摘要
国际油菜品质改良始于20世纪60年代,以降低油菜籽中芥酸和硫代葡萄糖苷为主要目标。随着历史的不断发展,油菜的品质改良已不再局限于这两个指标。在食用油方面,已将提高油酸、亚油酸含量,降低饱和脂肪酸和亚麻酸含量作为今后的主攻方向,使之成为最健康的食用油;在工业用油方面,高芥酸和中等长度的脂肪酸改良已逐渐展开。今后常规育种、杂种优势利用和生物技术的有机结合,将使油菜品种的改良进入到一个新的阶段。
The aim of rapeseed quality improvement has been to reduce erucic acid content in the oil and glucosinolate content in the meal since 1960s in the world.The aim has also been modified successively.For the edible rapeseed oil,to increase oleic acid, linoleic acid contents and to decrease saturated fatty acids,linolenic acid contents in the oil is a major goal for the coming years in order to make it as the healthiest edible oil.For the industrial purpose,to breed high erucic acid rapeseed (HEAR)and high mid-length fatty acids cultivars has been done.With the conventional breeding combining effectively with biotechnology as well as with the heterosis utilization,the improvement will enter a new stage.
