西昌引进油橄榄不同成熟度果实品质分析  

Analysis of Fruit Quality of Different Maturities of Introduced Olive in Xichang

作　　者：彭立功 刘泉[1] 兰艳[1] 王锦 杨泽身 苏光灿 张波 丁春邦[2] 李天[1] Peng Ligong;Liu Quan;Lan Yan;Wang Jin;Yang Zeshen;Su Guangcan;Zhang Bo;Ding Chunbang;Li Tian(College of Agronomy,Sichuan Agricultural University,Chengdu 611130;College of Life Science,Sichuan Agricultural University,Yaan 625014;Liangshan Zhongze New Tech Development Co.,Ltd.,Xichang 615000)

机构地区：[1]四川农业大学农学院,成都611130 [2]四川农业大学生命科学学院,雅安625014 [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》2021年第5期108-114,共7页Journal of the Chinese Cereals and Oils Association

基　　金：西昌市科技计划(19YYJS18);四川省科技计划(2020YFH0207)。

摘　　要：以西昌本地油橄榄鄂植为对照,对5个引进油橄榄品种3个不同成熟度的干果肉粗脂肪含量、主要脂肪酸组成及含量进行测定,并采用主成分分析法进行综合评价。结果表明:鄂植、佛奥、科拉蒂、豆果、皮瓜尔和克罗莱卡的干果肉粗脂肪含量分别在成熟度3、1、3、1、1和2达到最大值;除皮瓜尔外,其他品种干果肉平均粗脂肪含量均大于鄂植。随成熟度的增加不同品种不同脂肪酸的变化不一致,油酸、棕榈酸、亚油酸、棕榈油酸、硬脂酸、亚麻酸是橄榄油中含量较高的脂肪酸。单不饱和脂肪酸(MUFA)/多不饱和脂肪酸(PUFA)和油酸/亚油酸的比值分别为佛奥12.48和15.04、豆果8.42和9.73、皮瓜尔11.16和13.28、鄂植11.34和14.71、科拉蒂10.44和12.31、克罗莱卡8.01和9.23。6个品种橄榄油的亚麻酸和亚油酸比值在0.18~0.25之间,酸值在1.48~1.89 mg/g之间,克罗莱卡、佛奥和豆果的酸值大于鄂植,科拉蒂和皮瓜尔的酸值低于鄂植。除科拉蒂外,其他品种的不饱和脂肪酸(UFA)和油酸相对含量均大于鄂植。佛奥、豆果、皮瓜尔、鄂植、科拉蒂和克罗莱卡的最佳成熟度分别是成熟度1、2、2、2、2和3;克罗莱卡、豆果、皮瓜尔和科拉蒂综合表现优于本地品种鄂植,其中克罗莱卡的综合表现最好。Taking Ezhi, a locally cultivated olive in Xichang, Sichuan Province as the control, the crude fat content, main fatty acid composition and content of dried fruit pulp of 5 introduced olive varieties with 3 different maturities were determined and comprehensively evaluated by principal component analysis. The results indicated that, the crude fat content of dried fruit pulp of Ezhi, Frantoio, Coratinana, Arbequina, Picual, and Koroneiki reached the maximum at maturity levels 3, 1, 3, 1, 1, and 2, respectively;in addition to Picual, the average crude fat content of dried fruit pulp of other varieties was greater than that of Ezhi. With the increase of maturity, the changes of different fatty acids of different varieties were inconsistent. Oleic acid, palmitic acid, linoleic acid, palmitoleic acid, stearic acid, and linolenic acid werefatty acids with higher content in olive oil. The ratios of monounsaturated fatty acids(MUFA)/polyunsaturated fatty acids(PUFA) and oleic acid/linoleic acid were Frantoio 12.48 and 15.04, respectively. Arbequina 8.42 and 9.73, Picual 11.16 and 13.28, Ezhi 11.34 and 14.71, Coratina 10.44 and 12.31, Koroneiki 8.01 and 9.23.The ratio of linolenic acid to linoleic acid of 6 varieties of olive oil was between 0.18~0.25,the acid value was between 1.48 mg/g~1.89 mg/g, the acid value of Koroneiki, Frantoio, and Arbequina wasgreater than that of Ezhi, and the acid value of Coratina and Picual was lower than Ezhi. Except for Coratina, the relative contents of unsaturated fatty acids(UFA) and oleic acid in other varieties were higher than those of Ezhi. The optimal maturity levels of Frantoio, Arbequina, Picual, Ezhi, Coratinana, and Koroneiki were maturity 1, 2, 2, 2, 2, and 3, respectively;Koroneiki, Arbequina, Picual, and Coratina comprehensively performed better than local varieties Ezhi, Amongthem, Koroneiki had the best overall performance.

关 键 词：油橄榄 成熟度 粗脂肪 酸值 脂肪酸组分 

分 类 号：S565.7[农业科学—作物学]