Note: * mean significant different at 0.05 level; ** mean significant
different at 0.01 level.
Correlation Analysis
Analysis of the correlation
between the seed kernel oil content and the main fatty acid fractions ofA. truncatum (Table 5) showed that the seed kernel oil content
showed highly significant negative correlation with palmitic acid,
eicosapentaenoic acid, erucic acid and neuronic acid, with the
correlation coefficients of -0.482, -0.404, -0.406, and -0.527, and
significant negative correlation with oleic and linoleic acid, with the
correlation coefficients of -0.265, -0.246, and the correlation with the
rest of the fatty acids was not significant, -0.246, and the correlation
with the rest of the fatty acid components was not significant, which
indicates that as the oil content of the seed kernel increases, the
increment of unsaturated fatty acids is significantly higher than that
of saturated fatty acids, implying that the higher the oil content of
the seed kernel, the higher its food value; saturated fatty acids
compared with unsaturated fatty acids, although the two saturated fatty
acids of stearic acid and palmitic acid showed a highly significant
positive correlation with the rest of which were the main fatty acid
components. Although the two saturated fatty acids, stearic acid and
palmitic acid, showed a highly significant positive correlation with the
other major fatty acid fractions, the average content of these two fatty
acids only accounted for 5.14% of the total fatty acids, while the
unsaturated fatty acids, such as oleic acid, linoleic acid, α-linolenic
acid, eicosapentaenoic acid, erucic acid, and neuronic acid, accounted
for 65.87% of the total fatty acids, and the correlations between the
unsaturated fatty acids also showed a highly significant positive
correlation. The correlation between unsaturated fatty acids also showed
highly significant positive correlation. Combined with the results of
the analysis of the correlation between the oil content of the seed
kernel and the main fatty acid fractions, it can be seen that the
increment in the proportion of unsaturated fatty acids was significantly
higher than that of the saturated fatty acids, which indicated that it
was of great significance for the development and utilization of the
edible value of A. truncatum seed oil.
Table 5. Correlation
analysis between seed kernel oil content and main fatty acid components
of Acer truncatum