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| Effects of varieties and producing areas on fatty acid composition and content of walnut oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230678 |
| KeyWord:walnut oil fatty acid variety producing area |
| FundProject:国家中医药多学科交叉创新团队项目 (ZYYCXTD-D-202005)；名贵中药资源可持续利用能力建设(2060302)；云南省科技厅科技计划项目 (202204AC100001-A01, 202204BP090024) |
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| Abstract: |
| In order to provide a theoretical basis for the breeding of walnut varieties and the development of walnut oil products, the differences in fatty acid composition and content of walnut oil from different varieties and producing areas were explored. A total of 51 varieties of walnuts, Xiangling walnuts from 7 producing areas and Qingxiang walnuts from 5 producing areas were used as research objects，the composition and content of fatty acid in walnut oil were determined by gas chromatography-mass spectrometry (GC-MS), and correlation analysis, principal component analysis (PCA) and cluster analysis were carried out.The results showed that 51 varieties of walnut oils contained 13 kinds of fatty acids, and the total contents of linoleic acid, oleic acid, α-linolenic acid, palmitic acid and stearic acid were higher, and they accounted for about 99% of the total fatty acid content, the content of unsaturated fatty acid in walnut oil was as high as about 90%. The content of fatty acid in 51 varieties of walnut oil was significantly different. The coefficient of variation of oleic acid was the highest (23.14%) in the five main fatty acid, the coefficient of variation of α-linolenic acid was the second (14.86%), and the coefficient of variation of linoleic acid was 7.24%. Correlation analysis showed that there was a highly significant negative correlation between stearic acid content and palmitic acid content. The content of α-linolenic acid was highly significantly negatively correlated with the content of oleic acid, and it was highly significantly positively correlated with the content of linoleic acid. Linoleic acid content was highly significantly negatively correlated with oleic acid content.Through cluster analysis and PCA, 51 walnut varieties were divided into three categories. The first category was medium oleic acid and medium linoleic acid group, the second category was low oleic acid and high linoleic acid group, and the third category was high oleic acid and low linoleic acid group. The composition of fatty acid in walnut oil from different producing areas was consistent with that of different varieties of walnut oil. The difference of fatty acid content of walnut oil between different producing areas of the same variety was small. Through cluster analysis and PCA, it was found that the Qingxiang walnut in Huating, Gansu Province was a separate category, the Qingxiang walnuts in other producing areas were clustered into one category, and the Xiangling walnuts in different producing areas were clustered into one category. In conclusion, the fatty acid content is less affected by the producing area, mainly determined by the variety, amd it has certain genetic stability. |
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