Changes in the Fat-acidic Composition of Camelina sativa Oilseeds Depending on Hydrothermal Conditions
Changes in the Fat-acidic Composition of Camelina sativa Oilseeds Depending on Hydrothermal Conditions
复制标题
亚麻荠油籽脂肪酸组成随水热条件的变化
DOI：
10.3103/s1068367418030126
复制
发表时间：
2018
期刊：
影响因子：
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通讯作者：
M. Danilov
中科院分区：
文献类型：
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作者：
T. Prakhova;V. Prakhov;M. Danilov
研究了春季品种玉比良和冬季品种科日尔油菜籽脂肪酸组成随植被条件的变化规律。结果表明，脂肪含量与生长季节的气候条件有关，冬季亚麻荠的脂肪含量为38.7 ~ 40.9%，春季亚麻荠的脂肪含量为35.7 ~ 39.9%。主要脂肪酸的含量随热液系数和温度的变化而变化，分别为α-亚麻酸（31.89 ~ 36.79%）、亚油酸（16.83 ~ 20.02%）、油酸（16.87 ~ 16.90%）和芥酸（2.64 ~ 3.10%）。中等湿润年份形成的亚麻荠油籽脂肪酸组成的最佳比例为水热系数为1.1。
The regularities of the changes in the fat-acid composition of the oilseeds of camelina spring cultivar Yubilyar and winter cultivar Kozyr depending on the conditions of vegetation were studied. It was found that the fat content depended on the weather conditions of the growing season and was 38.7–40.9% in winter camelina and 35.7–39.9% in spring camelina. The content of the main fatty acids varied depending on the hydrothermal coefficient and temperature during the years studied and was as follows: α-linolenic (31.89–36.79%), linoleic (16.83–20.02%), oleic (16.87–16.90%), and erucic (2.64–3.10%). The optimal ratio of the fatty acid composition of camelina oilseed formed in the years with moderate moistening at a value of a hydrothermal coefficient of 1.1.