四川大学学报（自然科学版）2017，Vol.54Issue(1)：203-208,6.DOI:103969/j.issn.0490-6756.2017.01.034
油用与食用向日葵籽形态及主成分差异辨析
Discriminatory analysis on the morphology and major components of kernels of the edible and oil-type sunflowers
摘要
Abstract
Edible-and oil-type sunflowers were discriminatorily analyzed in kernel size,protein content,fat content,fatty acid composition and carbohydrate content.Results showed that the edible-type sunflower seeds and kernels are larger than the oil-type;seed coats of the former was mostly white striped in gray background and those of the latter was black and seeds was fully enriched;average kernel protein content of edible-type sunflower kernel was larger (19％) than that of the edible-type sunflower kernels (15％);the oil contents of the edible-and oil-type sunflower kernels were in the range of 30.0％ ～42.4％ and 30.0％～47.3％ respectively;the main fatty acid components of sunflower kernel oil were palmitate,stearate,oleate and linoleate,with a total of oleate and linoleate of about 90％;70％ of the edible-type sunflower seeds had a linoleate content more than 60％,and 58％ of the oil-type sunflower seeds had a oleate content more than 80％;the starch contents of edible-and oil-type kernels were 14％ and 13％ respectively.Although there are some differences in some of the main components of the edible-and oil-type sunflower kernels,sunflowers are categorized into edible-and oil-types mainly based on its seed coat morphology,seed and kernel size and convenience in hand-hulling and eating.关键词
向日葵籽/油用型/食用型/形态、主成分、辨析Key words
Sunflower seeds/Oil-type/Edible/shape/The main ingredients/Discrimination分类
生物科学引用本文复制引用
李培江,李碧娟,南伟,米瑶,廖芳,李关荣..油用与食用向日葵籽形态及主成分差异辨析[J].四川大学学报（自然科学版）,2017,54(1):203-208,6.基金项目
111计划项目(104510-205001) （104510-205001）
