| 耿树香，宁德鲁，李勇杰.云南引种8个油橄榄品种带皮果肉的
营养及功能成分分析[J].中国油脂,2025,50(12):.[GENG Shuxiang, NING Delu, LI Yongjie.Analysis of nutritional and functional components in whole pulp of eight introduced olive cultivars in Yunnan[J].China Oils and Fats,2025,50(12):.] |
| 云南引种8个油橄榄品种带皮果肉的
营养及功能成分分析 |
| Analysis of nutritional and functional components in whole pulp of eight introduced olive cultivars in Yunnan |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240639 |
| 中文关键词: 油橄榄 果肉 脂肪 矿物质元素 多酚 黄酮 功能成分 |
| 英文关键词:olive fruit pulp fat mineral elements polyphenol flavonoid functional component |
| 基金项目:云南省科技人才与平台计划专家工作站项目（202305AF150025）；云南省创新引导与科技型企业培育计划（202204BI090008） |
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| 中文摘要: |
| 为明确云南8个油橄榄品种果实加工类型，以云南引种的8个品种(‘豆果’‘软阿斯’‘科拉蒂’‘鄂植8号’‘佛奥’‘柯基’‘小苹果’‘皮瓜尔’)油橄榄果为原料，测定其果肉（带皮）中营养成分（粗脂肪、粗蛋白质、粗纤维和矿物质元素）和功能成分（多酚类化合物、角鲨烯等成分）的含量，并以功能成分为指标进行主成分分析（PCA）。结果表明：8个品种油橄榄果肉干基中粗蛋白质含量在6.332%～9.957%，粗纤维含量在4.497%～10.015%，粗脂肪含量在35.788%～55.193%，其中粗脂肪含量最高的品种为‘柯基’，其次为‘豆果’，二者的粗脂肪含量均超过50%；8个品种油橄榄果肉中矿物质元素含量丰富，尤以钙、镁、钠及锌元素含量突出；8个品种油橄榄果肉中功能成分含量差异较大，变异系数在22.799%～185.492%之间，其中阿魏酸含量差异最大，香草酸含量差异最小；8个品种油橄榄果肉中羟基酪醇、橄榄苦苷、山楂酸、角鲨烯和酪醇含量较高，分别在1 094.360～9 411.533 μg/g、113.042～6 713.792 μg/g、846.018～2 244.783 μg/g、703.569 ～2 104.214 μg/g、161.579～2 071.872 μg/g之间，总酚含量在12 703.632 ～64 156.500 μg/g之间，总黄酮含量在20 602.941～119 147.059 μg/g之间；8个品种油橄榄果肉功能成分PCA综合得分排序为‘软阿斯’＞‘皮瓜尔’＞‘科拉蒂’＞‘小苹果’＞‘鄂植8号’＞‘豆果’＞‘佛奥’＞‘柯基’。综上，‘柯基’和‘豆果’是优良的油用品种，‘软阿斯’和‘皮瓜尔’是优良的餐用品种。 |
| 英文摘要: |
| In order to clarify the processing types of fruits from eight cultivars of olive, the contents of nutritional components (crude fat, crude protein, crude fiber, and mineral elements) and functional components (polyphenolic compounds, squalene, etc.) in olive fruit pulp from eight introduced cultivars (Arbequina, Ascolano, Coratina, Ezhi-8, Frantoio, Koroneiki, Manzanilla, Picual) in Yunnan Province were quantified. In addition, principal component analysis (PCA) was conducted using functional components as indicators. The results showed that in the dry basis of the olive fruit pulp of the eight cultivars, the crude protein content ranged from 6.332% to 9.957%, crude fiber content ranged from 4.497% to 10.015%, and crude fat content ranged from 35.788% to 55193%. Among them, Koroneiki had the highest crude fat content, followed by Arbequina, both exceeding 50%. The fruit pulp of the eight cultivars was rich in mineral elements, particularly calcium, magnesium, sodium, and zinc. The functional component content varied significantly among the eight cultivars, with coefficients of variation ranging from 22.799% to 185.492%. Ferulic acid exhibited the greatest variation, while vanillic acid showed the least. The fruit pulp of the eight cultivars contained high levels of hydroxytyrosol, oleuropein, maslinic acid, squalene, and tyrosol, ranging from 1 094.360 μg/g to 9 411.533 μg/g, 113.042 μg/g to 6 713.792 μg/g, 846.018 μg/g to 2 244.783 μg/g, 703569 μg/g to 2 104.214 μg/g, and 161.579 μg/g to 2 071.872 μg/g, respectively. The total phenol content ranged from 12 703632 μg/g to 64 156.500 μg/g, and the total flavonoid content ranged from 20 602.941 μg/g to 119 147059 μg/g. The PCA comprehensive scores of functional components in the fruit pulp of the eight cultivars ranked as follows: Ascolano> Picual>Coratina>Manzanilla>Ezhi-8>Arbequina> Frantoio> Koroneiki. In conclusion, Koroneiki and Arbequina are excellent oil-purpose cultivars, while Ascolano and Picual are superior table-purpose cultivars. |
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