| 郭永跃.陇南3个品种油橄榄果实品质比较分析[J].中国油脂,2021,46(1):121~127.[GUO Yongyue.Comparison of fruit quality of three olive varieties cultivated in Longnan[J].China Oils and Fats,2021,46(1):121~127.] |
| 陇南3个品种油橄榄果实品质比较分析 |
| Comparison of fruit quality of three olive varieties cultivated in Longnan |
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| DOI： |
| 中文关键词: 油橄榄 含油率 脂肪酸 品种 |
| 英文关键词:olive oil content fatty acid variety |
| 基金项目:国家自然科学基金项目（31360192）；甘肃省基础研究创新群体计划项目（1506RJIA116） |
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| 中文摘要: |
| 以陇南市经济林研究院大堡油橄榄品种示范园的3个栽培品种‘阿斯’‘奇迹’‘莱星’果实为原料，观察不同品种不同采摘时间果皮颜色变化，测定果实含油率、多酚含量、黄酮含量及橄榄油脂肪酸组成和含量的变化趋势。结果表明：在生长发育过程中，果皮转色最早的品种为‘莱星’，其次为‘阿斯’，‘奇迹’最晚；‘奇迹’果实含油率总体呈上升趋势，‘阿斯’‘莱星’果实含油率总体呈先上升后下降趋势，含油率最高的品种为‘莱星’，其次为‘奇迹’，‘阿斯’最低；3个品种果实的多酚和黄酮含量呈波浪式的变化；脂肪酸主要成分油酸、棕榈酸、亚油酸、硬脂酸含量在不同品种间差异较大，MUFA/PUFA、C18∶ 1/C18∶ 2也不同，橄榄油品质稳定性不同，11月10日至11月30日3个品种MUFA/PUFA、C18∶ 1/C18∶ 2较高，其中‘莱星’的MUFA/PUFA、C18∶ 1/C18∶ 2高于其他2个品种。综合分析，以含油率、多酚含量为指标确定最佳采摘时间，‘阿斯’果实最佳采摘时间在次年3月10日至3月20日，‘奇迹’果实最佳采摘时间在次年2月10日至2月20日，‘莱星’果实最佳采摘时间在次年1月30日至2月20日。3个品种中‘莱星’果实品质最佳，‘奇迹’次之，‘阿斯’果实品质最差。 |
| 英文摘要: |
| Using the fruits of three olive varieties Ascolano Tenera, Koroneiki and Leccino cultivated in Dabu Olive Varieties Demonstration Garden of Longnan Economic Forestry Research Institute as raw materials, the color changes of the peels of different varieties at different picking time were observed, and the change trends of oil content, polyphenols content, flavonoids content of the fruit and the fatty acid composition of the olive oil were determined. The results showed that during the growth and development of fruits, the earliest variety that the peel color changed was Leccino, followed by Ascolano Tenera, and Koroneiki was the last. The oil content of Koroneiki fruit generally showed an upward trend, and the oil contents of Ascolano Tenera and Leccino fruits generally increased first and then decreased. The variety with the highest oil content was Leccino, followed by Koroneiki, and Ascolano Tenera was the last. The contents of flavonoids and polyphenols in the fruits of the three varieties showed a wavy trend. The contents of oleic acid, palmitic acid, linoleic acid and stearic acid were significantly different among the three varieties. The MUFA/PUFA and C18∶ 1/C18∶ 2 were different, and the quality stability of olive oil was different. From November 10 to November 30, the MUFA/PUFA and C18∶ 1/C18∶ 2 of three varieties were higher, and the MUFA/PUFA and C18∶ 1/C18∶ 2 of Leccino were higher than those of the other two varieties. Comprehensive analysis, taking the oil content and polyphenol content as the indexes to determine the best picking time, the best picking time for Ascolano Tenera fruit was from March 10 to March 20 of the following year, and for Koroneiki fruit it was from February 10 to February 20 of the following year, and for Leccino it was from January 30 to February 20 of the following year. Among the three varieties, the quality of Leccino fruit was the best, followed by Koroneiki fruit, and the quality of Ascolano Tenera fruit was the worst |
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