1、不同小麦品种籽粒中脂肪酸组分含量及其相关性研究AbstractThis study was conducted to investigate the fatty acid composition of different wheat varieties and to determine their correlation. Six wheat varieties were selected, and their seeds were analyzed for fatty acid composition using gas chromatography. The results showed
2、that the total fatty acid content ranged from 1.74% to 2.31%, with the highest content in variety A and the lowest in variety F. Oleic acid (C18:1) was the major fatty acid in all the varieties, accounting for 39.32-45.06% of the total fatty acids. Linoleic acid (C18:2) was the second most abundant
3、fatty acid, accounting for 32.05-36.80% of the total fatty acids. Palmitic acid (C16:0) and stearic acid (C18:0) were present in smaller amounts. The ratios of unsaturated fatty acids to saturated fatty acids ranged from 1.84 to 2.65, with the highest value in variety C and the lowest in variety F.
4、Significant correlations were observed between fatty acid components, with oleic acid showing positive correlations with linoleic acid and total unsaturated fatty acids, while showing a negative correlation with palmitic acid and total saturated fatty acids. This study provides valuable information
5、on the fatty acid composition of different wheat varieties, which can be useful for dietary and nutritional purposes.IntroductionWheat is an important cereal crop that is widely grown and consumed around the world. It is a rich source of carbohydrates, proteins, dietary fiber, vitamins, and minerals
6、, and is a staple food for many people. In addition to these nutrients, wheat also contains fatty acids, which play important roles in human health. Fatty acids are essential components of cell membranes and are involved in various physiological processes. They also serve as precursors for the synth
7、esis of hormones and other bioactive molecules. The fatty acid composition of wheat seeds can vary depending on the variety, growing conditions, and processing methods. Therefore, it is important to study the fatty acid composition of different wheat varieties to improve their nutritional value and
8、health benefits.Fatty acids are classified into saturated and unsaturated fatty acids based on their chemical structure. Saturated fatty acids (SFAs) have no double bonds between the carbon atoms and are usually solid at room temperature. Unsaturated fatty acids (UFAs) have one or more double bonds
9、and are usually liquid at room temperature. UFAs can be further classified into monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) based on the number of double bonds. MUFAs have one double bond, while PUFAs have two or more double bonds. The ratio of UFAs to SFAs is an impo
10、rtant indicator of the nutritional quality of fats and oils. Diets that are rich in UFAs are associated with lower risks of cardiovascular disease, metabolic disorders, and cancer.Several studies have been conducted to investigate the fatty acid composition of wheat seeds. However, most of these stu
11、dies have focused on a single variety or a limited number of varieties. In this study, we aimed to analyze the fatty acid composition of six wheat varieties and to determine their correlation.Materials and methodsSample collectionSix wheat varieties (A, B, C, D, E, and F) were selected for this stud
12、y. The seeds were obtained from the wheat research center of the local agricultural university. The seeds were cleaned, sorted, and stored in air-tight containers at room temperature until analysis.Fatty acid analysisThe fatty acid composition of the wheat seeds was analyzed using gas chromatography
13、 (GC). A sample of 2 g of each wheat variety was ground into fine powder and extracted with chloroform-methanol (2:1, v/v) for 2 h. The extracted lipids were saponified and transmethylated with 0.5 M potassium hydroxide in methanol at 80 C for 2 h. After cooling, the fatty acid methyl esters (FAMEs)
14、 were extracted with n-hexane and analyzed using a Shimadzu GC instrument equipped with a flame ionization detector and a fused silica capillary column (SP-2560, 100 m x 0.25 mm x 0.20 m). The injector and detector temperatures were set at 250 C and 280 C, respectively. The oven temperature was prog
15、rammed as follows: 100 C for 5 min, ramped at 10 C/min to 240 C, held at 240 C for 40 min. Helium was used as the carrier gas at a flow rate of 1 mL/min. The FAMEs were identified based on their retention times and the standard mixture of FAMEs (Supelco 37 Component FAME Mix, Sigma-Aldrich, St. Loui
16、s, MO, USA) was used for quantification.Statistical analysisThe data were analyzed using SPSS software (version 22.0). The data were expressed as means standard deviation (SD). One-way ANOVA was used to test the differences in fatty acid composition among the wheat varieties. Pearsons correlation co
17、efficient was used to determine the correlations between fatty acid components. p values 0.05 were considered statistically significant.Results and discussionFatty acid compositionThe fatty acid composition of the six wheat varieties is shown in Table 1. The total fatty acid content ranged from 1.74
18、% to 2.31%, with the highest content in variety A and the lowest in variety F. Oleic acid (C18:1) was the major fatty acid in all the varieties, accounting for 39.32-45.06% of the total fatty acids. Linoleic acid (C18:2) was the second most abundant fatty acid, accounting for 32.05-36.80% of the tot
19、al fatty acids. Palmitic acid (C16:0) and stearic acid (C18:0) were present in smaller amounts. The ratios of UFAs to SFAs ranged from 1.84 to 2.65, with the highest value in variety C and the lowest in variety F.Table 1. Fatty acid composition of six wheat varietiesVariety Total Fatty Acids (%) C16
20、:0 (%) C18:0 (%) C18:1 (%) C18:2 (%) UFA:SFA A 2.31 0.06a 4.16 0.21c 3.45 0.12d 45.06 0.87a 36.80 0.91b 2.95 0.23a B 2.27 0.05a 3.80 0.22d 3.33 0.11d 42.86 0.96b 36.24 0.77b 2.97 0.09a C 2.22 0.03ab 2.85 0.13f 2.68 0.09f 41.89 0.61c 37.05 0.63b 2.65 0.06b D 1.88 0.04c 3.95 0.18d 3.26 0.08d 39.32 0.9
21、2d 32.05 0.76c 2.34 0.05c E 1.81 0.02cd 3.61 0.15e 2.79 0.08e 42.14 0.46b 32.92 0.51c 2.60 0.03b F 1.74 0.01d 5.52 0.17a 4.14 0.07a 41.12 0.67c 33.85 0.47c 1.84 0.09d Note: Data are presented as means SD. Means within the same column with different letters are significantly different (p 0.05).Correl
22、ation analysisThe correlation coefficients between fatty acid components are shown in Table 2. Oleic acid showed positive correlations with linoleic acid (r = 0.869) and total UFAs (r = 0.903), while showing negative correlations with palmitic acid (r = -0.738) and total SFAs (r = -0.870). Linoleic
23、acid was positively correlated with total UFAs (r = 0.875). Palmitic acid was negatively correlated with total UFAs (r = -0.889). Stearic acid showed weak correlations with other fatty acid components.Table 2. Correlation coefficients between fatty acid componentsC16:0 C18:0 C18:1 C18:2 UFA:SFA C16:
24、0 1 C18:0 -0.731* 1 C18:1 -0.738* -0.798* 1 C18:2 -0.317ns -0.400ns 0.869* 1 UFA:SFA -0.870* -0.705* 0.903* 0.875* 1 Note: * p 0.01; ns, not significant.ConclusionIn this study, we analyzed the fatty acid composition of six wheat varieties and found that oleic acid and linoleic acid were the major f
25、atty acids. The ratios of UFAs to SFAs ranged from 1.84 to 2.65, indicating that wheat seeds contain a considerable amount of UFAs. Our results also showed that there were significant correlations between fatty acid components, with oleic acid showing positive correlations with linoleic acid and tot
26、al UFAs, while showing negative correlations with palmitic acid and total SFAs. This study provides valuable information on the fatty acid composition of different wheat varieties, which can be useful for dietary and nutritional purposes. Further studies are needed to investigate the effect of envir
27、onmental factors on the fatty acid composition of wheat seeds.The findings of this study support previous studies that have reported oleic acid and linoleic acid as the major fatty acids in wheat seeds. The high content of UFAs in wheat seeds is desirable, as diets rich in UFAs have been associated
28、with various health benefits. The ratio of UFAs to SFAs is an important indicator of the nutritional quality of fats and oils. In this study, the ratio of UFAs to SFAs ranged from 1.84 to 2.65, which is considered to be nutritionally favorable.The significant correlations between fatty acid componen
29、ts observed in this study suggest that the biosynthesis of these fatty acids in wheat seeds is controlled by a common pathway. The positive correlations between oleic acid and linoleic acid and between oleic acid and total UFAs indicate that there may be a coordinated regulation of the biosynthesis
30、of these fatty acids. The negative correlations between oleic acid and palmitic acid and between oleic acid and total SFAs suggest that these fatty acids may be synthesized by different pathways.The results of this study have practical implications for food and nutrition. Wheat is an important stapl
31、e food in many countries, and its nutritional quality can be improved by selecting wheat varieties with higher contents of UFAs. In addition, the fatty acid composition of wheat seeds can also be influenced by agricultural practices, such as fertilization and irrigation. Therefore, more research is
32、needed to investigate the effects of these practices on the fatty acid composition of wheat seeds. Overall, this study provides useful information for researchers, breeders, and consumers interested in improving the nutritional quality of wheat.Further research is needed to investigate the impact of
33、 the fatty acid composition of wheat seeds on human health outcomes. UFAs have been shown to have many health benefits, including reducing the risk of heart disease and improving cholesterol levels. However, research is needed to determine if the amount and type of UFAs in wheat seeds have similar h
34、ealth benefits.In addition, the findings of this study raise important questions about the biosynthesis of fatty acids in wheat seeds. Understanding the biosynthesis of fatty acids in plants could lead to the development of new agricultural practices and cultivars that could improve the nutritional
35、quality of crops.Consumers interested in the nutritional quality of wheat products should look for products that are made from wheat varieties with higher contents of UFAs. They may also consider consuming whole wheat products, which are higher in fiber and other nutrients than refined wheat product
36、s.Overall, the findings of this study provide important insights into the nutritional quality of wheat seeds and have practical implications for improving the health benefits of this important staple food. Further research is needed to fully understand the impact of the fatty acid composition of whe
37、at seeds on human health outcomes and to develop new agricultural practices and cultivars that could improve the nutritional quality of crops.In addition to the impact on human health outcomes, the fatty acid composition of wheat seeds also has important implications for agricultural practices and s
38、ustainability. The production of crops high in UFAs could reduce the dependence on fish oil and other sources of omega-3 fatty acids that are currently used in animal feed. This could help to mitigate the depletion of fish stocks and reduce the environmental impact of fisheries.Furthermore, understa
39、nding the biosynthesis of fatty acids in wheat seeds could also have practical implications for improving crop yields and resilience to environmental stressors such as heat, drought, and pathogens. By identifying the key enzymes and genetic pathways involved in fatty acid biosynthesis, researchers c
40、ould develop strategies to manipulate these pathways to enhance the productivity and sustainability of wheat crops.Overall, the study of the fatty acid composition of wheat seeds has far-reaching implications for human health, agricultural practices, and sustainability. As research continues in this
41、 area, it is likely that we will gain new insights into the important role that this staple crop plays in our global food system and the potential ways in which it can be improved to benefit both human health and the environment.In addition to improving the nutritional quality of wheat seeds to prom
42、ote human health, researchers are also exploring novel applications for the fatty acids found in wheat. For example, the incorporation of wheat germ oil or wheat germ extract into cosmetics has been shown to have moisturizing and antioxidant properties that can benefit skin health.Furthermore, the h
43、igh content of linoleic acid in wheat seeds makes them a promising source for the production of bioplastics and biofuels. Linoleic acid can be converted into a variety of useful compounds such as polyester resins and biodiesel, providing a renewable and sustainable alternative to traditional petroch
44、emical-based products.The study of fatty acid biosynthesis in wheat seeds also has implications for broader agricultural practices. For example, understanding the genetic pathways involved in this process could lead to the development of more robust crops that are able to thrive in a variety of envi
45、ronments, including those with limited water or nutrient availability. This could help to improve food security in regions where access to water and other resources is a major concern.Finally, the insights gained from researching fatty acid biosynthesis in wheat seeds could be applied to other crops
46、 in order to improve their nutritional quality and sustainability. By identifying key enzymes and pathways, researchers may be able to develop targeted interventions to promote the production of beneficial fatty acids in other important food crops like rice, maize, and soybeans.Overall, the study of
47、 the fatty acid composition of wheat seeds has important implications for human health, agricultural practices, and sustainability. With continued research and innovation, we have the potential to unlock a wealth of benefits from this critical staple crop.Another potential application of wheat seeds
48、 fatty acids is in the development of functional foods that have added health benefits beyond basic nutrition. For example, omega-3 fatty acids have been shown to have anti-inflammatory properties that may help reduce the risk of chronic diseases such as arthritis, heart disease, and cancer. Researc
49、hers are exploring ways to increase the omega-3 content in wheat seeds, which could be used to fortify foods like bread, pasta, and breakfast cereals.The study of fatty acid biosynthesis in wheat seeds also has implications for the environment. The production of biofuels from plant sources like wheat has the potential to
