Abstract
Content of total fat and fatty acid composition of 37 walnut (Juglans regia L.) varieties was determined by soxhlet extraction and gas chromatography and the data were mined by variation analysis, correlation analysis, path analysis, principal component analysis and cluster analysis to provide a basis on cultivating, breeding and processing of different walnut varieties which were planed in Jinzhong Prefecture of Shanxi Province of China. It indicated that the content of fatty acid compositions was all positively correlated with total fat content. Oleic acid was an important part in the process of fatty acid metabolism in walnut, which was in good agreement with the theory in plant physiology. Quantitative relationship among fatty acid compositions was a reflection of dynamic balance in the anabolism process of them, as total fat content was regarded as a constant in the law of large numbers in statistics. In addition, the 37 walnut varieties in this study could be divided into “high oil content with linolenic acid” variety group and “low oil content with high oleic acid” variety group.
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Li, Q., Yin, R., Zhang, Qr. et al. Chemometrics analysis on the content of fatty acid compositions in different walnut (Juglans regia L.) varieties. Eur Food Res Technol 243, 2235–2242 (2017). https://doi.org/10.1007/s00217-017-2925-z
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DOI: https://doi.org/10.1007/s00217-017-2925-z