云南引种油橄榄果实含油率及其脂肪酸组成分析  

Analysis of the Oil Content and Its Fatty Acid Composition of Fruits for introduced Olea europaea Cultivars in Yunnan

作　　者：耿树香 杨生超[1] 宁德鲁[2] 李勇杰 陈海云[2] Geng Shuxiang;Yang Shengchao;Ning Delu;Li Yongjie;Chen Haiyun(College of Agronomy and Biotechnology,Yunnan Agricultural LDiversity,Kunming Yunnan 650201,China;Yunnan Academy of Forestry7,Kunming Yunnan 650201 ＇ China)

机构地区：[1]云南农业大学农学与生物技术学院,云南昆明650201 [2]云南省林业科学院,云南昆明650201

出　　处：《西南林业大学学报（自然科学）》2018年第4期193-199,共7页Journal of Southwest Forestry University：Natural Sciences

基　　金：云南省重点新产品开发计划项目(2009BB006)资助;中央财政推广项目(2017TG03)资助.

摘　　要：以云南引种的39个不同品种油橄榄果为材料,通过索氏抽提法提取其粗脂肪,采用GCMS法定性和定量分析该粗脂肪中的主要脂肪酸质量分数差异。结果表明:39个品种油橄榄均为高油酸型,其油酸质量分数为54.52%~80.19%,变异系数为9.92%;饱和脂肪酸质量分数差异不大,为12.45%~20.87%,变异系数为12.45%;多不饱和脂肪酸质量分数差异显著,最低为5.97%,最高可达26.19%,变异系数为35.31%;油橄榄果中鲜果含油率与含水量呈显著负相关,相关系数为-0.556;8种橄榄油脂肪酸质量分数之间存在显著或极显著的相关性,其中关系最为密切的是油酸与亚油酸,呈极显著负相关,相关系数为-0.915。总体上来说,云南引种的油橄榄油质组成比例合适,是人体理想的食用油。The fruit crude fat of 39 introduced Olea europaea varieties was extracted l）y Soxhlet extraction,the content of the main fatty acids in which was studied by GC-MS quantitative and qualitative analysis. The result showed that an important feature of 39 introduced O. europaea varieties was high mass fraction oleic aci. The oleic acid mass fraction was 54. 52%-80. 19% ＇ and its coefficient of variation was 9. 92%. Saturated fatty acids （ SFA） showed no significant difference,whereas the saturated fatty acids mass fractions was 12. 45%-20. 87%,and its coefficient of variation was 12. 45%. There was significant differences in polyunsaturated fatty acid （ PUFA） ＇ the lowest was 5. 97% and the highest was 26. 19% with the coefficients of variation of 35. 31%. The content of oil was significantly negative correlated with moisture of fresh olives ＇ the correlation coefficient was -0.556, while oleic acid of 8 fatty acids was significant or very significant positively correlated with linoleic acid ＇ the correlation coefficient was -0. 915. Among them,oleic acid and linoleic acid were the most closely related ＇ showing extremely significant negative correlations. On the whole,the introduction of Yunnan O. europaea oil composition ratio was appropriate, was the ideal edible oil.

关 键 词：橄榄油 索氏抽提法 含油率 气-质联用法 脂肪酸 

分 类 号：S565.7[农业科学—作物学]