| 后春静1，周娅琼1，马君义1,2，吕孝飞1，杨立华1，邓 煜3，孔维宝1,2，闫辉强1.陇南油橄榄‘阿尔波萨纳’果实表型性状
及主要功能成分的动态变化[J].中国油脂,2019,44(12):32~38.[HOU Chunjing1, ZHOU Yaqiong1, MA Junyi1,2, L Xiaofei1, YANG Lihua1,
DENG Yu3, KONG Weibao1,2, YAN Huiqiang1.Dynamic changes of phenotypic characters and main functional components in olive fruit of Arbosana cultivated in Longnan[J].China Oils and Fats,2019,44(12):32~38.] |
| 陇南油橄榄‘阿尔波萨纳’果实表型性状
及主要功能成分的动态变化 |
| Dynamic changes of phenotypic characters and main functional components in olive fruit of Arbosana cultivated in Longnan |
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| DOI： |
| 中文关键词: 油橄榄 ‘阿尔波萨纳’ 表型性状 功能成分 动态变化 |
| 英文关键词:olive Arbosana phenotypic character functional component dynamic change |
| 基金项目:甘肃省基础研究创新群体计划项目（1506RJIA 116）；2018年陇原青年创新创业团队项目 |
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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‘阿尔波萨纳’（Arbosana）果实为研究对象，分析测定其果实单重、纵横径、果形指数、含水率、干基含油率、多酚含量、黄酮含量以及果实油脂脂肪酸组成与含量在生长发育过程（2017年8月10日—2018年3月30日）中的变化。结果表明:果实单重、纵横径呈先上升后下降的趋势，后期稍有上升；含水率整体呈下降趋势，后期受降雨的影响稍有上升；干基含油率在2017年11月30日之前以较快的速度上升，12月30日之后稍有下降；多酚、黄酮含量表现为先下降后上升的趋势，在2017年9月30日—12月30日时间段处于较低水平；油酸含量在2017年10月10日之前呈下降趋势，之后呈上升状态，MUFA含量与油酸含量变化趋势一致，亚油酸含量在2017年10月20日前呈上升趋势，之后开始下降，次年2月20日后又开始上升，SFA含量和PUFA含量在2017年11月10日之前呈下降趋势，之后基本趋于稳定。‘阿尔波萨纳’果实油脂中脂肪酸的主成分分析表明：油酸、棕榈酸、亚油酸、棕榈油酸、亚麻酸、十七碳烯酸、花生酸、十七酸对油脂品质的影响最大，在2017年9月10日—10月20日时间段，主成分得分较高，果实中油脂品质处于较佳状态。 |
| 英文摘要: |
| The olive variety Arbosana planted in Olive Research Institute Germplasm Resources Gene Bank of Longnan city of Gansu province was selected as the research object, and its single fruit mass, vertical and horizontal diameter, fruit shape index, moisture content, oil content of dried fruit, and contents of polyphenols, flavonoids, and fatty acid composition and content of the oil in fruit were measured during the growth and development（2017-08-10—2018-03-30）. The results showed that the trends of single fruit mass and vertical and horizontal diameter went up first and dropped after, and then increased slightly. The moisture content showed a downward trend as a whole, and it was slightly affected by the rainfall in the later period. Oil content of dried fruit increased at a faster rate before November 30th in 2017 and decreased slightly after December 30th. The contents of polyphenols and flavonoids decreased first and then increased, and they were at a low level from September 30th in 2017 to December 30th in 2017. Oleic acid content showed a downward trend before October 10th in 2017, and then an upward trend after that. MUFA content was consistent with the change trend of oleic acid content. Linoleic acid content showed an upward trend on October 20th in 2017, then began to decline, and then increased after February 20th the following year. SFA and PUFA contents showed a downward trend before November 10th in 2017, and then basically stabilized. The principal components analysis of fatty acids in fruit oil of Arbosana showed that the oleic acid, palmitic acid, linoleic acid, palmitoleic acid, linolenic acid, margaroleic acid, arachidic acid, margaric acid had the greatest influence on the oil quality. The principal component score was higher from September 10th in 2017 to October 20th, and the quality of oil in fruit was better. |
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