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首页 > 过刊浏览>2023年第24卷第2期 >365-375. DOI:10.13430/j.cnki.jpgr.20220919001
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不同颜色芝麻营养品质性状遗传变异分析
作者:
作者单位:

农业农村部油料作物生物学与遗传育种重点实验室/中国农业科学院油料作物研究所，武汉 430062

作者简介:

研究方向为芝麻品质改良，E-mail： luozishu22@163.com

通讯作者:

王林海，研究方向为芝麻优异基因发掘与品质改良，E-mail： wanglinhai@caas.cn

基金项目:

湖北省重点研发项目（2020BBA045， 2020BHB028）；湖北省农业科技创新项目（2021-620-000-001-035）；现代农业产业技术体系建设专项（CARS-14）


Genetic Variation Analysis of Nutritional Quality Traits in Sesame with Different Seed Coat Colors
Author:
Affiliation:

Key Laboratory of Biology and Genetic Improvement of Oil Crops， Ministry of Agriculture and Rural Affairs/Oil crops research institute of the Chinese Academy of Agricultural Sciences， Wuhan 430062

Fund Project:

Foundation projects： The Key Research Projects of Hubei Province （2020BBA045， 2020BHB028）； The Agricultural Science and Technology Innovation Project of Hubei Province （2021-620-000-001-035）； The Earmarked Fund for China Agriculture Research System （CARS-14）

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    摘要:

    为分析不同颜色芝麻间的品质差异特征，本研究对157份包含白、黄、褐、黑不同种皮颜色的芝麻种质资源，在武汉和驻马店两个环境下的13个营养品质性状进行测定分析。结果表明：157份芝麻种质平均含油量为52.96%，油酸、亚油酸、芝麻素、芝麻林素、菜油甾醇、β-谷甾醇的平均含量分别为40.65%、44.32%、2.67 mg/g、1.61 mg/g、1.22 mg/g、2.96 mg/g。平均含油量随着芝麻种皮颜色加深逐渐降低；总甾醇含量在黑芝麻中最高；芝麻素和芝麻林素在白芝麻中含量最高，在黑芝麻中含量最低；黄芝麻油酸含量最高，褐芝麻亚油酸含量最高。黑芝麻含油量、油酸含量、芝麻素和芝麻林素含量显著低于白芝麻，硬脂酸、亚油酸、花生酸、菜油甾醇和β-谷甾醇含量在不同颜色芝麻中无显著差异。13个营养品质性状中，β-谷甾醇与豆甾醇，Δ5-燕麦甾醇与豆甾醇，芝麻素与芝麻林素，芝麻素与含油量，芝麻林素与菜油甾醇间呈极显著正相关，油酸和亚油酸间呈极显著负相关；黑芝麻Δ5-燕麦甾醇与豆甾醇、芝麻素与芝麻林素间的相关系数高于其他颜色芝麻。聚类分析可将157份芝麻材料分为4个亚群，第Ⅰ和第Ⅱ亚群分别以褐黑色和黄白色芝麻为主，第Ⅲ亚群包含高芝麻素材料，第Ⅳ亚群包含高亚油酸材料和高含油量材料。本研究探明了不同颜色芝麻间的品质差异特性，为芝麻种质资源的利用和遗传改良提供了参考和优异种质。

    Abstract:

    In order to analyze the quality characteristics of sesame seed with different colors， 13 nutritional quality traits of 157 sesame germplasm resources with different seed coat colors （white， yellow， brown， and black） were tested and analyzed in Wuhan and Zhumadian. The results showed that average oil content of 157 sesame germplasm was 52.96%， and the average contents of oleic acid， linoleic acid， sesamin， sesamolin， campesterol， and β-sitosterol were 40.65%， 44.32%， 2.67 mg/g， 1.61 mg/g， 1.22 mg/g and 2.96 mg/g， respectively. The average oil content decreased gradually with the deepening of seed coat color. The total sterol content was the highest in black sesame. The content of sesamin and sesamin was the highest in white sesame and the lowest in black sesame. Oleic acid content of yellow sesame and linoleic acid content of brown sesame were the highest. Oil content， oleic acid content， sesamin and sesamolin content of black sesame were significantly lower than those in white sesame， but no significant differences in contents of stearic acid， linoleic acid， arachidic acid， campesterol and β-sitosterol in sesame seeds with different colors were observed. Among the 13 nutritional quality traits， there were significant positive correlations between β-sitosterol and stigmasterol， Δ5-avenasterol and stigmasterol， sesamin and sesamolin， sesamin and oil content， sesamolin and campesterol， and significant negative correlations between oleic acid and linoleic acid. The correlation coefficients between Δ5-avenasterol and stigmasterol， sesamin and sesamolin were higher in black sesame than in sesame with other colors. The 157 sesame genotypes were divided into four subgroups by cluster analysis. The first and second subgroups were mainly brown black and yellow white sesame， respectively. The third subgroup contained high sesame materials， and the fourth subgroup contained high linoleic acid materials and high oil content materials. Collectively， this study explored the quality characteristics of sesame seed with different colors， which provided reference and excellent germplasm for utilization and genetic improvement of sesame germplasm resources.

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引用本文

罗自舒,王志坚,周王易,等.不同颜色芝麻营养品质性状遗传变异分析[J].植物遗传资源学报,2023,24(2):365-375.

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  • 收稿日期:2022-09-19
  • 最后修改日期:2022-11-22
  • 在线发布日期: 2023-03-14
  • 出版日期: 2023-03-14
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