摘要
对6个不同品种紫苏种子发育过程中粗脂肪、蛋白质含量进行了测定，并通过气相色谱对2个品种的脂肪酸组分变化规律进行了检测分析。结果表明，蛋白质在结实后10～20d内即可完成基本累积过程，而粗脂肪累积需要20～30d才能完成。6个品种中含粗脂肪32．6％～44．4％，含蛋白质21．4％～24．9％，ZY一14和ZY一12粗脂肪和蛋白质含量均较高，是适合油用和饲料加工的优质品种。紫苏脂肪酸主要由棕榈酸、硬脂酸、油酸、亚油酸和仅一亚麻酸5种成分组成，不饱和脂肪酸占总脂肪酸的91．6％～95．0％，其中仪一亚麻酸占总不饱和脂肪酸的66．8％～73．3％。种子发育过程中，棕榈酸、硬脂酸和油酸含量相对稳定，亚油酸含量随种子发育逐渐降低，而o【一亚麻酸含量不断增加直至成熟。
The crude fat content and protein content in developing seeds for six perilla varieties were deter- mined, and the fatty acid composition changes for two varieties were analyzed with gas chromatograph. Results ： The accumulation of protein is basically completed in 10 -20 20-30 d. The content of crude fat varies from 32.6% d from seed setting, while the accumulation of crude fat needs to 44.4% ,while protein content from 21.4% to 24.9% ,for the six varieties. ZY - 14 and ZY - 12 have high contents of both crude fat and protein,being regarded as high quality varieties for oil processing and feed use. The fatty acids in perilla seeds mainly consist of five fatty acids：palmitic acid, stearic acid, oleic acid, linoleic acid andot-linolenic acid. 91.6%-95.0% of the fatty acids are unsaturated fatty acids, of which a-linolenic acid accounts for 66.8%-73.3%. The contents of palmitic acid, stearic acid and oleic acid are relatively stable during the seed development,while linoleic acid content decreases with seed developing, but ct-linolenic acid increases continuously until seed maturity.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第5期30-32,37,共4页
Journal of the Chinese Cereals and Oils Association
基金
863计划(2006AA100204)
山西省回国人员科研项目(2009065)
山西省高校开发项目(2007131)
关键词
紫苏
种子
蛋白质
粗脂肪
脂肪酸
perilla, seed, protein, crude fat, fatty acid
