不同品种及成熟度油橄榄中脂肪酸的检测分析

Detection and analysis of major fatty acids in olive oil of different olive varieties and different mature degree

以云南引种的13个不同品种及8个不同成熟度的油橄榄果为原料,通过索氏抽提法提取其粗脂肪,再以气-质联用法定性定量分析该粗脂肪中的主要脂肪酸含量差异。结果表明,13个品种油橄榄果油的油酸含量差异不大,而亚油酸含量差异显著。不同成熟度的3个品种油橄榄的果油随成熟度提高,品质越来越好。

Using Soxhlet method to extract the fruit crude fat of 13 introduced varieties and 8 different mature olives, and by GC-MS to analyze the main fatty acids content in crude fat. The result showed that Oleic acid remained a tiny discrepancy in 13 varieties of olive fruit oil, but linoleie acid had a significant difference in content. The oil quality of 3 varieties olive fruit got better with the maturity of different mature degree.