花生品种主要脂肪酸含量在不同生态区的稳定性

郭建斌,吴贝,陈伟刚,黄莉,陈玉宁,周小静,罗怀勇,刘念,任小平,姜慧芳

Stability of major fatty acids contents of peanut varieties grown in different ecological regions

Jian-Bin GUO,Bei WU,Wei-Gang CHEN,Li HUANG,Yu-Ning CHEN,Xiao-Jing ZHOU,Huai-Yong LUO,Nian LIU,Xiao-Ping REN,Hui-Fang JIANG

图 1 60份花生品种脂肪酸组分在不同环境下的变异系数 a: 棕榈酸; b: 硬脂酸; c: 油酸; d: 亚油酸; e: 花生酸; f: 花生烯酸; g: 山嵛酸; h: 二十四碳烷酸。

Fig. 1 Coefficient of variation of fatty acids in the 60 peanut varieties a: palmitic acid; b: stearic acid; c: oleic acid; d: linoleic acid; e: arachidic acid; f: arachidonic acid; g: behenic acid; h: tetracosanoic acid.