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首页> 外文会议>Proceedings of the 12th International Rapeseed Congress: Sustainable Development in Cruciferous Oilseed Crops Production >Effects of temperature on low-linolenic rapeseed oil fatty-acid composition
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Effects of temperature on low-linolenic rapeseed oil fatty-acid composition

机译：温度对低亚麻酸菜籽油脂肪酸组成的影响

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Rapeseed oil, rich in alpha-linolenic acid (C18:3), is easily oxidized when heated and therefore not suitable for deep frying.According to Everard (2004), the typical unpleasant < room odor > appears above a threshold content of 2.5 % C18:3, while its content varies around 8 to 10% in usually grown double-low varieties. Low-linolenic varieties with C18:3 content lower than 3.5% have been selected, but a large variability is still observed among locations and years. In order to meet the target content of 2.5 %, it is important to identify factors affecting the fatty acid profile of oilseed rape. Fatty acid composition is affected by environmental conditions, temperature being the main factor. Merrien (2005) showed for conventional rapeseed varieties that low minimal temperatures during the 60 days following the onset of flowering are related to high linolenic acid content with R2=0.37. Monitoring the fatty acid profile of low-linolenic varieties from the beginning of grain filling to maturity showed that linolenic acid synthesis occurs mainly between 550 and 850 degreelays after the onset of flowering, that is during the 20 first days of grain filling in Swiss conditions, i.e. 40 to 60 days after the onset of flowering. During this period, the correlation between final linolenic acid content and minimal temperature is even better, with R2=0.87. An easier way to show this relationship is based on the assumption that fatty acid desaturases regulated by temperature are active at low temperatures only. It consists in counting how many times during this period daily minimal temperature reaches a lower level than a threshold temperature of 13°C. The correlation between final linolenic acid content and number of days with minimal temperature below 13°C is as good as the one presented before, i.e. R2=0.85. It could also be used as a very simple predictive model and showed a good accuracy in 2005 in Changins.
机译：富含α-亚麻酸（C18：3）的菜籽油在加热时容易被氧化，因此不适合用于油炸。根据Everard（2004）的研究，典型的令人不愉快的<房间气味>出现在高于2.5％的阈值含量时C18：3，而在通常种植的双低品种中，其含量在8％到10％之间变化。已经选择了C18：3含量低于3.5％的低亚麻酸品种，但是在不同地点和年份之间仍观察到较大的变异性。为了达到2.5％的目标含量，重要的是确定影响油菜油菜籽脂肪酸谱的因素。脂肪酸组成受环境条件影响，温度是主要因素。 Merrien（2005）表明，对于传统的油菜籽品种，开花后60天内最低温度低与亚麻酸含量高有关，R2 = 0.37。从谷物灌浆开始到成熟的过程中，对低亚麻酸品种的脂肪酸分布状况进行监测表明，亚麻酸的合成主要发生在开花开始后的550至850度之间，即瑞士条件下谷物灌浆的前20天。即开花开始后的40至60天。在此期间，最终亚麻酸含量与最低温度之间的相关性甚至更好，R2 = 0.87。显示这种关系的更简单方法是基于这样一个假设，即受温度调节的脂肪酸去饱和酶仅在低温下才有活性。它包括计算在此期间每天多少次最低温度达到低于13°C阈值温度的水平。最终亚麻酸含量与最低温度低于13°C的天数之间的相关性与之前提出的相关性一样好，即R2 = 0.85。它也可以用作非常简单的预测模型，并在2005年的Changins中显示出良好的准确性。

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