19个品种油橄榄叶营养及活性成分分析评价  

Analysis and evaluation on nutrient and active components of 19 kinds of olive leaves

作　　者：胡庆苹 魏鉴腾[2] 何海荣[1] 冶超军 段存娟 刘晔玮[1] 

机构地区：[1]兰州大学公共卫生学院营养与食品卫生学研究所,甘肃兰州730000 [2]中国科学院兰州物理研究所中科院西北特色植物资源化学重点实验室,甘肃兰州730000 [3]甘肃陇南田园生物科技有限公司,甘肃陇南742500

出　　处：《食品与发酵工业》2016年第1期162-166,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(2014AA022203);国家自然科学基金(21505143)

摘　　要：测定了19个品种油橄榄叶中8种营养成分和3种活性成分含量,并运用聚类分析和主成分分析方法对油橄榄叶进行分析评价。结果表明:不同品种油橄榄叶营养及活性成分含量不同;主成分分析结果表明,膳食纤维、还原糖、橄榄苦苷是油橄榄叶的特征成分,与油橄榄叶品质密切相关,其主成分得分图和聚类分析将19个品种油橄榄叶分为3类,即高膳食纤维+低橄榄苦苷+低还原糖、中膳食纤维+高橄榄苦苷+高还原糖、低膳食纤维+中橄榄苦苷+高还原糖。The contents of 8 kinds of nutrient components and 3 kinds of active ingredient in 19 varieties of olive leaves were analyzed and evaluated based on cluster analysis and principal components analysis. The results show that nutrient and active content in different varieties of olive leaf are different. Principal component analysis show that dietary fiber,reducing sugar,oleuropein are characteristic constituents of olive leaf,and is closely related to the quality of olive leaf. The principal component score plots and cluster analysis show that the 19 kinds of olive leaves are divided into three groups,high dietary fiber ＋ low oleuropein ＋ low reducing sugar,medium dietary fiber ＋ high oleuropein ＋ high reducing sugar,low dietary fiber ＋ medium oleuropein ＋ high reducing sugar.

关 键 词：油橄榄叶 营养成分 活性成分 聚类分析 主成分分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]