开展胡麻低亚麻酸育种,提高油的食用品质

被引：3

作者：

潘启元

机构：

[1] 甘肃省农科院经济作物所

来源：

中国油料 | 1990年 / 02期

关键词：

亚麻酸; 亚油酸; 十八碳三烯-9,12,15-酸; 十八碳二烯-9,12-酸; 胡麻油; 突变品系;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

亚麻酸容易氧化变质产生异味,应当从食用植物油中除去。胡麻油的亚麻酸含量高达45——65％,而其所含人体必须的亚油酸则只有15％左右。国际上认为胡麻油不宜食用,只能用于工业。澳大利亚的Green等用0.4％的EMS处理胡麻种子,获得了两个含亚麻酸25％左右的突变品系,即M1586和M1722;将这两个突变品系杂交,选出了亚麻酸含量接近零(2％左右)、而亚油酸含量高达50％以上的品系”Zero“.”Zero“的低亚麻酸性状由两对具有加性效应的基因控制。对亚麻酸含量可进行半粒法快速测定筛选。

引用

页码：98 / 101

页数：4

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