| 龙伟，王裕斌，姚小华，等.四川省青川县油橄榄果实性状与含油率及脂肪酸组成分析[J].中国油脂,2017,42(8):.[LONG Wei, WANG Yubin, YAO Xiaohua, et al.Fruit character, oil content and fatty acid composition of Olea europaea in Qingchuan of Sichuan province[J].China Oils and Fats,2017,42(8):.] |
| 四川省青川县油橄榄果实性状与含油率及脂肪酸组成分析 |
| Fruit character, oil content and fatty acid composition of Olea europaea in Qingchuan of Sichuan province |
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| DOI： |
| 中文关键词: 油橄榄 果实性状 含油率 脂肪酸组成 |
| 英文关键词:Olea europaea fruit character oil content fatty acid composition |
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| 中文摘要: |
| 为摸清油橄榄引种后果实性状、脂肪酸组成及含量变化情况，采取主成分分析法分析菜星、小苹果、豆果、皮削得、钟山24号和城固32号6个品种的12个果实性状并对其与含油率、脂肪酸组成之间的相关性进行研究。结果表明：油橄榄果肉重变异系数最大，果肉率的最小，其中皮削利果实性状变异种类和数值最多，豆果果实性状变异系数最小；果重与果径、果肉重，果高与果核重，果径与果肉厚、果肉重，果肉厚与果肉重，存在极显著相关，相关系数均在0.900以上，说明果实形态之间存在密切的相关性。12个果实形态特征可以简化成出核率和果核重，可以作为主要的代表性状。采取鲜果和干基果实提取油脂后的脂肪酸组成差异较小，干基果实提取油脂中多不饱和脂肪含量有所降低；与果实性状相关性分析表明，橄榄油中的亚麻酸与果重、果核径长、果肉重、果核重、果径和果肉厚存在极显著或显著的正相关，棕榈烯酸与果肉干基含油率、果形指数、核形指数存在极显著或显著负相关，说明橄榄油不饱和脂肪酸的部分成分与果实性状相关。 |
| 英文摘要: |
| In order to learn fruit characters, and fatty acid composition and content of Olea europaea after implanting to China, twelve fruit characters of Olea europaea of six varieties were analyzed by principal component analysis and the correlations between them and oil content or fatty acid compostion were studied, including Leccion, Manzanlia, Arbequnia, Picholine, Zhongshan 24# and Chenggu 32#. The results showed that coefficient of variation in weight of fruit pulp was the maximum and it was the minimum in rate of fruit pulp. Picholine was the maximum in types and values in cofficient of variation of fruit character, and Arbequnia was the minimum in coefficient of variation of fruit character. There were highly singnificant correlation between fruit weight and fruit diameter and weight of fruit pulp between fruit height and weight of fruit stone, between fruit diameter and pulp thickness and weight of fruit pulp between pulp thickness and weight of fruit pulp, and the correlation coefficients were above 0.900. It indicated that there were close correlations among their fruits morphological characteristics. The twelve fruit morphology characters could be simplified into two main characters, rate of nucleation and weight of fruit stone, which represented all information. The fatty acid compositions of oils from fresh fruit and dry fruit had small differences, and the content of polyunsaturated fatty acids in dry fruit oil decreased. The correlation analysis with fruit characters showed that the content of linolenic acid in Olea europaea oil was highly significant or significant positively correlated with fruit weight, diameter of furit stone, weight of fruit pulp, weight of fruit stone, fruit diameter and pulp thickness. The content of palmitoleic acid was highly signicant or signicant negative correlated with oil content in dry fruit, fruit shape index and stone shape index. It indicated that partial component of unsaturated fatty acids in Olea europaea oil was related with the fruit characters. |
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