摘要
为了明确黑、白芝麻品种的品质性状及营养成分差异,选取317个国内芝麻种质材料,对其含油量以及蛋白质、脂肪酸、氨基酸、芝麻素、芝麻林素等主要品质成分含量进行测定,并根据种皮颜色对黑、白芝麻品种的品质指标差异及其相关性进行初步分析。结果表明,不同芝麻种质脂肪酸及氨基酸组分含量有很大差异,黑、白芝麻中含油量以及蛋白质、芝麻素、芝麻林素含量均有显著差异,其中白芝麻中芝麻素和芝麻林素含量均显著高于黑芝麻,黑芝麻中芝麻素含量与芝麻林素含量的相关性高于白芝麻。黑、白芝麻中氨基酸含量均以精氨酸和谷氨酸含量较高,且黑芝麻中异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸含量显著高于白芝麻。黑、白芝麻中含油量与芝麻素含量均呈极显著正相关,与花生酸含量呈极显著负相关。作为主要饱和脂肪酸,芝麻棕榈酸含量与油酸、花生酸含量呈显著正相关,而与亚油酸含量呈极显著负相关。不同种皮颜色芝麻品质指标有很大差异,黑、白芝麻中含油量与芝麻素含量呈极显著正相关关系,据此可实现高含油量、高芝麻素的同步改良,推动高含油量、高芝麻素含量芝麻新品种的培育。
To compare nutritional composition and quality difference between black and white sesame,317 local sesame resources in China were collected.The contents of oil,protein,fatty acids,amino acids,sesamin and sesamolin of sesame were determined and the correlations among the different component contents of these varieties were preliminarily analyzed.The results showed that the contents of fatty acids and amino acids of different sesame varied widely.The contents of oil,protein,sesamin and sesamolin in black and white sesame seeds were significantly different.Sesamin and sesamolin contents in white sesame variety were significantly higher than those in black sesame variety,and the correlation between sesamin content and sesamolin content in black variety was significantly higher than that in white variety.Arginine and glutamic acid were dominant in both colors of sesame and the content of isoleucine,leucine,phenylalanine and lysine in black sesame was significantly higher than that in white sesame.Oil content in sesame was significantly positively correlated with sesamin content and significantly negatively correlated with arachidic acid content in both colors of sesame.As the main saturated fatty acid,palmitic acid content was significantly positively correlated with oleic acid and arachidic acid contents,and significantly negatively correlated with linoleic acid content in sesame.There were great differences of sesame quality in different color varieties.The oil content of sesame seeds is significantly positively correlated with sesamin content,so simultaneous improvement of sesame variety with high oil and sesamin contents can be realized to promote the cultivation of new sesame variety with high oil and sesamin contents.
作者
贾斌
王允
尹海燕
尚兵
潘向磊
王会锋
李淑芳
刘冬梅
魏红
冯书惠
刘继红
JIA Bin;WANG Yun;YIN Haiyan;SHANG Bing;PAN Xianglei;WANG Huifeng;LI Shufang;LIU Dongmei;WEI Hong;FENG Shuhui;LIU Jihong(Institute of Agricultural Quality Standards and Testing Technology,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;Laboratory of Quality&Safety Risk Assessment for Agro-products(Zhengzhou),Ministry of Agriculture,Zhengzhou 450002,China;Agricultural Products Quality and Safety Inspection Station,Agricultural and Rural Bureau of Xihua,Xihua 466600,China)
出处
《河南农业科学》
北大核心
2020年第5期69-74,共6页
Journal of Henan Agricultural Sciences
基金
河南省农业科学院优秀青年科技基金项目(2018YQ23)
河南省农业科学院科研发展专项资金项目(2019CY018,YNK20177510)
河南省农业科学院自主创新项目(2019ZC49)。
