不同品种（系）红花芽苗菜产量和品质研究

旨在研究红花种子不同亚油酸含量与其芽苗菜的质量关系,为红花芽苗菜的科学生产提供参考。对8个不同亚油酸含量的品种(系)红花芽苗菜产量和品质进行分析比较。结果显示,种子中PI305192亚油酸含量最高,其芽苗菜下胚轴长度和可食鲜重均最大,鲜重显著(P0.05)高于PI544040及其他品种(系)。川红1号和PI198294亚油酸含量极显著(P0.01)低于PI305192,但又极显著高于PI401479和PI470942,其中川红1号芽苗菜可溶性蛋白含量最高,与PI305192和PI198294相比差异不显著;游离氨基酸和可溶性糖含量,PI198294和川红1号极显著高于其他品种(系);总多酚含量以川红1号、PI198294和PI544040较其他品种(系)高;川红1号总黄酮含量高,PI198294总黄酮含量也不低。说明川红1号和PI198294芽苗菜品质较优。试验还发现,红花种子亚油酸含量与芽苗菜的可食鲜重、可食干重及可溶性蛋白含量极显著正相关,而种子油酸含量则与上述指标呈极显著负相关。总体上,种子亚油酸含量高的品种(系),其芽苗菜产量和部分品质较油酸含量高的品种(系)相对更好。

Yield and quality of the sprouts from different safflower varieties (lines)

This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. 1 and PI198294 was significantly lower than that of PI305192, but significantly higher than that of PI401479 and PI470942. Among them, the content of soluble protein in Chuanhong No. 1 sprouts was the highest, but there was no significant difference compared with PI305192 and PI198294.The contents of free amino acid and soluble sugar of PI198294 and Chuanhong No.1 was significantly higher than the other varieties (lines). The total polyphenol content in Chuanhong No.1, PI198294 and PI544040 were higher compared to other varieties (lines). The total flavonoid content in Chuanhong No.1 was high; while the content of total flavonoids in PI198294 was not low . Therefore, Chuanhong No 1 and PI198294 sprouts had a better quality. It was also found that the content of linoleic acid in safflower seeds was significantly positively related to edible fresh weight, edible dry weight and soluble protein content of sprouts, while the oleic acid content in safflower seeds showed significant negative correlation above indexes. Overall, yield and quality of safflower varieties (lines) which had higher oleic acid content was relatively better. The results of this study can be used to guide the production of safflower sprouts.