ANALYSIS OF PEA LIPID-CONTENT BY GAS-CHROMATOGRAPHIC AND MICROGRAVIMETRIC METHODS - GENOTYPE VARIATION IN LIPID-CONTENT AND FATTY-ACID COMPOSITION
ANALYSIS OF PEA LIPID-CONTENT BY GAS-CHROMATOGRAPHIC AND MICROGRAVIMETRIC METHODS - GENOTYPE VARIATION IN LIPID-CONTENT AND FATTY-ACID COMPOSITION
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DOI：
10.1002/jsfa.2740360914
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发表时间：
1985-01-01
影响因子：
4.1
通讯作者：
WRIGHT, DJ
中科院分区：
文献类型：
--
作者：
COXON, DT;WRIGHT, DJ
建立了豌豆干中总脂含量的两种分析方法。首次用气相色谱测定了总脂肪酸甲酯(总FAME)。第二种是微量重量法。这两种方法在有经验的分析员的帮助下都能给出同样精确的结果，但总FAME方法需要的样品更少，更容易使用，更适合于大量样品的分析。用总FAME方法分析了豌豆的各种基因型，包括原始或野生形态、大田豌豆以及圆形和皱纹的菜豆。用重量百分比表示的166个品种的干全豌豆粉的脂肪含量在1.4-4.0%之间，呈双峰分布。低脂群体对应圆形豌豆，高脂群体对应皱纹豌豆。虽然只有5种脂肪酸在总脂中大量存在，但它们各自的含量却有很大的差异。亚油酸(18：2)、油酸(18：1)、棕榈酸(16：0)、亚麻酸(18：3)和硬脂酸(18：0)含量由高到低依次为亚油酸(18：2)、油酸(18：1)、棕榈酸(16：0)。然而，在少数基因型中，油酸占主导地位，亚油酸占主导地位。亚麻酸占总脂肪酸的2.5-14.9%。在圆形豌豆和皱纹豌豆组合群体中，总脂肪含量(Lf)与相应的重量脂肪含量(Lg)之间存在显著的线性正相关(r=0.98)。通过对FAME方法和大尺度重量法获得的数据进行回归分析，得到了初始定标。对FAME方法和微量重量法分析的第二组样品进行了测试，发现该方法给出了令人满意的Lg预测。
Two methods were developed for the analysis of total lipid content in dried peas. The first measured total fatty acid methyl esters (total FAME) by gas chromatography. The second was a microgravimetric method. Both methods gave equally precise results with a skilled analyst but the total FAME method required less sample, was easier to use and was preferred for the analysis of large numbers of samples. Using the total FAME method a wide range of pea genotypes including primitive or wild forms, field peas, and round and wrinkled garden peas were analysed. The lipid content, expressed as percentage by weight, of dry whole pea flours prepared from 166 genotypes ranged from 1.4-4.0% and exhibited a bimodal distribution. The lower lipid population corresponded to round peas and the higher lipid population to wrinkled peas. Although only five fatty acids occurred in significant quantities in the total lipid there was considerable variation in their individual contents. In decreasing order of content, in the vast majority of genotypes, the fatty acids were linoleic (18:2), oleic (18:1), palmitic (16:0), linolenic (18:3) and stearic (18:0). In a few genotypes, however, oleic acid predominated over linoleic acid. Linolenic acid ranged from 2.5-14.9% of the total fatty acids. A positive linear correlation (r = 0.98) was found to exist between total FAME values (LF) and corresponding gravimetric lipid values (LG) for a combined population of round and wrinkled peas. An initial calibration was derived by regression analysis of data obtained by the FAME method and a large scale gravimetric method. This was tested and found to give satisfactory prediction of LG on a second set of samples analysed by the FAME method and the microgravimetric method.