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大豆油是世界主要食用油之一,提高大豆油的品质已越来越受到人们的重视。豆油的质量主要是由各脂肪酸含量的多少决定的。豆油中含有油酸、亚油酸等对人体有益的脂肪酸,但同时也含有易使油分变质的亚麻酸。因此降低亚麻酸含量已成为大豆品质育种的一个主要目标。大豆脂肪酸组分间的相关,国内外已进行了不少研究,Howell等(1957)、White等(1961)、庄无忌等(1984)、胡明祥(1986)等的研究结果都表明:油酸与亚油酸、油酸与亚麻酸、油分与亚麻酸之间呈显著的负相关,亚油酸与亚麻酸呈显著的正相关。大豆
Soybean oil is one of the main edible oils in the world, and increasing the quality of soybean oil has drawn more and more attention. The quality of soybean oil is mainly determined by the amount of each fatty acid. Soybean oil contains oleic acid, linoleic acid and other beneficial fatty acids, but also contains linolenic acid that easily deteriorates the oil. Therefore, reducing linolenic acid content has become a major goal of soybean quality breeding. Soybean fatty acid components of the correlation between domestic and foreign has been a lot of research, Howell et al (1957), White et al (1961), Zhuang Wuji et al (1984), Hu Mingxiang (1986) and other studies have shown that: oleic acid There was a significant negative correlation between linoleic acid, oleic acid and linolenic acid, linolenic acid and linolenic acid. There was a significant positive correlation between linoleic acid and linolenic acid. Soy