PDF(Pubmed)
Abstract：
Dry bean (Phaseolus vulgaris L.) is a crop of high nutritional interest widespread throughout the world. This research had two objectives. On the one hand, the development and validation of an analytical method to quantify fatty acids in dry beans based on the extraction and derivatization in a single step and later quantification by gas chromatography. On the other, its application to characterize the fatty acid content in a diversity panel consisting of 172 lines. The method was successfully validated in terms of accuracy, precision and robustness. Among the 14 fatty acids that constitute the fatty acid profile of dry bean, the most quantitatively important were linolenic acid, the major fatty acid in all cases, with an average value of 6.7 mg/g, followed by linoleic acid (3.9 mg/g), palmitic acid (2.9 mg/g) and oleic acid (1.5 mg/g). The concentrations of fatty acids in dry bean were influenced by the gene pool, with the Mesoamerican gene pool showing a higher content of palmitic, stearic, linoleic and linolenic acids and the Andean gene pool a higher level of cis-vaccenic acid. Also, the expression of fatty acid content showed high heritability. The information generated constitutes a robust database of interest in food technology, nutrition and breeding programs.
摘要：
干豆（PhaseolusvulgarisL.）是一种在世界范围内广泛具有高营养兴趣的作物。这项研究有两个目标。一方面,开发和验证了一种基于一步提取和衍生化以及随后通过气相色谱法定量的干豆中脂肪酸的分析方法。另一方面,它用于表征由172个品系组成的多样性面板中的脂肪酸含量。该方法在准确性方面得到了成功验证，精度和鲁棒性。在构成干豆脂肪酸谱的14种脂肪酸中，最重要的定量是亚麻酸，所有情况下的主要脂肪酸，平均值为6.7mg/g，其次是亚油酸（3.9毫克/克），棕榈酸（2.9mg/g）和油酸（1.5mg/g）。干豆中脂肪酸的浓度受基因库的影响，中美洲基因库显示出更高的棕榈酸含量，硬脂酸,亚油酸和亚麻酸以及安第斯基因库具有较高水平的顺式疫苗酸。此外，表达脂肪酸含量具有较高的遗传力。生成的信息构成了对食品技术感兴趣的强大数据库，营养和育种计划。
