Fatty acid and amino acid profiles of selected peanut cultivars and breeding lines
Fatty acid and amino acid profiles of selected peanut cultivars and breeding lines
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DOI：
10.1006/jfca.1998.0565
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发表时间：
1998-06-01
影响因子：
4.3
通讯作者：
Brodbeck, Brent V.
中科院分区：
文献类型：
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作者：
Andersen, Peter C.;Hill, Kristen;Brodbeck, Brent V.
以花生（Arachis hypogaea L.）通过对600份花生基因型的调查，确定了6个高油酸（HO）和10个正常油酸（HO）基因型的脂肪酸和氨基酸谱之间的关系（试验1），并建立了油酸含量与其它脂肪酸含量之间的相关性（试验2）。在包括Florunner、SunOleic 95 R、GA 2844、TX 896100、UF 91108、NC 12 C和11个育种系的实验1中，与正常油酸基因型的55 - 60%油酸相比，HO基因型的油酸范围为79 - 82%。HO系的油酸与亚油酸的比例为23：1 ~ 32：1，正常系为2：1 ~ 3：1。HO系的碘值为77，而正常系为82-93。HO系还具有正常系的50至67%的棕榈酸，以及更高的不饱和脂肪酸与饱和脂肪酸的比率。谷氨酰胺/谷氨酸和天冬酰胺/天冬氨酸占总氨基酸的36 - 40%;比例最低的氨基酸是含硫氨基酸（半胱氨酸和甲硫氨酸），其次是苏氨酸和赖氨酸。除了组氨酸（1.65倍）和甲硫氨酸（2.1倍）之外，任何给定氨基酸的比例在基因型之间的变化小于1.5倍。个体必需氨基酸比例和总必需氨基酸比例与HO性状无显著相关。在第二个实验中，综合评价了油酸含量与其他脂肪酸的关系。注意到油酸和亚油酸（r = -0.99）以及油酸和棕榈酸（r = -0.95）的相关性最高。油酸和二十碳烯酸之间存在正相关关系，油酸和二十二烷酸、花生酸、硬脂酸和二十四烷酸之间存在弱负相关关系。油酸含量与碘值呈负相关（r = -0.95），与不饱和脂肪酸/饱和脂肪酸比值呈正相关（r = 0.86）。
Experiments were performed on peanut (Arachis hypogaea L.) to determine the relationship of fatty acid and amino acid profiles of 6 high oleic acid (HO) and 10 normal oleic acid genotypes (Experiment 1) and to establish the correlation between the concentration of oleic acid and that of the other fatty acids by investigation of 600 peanut genotypes (Experiment 2). In experiment 1, which comprised Florunner, SunOleic 95R, GA 2844, TX 896100, UF 91108, NC12C, and 11 breeding lines, oleic acid ranged from 79 to 82% for the HO genotypes, compared to 55 to 60% oleic acid for the normal oleic acid genotypes. The ratios of oleic to linoleic acids were 23:1 to 32:1 for HO lines and 2:1 to 3:1 for normal lines. Iodine values were 77 for HO lines compared to 82-93 for normal lines. HO lines also had 50 to 67% of the palmitic acid of the normal lines, and a higher ratio of unsaturated to saturated fatty acids. Glutamine/glutamic acid and asparagine/aspartic acid accounted for 36 to 40% of the total amino acids; amino acids present in lowest proportions were the sulfur-containing amino acids (cysteine and methionine) followed by threonine and lysine. The proportion of any given amino acid varied less than 1.5-fold among genotypes, with the exception of histidine (1.65-fold) and methionine (2.1-fold). There was no significant relationship between the proportion of individual or total essential amino acids or and the HO trait. In the second experiment oleic acid content was comprehensively evaluated in relation to other fatty acids. The highest correlations were noted for oleic and linoleic acids (r = -0.99) and for oleic and palmitic acids (r = -0.95). A positive relationship occurred between oleic acid and eicosenoic acid and weak inverse relationships occurred between oleic and behenic, arachidic, stearic, and lignoceric acids. Oleic acid content was inversely related to iodine value (r = -0.95) and positively correlated to the ratio of unsaturated to saturated fatty acids (r = 0.86).