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| GC-MS与E-Nose结合PCA和HCA 用于陇南橄榄油品质研究 |
| Quality research of Longnan olive oil by GC-MS and E-Nose combined with PCA and HCA |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.009 |
| 中文关键词: 油橄榄 品质分析 风味物质 脂肪酸 |
| 英文关键词:olive quality analysis flavor substance fatty acid |
| 基金项目:甘肃省基础研究创新群体计划项目（1506RJIA116）；中央引导地方科技发展专项 |
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| 中文摘要: |
| 以陇南大堡油橄榄品种示范园种植的20个油橄榄品种为试样，利用压榨法提取橄榄油，采用GC-MS与E-Nose对其脂肪酸组成及风味物质进行测定。在此基础上，结合主成分分析（PCA）和聚类分析（HCA）对其品质进行分析。结果表明：20个油橄榄品种鲜果出油率在1.30%～23.50%之间，平均出油率为11.91%；主要脂肪酸及其含量分别为油酸58.96%～74.86%、棕榈酸12.20%～21.04%、亚油酸4.06%～18.62%、硬脂酸1.61%～4.73%、亚麻酸未检出～1.48%及棕榈烯酸057%～3.14%。饱和脂肪酸（SFA）占16.54%～25.77%，单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）分别占60.95%～75.86%和4.54%～19.89%，MUFA/PUFA和C18∶ ∶ 1/C18∶ 2分别为3.10～16.71和3.21～18.44；从脂肪酸的PCA综合得分可知，20个品种中‘皮削利’的品质最好，‘法加’最差，HCA表明，20个品种共分为5个类群，同一类群中橄榄油的脂肪酸组成与含量相似，不同类群之间存在差异。橄榄油风味物质E-Nose分析表明，不同品种的橄榄油有不同的风味特征，通过PCA可将20个品种分为7组，前4组之间能够明显区分，后3组之间分布较近，但均能较好地区分。 |
| 英文摘要: |
| Taking 20 olive varieties in Dabu olive varieties demonstration garden as samples,the olive oil was extracted by press method. The fatty acid compositions and flavor substances were detected by GC-MS and electronic nose (E-Nose)respectively,then the qualities of different varieties of olive oils were analyzed by hierarchical cluster analysis (HCA) and principal component analysis (PCA). The results showed that the fresh fruit oil yield of the 20 olive varieties was between 1.30% and 23.50%, and the average oil yield was 11.91%. The main fatty acids and their contents were: oleic acid (5896%-7486%), palmitic acid (12.20%-21.04%), linoleic acid (4.06%-1862%), stearic acid (1.61%-4.73%), linolenic acid (not detected-1.48%) and palmitoleic acid (0.57%-314%). The saturated fatty acids (SFA) , monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) accounted for 16.54%-2577%, 60.95%-75.86% and 4.54%-19.89% respectively, and MUFA/PUFA and C18∶ 1/C18∶ 2 were 3.10-16.71 and 3.21-18.44, respectively. According to the main component comprehensive scores of PCA, the quality of the Picholine was the best among the 20 varieties, while the quality of the Faga was the worst. According to HCA, 20 varieties could be divided into five groups, the fatty acid compositions and contents of olive oil were similar in the same group, while they were different among different groups. According to E-Nose, different varieties of olive oil had different flavor characteristics. The 20 varieties could be divided into seven groups by PCA, the first four groups could be clearly distinguished, the last three groups were relatively close, but they could be better differentiated. |
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