摘要: 目的探究薄壳山核桃成分组成、含量差异及各品质性状之间相关性，为优良种质资源的挖掘和优良新无性系的选育提供参考、�/sec> 方法�?0个无性系的种仁含油率、脂肪酸、酚类物质含量、核果质量、核果高、核果径、仁质量等性状进行测定，分析各性状之间相关性，并基于主成分分析模型进行综合评价、�/sec> 结果�?）含油率均处�?0.09% ~ 79.99%之间，其中JD25、JD13、JD6、JH3、JD23、XS3、JD27� JD28含油率均值较大。（2）油脂中共检测出8种脂肪酸，且脂肪酸各成分的相对含量存在差异，其中JH1、JD21、XS3、JD27和XS7不饱和脂肪酸含量高于其他无性系。（3）各个性状之间存在显著差异，其中不饱和脂肪酸变异系数为0.38%，最为稳定；总黄酮与缩合单宁变异系数�?1.22%�?9.88%，属高度变异。（4）采用主成分分析模型�?0个无性系进行综合评价，其中XS12、XS1、JD23、XS3、JH1、XS8、JD30和JD29排名靠前、�/sec> 结论综合含油率和主成分分析模型排名考虑，分别选择各自排名�?和两者共有的无性系，即JD23、XS3、XS12、XS1、JD25、JD13和JD6作为优良种质资源和优良无性系进行培育与选育、�/sec>

关键诌�
• 薄壳山核桂�/a> /
• 营养性状/
• 经济性状/
• 相关�?/a> /
• 主成分分枏�/a>

Abstract: ObjectiveIn order to explore the composition, content difference and correlation of the components of pecans, and to provide a reference for the mining of superior germplasm resources and the breeding of superior new clones. MethodsThe oil content, fatty acid, phenolic substances content, drupe mass, drupe height, drupe diameter, and kernel mass of 50 clones were measured to analyze the correlation among the traits, and comprehensive evaluation was made based on the principal component analysis model. Results(1) the oil content ranged from 70.09% to 79.99%, among which the mean oil content of JD25, JD13, JD6, JH3, JD23, XS3, JD27 and JD28 was higher. (2) A total of 8 kinds of fatty acids were detected, and the relative contents of fatty acids were different, among which the contents of JH1, JD21, XS3, JD27 and XS7 unsaturated fatty acids were higher than those of other varieties. (3) There were significant differences among each trait, and the variation coefficient of unsaturated fatty acids was 0.38%, which was the stablest. The coefficient of variation of total flavonoids and condensed tannin were 51.22% and 49.88%, which were high variable. (4) Principal component analysis was used to comprehensively evaluate 50 clones, among which XS12, XS1, JD23, XS3, JH1, XS8, JD30 and JD29 ranked the top. ConclusionConsidering the oil content and the ranking of the principal component analysis model, the top three clones and the clones common to both, namely JD23, XS3, XS12, XS1, JD25, JD13 and JD6, were selected as excellent germplasm resources and clones for breeding.

Key words:
• pecan(Carya illinoensis)/
• nutritional properties/
• economic characters/
• correlation/
• principal component analysis

�?nbsp; 1不同薄壳山核桃无性系脂肪酸相对含量分枏�/p>

Figure 1.Analysis of fatty acids relative content in different pecan varieties

下载: 全尺寸图牆�/a> 幻灯牆�/a>

�?nbsp; 2脂肪酸各成分之间的相关性分枏�/p>

注：***表示�?.001水平相关性显著；**表示�?.01水平相关性显著；*表示�?.05水平相关性显著。Note: *** indicates significant correlation at 0.001 level;** indicates significant correlation at 0.01 level; * indicates significant correlation at the 0.05 level.

Figure 2.Correlation analysis of fatty acid components

下载: 全尺寸图牆�/a> 幻灯牆�/a>

�?nbsp; 3酚类代谢物之间的相关性分枏�/p>

Figure 3.Correlation analysis of phenolic metabolites

下载: 全尺寸图牆�/a> 幻灯牆�/a>

�?nbsp; 450个薄壳山核桃无性系的主成分综合评价结果

Figure 4.Principal component comprehensive evaluation results of 50 pecan varieties

下载: 全尺寸图牆�/a> 幻灯牆�/a>

�?nbsp; 1不同薄壳山核桃无性系含油率变异分枏�/p>

Table 1.Variation of oil content in different pecan cultivars

无性系 Clone	含油玆�br/>Oil content/%		无性系 Clone	含油玆�br/>Oil content/%
JD1	76.89 ± 0.44ijklm		JD26	78.28 ± 0.19def
JD2	70.77 ± 0.42v		JD27	78.63 ± 0.37bcde
JD3	73.05 ± 0.83t		JD28	78.50 ± 0.12cde
JD4	76.75 ± 0.63jklm		JD29	74.54 ± 0.45s
JD5	75.40 ± 0.31pqr		JD30	76.63 ± 0.31klm
JD6	79.17 ± 0.23bc		XS1	78.24 ± 0.19def
JD7	75.25 ± 0.38pqr		XS2	75.49 ± 0.25pqr
JD8	71.90 ± 0.50u		XS3	78.78 ± 0.19bcd
JD9	76.54 ± 0.66klmn		XS4	76.28 ± 0.20mno
JD10	77.76 ± 0.61fgh		XS5	75.68 ± 0.36opq
JD11	76.50 ± 0.12lmn		XS6	75.81 ± 0.46op
JD12	75.47 ± 0.06pqr		XS7	77.42 ± 0.14ghij
JD13	79.30 ± 0.11b		XS8	75.42 ± 0.36pqr
JD14	76.74 ± 0.27jklm		JH1	74.96 ± 0.04rs
JD15	77.54 ± 0.10ghi		JH2	78.28 ± 0.22def
JD16	77.71 ± 0.20fgh		JH3	78.99 ± 0.20bc
JD17	76.97 ± 0.19ijklm		JH4	77.26 ± 0.14hijk
JD18	76.87 ± 0.54ijklm		JH5	77.06 ± 0.41hijkl
JD19	70.09 ± 0.50w		JD31	77.75 ± 0.40fgh
JD20	76.74 ± 0.32jklm		XS9	74.44 ± 0.48s
JD21	75.41 ± 0.33pqr		XS10	75.93 ± 0.09nop
JD22	77.27 ± 0.23hijk		XS11	77.18 ± 0.44hijkl
JD23	78.81 ± 0.43bcd		XS12	76.34 ± 0.82mno
JD24	78.00 ± 0.14efg		XS13	75.02 ± 0.54qrs
JD25	79.99 ± 0.13a		XS14	72.21 ± 0.12u
注：不同小写字母表示�?i>P< 0.05时差异显著。Note: Different lowercase letters indicate significant differences atP< 0.05.

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�?nbsp; 2脂肪酸各成分相对含量多样性统计分枏�/p>

Table 2.Statistical analysis of the diversity of fatty acid components

指标 Indicators	最小倻�br/>Minimum	最大倻�br/>Maximum	平均倻�br/>Average	中位�?br/>Median	CV/%
棕榈� Palmitic acid/%	4.98	6.81	5.93	5.92	6.25
硬脂� Stearic acid/%	1.88	3.37	2.50	2.48	13.44
花生� Peanut acid/%	0.07	0.15	0.11	0.12	10.40
棕榈烯酸 Fatty acid/%	0.04	0.09	0.07	0.07	23.02
油酸 Oleic acid/%	61.20	76.60	70.75	71.35	5.57
�?11-二十碳烯�cis-11-eicosenoic acid/%	0.22	0.34	0.27	0.27	8.74
亚油� Linoleic acid/%	14.00	28.80	19.37	18.75	18.96
亚麻� Linolenic acid/%	0.74	1.54	1.01	0.98	17.81

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�?nbsp; 316个性状的统计多样性分枏�/p>

Table 3.Statistical diversity analysis of 16 traits

指标 Indicators	最小倻�br/> Minimum	最大倻�br/> Maximum	平均倻�br/> Average	中位�?br/> Median	CV/%
含油玆�br/> Oil content/%	70.09	79.99	76.41	76.74	2.74
饱和脂肪� Saturated fatty acid/%	7.78	9.28	8.54	8.53	3.99
不饱和脂肪酸 Unsaturated fatty acid/%	90.72	92.20	91.46	91.48	0.38
单不饱和脂肪酷�br/> Monounsaturated fatty acid/%	61.53	76.96	71.08	71.68	5.55
多不饱和脂肪酷�br/> Polyunsaturated fatty acids/%	14.74	30.04	20.38	19.67	18.68
单个核果质量 Weight per drupe mass/g	4.94	10.10	7.54	7.41	19.06
核果髗�br/> Drupe height/mm	31.58	54.30	39.79	39.12	12.05
核果徃�br/> Drupe diameter/mm	17.10	25.12	21.61	21.68	9.24
仁质野�br/> Kernel mass/g	2.47	5.29	3.85	3.86	21.35
果壳质量 Fruit shell mass/g	0.56	1.93	0.90	0.85	23.53
出仁玆�br/> Kernel content/%	0.36	0.60	0.51	0.52	8.81
含壳玆�br/> Shell content/%	0.40	0.64	0.49	0.48	9.18
缩合单宁 Condensed tannins/%	0.32	2.39	0.99	0.86	49.88
总酚 Total phenol/%	1.94	5.74	3.45	3.42	24.18
总黄�?br/> Total flavonoids/%	0.91	5.07	2.08	1.80	51.22
鞣花酷�br/> Ellagic acid/%	0.05	0.22	0.10	0.10	35.16

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�?nbsp; 46个主成分的特征值、贡献率和累积贡献率

Table 4.The eigenvalues and contribution rates of the 6 principal components

主成刅�br/>Principal components	特征倻�br/>Eigenvalue	贡献玆�br/>Contribution rate/%	累计贡献玆�br/>Cumulative contribution rate/%
1	5.396	29.976	29.976
2	3.081	17.119	47.095
3	2.105	11.692	58.787
4	1.989	11.052	69.838
5	1.284	7.134	76.973
6	1.100	6.112	83.085

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�?nbsp; 650个薄壳山核桃无性系各性状比较

Table 6.Comparison of characters of 50 clones of pecan

无性系 Clone	不饱和脂肪酸 Unsaturated fatty acid/%	单个核果质量 Mass per drupe/g	仁质野�br/>Kernel mass/g	出仁玆�br/>Kernel content/%	儿茶紟�br/>Catechins/%	缩合单宁 Condensed tannins/%	总酚 Total phenol/%	总黄�?br/>Total flavonoids/%	鞣花酷�br/>Ellagic acid/%	含油玆�br/>Oil content/%
XS12	91.70	9.97	5.13	0.51	0.33	2.39	5.74	5.07	0.11	0.78
XS1	91.43	9.26	4.37	0.47	0.52	0.96	4.14	1.93	0.10	0.79
JD23	91.28	9.53	4.32	0.45	0.56	0.56	3.59	1.15	0.06	0.70
XS3	92.15	5.91	2.80	0.47	1.01	2.32	4.32	5.03	0.10	0.77
JH1	92.04	7.15	3.53	0.49	0.71	1.32	3.60	2.13	0.10	0.77
XS8	91.49	8.61	3.88	0.45	0.36	1.86	3.37	4.24	0.14	0.77
JD30	91.31	6.70	3.61	0.54	0.40	2.00	5.35	4.93	0.12	0.76
JD29	90.86	7.35	3.74	0.51	0.37	0.60	4.57	1.39	0.20	0.78
JD1	91.77	8.84	4.93	0.56	0.52	0.67	3.15	1.61	0.08	0.77
JD2	91.21	7.62	4.21	0.55	0.35	0.66	4.24	1.40	0.11	0.80
JD3	91.50	8.00	4.20	0.52	0.12	0.87	3.10	1.80	0.06	0.75
JD4	91.16	5.92	2.66	0.45	0.51	0.85	4.22	1.80	0.06	0.77
JD5	90.91	7.85	4.08	0.52	0.38	0.54	3.47	1.22	0.13	0.79
JD6	91.48	5.29	3.04	0.58	0.37	0.44	2.52	1.11	0.0	0.78
JD7	91.28	6.24	2.96	0.47	0.29	0.57	2.42	0.99	0.06	0.75
JD8	90.99	5.48	2.73	0.50	0.52	1.13	3.35	2.33	0.11	0.75
JD9	91.53	10.03	5.18	0.52	0.23	0.44	2.47	0.91	0.09	0.78
JD10	91.51	9.90	5.16	0.52	0.24	0.51	2.81	1.13	0.07	0.76
JD11	91.29	9.32	5.00	0.54	0.41	0.96	2.64	2.32	0.12	0.79
JD12	91.19	8.29	4.50	0.54	0.35	0.82	1.94	1.97	0.11	0.78
JD13	90.72	9.30	5.07	0.54	0.40	0.80	3.65	1.70	0.06	0.79
JD14	91.08	7.88	4.23	0.54	0.30	1.37	3.73	1.29	0.08	0.75
JD15	91.43	6.78	3.55	0.52	0.39	0.95	3.97	2.22	0.11	0.75
JD16	91.64	8.04	4.25	0.53	0.44	1.12	3.36	1.59	0.07	0.77
JD17	91.11	6.00	2.95	0.49	0.43	0.93	4.41	2.43	0.07	0.75
JD18	91.47	8.18	3.84	0.47	0.53	0.53	2.32	1.18	0.09	0.77
JD19	91.34	9.43	5.29	0.56	0.29	1.50	5.47	2.94	0.09	0.77
JD20	91.38	7.90	4.42	0.56	0.30	0.73	3.25	2.06	0.12	0.79
JD21	92.19	6.88	4.10	0.60	0.55	1.03	3.84	2.49	0.22	0.75
JD22	91.57	8.45	3.80	0.45	0.48	1.27	3.91	2.07	0.15	0.72
JD24	91.74	7.48	3.80	0.51	0.43	1.31	3.90	2.50	0.09	0.77
JD25	91.68	6.50	3.31	0.51	0.27	0.32	2.48	1.15	0.06	0.76
JD26	91.35	6.19	3.57	0.58	0.28	0.40	2.88	1.19	0.08	0.76
JD27	92.20	4.94	2.62	0.53	0.44	0.98	3.54	2.03	0.08	0.77
JD28	91.54	7.24	4.14	0.57	0.33	0.54	2.48	1.30	0.11	0.77
XS2	91.07	8.45	4.18	0.50	0.38	0.76	2.73	1.69	0.15	0.78
XS4	91.44	6.36	3.19	0.50	0.79	0.61	3.26	1.27	0.09	0.73
XS5	91.74	9.26	4.33	0.47	0.45	0.52	2.55	1.21	0.09	0.71
XS6	91.62	9.54	5.21	0.55	0.48	1.10	3.64	2.27	0.09	0.77
XS7	92.02	6.49	2.98	0.46	0.48	0.55	3.66	1.29	0.21	0.76
JH2	91.52	6.78	3.49	0.52	0.37	0.85	3.75	2.12	0.11	0.78
JH3	91.63	10.10	5.17	0.51	0.71	1.71	3.06	3.79	0.09	0.75
JH4	91.48	5.65	2.57	0.45	0.56	0.80	2.56	1.67	0.07	0.72
JH5	91.48	5.72	2.47	0.43	0.50	1.21	4.15	1.58	0.13	0.76
JD31	91.33	7.58	3.97	0.52	1.38	1.83	2.41	3.88	0.08	0.78
XS9	91.91	7.00	3.38	0.48	0.51	1.36	2.70	2.46	0.10	0.77
XS10	91.65	6.91	2.48	0.36	0.30	0.93	2.84	1.27	0.12	0.75
XS11	91.06	5.32	3.01	0.57	0.42	1.47	3.16	3.64	0.09	0.74
XS13	91.96	6.53	3.38	0.52	0.56	0.68	3.69	1.39	0.13	0.78
XS14	90.75	7.10	3.90	0.55	0.50	0.78	4.08	1.98	0.13	0.77

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�?nbsp; 56个主成分的特征向野�/p>

Table 5.Feature vectors of 6 principal components

指标 Indicators	主成�? Principal component 1	主成�? Principal component 2	主成�? Principal component 3	主成�? Principal component	主成�? Principal component 5	主成�? Principal component 6
多不饱和脂肪酷�br/>Polyunsaturated fatty acids	�?.952	0.180	0.173	�?.095	0.049	0.046
亚油酷�br/>Linoleic acid	�?.948	0.191	0.167	�?.096	0.048	0.035
单不饱和脂肪酷�br/>Monounsaturated fatty acid	0.948	�?.212	�?.174	0.121	�?.024	�?.011
油酸 Oleic acid	0.948	�?.211	�?.174	0.122	�?.027	�?.011
亚麻酷�br/>Linolenic acid	�?.777	�?.089	0.260	�?.047	0.054	0.244
仁质野�br/>Kernel mass	0.437	0.828	0.277	0.135	0.014	0.115
单个核果质量 Mass per drupe	0.276	0.733	0.389	0.452	�?.073	0.082
不饱和脂肪酸 Unsaturated fatty acid	0.341	�?.428	�?.075	0.335	0.260	0.367
棕榈烯酸 Palmitoleic acid	�?.233	0.326	�?.648	�?.073	�?.184	0.168
总酚 Total phenol	0.245	�?.179	0.632	�?.294	�?.075	�?.416
总黄�?br/>Total flavonoids	0.314	�?.252	0.566	�?.239	�?.192	0.244
�?11-二十碳烯酷�br/>cis-11-eicosenoic acid	0.290	�?.364	0.510	�?.062	0.499	�?.129
出仁玆�br/>Kernel content	0.421	0.454	�?.169	�?.689	0.243	0.139
含壳玆�br/>Shell content	�?.421	�?.454	0.169	0.689	�?.243	�?.139
核果徃�br/>Drupe diameter	0.108	0.601	0.102	0.665	0.194	0.014
含油玆�br/>Oil content	�?.059	0.083	0.131	0.004	0.663	0.253
核果髗�br/>Drupe high	0.365	0.448	0.386	�?.244	�?.454	0.093
儿茶紟�br/>Catechins	0.078	�?.44	0.226	�?.014	�?.275	0.703

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