蚕豆籽粒充实期间脂肪酸组成及其变化GC . Fatty acid composition and its change of faba bean during the stage of seed setting

Abstract

After flowering and fertilizing, faba bean had its own characteristic of fatty acid composition and its change trend. In the flowers, the contents of linoleic acid and linolenic acid were the most. In the young pods, the contents of linolenic acid was only half of that of linoleic acid. In the grains, linolenic acid decreased significantly and it had a negative relationship to the increase of oleic acid. In the flowers, erreucic acid existed in certain proportion, but in the pods, its content was too low to count in. The content of eiccseroic acid quite low in the grain and that of linoleic acid can reach up to 55%. By comparison, the rconaents of two saturation fatty acids, palmitic acid and stearic acid, were more stable even so they were little bit change among the flowers, pods, grains and in the process of growth development, coving about 15% of fatty acids. This experiment showed fatty acid composition and its change stends in faba bean after the stages of flowering and fertilizing. This would have some significant to faba bean breeding, cultivation and its processing industry.