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林业科学 ›› 2012, Vol. 48 ›› Issue (2): 96-102.doi: 10.11707/j.1001-7488.20120214

• 论文 • 上一篇    下一篇

板栗淀粉表面结合脂中脂肪酸的组成

赵天田1, 梁丽松1, 林顺顺1, 张柏林2, 王贵禧1   

  1. 1. 中国林业科学研究院林业研究所 国家林业局林木培育实验室 北京 100091;2. 北京林业大学生物科学与技术学院 北京 100083
  • 收稿日期:2011-03-11 修回日期:2011-07-07 出版日期:2012-02-25 发布日期:2012-02-25
  • 通讯作者: 梁丽松

Composition of Fatty Acid in Starch-Surface-Lipid in Chinese Chestnut (Castanea mollissima)

Zhao Tiantian1, Liang Lisong1, Lin Shunshun1, Zhang Bolin2, Wang Guixi1   

  1. 1. Key Laboratory of Forestry Silviculture of State Forestry Administration Research Institute of Forestry , CAF Beijing 100091;2. School of Biological Science and Biotechnology, Beijing Forestry University Beijing 100083
  • Received:2011-03-11 Revised:2011-07-07 Online:2012-02-25 Published:2012-02-25

摘要:

以不同板栗产区的3个主要中国板栗品种群的25个品种为试材,研究板栗淀粉表面结合脂中主要脂肪酸的组成比例并分析在不同品种群之间的分布规律。结果表明:1) 板栗淀粉表面结合脂中含有不饱和脂肪酸和饱和脂肪酸,其中前者所占比例集中分布在30%~50%和60%~70% 2个区域,后者所占比例集中分布在30%~40%和50%~70% 2个区域,并与品种密切相关; 南方品种群板栗普遍具有较低的饱和脂肪酸/不饱和脂肪酸比值,但品种群之间差异不显著。 2) 板栗淀粉结合脂中的脂肪酸主要以C16和C18 2种脂肪酸为主,前者所占比例集中分布在15%~30%之间,并以饱和态的C16:0为主,后者所占比例集中分布在30%~70%之间,并以不饱和态的C18:1,C18:2脂肪酸为主。3) 南方品种群板栗淀粉结合脂中具有较高的C16:0,C18:0,C18:1脂肪酸和较低的C16:1,C18:2,C18:3脂肪酸,但品种群间差异不显著; 南方品种群普遍具有较高的C16脂肪酸水平和较低的C18脂肪酸水平。4) 板栗淀粉表面结合脂中的脂肪酸组成及比例与品种密切相关,在品种群之间差异较小。

关键词: 板栗, 淀粉, 淀粉表面结合脂, 脂肪酸, 品种群

Abstract:

A total 25 Chinese chestnut (Castanea mollissima) varieties collected from different areas of China were used to study the composition and ratios of fatty acids in starch-surface-lipid (SSL). The results showed the SSL contained unsaturated fatty acid (UFA), accounting for 30%-50% and 60%-70%, and Saturated Fatty Acid (SFA), 30%-40% and 50%-70%. The SFA/UFA ratio of chestnuts from south variety population was lower than that of other two variety groups. The composition of two kinds of fatty acids was significant difference between different varieties, while no significant difference in the composition was found between different variety groups. C16 and C18 were two main fatty acids, and the former accounted for 15%-30%, among which saturated acid of C16:0 was the main form, while the later accounted for 30%-70%, among which un-saturated acids of C18:1 and C18:2 were the main forms. The fatty acids of C16:0, C18:0 and C18:1 were higher and C16:1, C18:2 and C18:3 were lower in south variety group than other two variety groups, but no significant difference was found between different variety groups. Fatty acids of C16 and C18 between different variety groups were no obviously difference as well. In summary, the composition of fatty acids in starch-surface-lipid was closely related to the variety of chestnut and rarely related to variety group.

Key words: chestnut, starch, starch-surface-lipid, fatty acid, variety group

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