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对410份芝麻种质分析表明,脂肪平均含量为53.13%,变异系数为3.53%,蛋白质平均含量为26.39%,变异系数为7.03%,并建立了二者的回归方程。分析出脂肪中有6种脂肪酸,其中油酸、亚油酸含量总和在80%以上。脂肪酸组分对脂肪含量的通径分析表明,油酸和亚油酸的直接效应分别为0.6907和0.9322。筛选出19个脂肪含量高达56%以上,同时又具有蛋白质、油酸、亚油酸优质性状的品种。探讨了粒色与营养品质的关系,表明脂肪含量随着粒色加深而下降,显示出芝麻品种的粒色演进为黑粒——褐粒——黄粒——白粒。
The analysis of 410 sesame germplasm showed that the average content of fat was 53.13%, the coefficient of variation was 3.53%, the average content of protein was 26.39%, the coefficient of variation was 7.03%, and the regression equation was established. Analysis of fat in 6 kinds of fatty acids, including oleic acid, linoleic acid content of more than 80%. Path analysis of fatty acid components to fat content showed that the direct effects of oleic acid and linoleic acid were 0.6907 and 0.9322, respectively. Nineteen strains with more than 56% fat content were screened, and at the same time, they also had the excellent characters of protein, oleic acid and linoleic acid. The relationship between grain color and nutritional quality was discussed. The results showed that the fat content decreased with the deepening of grain color, indicating that the grain color of sesame varieties evolved into black grain - brown grain - yellow grain - white grain.