籽用南瓜种子脂肪和脂肪酸成分分析_王萍（GC） . The Component of Fat and Fatty Acid in Seeds of Seed-Pumpkin

Abstract

The study was carried out to analyze the increment of raw fat and fattyacid and component of the fatty acid in seeds after pollination in six commonly cultivatedvarieties of three species of seed-pumprin in Inner Mongolia. The Results showed thataverage content of raw fat in seeds of C. maxima was 54. 93%,higher than that of theother species. The Incrementu pattern of raw fat in the three species was the same. It increased rapidly from 28 to 35 day,after pollination. Seeds of C. pepo and C. maximaContained 58. 95% and 52. 42% unsaturated fatty aeid,respectively higher than that ofC. moschata. Moreover, their seeds were superior to C. moschata seeds in commerlialcharacter. C. maxina and C. pepo were regarded as excellent cuitivated varieties of seed-pumpkin