| 韩锐，邢文黎，孔维宝，白万明，白小勇.甘肃武都区5个主栽品种油橄榄果实的性状及品质研究[J].中国油脂,2017,42(4):.[HAN Rui, XING Wenli, KONG Weibao, BAI Wanming, BAI Xiaoyong.Evaluation of fruit quality and characters of five leading olive varieties from Wudu district of Gansu province[J].China Oils and Fats,2017,42(4):.] |
| 甘肃武都区5个主栽品种油橄榄果实的性状及品质研究 |
| Evaluation of fruit quality and characters of five leading olive varieties from Wudu district of Gansu province |
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| DOI： |
| 中文关键词: 甘肃武都 油橄榄 果实品质 生物学特性 活性成分 |
| 英文关键词:Gansu Wudu olive fruit quality biological characteristics active component |
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| 中文摘要: |
| 以甘肃武都区董家坝油橄榄种植基地所产的佛奥、鄂植8号、莱星、科拉蒂和皮削利5个主栽品种油橄榄果实为研究对象，从生物学特征和活性成分两方面分析了果实性状和综合品质。结果表明：5个主栽品种油橄榄果实单果质量为2.56~6.16 g、果肉含量为73.61%~88.53%、水分含量为51.84%~68.50%、果形指数为1.27~1.44，各品种间果实性状参数存在不同程度的差异性；果肉油脂含量和总糖含量分别在56.17%~71.11%、4.20%~8.83%之间，而且两者之间存在一定的负相关性；果肉纯水提取物中总酚含量为0.49%~0.56%、总黄酮含量为3.13%~7.14%、皂苷含量为1.05%~2.26%，各品种间存在不程度的显著性差异；果肉多酚氧化酶(PPO)活性在23.89~325. 00 U/(g·min)之间，PPO活性与果实总酚和总黄酮含量之间存在一定的负相关性，表明果实中存在的PPO可能在酚类物质的氧化方面发挥作用。综合分析认为，武都区主栽的佛奥等5个品种油橄榄果实的表现均具备优良油用品种的特性。 |
| 英文摘要: |
| The fruit characters and comprehensive quality of five leading olive varieties (Frantoio, Ezhi 8, Leccino, Coratina and Picholine)cultivated in Dongjiaba plantation of Wudu district of Gansu province were investigated based on the biological characteristics and active ingredients of olive fruit. The results showed that the single fruit mass, fruit flesh content, moisture content and fruit shape index were 2.56-6.16 g, 73.61%-88.53%, 51.84%-68.50% and 1.27-1.44 respectively. And the biological characteristics of the tested fruit had significant differences. The contents of oils and total carbohydrates in the olive pulp were 56.17%-71.11% and 4.20%-8.83% respectively, and the two parameters had certain negative correlation. The contents of total polyphenol, total flavonoids and saponins in water extracts of olive pulp were 0.49%-0.56%, 313%-7.14% and 1.05%-2.26%, respectively. The three active ingredients contents had significant differences among tested olive varieties. The polyphenol oxidase (PPO)activity in olive pulp was 23.89-325.00 U/(g·min), and PPO activity had certain negative correlation with total polyphenol and total flavonoids, which indicated that PPO possibly participated in the oxidation of phenolic components in olive fruit. Comprehensive evaluation suggested that the fruit of the five leading olive varieties had the characteristics of excellent oil cultival. |
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