不同进化类型大豆在萌发过程中脂肪和脂肪酸代谢的研究

METABOLISM OF FAT CONTENT AND FATTY ACID COMPOSITION IN DIFFERENT TYPES OF SOYBEAN IN CHINA

摘要:

本文分析了不同进化类型大豆在萌发过程中脂肪与脂肪酸的代谢。结果表明:在萌发过程中,(1)大豆脂肪含量明显附低;(2)饱和脂肪酸含量有所增加,不饱和脂肪酸含量有所降低;(3)硬脂酸含量有增高的趋势,而油酸、亚麻酸含量有降低的趋势;(4)萌发过程中,脂肪含量、饱和与不饱和脂肪酸含量以及硬脂酸,亚麻酸含量的变化程度均表现为野生类型>中间类型>栽培类型。

Abstract:

3 wild(G.soja) (50, 35, 25°N), 2 semiwild (50, 25°N) and 3 cultivated(G.max) (50, 35, 25°N) soybean samples were used. Seeds were placed in germinating towel to germinata in the incubator. The temperature is 30℃. Results as follows:
a. Fat content was decreased during germination, b. Saturated fatty acid was increased while unsaturated ones decreased, c. Stearic acid was increased while oleic and linolenic acids decreased, d. The rate of change of fat content and some fatty acid composition of wild soybean was higher than semiwild and cultivated onse.