| 后春静，闫辉强，马君义，等.陇南油橄榄“贺吉”果实中主要功能成分的动态变化规律[J].中国油脂,2019,44(2):.[HOU Chunjing, YAN Huiqiang, MA Junyi，etc.Dynamic changes of main functional components in fruit of Hojiblanca olive cultivated in Longnan[J].China Oils and Fats,2019,44(2):.] |
| 陇南油橄榄“贺吉”果实中主要功能成分的动态变化规律 |
| Dynamic changes of main functional components in fruit of Hojiblanca olive cultivated in Longnan |
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| DOI： |
| 中文关键词: 油橄榄 “贺吉” 功能成分 生长发育 动态变化 |
| 英文关键词:olive ‘Hujiblanca’ functional component growing and development dynamic chang |
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| 中文摘要: |
| 以甘肃省陇南市油橄榄研究所种质资源基因库种植的油橄榄品种“贺吉”（Hojiblanca)为研究对象，分析测定其果实的含油率，多酚、黄酮含量以及油脂中主要脂肪酸组成及相对含量在生长发育过程（2016年8月20日—2017年3月30日）中的动态变化规律。结果表明：在生长发育过程中“贺吉”含油率呈现上升趋势，从8月20日的(14.83±0.22)%上升到次年3月20日的(40.92±0.57)%；多酚含量呈现先降低后上升的趋势，最低含量(3.14±0.13)mg/g出现在11月30日，最高含量(7.33±0.15)mg/g出现在次年的3月30日；黄酮含量也呈先降低后上升的趋势，最低含量(0.59±0.01)mg/g出现在11月30日，最高含量(1.69±0.01)mg/g出现在次年3月20日；主要脂肪酸及相对含量为油酸(56.27±0.40)%~(69.61±0.16)%、亚油酸(8.25±0.02)%~(18.59±004)%、亚麻酸(0.94±0.01)%~(2.26±0.03)%、棕榈酸(9.75±0.04)%~(20.93±025)%、棕榈油酸(0.41±0.00)%~(1.59±0.02)%、硬脂酸(3.05±0.02)%~(7.15±0.09)%；饱和脂肪酸含量在9月20日最高，为（26.08±0.20）%，次年3月30日最低，为（15.95±008）%；单不饱和脂肪酸含量在12月10日最高，为（70.91±0.17）%，10月10日最低，为(58.44±0.40)%；多不饱和脂肪酸含量在8月30日最低，为（10.22±0.03）%，次年3月10日最高，为（20.13±004）%。从符合中国消费者口味和含油率的角度确定“贺吉”果实的最佳采摘期为11月20日—12月30日。 |
| 英文摘要: |
| The olive variety “Hujiblanca” planted in Olive Research Institute Germplasm Resources Gene Bank of Longnan City of Gansu Province was selected as the research object, the dynamic changes of contents of oil, polyphenols, flavonoids in fruit and fatty acid composition and relative content in the oil were measured during the growing and development process（2016-08-20—2017-03-30）. The results showed that the oil content during the growing and development process showed an upward trend, rising from (14.83±0.22)% on August 20th to (40.92±0.57)% on March 20th of the following year. The content of polyphenols decreased first and then increased. The lowest content of (3.14±0.13)mg/g appeared on November 30th, and the highest content of (7.33±0.15)mg/g appeared on March 30th of the following year. The content of flavonoids also decreased first and then increased. The lowest content of (0.59±0.01)mg/g appeared on November 30th, and the highest content of (1.69±0.01)mg/g appeared on March 20th of the following year. The composition and relative content of the major fatty acids were obtained as follows:oleic acid (56.27±0.40)%-(69.61±0.16)%, linoleic acid (8.25±0.02)%- (18.59±004)%, linolenic acid (0.94±0.01)% -(2.26±003)%, palmitic acid (9.75±0.04)%-(2093±0.25)%, palmitoleic acid (0.41±0.00)%-（1.59±0.02)%, and stearic acid (3.05±002)%-(7.15±0.09)%.The content of saturated fatty acids was the highest (（26.08±0.20）%)on September 20th and the lowest (（15.95±0.08）%) on March 30th of the following year. The content of monounsaturated fatty acids was the highest (（70.91±0.17）%) on December 10th and the lowest (（58.44±0.40）%) on October 10th. the content of polyunsaturated fatty acids was the lowest (1022±0.03）%)on August 30th and the highest(（20.13±004）%) on March 10th of the following year. The best picking period for the fruit of Hujiblanca from the perspective of meeting the tastes of Chinese consumers and the oil content was from November 20th to December 30th. |
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