油菜籽粒叶绿素降解速率对菜籽油关键品质的影响

油菜籽粒中的叶绿素是阻碍高品质菜籽油生产的关键因素.压榨制油时叶绿素进入菜籽油,菜籽油叶绿素含量高不仅外观品质差,且易引发光氧化反应.因此,提高籽粒成熟过程中叶绿素降解速率,对改善菜籽油外观及营养品质具有重要意义.试验利用 281 份来自国内外的栽培品种、品系组成的自然群体,在武汉试验点连续进行 2 年田间小区试验,考察油菜籽粒叶绿素降解速率、油脂外观及营养品质等指标,分析籽粒叶绿素降解与千粒重、含油量、油脂色泽、抗氧化能力等指标的内在联系,以期为优质菜籽油原料的生产提供理论与技术支撑.结果表明,不同品系籽粒叶绿素降解速率存在差异,供试群体品系间存在广泛变异;相关性分析显示,籽粒叶绿素降解速率...

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Published in作物学报 Vol. 50; no. 7; pp. 1818 - 1828
Main Authors 闫子恒, 王先领, 邵东李, 郜耿东, 宁宁, 贾才华, 蒯婕, 汪波, 徐正华, 王晶, 赵杰, 周广生
Format Journal Article
LanguageChinese
Published 华中农业大学植物科学技术学院/农业农村部长江中游作物生理生态与耕作重点实验室,湖北武汉 430070 12.07.2024
Subjects
seed chlorophyll
degradation rate
rapeseed
降解速率
菜籽油
rapeseed oil
籽粒叶绿素
品质
油菜
quality
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ISSN0496-3490
DOI10.3724/SP.J.1006.2024.34117

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Abstract 油菜籽粒中的叶绿素是阻碍高品质菜籽油生产的关键因素.压榨制油时叶绿素进入菜籽油,菜籽油叶绿素含量高不仅外观品质差,且易引发光氧化反应.因此,提高籽粒成熟过程中叶绿素降解速率,对改善菜籽油外观及营养品质具有重要意义.试验利用 281 份来自国内外的栽培品种、品系组成的自然群体,在武汉试验点连续进行 2 年田间小区试验,考察油菜籽粒叶绿素降解速率、油脂外观及营养品质等指标,分析籽粒叶绿素降解与千粒重、含油量、油脂色泽、抗氧化能力等指标的内在联系,以期为优质菜籽油原料的生产提供理论与技术支撑.结果表明,不同品系籽粒叶绿素降解速率存在差异,供试群体品系间存在广泛变异;相关性分析显示,籽粒叶绿素降解速率与种子千粒重、含油量无显著相关性,与菜籽油叶绿素含量显著负相关;菜籽油叶绿素含量与菜籽油红值、黄值及过氧化值显著正相关,与菜籽油抗氧化能力显著负相关,籽粒叶绿素降解速率快的类别,菜籽油色泽更浅,菜籽油过氧化值较低且具有较高的总酚含量与抗氧化能力;花后40 d,叶绿素降解快的品系籽粒POR酶的活性低于叶绿素降解慢的品系,但花后 53 d PAO酶的活性高于叶绿素降解慢的品系,因此籽粒成熟后期叶绿素降解速率快,种子叶绿素含量低.
AbstractList 油菜籽粒中的叶绿素是阻碍高品质菜籽油生产的关键因素.压榨制油时叶绿素进入菜籽油,菜籽油叶绿素含量高不仅外观品质差,且易引发光氧化反应.因此,提高籽粒成熟过程中叶绿素降解速率,对改善菜籽油外观及营养品质具有重要意义.试验利用 281 份来自国内外的栽培品种、品系组成的自然群体,在武汉试验点连续进行 2 年田间小区试验,考察油菜籽粒叶绿素降解速率、油脂外观及营养品质等指标,分析籽粒叶绿素降解与千粒重、含油量、油脂色泽、抗氧化能力等指标的内在联系,以期为优质菜籽油原料的生产提供理论与技术支撑.结果表明,不同品系籽粒叶绿素降解速率存在差异,供试群体品系间存在广泛变异;相关性分析显示,籽粒叶绿素降解速率与种子千粒重、含油量无显著相关性,与菜籽油叶绿素含量显著负相关;菜籽油叶绿素含量与菜籽油红值、黄值及过氧化值显著正相关,与菜籽油抗氧化能力显著负相关,籽粒叶绿素降解速率快的类别,菜籽油色泽更浅,菜籽油过氧化值较低且具有较高的总酚含量与抗氧化能力;花后40 d,叶绿素降解快的品系籽粒POR酶的活性低于叶绿素降解慢的品系,但花后 53 d PAO酶的活性高于叶绿素降解慢的品系,因此籽粒成熟后期叶绿素降解速率快,种子叶绿素含量低.
Abstract_FL The chlorophyll in rapeseed seed is one of the key factors hindering the production of high-quality rapeseed oil.The higher chlorophyll content in rapeseed oil is not only make it poor in appearance,but also cause rapid photooxidation reaction.Therefore,it is of great significance to improve the appearance and nutritional quality of rapeseed oil by increasing the degrada-tion rate of chlorophyll at seed ripening stage.In order to provide the theoretical and technical support for the production of high-quality rapeseed oil raw materials,a natural population consisting of 281 cultivars and breeding lines from different regions was used in a two-year field experiment in Wuhan,to investigate the chlorophyll degradation rate of rapeseed seeds,and the appearance and nutritional quality of oil,besides analysing the internal relationship between chlorophyll degradation and 1000-seed weight,oil content,oil colour,and its antioxidant capacity.The results showed that there were significant differences in chlorophyll degradation rate among different strains,and there was wide variation among the tested population materials.Correla-tion analysis showed that there was no significant correlation between chlorophyll degradation rate and 1000-seed weight and oil content of seed,but significantly negative correlation with the chlorophyll content of rapeseed oil.The chlorophyll content of rapeseed oil was positively correlated with the red value,yellow value,and peroxide value,while negatively correlated with anti-oxidant capacity of rapeseed oil.For the category with fast chlorophyll degradation rate,rapeseed oil had lighter colour,lower peroxide value,higher total phenol content,and antioxidant capacity.Compared to slow chlorophyll degrading strains,the activity of protochlorophyllide oxidoreductases(POR)enzyme was lower at 40 days after anthesis,whereas pheophorbide an oxygenase(PAO)enzyme activity was higher at 53 days after anthesis in the seeds of fast chlorophyll degrading strains,indicating that seed chlorophyll content was lower and its degradation rate was faster in seeds at the late stage of seed maturation.
Author 周广生
贾才华
闫子恒
王先领
汪波
王晶
郜耿东
蒯婕
赵杰
宁宁
邵东李
徐正华
AuthorAffiliation 华中农业大学植物科学技术学院/农业农村部长江中游作物生理生态与耕作重点实验室,湖北武汉 430070
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Author_FL GAO Geng-Dong
KUAI Jie
JIA Cai-Hua
NING Ning
XU Zheng-Hua
WANG Jing
WANG Xian-Ling
SHAO Dong-Li
YAN Zi-Heng
ZHAO Jie
ZHOU Guang-Sheng
WANG Bo
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Keywords seed chlorophyll
degradation rate
rapeseed
降解速率
菜籽油
rapeseed oil
籽粒叶绿素
品质
油菜
quality
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Publisher 华中农业大学植物科学技术学院/农业农村部长江中游作物生理生态与耕作重点实验室,湖北武汉 430070
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Snippet 油菜籽粒中的叶绿素是阻碍高品质菜籽油生产的关键因素.压榨制油时叶绿素进入菜籽油,菜籽油叶绿素含量高不仅外观品质差,且易引发光氧化反应.因此,提高籽粒成熟过程中叶绿素降解速率,对改善菜籽油外观及营养品质具有重要意义.试验利用 281 份来自国内外的栽培品种、品系组成的自然群体,在武汉试验点连续进行 2...
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StartPage 1818
Title 油菜籽粒叶绿素降解速率对菜籽油关键品质的影响
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