摘要
以中熟品种鄂芝2号为材料对芝麻种子发育过程中脂肪酸的累积过程进行了分析。分析显示,芝麻种子发育早期有7种脂肪酸,成熟期减少为4种。成熟期的种子亚油酸和油酸占全部脂肪酸的80%以上,亚麻酸和棕榈亚油酸发育中途消失。芝麻品种脂肪酸总量变化呈S形模式,脂肪酸总量达到峰值以后有一段显著回落,导致含油量降低。鄂芝2号含油量回落时间出现在开花后38d左右。芝麻种子发育过程中油酸与亚油酸呈同步积累,正相关极显著,在脂肪酸组成中具支配地位,推测FAD2和SAD两种酶在决定芝麻脂肪酸组成方面可能具有决定性作用。
Accumulation pattern of fatty acids during the seed development of sesame （Sesamum indicum L.） was studied by using the cultivar EZHI 2. Results showed that there were seven different fatty acids found in the early seed developing stage and the type of fatty acids reduced to four in the mature seeds. Linoleic acid and oleic acid accounted for over 80% of the total fatty acids in mature seeds. C18∶3 and C16∶2 disappeared in the halfway of seed development. The quantity of the total fatty acids changed during seed development in a way as a S-shape curve. The quantity of the total fatty acids dropped significantly after reaching its peak around 38 days after flowering, which lowered oil content. During sesame seed development, oleic acid and linoleic acid accumulated simultaneously, and they showed highly positive significant correlation. Both oleic acid and linoleic acid played dominant role in fatty acid compositions in sesame seeds. It suggests that genes for fatty acid desaturase 2 （FAD2） and for stearoyl-ACP desaturase （SAD） are the major determinants in improving fatty acid composition in sesame.
出处
《中国油料作物学报》
CAS
CSCD
北大核心
2008年第1期84-89,共6页
Chinese Journal of Oil Crop Sciences
基金
国家自然科学基金(30471099)
关键词
芝麻
种子发育
脂肪酸
主成分分析
酶
Sesamum indicum L
Developing seed
Fatty acids
Principal component analysis
Enzyme
