不同品种和成熟度的油橄榄果表型性状与脂肪酸组成及含量分析

Phenotypic character and fatty acid composition and content of olive fruit in different varieties and maturity

以甘肃陇南市经济林研究院大堡油橄榄品种示范园的4个不同品种不同成熟度的油橄榄果为原料,测定果实的果形指数、单果质量、水分含量、干基含油率和鲜果出油率。利用压榨法提取橄榄油,采用气相色谱-质谱联用法分析单品种油样中主要脂肪酸组成及含量,并采用主成分分析法评价其品质。结果表明:4种油橄榄果实单果质量为0. 81～4. 6 g、水分含量为53. 19%～68. 03%、果形指数为1. 12～1. 73,各品种间果实性状参数存在不同程度的差异性。豆果的干基含油率在第4成熟度达到最大值,为41. 00%;皮瓜尔、柯尼卡和小苹果干基含油率在第5成熟度达到最大值,分别为33. 56%、43. 03%和48. 17%。豆果的最适采收期在第4成熟度,而皮瓜尔、柯尼卡和小苹果的最适采收期在第5成熟度;不同成熟度的4个单品种橄榄油脂肪酸组成和含量存在差异,其主要脂肪酸组成及含量分别为油酸62. 73%～76. 03%、亚油酸4. 12%～13. 47%、棕榈酸12. 91%～16. 79%、硬脂酸0. 42%～5. 27%,油酸/亚油酸和MUFA/PUFA比值的均值及其变化范围分别为柯尼卡16. 57(14. 96～17. 27)和14. 35(13. 65～14. 85)、皮瓜尔13. 60(11. 64～14. 68)和11. 98(10. 72～12. 86)、小苹果12. 47(7. 41～17. 84)和11. 47(7. 05～16. 17)、豆果6. 31(4. 66～8. 37)和6. 21(4. 66～7. 97),该比值存在品种间差异,可作为单品种橄榄油鉴别的依据;橄榄油脂肪酸组成的主成分分析表明,油酸、亚油酸、硬脂酸、棕榈烯酸、花生烯酸对橄榄油品质的影响最大,4个单品种橄榄油中柯尼卡的品质最好,其次为皮瓜尔、小苹果和豆果。

The phenotypic character and fatty acid composition and content of olive fruit in different varieties and maturity cultivated in Dabu olive varieties demonstration garden of Gansu Longnan Economic Forest Research Institute were studied. The fruit shape index,single fruit mass,moisture content,oil content (dry basis) and oil yield of fresh fruit were measured. The olive oil was extracted by press method,and the main fatty acid composition and content of single oil sample was analyzed by GC-MS. The principal component analysis was used to evaluate the quality of the olive oil. The results showed that the single fruit mass,moisture content and fruit shape index were 0. 81-4. 6 g,53. 19%-68. 03% and 1. 12-1. 73,respectively. There were differences in fruit character parameters among different olive varieties. The highest oil content (dry basis) of Arbequina reached the maximum of 41. 00% in the fourth maturity,and Picual,Cornicabra and Manzanilla reached the maximum of 33. 56%,43. 03% and 48. 17% in the fifth maturity. The optimal harvest time for Arbequina was at the fourth maturity,while for Picual,Cornicabra and Manzanilla it was at the fifth maturity. The fatty acid compositions and contents of olive oils with different maturity were different from the four single varieties. The main fatty acid compositions and contents of olive oils were as follows: oleic acid (62. 73%-76. 03%),linoleic acid (4. 12%-13. 47%),palmitic acid (12. 91%-16. 79%) and stearic acid (0. 42%-5. 27%). The mean value and range of ratio of C18∶ 1/C18∶ 2 and MUFA/PUFA were as follows∶ Cornicabra 16. 57 (14. 96-17. 27) and 14. 35 (13. 65-14. 85),Picual13. 60 (11. 64-14. 68) and 11. 98 (10. 72-12. 86),Manzanilla 12. 47 (7. 41-17. 84) and 11. 47 (7. 05-16. 17),Arbequina 6. 31 (4. 66-8. 37) and 6. 21 (4. 66-7. 97),respectively. There were differences in the ratio of C18∶ 1/C18∶ 2 and MUFA/PUFA among different olive varieties,so the ratio of C18∶ 1/C18∶ 2 and MUFA/PUFA could be used as basis for the identification of single olive oil. The principal component analysis showed that oleic acid,linoleic acid,stearic acid,palmitoleic acid and peanolic acid greatly affected the quality of olive oil. The quality of olive oil from Cornicabra was the best among the four olive varieties,followed by Picual,Manzanilla and Arbequina.