花生籽仁不同发育时期不同部位主要营养成分变化

In this study, different oleic acid peanut varieties were used as materials to analyze the accumulation rules of seed kernel oil content, fatty acids and sucrose content, the differences between base beans and tip beans, and the differences in different parts of the seed kernel. The results showed that with the development of peanut seed kernels, the oil content increased and the accumulation rate of oil content in high-oil varieties was higher than that in low-oil varieties, while the sucrose content decreased; the unsaturated fatty acids gradually increased, the saturated fatty acids and very long-chain saturated fatty acids gradually decreased, and the linolenic acid gradually decreased until it disappeared. Among them, the decreasing rates of palmitic acid, linoleic acid and linolenic acid and the increasing rate of oleic acid in high-oleic acid materials were higher than those in common oleic acid materials. There was no significant difference in fatty acids among various materials between base beans and tip beans, while the oil content of base beans was higher than that of tip beans. The contents of palmitic acid, linoleic acid, arachidonic acid, behenic acid and lignoceric acid in the embryos of mature seed kernels were significantly higher than those in the cotyledons, while the contents of oil content, stearic acid and oleic acid were lower than those in the cotyledons. There was about 0.5% linolenic acid in the embryos, while no linolenic acid was detected in the cotyledons. The results of this study have guiding significance for breeding high-quality oil-use and food-use peanut varieties.

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。本研究结果对选育高品质油用型和食用型花生品种具有指导意义。