| 丁健，阮成江，关莹，单金友.沙棘果肉和种子发育过程中含油量及脂肪酸组成的对比分析[J].中国油脂,2017,42(5):.[DING Jian, RUAN Chengjiang, GUAN Ying, SHAN Jinyou.Comparison of oil contents and fatty acid compositions between developing sea buckthorn pulp and seed[J].China Oils and Fats,2017,42(5):.] |
| 沙棘果肉和种子发育过程中含油量及脂肪酸组成的对比分析 |
| Comparison of oil contents and fatty acid compositions between developing sea buckthorn pulp and seed |
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| DOI： |
| 中文关键词: 沙棘 果肉 种子 含油量 脂肪酸组成 |
| 英文关键词:sea buckthorn pulp seed oil content fatty acid composition |
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| 中文摘要: |
| 以2015年不同发育时期（6月25日、7月6日、7月17日、7月28日、8月8日、8月19日、8月30日和9月10日）的沙棘品系“新俄3号”果实为材料，利用氯仿甲醇法测定含油量，采用气相色谱质谱联用法测定脂肪酸组成，对比研究非种子组织（果肉）和种子油脂脂肪酸的变化规律。结果表明：除6月25日外，其他时期‘新俄3号’的干果肉含油量均高于种子；组织颜色显著变化期间油脂迅速积累，但干果肉含油量增率大于种子；发育初期各脂肪酸在果肉和种子油脂间的含量差异很小，随着果实的成熟，果肉油中高积累棕榈酸和棕榈油酸，而二者在种子油中的含量却逐渐下降；种子油中高积累亚油酸和亚麻酸，而二者在果肉油中的含量却相对很低；亚油酸与亚麻酸（种子）比值和单不饱和脂肪酸与饱和脂肪酸（果肉和种子）比值均符合健康食用油的国际标准。 |
| 英文摘要: |
| The developing sea buckthorn pulps and seeds of the line ‘Xin’e 3’ were harvested as experimental materials on June 25, July 6, July 17, July 28, August 8, August 19, August 30 and September 10 in 2015. The oil content was determined by the method of chloroform methanol and the fatty acid composition was determined by GC-MS method. The accumulation and distribution patterns of oil and fatty acids between non-seed tissue (pulp) and seed were compared. The results showed that the oil contents in the developing dry pulps of ‘Xin’e 3’ were higher than that in seeds except for June 25. The rapid accumulations of oil occurred during the period of color transformation of tissue, and the increasing rates of oil content in dry pulps were higher than that in seeds. The content of each fatty acid between pulp oils and seed oils had minor differences in the early stage of development. The palmitic acid and palmitoleic acid in pulp oils were highly accumulated along with the maturation of fruit,while they decreased gradually in seed oils. The linoleic acid and linolenic acid were highly accumulated in seed oils, however, the contents of them in pulp oils were very low. The ratios of linoleic acid to linolenic acid in seeds and monounsaturated fatty acid to saturated fatty acid in seeds and pulps met the international standards of healthy edible oil. |
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