ISSN:
1432-2285
Schlagwort(e):
Picea abies
;
Pinus sylvestris
;
Conifer seeds
;
Fatty acids
;
Triacylglycerols
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Biologie
,
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
Notizen:
Abstract The geographical variation in the composition of triacylglycerols in seeds of Scots pine (Pinus sylvestris L.) and Norway spruce [Picea abies (L.) Karst.], grown in Finland, was analyzed. The total lipid content of pine seeds was slightly higher in the northernmost provenance (68 °50′N), whereas the lipid content of spruce seeds was not affected systematically by the geographical origin of the seeds. The species studied differed in the proportions of fatty acids in their triacylglycerols, though the three most abundant components were the same, i.e. oleic acid (18∶1 n9), linoleic acid (18∶2n-6) and 5,9,12-octadecatrienoic acid (18∶3 5c9c12c). These fatty acids corresponded to more than 80 mol% of the total fatty acids. According to mass spectrometric analyses, the triacylglycerols of both spruce and pine seeds consisted of the same molecular species with 52–56 acyl carbons, but in different proportions. Molecules with 54 acyl carbons represented approximately 75% of the pine and 85% of the spruce triacylglycerols, with the most abundant molecular species being 54∶5, 54∶6 and 54∶7. Some minor differences in the fatty acid composition of triacylglycerols of pine seeds from different seed collecting areas were found: the proportion of linoleic acid slightly increased whereas that of 5,11,14-eicosatrienoic acid decreased towards the northern origins. Similar differences were not found in the proportions of fatty acids in spruce seed lots. Furthermore, the proportions of triacylglycerols in both pine and spruce seeds from northern and southern collecting areas were not significantly different. The higher content of total lipids in spruce seeds compared with pine seeds may be due to the structure of the seed coat, and the lipophilic layers inside it, acting as a barrier to imbibition.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF00197778
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