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花生油酸含量的多少是影响花生制品理化稳定性和营养价值的重要品质指标之一。油酸含量越高,花生及其制品越不易酸败变质,储藏时间越长。油酸能降低人体血管中低密度脂蛋白胆固醇水平,保持高密度脂蛋白胆固醇水平,减少血管胆固醇的沉淀。然而,目前我国花生油酸含量多在34%~53%,平均油酸含量40%左右,油酸、亚油酸比值(O/L)1.15。鉴于高油酸花生的营养价值,培育高产高油酸花生已经成为我国花生育种
The content of oleic acid in peanut is one of the important quality indicators that affect the physical and chemical stability and nutritional value of peanut products. The higher the oleic acid content, the peanut and its products are less likely to spoil and deteriorate, and the longer the storage time is. Oleic acid can reduce low-density lipoprotein cholesterol in human blood vessels, maintain high-density lipoprotein cholesterol, reduce vascular cholesterol precipitation. However, the content of oleic acid in our country is more than 34% ~ 53%, the average content of oleic acid is about 40%, and the ratio of oleic acid to linoleic acid is 1.15. In view of the nutritional value of high-oleic peanuts, high-yielding high oleic acid peanut breeding has become China’s peanut breeding