油橄榄果生长与成熟过程中油脂的合成  

Synthesis of Olive Oil during Olive Development and Ripening

作　　者：程子彰[1] 贺靖舒[2] 占明明 黄乾明[1] 苏光灿 胡伟 陈华萍[1] 

机构地区：[1]四川农业大学生命科学与理学院,雅安625014 [2]四川农业大学风景园林学院,成都611130 [3]四川省凉山州中泽新技术开发有限责任公司,西昌615000

出　　处：《林业科学》2014年第5期123-131,共9页Scientia Silvae Sinicae

基　　金：四川省科技厅科技支撑计划项目(12ZC2220)

摘　　要：结合国内外最新研究进展,综述油橄榄果在生长、成熟过程中油脂合成的规律,并初步探讨油橄榄果中独特脂肪酸组成的原因,为确定油橄榄果的最佳收获时期和从遗传上对油橄榄在生化、营养上定向改造提供理论依据。Olive（Olea europaea）,one of the most famous economic woody species,is cultivated for its oil and fruit,and its fruits have great nutritional and economic value with high monounsaturated fatty acids content and well-balanced composition of fatty acids which is very similar to breast milk and can be easily absorbed by body.This review summarized the pathways of oil synthesis that takes place throughout olive fruit development and discussed the reasons of its unique fatty acids composition.The knowledge would help culturists to determine the optimal harvest time and establish better production practices,and provide the bases for genetic manipulation aimed at oriented transformation of olive from biochemical and nutritional points of view.

关 键 词：油橄榄 橄榄油 脂肪酸 三酰基甘油 油脂合成 

分 类 号：S718.46[农业科学—林学]