【摘 要】
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芥酸(C_(22):1)是十字花科植物特有的脂肪酸,未经改良的油菜品种含量较高,约为50%左右。由于芥酸的碳链较长,人体不易消化吸收,同时在肪脂酸总成分中占的比例较大,限制了营
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芥酸(C_(22):1)是十字花科植物特有的脂肪酸,未经改良的油菜品种含量较高,约为50%左右。由于芥酸的碳链较长,人体不易消化吸收,同时在肪脂酸总成分中占的比例较大,限制了营养价值较高的油酸(C_(18):1)、亚油酸(G_(18):2)的含量。因此,降低脂肪酸中的芥酸含量成为六十年代以来油菜籽品质改良的中心目标之一。目前国内外巳先后育成一大批低芥酸新品种(系)。但由于低芥基因源自西德饲用油菜“Liho”,带来的问题是低芥品种遗传基础狭窄,抗性差,产量不理想。我国油菜品种资源丰富,据中国农科院油料作
Erucic acid (C_ (22): 1) is a unique fatty acid of cruciferous plants. The content of unmodified rapeseed is about 50%. Due to the long carbon chain of erucic acid, the human body is not easily digested and absorbed, and the proportion of oleic acid in the total fatty acid composition is relatively large, which limits the nutritional value of oleic acid (C 18: 1), linoleic acid G_ (18): 2) content. Therefore, reducing erucic acid content in fatty acids has become one of the central goals of improving rapeseed quality since the 1960s. At present, a large number of new erucic acid varieties (lines) have been bred at home and abroad. However, since the low-glucuronide gene originates from the West German fodder “Liho”, the problem is that the low-gluten variety has a narrow genetic basis, poor resistance and unsatisfactory yield. China is rich in rapeseed varieties, according to the Chinese Academy of Agricultural Sciences oil crop
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