Discriminatory Analysis on the Morphology and Major Components of Kernels of the Edible and Oil-type Sunflowers

Abstract:

Edible and oil types sunflower seeds each 20 kinds of was used as materials, a comparative analysis of the difference in seed and kernel size, kernel protein content, fat content, fatty acid composition and relative content, and carbohydrate content. The results showed that: edible sunflower seeds and kernel are large (length of path seeds: 1.75: 0.79cm; seed kernel: 1.18: 0.54cm), testa mostly duplex white pattern; oil seeds and kernel are Small (length diameter seeds: 1.04: 0.52cm; seed kernel: 0.88: 0.45cm), full enrichment seed, the seed coat is black; The average edible content of sunflower seed kernel protein about 19%,, the average oil content of sunflower seed kernel protein about 15%, edible sunflower seed kernel protein content higher than most oil-use; edible sunflower seed kernel oil content ranged from 30.03 percent to 42.37 percent, oil sunflower seed kernel oil content between 30% percent with 47.24% percent; the main component of sunflower seed oil, palmitic acid, stearic acid, oleic acid and linoleic acid; oleic and linoleic acid relative higher levels, a total of about 90%, 70% edible sunflower seeds rich in linoleic acid content of more than 60%, 58% higher oleic sunflower oil content of more than 80%; edible sunflower seed kernel starch content of about 14%, oil sunflower seed kernel starch content of about 13%. Edible and oil types sunflower seeds, although there are some differences on the main ingredient, but there is no strict boundaries, divided mainly on the basis of its seed coat shape, grain size and nibbling food and convenient features performed.