基于不同方法综合评价食葵杂交种商品籽实品质

doi:10.6048/j.issn.1001-4330.2025.07.010

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (7): 1648-1657.DOI: 10.6048/j.issn.1001-4330.2025.07.010

基于不同方法综合评价食葵杂交种商品籽实品质

蔡莹莹(), 雷中华, 向理军, 邵佳康, 张黎, 黄启秀()

新疆维吾尔自治区农业科学院作物研究所, 乌鲁木齐 830091

收稿日期:2024-11-05 出版日期:2025-07-20 发布日期:2025-09-05
通信作者: 黄启秀(1993-),女,湖北人,助理研究员,硕士,研究方向为向日葵遗传育种,(E-mail)13899525177@163.com
作者简介:蔡莹莹(1999-),女,研究方向为向日葵遗传育种,(E-mail)18160270639@163.com
基金资助:
新疆维吾尔自治区重点研发项目“新疆葵花加工专用品种筛选及绿色高产高效栽培技术研究”(2023B02008-1);国家特色油料产业技术体系向日葵乌鲁木齐综合试验站(CARS-14-2-29);新疆维吾尔自治区油料产业技术体系-向日葵资源研究与育种岗位(XJARS-05-02)

Comprehensive evaluation of sunflower hybrid commercial seed quality based on different methods

CAI Yingying(), LEI Zhonghua, XIANG Lijun, SHAO Jiakang, ZHANG Li, HUANG Qixiu()

Crop Research Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

Received:2024-11-05 Published:2025-07-20 Online:2025-09-05
Supported by:
Research on Key Technologies for Improving quality and Efficiency of the Whole Industrial Chain of Sunflower Processing Varieties in Xinjiang(2023B02008-1);Sunflower Urumqi Comprehensive Test Station of National Characteristic Oil Technology Industry System(CARS-14-2-29);Modern Agricultural Industrial Technology System of Xinjiang - Xinjiang Oil Industry Technology System(XJARS-05-02)

摘要/Abstract

摘要：

【目的】综合评价食用向日葵种质资源籽实性状与营养成分,发掘高营养品质资源,揭示向日葵籽实性状与营养成分之间复杂的相互作用,为向日葵功能型改良育种及开发功能型休闲食品提供有效参考。【方法】以19种不同来源的食用向日葵品种收获的籽粒为研究对象,鉴定分析4个籽仁性状和10个营养成分指标。【结果】各项指标在品种间均表现出显著差异(P<0.01),参试品种的粒型均达到籽粒宽大的标准,LJ371与CS211具有较高的产量潜力。所有商品的籽仁不饱和脂肪酸含量均超过85%,此外筛选出高蛋白品种KEYANG10,高油酸品种LONGSHIKUI11,高绿原酸品种JK202。粒宽与籽仁率呈负相关,与百粒重呈正相关;油酸含量与亚油酸、棕榈酸呈负相关;绿原酸与VE和可溶性蛋白呈正相关。14项指标归纳为5个主成分,以贡献率较大的PC₁(25.7%)和PC₂(17.0%)为参考指标筛选出综合评价较好的三个品种,分别为JSK21、JK202和LJ367。【结论】系统聚类分析将参试品种分为三类,包括高可溶性蛋白、绿原酸类、高油酸类和高油类。

关键词: 向日葵; 品质; 脂肪酸; 营养成分; 相关性

Abstract:

【Objective】 To explore the high nutritional quality resources through the comprehensive evaluation of the seed phenotypes and nutritional composition of edible sunflower germplasm resources. This study reveals the complex interactions between sunflower seed traits and nutrients, and provides an effective reference for breeding sunflower functional improvement and developing functional leisure food. 【Methods】 The seeds harvested from 19 edible sunflower varieties were taken as the research objects, and 4 seed kernel traits and 10 nutritional composition indexes were identified and analyzed. 【Results】 The results showed that all the indexes exhibited significant differences among varieties (P < 0.01), and the grain size of the participating varieties reached the standard of wide seed kernel, with LJ371 and CS211 having high yield potential. The unsaturated fatty acid content of seed kernel of all commodities exceeded 85%, in addition, high protein variety KEYANG10, high oleic acid variety LONGSHIKUI11, high chlorogenic acid variety JK202 were screened out. Kernel width was negatively correlated with kernel percentage and positively correlated with 100-kernel weight; oleic acid content was negatively correlated with linoleic and palmitic acids; chlorogenic acid was positively correlated with vitamin E and soluble protein; and the correlation was positively correlated with vitamin E, vitamin C, and soluble protein. Chlorogenic acid was positively correlated with vitamin E and soluble protein.14 indexes into five principal components, and PC₁ (25.7%) and PC₂ (17.0%), which had a larger contribution rate, were used as the reference indexes to screen out the three varieties with better comprehensive evaluation, which were JSK21, JK202 and LJ367. 【Conclusion】 Systematic cluster analysis classified the participating varieties into three categories, including high soluble protein, chlorogenic acid, high oleic acid, and high oil.

Key words: sunflower; quality; fatty acid; nutrient composition; correlation analysis

中图分类号:

S565.5

蔡莹莹, 雷中华, 向理军, 邵佳康, 张黎, 黄启秀. 基于不同方法综合评价食葵杂交种商品籽实品质[J]. 新疆农业科学, 2025, 62(7): 1648-1657.

CAI Yingying, LEI Zhonghua, XIANG Lijun, SHAO Jiakang, ZHANG Li, HUANG Qixiu. Comprehensive evaluation of sunflower hybrid commercial seed quality based on different methods[J]. Xinjiang Agricultural Sciences, 2025, 62(7): 1648-1657.

图/表 9

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编号 Number	样品名称 Sample name	来源 Origin
1	LJ372	内蒙古巴彦淖尔市农牧业科学研究所
2	JSK21	吉林省农业科学院花生研究所
3	KEYANG10 (科阳10号)	内蒙古农牧业科学院
4	CS211	赤峰农牧科学院
5	JK202	吉林省白城市农业科学院
6	LONGSHIKUI11 (龙食葵11)	黑龙江省农业科学院经作所
7	LJ371	内蒙古巴彦淖尔市农牧业科学院
8	KENGBAIKUIZA (垦白葵杂)	新疆农垦科学院作物研究所
9	JK601	内蒙古巴彦淖尔市农牧业科学院
10	LJ367	内蒙古巴彦淖尔市农牧业科学院
11	L429	辽宁省农业科学院作物所
12	KEYANG9 (科阳9号)	内蒙古农牧业科学院
13	JSK20	吉林省农业科学院花生研究所
14	CS212	赤峰农牧科学院
15	LONGSHIKUI10 (龙食葵10)	黑龙江省农业科学院经作所
16	LJ370	内蒙古巴彦淖尔市农牧业科学院
17	XKS1932	新疆农垦科学院作物所
18	L431	辽宁省农业科学院作物所
19	L432	辽宁省农业科学院作物所

编号 Number	样品名称 Sample name	来源 Origin
1	LJ372	内蒙古巴彦淖尔市农牧业科学研究所
2	JSK21	吉林省农业科学院花生研究所
3	KEYANG10 (科阳10号)	内蒙古农牧业科学院
4	CS211	赤峰农牧科学院
5	JK202	吉林省白城市农业科学院
6	LONGSHIKUI11 (龙食葵11)	黑龙江省农业科学院经作所
7	LJ371	内蒙古巴彦淖尔市农牧业科学院
8	KENGBAIKUIZA (垦白葵杂)	新疆农垦科学院作物研究所
9	JK601	内蒙古巴彦淖尔市农牧业科学院
10	LJ367	内蒙古巴彦淖尔市农牧业科学院
11	L429	辽宁省农业科学院作物所
12	KEYANG9 (科阳9号)	内蒙古农牧业科学院
13	JSK20	吉林省农业科学院花生研究所
14	CS212	赤峰农牧科学院
15	LONGSHIKUI10 (龙食葵10)	黑龙江省农业科学院经作所
16	LJ370	内蒙古巴彦淖尔市农牧业科学院
17	XKS1932	新疆农垦科学院作物所
18	L431	辽宁省农业科学院作物所
19	L432	辽宁省农业科学院作物所

名称 Names	百粒重 100-seed weight(g)	籽仁率 Seed kernel rate(%)	粒长 Seed length(mm)	粒宽 Seed width(mm)
LJ372	21.447±0.086^c	53.033±0.097^a	24.773±0.516^d	8.760±0.089^h
JSK21	19.313±0.065^def	36.877±0.3^l	23.973±0.548^e	11.073±0.061^a
KEYANG10	20.827±0.086^cd	39.88±0.498^k	26.35±0.332^b	11.040±0.089^a
CS211	24.460±0.098^b	52.833±0.588^a	23.09±0.46^gh	9.797±0.035^d
JK202	17.540±0.101^fg	52.563±0.442^a	21.893±0.54^k	8.640±0.090^h
LONGSHIKUI11	20.653±0.093^cd	48.853±0.349^cd	27.28±0.45^a	8.800±0.040^h
LJ371	26.277±0.065^a	50.107±0.475^b	24.027±0.455^e	10.267±0.085^c
KENGBAIKUIZA	20.710±0.036^cd	42.837±0.516^j	25.48±0.121^ci	8.127±0.085ⁱ
JK601	19.347±0.09^def	46.747±0.525^gh	23.697±0.222^ef	9.057±0.096^g
LJ367	21.003±0.196^cd	36.93±0.485^l	23.913±0.015^e	11.060±0.110^a
L429	15.483±4.550^h	42.817±0.546^j	23.237±0.059^fgh	9.547±0.076^ef
KEYANG9	18.530±0.089^ef	47.797±0.715^ef	25.273±0.021^cd	8.323±0.107ⁱ
JSK20	16.390±0.092^gh	49.82±0.476^b	25.737±0.006^c	8.787±0.145^h
CS212	24.063±0.068^b	48.3±0.332^de	25.223±0.021^cd	10.533±0.096^b
LONGSHIKUI10	20.340±0.108^cde	45.54±0.469ⁱ	22.187±0.146^jk	7.850±0.080^j
LJ370	19.727±0.086^cde	46.27±0.437^hi	23.567±0.047^efg	9.410±0.217^f
XKS1932	23.657±0.104^b	53.297±0.526^a	22.427±0.05^j	9.710±0.044^de
L431	19.807±0.045^cde	47.453±0.386^fg	23.02±0.026^h	8.847±0.172^gh
L432	20.630±0.085^cd	53.033±0.097^a	24.773±0.516^d	9.617±0.351^def
均值Mean	20.537	46.925	24.107	9.434
标准差SD	2.792	4.999	1.468	0.985
变异系数CV(%)	13.595	10.653	6.090	10.441

名称 Names	百粒重 100-seed weight(g)	籽仁率 Seed kernel rate(%)	粒长 Seed length(mm)	粒宽 Seed width(mm)
LJ372	21.447±0.086^c	53.033±0.097^a	24.773±0.516^d	8.760±0.089^h
JSK21	19.313±0.065^def	36.877±0.3^l	23.973±0.548^e	11.073±0.061^a
KEYANG10	20.827±0.086^cd	39.88±0.498^k	26.35±0.332^b	11.040±0.089^a
CS211	24.460±0.098^b	52.833±0.588^a	23.09±0.46^gh	9.797±0.035^d
JK202	17.540±0.101^fg	52.563±0.442^a	21.893±0.54^k	8.640±0.090^h
LONGSHIKUI11	20.653±0.093^cd	48.853±0.349^cd	27.28±0.45^a	8.800±0.040^h
LJ371	26.277±0.065^a	50.107±0.475^b	24.027±0.455^e	10.267±0.085^c
KENGBAIKUIZA	20.710±0.036^cd	42.837±0.516^j	25.48±0.121^ci	8.127±0.085ⁱ
JK601	19.347±0.09^def	46.747±0.525^gh	23.697±0.222^ef	9.057±0.096^g
LJ367	21.003±0.196^cd	36.93±0.485^l	23.913±0.015^e	11.060±0.110^a
L429	15.483±4.550^h	42.817±0.546^j	23.237±0.059^fgh	9.547±0.076^ef
KEYANG9	18.530±0.089^ef	47.797±0.715^ef	25.273±0.021^cd	8.323±0.107ⁱ
JSK20	16.390±0.092^gh	49.82±0.476^b	25.737±0.006^c	8.787±0.145^h
CS212	24.063±0.068^b	48.3±0.332^de	25.223±0.021^cd	10.533±0.096^b
LONGSHIKUI10	20.340±0.108^cde	45.54±0.469ⁱ	22.187±0.146^jk	7.850±0.080^j
LJ370	19.727±0.086^cde	46.27±0.437^hi	23.567±0.047^efg	9.410±0.217^f
XKS1932	23.657±0.104^b	53.297±0.526^a	22.427±0.05^j	9.710±0.044^de
L431	19.807±0.045^cde	47.453±0.386^fg	23.02±0.026^h	8.847±0.172^gh
L432	20.630±0.085^cd	53.033±0.097^a	24.773±0.516^d	9.617±0.351^def
均值Mean	20.537	46.925	24.107	9.434
标准差SD	2.792	4.999	1.468	0.985
变异系数CV(%)	13.595	10.653	6.090	10.441

名称 Names	总脂肪 Total fat (g / 100g)	可溶性蛋白 Soluble protein (mg/g)	绿原酸 Chlorogenic acid (μg/g)	VE Vitamin E (μg/g)	酸价 acid value (mg/g)	过氧化氢含量 Hydrogen peroxide content (μmol/g)	油酸 Oleic acid (%)	亚油酸 Linoleic acid (%)	棕榈酸 Palmitic acid (%)	硬脂酸 Stearic acid (%)
LJ372	35.663±0.269ⁱ	47.399±0.178ⁱ	15 905.568±6.644^l	966.639±5.793^p	1.57±0.03^g	2.272±0.110^a	42.323±0.148^l	46.668±0.075^f	5.574±0.009^d	3.218±0.035^h
JSK21	37.631±0.245^d	63.55±0.194^c	20 846.111±57.049^c	1 166.512±12.441^l	1.82±0.04^d	0.668±0.042^gh	40.71±0.151ⁿ	45.857±0.064^g	5.903±0.01^b	5.117±0.061^b
KEYANG10	36.911±0.317^def	75.266±0.149^a	18 053.772±10.149^h	1 905.794±16.545^d	1.98±0.02^b	0.496±0.019^h	50.077±0.186^g	39.077±0.06^k	4.81±0.02^l	3.746±0.08^f
CS211	38.796±0.3^abc	45.714±0.11^j	15 459.891±39.677ⁿ	1 286.247±8.219^j	0.88±0.04^m	0.570±0.061^h	48.633±0.099ⁱ	39.422±0.065^j	5.144±0.008^j	4.262±0.058^d
JK202	38.535±0.518^c	51.997±0.231^e	21 931.28±37.617^a	2 190.853±9.328^a	1.76±0.03^e	0.590±0.029^h	39.46±0.13^o	47.414±0.074^d	5.879±0.043^b	4.611±0.023^c
LONGSHIKUI11	39.296±0.416^ab	35.845±0.11^s	14 133.059±27.104^p	1 287.266±2.085^j	1.48±0.05^h	1.622±0.196^bc	74.747±0.081^a	14.921±0.073^q	4.348±0.05^m	3.35±0.054^g
LJ371	35.773±0.195^hi	39.498±0.2p	15 720.249±16.413^m	957.83±3.852^pq	1.00±0.04^k	0.557±0.006^h	50.293±0.13^f	38.347±0.076^l	5.427±0.037^ef	3.367±0.077^g
KENGBAIKUIZA	35.555±0.285ⁱ	45.135±0.232^k	17 597.663±46.981^k	1 233.766±14.395^k	1.11±0.03^j	0.875±0.034^fg	46.073±0.031^j	42.276±0.055ⁱ	5.509±0.022^de	3.642±0.063^f
JK601	38.691±0.236^bc	41.731±0.183ⁿ	18 490.382±60.359^g	1 469.886±10.034ⁱ	1.65±0.03^f	0.863±0.063^fg	66.457±0.097^c	24.266±0.089^o	4.077±0.104ⁿ	2.854±0.09ⁱ
LJ367	39.47±0.157^a	42.872±0.275^m	14 774.658±23.232^o	994.515±5.002^o	1.99±0.03^b	1.529±0.332^bc	30.747±0.086^q	58.149±0.083^a	7.214±0.074^a	2.065±0.07^l
L429	37.653±0.25^d	38.932±0.182^q	14 080.343±10.342^p	1 094.19±6.541^m	1.38±0.04ⁱ	1.463±0.073^c	41.623±0.087^m	46.963±0.066^e	5.369±0.054^fg	3.379±0.057^g
KEYANG9	36.933±0.134^def	50.364±0.272^g	18739.149±16.255^f	1761.239±1.98^f	1.62±0.04^f	0.676±0.073^gh	49.037±0.08^h	38.01±0.011^m	5.576±0.046^d	4.72±0.142^c
JSK20	36.42±0.283^fgh	69.314±0.288^b	20 229.946±3.8^e	942.981±7.042^q	0.99±0.03^l	2.442±0.125^a	55.08±0.046^d	30.741±0.45ⁿ	5.238±0.054^hi	5.907±0.072^a
CS212	37.208±0.944^de	47.997±0.164^h	21 848.776±40.73^b	2 091.429±10.782^b	1.73±0.03^e	0.562±0.058^h	35.457±0.115^p	53.373±0.073^c	4.938±0.061^k	4.046±0.076^e
LONGSHIKUI10	36.072±0.214^ghi	54.354±0.186^d	17 594.787±41.013^k	1 492.324±6.557^h	1.89±0.03^c	1.027±0.066^ef	67.353±0.083^b	22.748±0.095^p	4.831±0.087^l	2.758±0.057^ij
LJ370	36.699±0.384^efg	44.526±0.158^l	17 741.507±7.672^j	2 047.889±14.119^c	1.81±0.03^d	0.687±0.027^gh	43.76±0.066^k	45.368±0.09^h	5.913±0.035^b	2.83±0.061ⁱ
XKS1932	36.561±0.407^efg	41.026±0.116^o	20 622.636±13.044^d	1 061.103±35.824ⁿ	2.14±0.01^a	1.222±0.054^de	48.823±0.076ⁱ	39.246±0.09^jk	5.29±0.027^gh	3.94±0.043^e
L431	37.472±0.755^d	37.611±0.131^r	15 455.759±21.086ⁿ	1807.768±15.716^e	1.84±0.02^d	1.422±0.016^cd	35.55±0.072^p	53.742±0.095^b	5.77±0.055^c	2.681±0.064^j
L432	39.196±0.552^abc	50.932±0.27^f	17 937.26±94.867ⁱ	1 697.295±3.277^g	1.76±0.02^e	1.722±0.369^b	52.22±0.252^e	38.151±0.081^lm	5.169±0.071^ij	2.431±0.039^k
均值Mean	37.397	48.635	17 745.41	1 445.028	1.59	1.119	48.338	40.249	5.367	3.628
标准差SD	1.305	10.488	2 464.98	414.937	0.36	0.596	11.194	10.817	0.661	0.967
变异系数CV(%)	3.489	21.565	13.891	28.715	22.642	53.262	23.158%	26.875	12.316	26.654

基于不同方法综合评价食葵杂交种商品籽实品质

Comprehensive evaluation of sunflower hybrid commercial seed quality based on different methods

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摘要/Abstract

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图/表 9

参考文献 36

相关文章 15

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Metrics

名称 Names	各主成分得分Each principal component score					总得分 Total score	排名 Ranking
名称 Names	Y₁	Y₂	Y₃	Y₄	Y₅	总得分 Total score	排名 Ranking
LJ372	0.650	-0.153	-1.423	-0.895	0.651	-0.18	14
JSK21	0.534	1.391	0.025	1.933	-0.056	0.77	1
KEYANG10	-0.880	0.984	0.658	2.110	-0.542	0.37	4
CS211	-0.024	-0.129	-0.569	-0.855	-1.646	-0.53	17
JK202	0.871	0.805	1.933	-1.101	0.713	0.69	2
LONGSHIKUI11	-2.315	-1.381	-0.480	0.077	0.443	-0.95	19
LJ371	0.065	-0.089	-1.487	-0.538	-2.357	-0.72	18
KENGBAIKUIZA	0.062	0.535	-1.047	-0.363	-0.135	-0.16	13
JK601	-1.603	-0.776	0.948	-0.063	-0.012	-0.44	16
LJ367	1.686	-1.693	-0.681	2.130	0.625	0.47	3
L429	0.605	-0.773	-0.768	0.024	0.637	-0.04	12
KEYANG9	-0.165	0.877	0.387	-0.432	0.537	0.21	8
JSK20	-0.374	2.144	-1.477	-0.447	1.831	0.24	7
CS212	0.634	0.704	1.215	-0.270	-1.599	0.27	6
LONGSHIKUI10	-1.460	-0.137	0.346	-0.286	0.410	-0.37	15
LJ370	0.670	-0.370	1.070	-0.232	-0.002	0.28	5
XKS1932	0.051	0.113	0.016	0.201	-0.665	-0.02	11
L431	1.194	-1.072	0.555	-1.193	0.611	0.11	9
L432	-0.201	-0.980	0.780	0.201	0.556	0.01	10

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