油橄榄鲜果中主要化合物随成熟度的变化  

Effect of Ripening Stages on the Main Compounds of Olive Fresh Fruit

作　　者：邓俊琳 刘露[1] 刘泉[2] 向春蓉 丁春邦[1] 李天[2] 杨泽身 

机构地区：[1]四川农业大学生命科学学院,雅安625014 [2]四川农业大学农学院,成都611130 [3]凉山州中泽新技术开发有限责任公司,西昌615000

出　　处：《中国粮油学报》2016年第10期73-77,共5页Journal of the Chinese Cereals and Oils Association

基　　金：四川省科技厅科技支撑计划(2013NZ0047)

摘　　要：为阐明油橄榄果实成熟过程中主要化合物的变化,探索最佳成熟度,本试验以不同成熟度的皮瓜尔鲜果为材料,测定其蛋白质、还原糖、粗脂肪、总多酚的含量,以及果油中主要的脂肪酸和角鲨烯的相对含量。结果表明,随着成熟度的增加,蛋白质含量无较大差异,还原糖先降低后略有升高,粗脂肪先升高后趋于平稳,总多酚先降低后趋于平稳;各种脂肪酸相对含量在整个成熟过程中变化不一致;油酸、棕榈酸、亚油酸、亚麻酸、硬脂酸是橄榄油中含量较高的脂肪酸;角鲨烯先升高后降低。利用主成分分析对油橄榄果实品质进行综合评价,第四成熟度为油橄榄果的最佳成熟度。The aim of this paper was to study the effect of the ripening stage on the main components, which determain oil quality, as well as to explore an optimum harvesting time for olives. The contents of protein, reducing sugar, crude fat, total polyphenols, main fatty acids and squalene in different ripening stage of Picual fresh fruits were studied. The result showed that, with increasing of ripening stages, the protein contents had slight fluctuated. The contents of reducing sugar had slight increased after an intensive decline, crude oils had stabilized after a rapid increase and total polyphenols had stabilized after an initial decline. The main fatty acids showed inconsistent changes in all ripening stage. Olive oil was mainly composed of oleic acid, palmitic acid, linoleic acid and stearic acid. Squalene declined after initial increase. The principal component analysis of the comprehensive quality indicated that fourth ripening stages were the best maturity for olives.

关 键 词：油橄榄 成熟度 脂肪酸组成 主成分分析 

分 类 号：S565.7[农业科学—作物学]