷号：48

期号：5

起止页码：505-510

中文期刊名：植物生理学报

外文期刊名：Plant Physiology Journal

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2011_2012】；

基金：浙江省科技厅重大科技专项重点农业项目(2008C12018)

语种：中文

中文关键词：山桐子;种源;不饱和脂肪酸;饱和脂肪酸;变异

外文关键词：Idesiapolycarpa; population; unsaturated fatty acid; saturated fatty acid; variation

分类号：S435.111.4

摘要：以采自11个种源的山桐子为材料,测定其果实脂肪酸的组成及其变异情况,结果表明:山桐子果实中不饱和脂肪酸含量较高,尤以亚油酸含量最高,11个种源的平均值为63.58%,且种源间差异显著,分宜、宜昌种源亚油酸相对含量明显高于其他9个种源;饱和脂肪酸以棕榈酸为主,11个种源山桐子果实棕榈酸差异显著,且以平武种源最高;其余脂肪酸含量均较低,变异幅度较大;种子中棕榈酸和棕榈烯酸含量明显高于果肉,而亚油酸、亚麻酸及硬脂酸含量明显低于果肉,油酸含量相近;果实不饱和脂肪酸含量依次为果肉>全果>种子,且变异系数及相对极差均较小,尤以果肉中最小;除硬脂酸外,山桐子果实中其他4种主要脂肪酸组分受海拔等地理环境的影响均较小。
Composition and variation of fatty acid of fruit ofldesia polycarpa were determined from eleven different population. And the results indicated that contents of the unsaturated fatty acid were higher than others in fruit, especially linoleic acid contents were the highest, average contents of the linoleic acid of fruit from the eleven population were 63.58%, and there were significant difference between those populations, which from population of Fenyi and Yichang were obviously higher than other populations. Hexadecanoic acid were the maintain saturated fatty acid in fruit, there were significant difference in the hexadecanoic acid among eleven populations, and relative content of the hexadecanoic acid from the Pingwu population were the highest, contents of the other fatty acids were lower, and the extent of variation was large. Contents of hexadecanoic acid and palmitoleic acid in seeds were obvious higher than those in pulp, while contents of linoleic acid, linolenic acid and stearic acid in seeds were significantly lower than those in pulp, contents of oleic acid in seeds and pulp were nearly equal. Contents of unsaturated fatty acids in pulp were higher than those in all the fruit and seeds, and those in seeds were the lowest; coefficient of variation and relative range were smaller, especially least in the pulp. Geographic environment had little influence on the main components of fatty acids expect stearic acid.