安徽农业大学学报2025，Vol.52Issue(1)：24-30,7.DOI:10.13610/j.cnki.1672-352x.20250320.019
不同东北茶藨子种质资源果实脂肪酸分析及评价
Analysis and evaluation of fatty acids in fruits of different germplasm resources of Ribes mandshuricum
摘要
Abstract
[Objective]This study aimed to further explore the relationship among fatty acid components in the germplasm resources of Ribes mandshuricum,so as to provide a reference for variety selection,construction of germplasm resources evaluation system and comprehensive utilization of R.mandshuricum,and screen high-fatty acid germplasm.[Method]Fifty fruits of Ribes mandshuricum were selected as research objects,and the fatty acid components were determined by gas chromatography and mass spectrometry.[Result]There were 12 kinds of fatty acids in the fruits of R.mandshuricum,among which,the contents of linoleic acid and α-linolenic acid were higher,with the values of 891.14 and 474.47 mg·kg-1,respectively,both belonging to unsaturated fatty acids.The mass frac-tion of unsaturated fatty acids in the fruits of R.mandshuricum was 68%.The total contents of fatty acids in 50 sam-ples of R.mandshuricum fruit ranged from 358.29 to 18 698.31 mg·kg-1.The fatty acid components of different R.mandshuricum were significantly different.Fifty R.mandshuricum were divided into two groups by cluster analysis.The first group included C1-C25,M1-M13,M16-M21 and M23,and the total fatty acid,unsaturated fatty acid con-tent and mass fraction of unsaturated fatty acid were low in this group,which belonged to inferior fatty acid group.The second group included M14,M15,M22,M24 and M25,which belonged to the high-quality fatty acid group with high total fatty acid,unsaturated fatty acid content and mass fraction of unsaturated fatty acid.Two principal components were extracted by principal component analysis,and the cumulative variance contribution rate reached to 92.722%.[Conclusion]M24 was selected as the germplasm of single strain with the highest nutritional value of fatty acids based on the ranking of principal components,total fatty acid and unsaturated fatty acid content.关键词
东北茶藨子/种质资源/果实/脂肪酸/主成分分析/聚类分析Key words
Ribes mandshuricum/germplasm resources/fruit/fatty acids/principal component analysis/cluster analysis分类
农业科技引用本文复制引用
于宏影,闫晓娜,王晓红,王千雪,韦睿,黄艳,王思瑶,南方..不同东北茶藨子种质资源果实脂肪酸分析及评价[J].安徽农业大学学报,2025,52(1):24-30,7.基金项目
科技基础资源调查专项(2019FY100802_06)资助. （2019FY100802_06）
