河北省核桃坚果蛋白质、脂肪及脂肪酸组成分析

目的:为深入了解河北省核桃资源现状，为优良核桃品种的选育和种质创新提供科学依据。方法:以河北省103份核桃资源为研究对象，对其蛋白质、脂肪及脂肪酸组分进行变异分析、相关性分析和聚类分析。结果:103份核桃资源脂肪、蛋白质的平均含量分别为62.15%、16.66%，油酸、亚油酸等不饱和脂肪酸的平均含量分别为17.31%、64.56%。各指标变异系数的变化范围为7.40%~31.41%，其中油酸的变异系数最大，亚油酸的变异系数最小；各指标的香农-威纳指数的变化范围为1.89~2.10，其中蛋白质的香农-威纳指数最高。相关性分析发现油酸含量与亚油酸、α-亚麻酸含量分别呈极显著负相关（P<0.01），与花生烯酸呈极显著正相关（P<0.01），且不饱和脂肪酸组分关联较紧密。聚类分析采用离差平方和方法，在欧氏距离D=9.75处可将103份核桃资源分为5个群组（I、II、III、 IV 和 V)，各含有38、4、24、16和24个资源，其中群组Ⅱ为高蛋白、高脂肪、高亚油酸资源，群组Ⅴ为高油酸、低亚油酸资源。结论:本研究中，103份核桃资源的遗传多样性丰富，资源特色明显，王永久、史文海、王春安、早硕可作为高蛋白、高脂肪、高亚油酸资源进行研究，为河北省核桃特色油脂资源的开发利用和良种选育提供依据。

Analysis of Protein,Fat and Fatty Acid Composition of Walnut Resources in Hebei Province

Objective: In order to master the president situation of walnut resources in Hebei Province and provide scientific basis for breeding and germplasm innovation. Methods: The contents of protein, fat and fatty acid composition of 103 walnut resources distributed in Hebei Province were determined. The data obtained were processed using correlation analysis, cluster analysis and so on to reveal the variation and genetic diversity of walnut resources in Hebei Province.Results: The average contents of fat and protein were 62.15% and 16.66%, respectively, and the average contents of unsaturated fatty acids such as oleic acid and linoleic acid were 17.31% and 64.56%, respectively. The variation coefficient of 9 indexes ranged from 7.40% to 31.41%, among which the variation coefficient of oleic acid was the largest and the variation coefficient of linoleic acid was the smallest. The Shannon Wiener index ranged from 1.89 to 2.10, and the diversity index of protein was the highest. Correlation analysis showed that the content of oleic acid was significantly negatively correlated with linoleic acid and α-linolenic acid (P<0.01), and positively correlated with arachidonic acid (P<0.01).The components of unsaturated fatty acids were closely related. At the Euclidean distance of 9.75, 103 resources were divided into five groups (I, II, III, IV and V), each group contains 38, 4, 24, 16 and 24 resources, respectively. Resources in group II had high fat, high protein and high linoleic acid contents. Resources in group Ⅴ had high oleic acid and low linoleic acid contents. Conclusion: In this study, 103 walnut resources have rich genetic diversity and obvious resource characteristics. ‘Wang yongjiu’, ‘Shi wenhai’, ‘Wang chun an’ and ‘Zao shuo’ can be used as high protein, high fat and high linoleic acid resources for the development and utilization of walnut oil resources in Hebei Province.