小果油茶果实性状与含油率及脂肪酸组成相关性分析

测定了橄榄形、桃形、脐形、球形小果油茶的果实性状、含油率及脂肪酸组成,分析了其果实性状与含油率、脂肪酸组成间的相关性.结果表明:小果油茶籽含油率与果形有关,橄榄形果的果纵径、果形指数和鲜果含油率均大于桃形果、脐形果和球形果,但其鲜出籽率却低于其他3种果形.4种小果油茶籽油中,油酸含量的顺序为橄榄形果＞桃形果＞脐形果＞球形果,而多不饱和脂肪酸含量的顺序为橄榄形果＜桃形果＜脐形果＜球形果.相关性分析表明,小果油茶籽油中的油酸、亚油酸、多不饱和脂肪酸、单不饱和脂肪酸、饱和脂肪酸含量分别与果纵径和果形指数呈显著或极显著相关,说明小果油茶籽油脂肪酸组成与果形有关.     

油橄榄果实经济性状随成熟度的变化北大核心CSCD

为确定油橄榄的最佳采收期,测定了4个油橄榄品种(‘佛奥’‘科拉蒂’‘小苹果’和‘米扎’)不同成熟度果实的表型性状和内在品质,观察了果实经济性状随成熟度的变化,最后采用主成分分析法对其品质进行评价,并探讨了不同品种的最佳成熟度。结果表明:随着成熟度增加,4个品种油橄榄果实单果质量总体呈上升趋势,而果形指数呈相反的变化趋势,除‘科拉蒂’的果肉率在第五成熟度达到最大值外,其余品种的果肉率均在第三成熟度达到最大值;不同成熟度的4个品种油橄榄果实鲜果含水率为42.07%~68.48%,干基含油率为40.60%~55.37%,‘佛奥’‘小苹果’和‘米扎’果实在第四成熟度达到最大干基含油率,分别为54.06%、49.10%和45.66%,‘科拉蒂’的干基含油率在第五成熟度达到最大值(55.37%)。随着成熟度增加,4个品种果实的蛋白质含量总体较稳定;还原糖含量变化不一,呈现波浪式的变化;总多酚和总黄酮含量总体呈下降的趋势。不同品种不同成熟度的油橄榄果实中油脂的脂肪酸组成与含量存在差异,具体表现为随着成熟度增加,亚油酸含量增加,油酸含量降低,MUFA/PUFA和油酸/亚油酸呈下降趋势。‘科拉蒂’橄榄油的UFA含量最高,为85.01%,而SFA含量最低,为15.28%。对4个品种果实的表型性状、干基含油率、主要化合物含量、主要脂肪酸组成及含量等共14个指标进行主成分分析并依据综合得分进行排序,发现不同品种有不同的最佳成熟度,其中‘科拉蒂’和‘佛奥’为第一成熟度,‘小苹果’为第五成熟度,‘米扎’为第四成熟度;品质最好的品种为‘科拉蒂’,‘佛奥’和‘小苹果’表现相当,其次为‘米扎’。     

甘肃武都区5个主栽品种油橄榄果实的性状及品质研究

以甘肃武都区董家坝油橄榄种植基地所产的佛奥、鄂植8号、莱星、科拉蒂和皮削利5个主栽品种油橄榄果实为研究对象,从生物学特征和活性成分两方面分析了果实性状和综合品质。结果表明:5个主栽品种油橄榄果实单果质量为2.56~6.16 g、果肉含量为73.61%~88.53%、水分含量为51.84%~68.50%、果形指数为1.27~1.44,各品种间果实性状参数存在不同程度的差异性;果肉油脂含量和总糖含量分别在56.17%~71.11%、4.20%~8.83%之间,而且两者之间存在一定的负相关性;果肉纯水提取物中总酚含量为0.49%~0.56%、总黄酮含量为3.13%~7.14%、皂苷含量为1.05%~2.26%,各品种间存在不程度的显著性差异;果肉多酚氧化酶(PPO)活性在23.89~325.00 U/(g·min)之间,PPO活性与果实总酚和总黄酮含量之间存在一定的负相关性,表明果实中存在的PPO可能在酚类物质的氧化方面发挥作用。综合分析认为,武都区主栽的佛奥等5个品种油橄榄果实的表现均具备优良油用品种的特性。     

不同产地南酸枣果实性状分析及评价

以20个不同产地的南酸枣果实为材料,对其纵径、横径、果形指数、单果重、果肉重、果皮重、可食率及果核重等性状指标进行测定分析,发现果形指数大多集中在1.15~1.25之间,单果重多数在9 g~13 g之间,可食率普遍偏低,多数集中在23%~28%之间。相关性分析发现,可食率与果肉重呈极显著相关(r=0.570**),与单果重、果皮重和果核重则无相关性。因此,果肉重是评价可食率高低的关键,以可食率为指标,初步筛选出南酸枣果实的优良产地,为以后南酸枣果用资源的进一步选育提供参考。     

云南省不同引种地油橄榄果制取的油脂脂肪酸组成和角鲨烯含量分析

为了对云南省引种油橄榄优异种质资源提供理论依据,收集云南省不同引种地不同品种的油橄榄果,用索氏法提取橄榄油,通过气相色谱法测定其脂肪酸组成及角鲨烯含量。结果表明：不同引种地同一品种的橄榄油脂肪酸组成具有一定的相似性,大多聚于一类;不同品种橄榄油具有不同的脂肪酸组成,同一品种不同成熟度油橄榄果制取的橄榄油脂肪酸组成差异不大;不同品种橄榄油中角鲨烯含量变化幅度较大,最低值与最高值之间相差8.2 mg/g。综上,同一品种橄榄油的脂肪酸组成总体上具有一定的遗传稳定性,不同品种橄榄油具有不同的脂肪酸组成,且角鲨烯含量差异显著。     

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

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。     

橄榄油的营养与保健功效

橄榄油是油橄榄果直接冷压,油水自然分离后精炼而成,营养成分平衡、理想,是世界上唯一以天然状态被食用的植物。 一.橄榄油的理化性质 橄榄油是一种优良的不干性油脂,它取自常绿橄榄树的果实。整粒果实含油35％-70％（干基）,其果肉含油75％以上。橄榄油的性状与制油工艺密切相关,优质的橄榄油只能用冷榨法制取,并且需要从低压到高压分道进行,低压头道所得的橄榄油勿需精炼,即可食用,油脂呈淡黄绿色,具有特殊温和令人喜爱的香味和滋味,而且酸值低（通常为0.2-2.0）,在低温（接近于10℃）时仍然透明。因此低压头道橄榄油是理想的凉拌用油和烹饪用油。     

四川雅安野生油茶经济性状及脂肪酸组成

为了筛选四川雅安特异的油茶种质资源,对四川省雅安市天全县收集的22株野生油茶（TQYS1～TQYS22)的果实性状、经济性状及油脂脂肪酸组成进行测定,并通过主成分分析评价其综合表现。结果表明：22株野生油茶资源在果实性状、经济性状及脂肪酸组成上都存在显著差异。在果实性状中,鲜果重为9.14~43.58 g,其变异系数最大,为41.75%,变异系数最小的是果高,只有10.83%。在主要经济性状中,鲜果含油率的变异系数最大,为31.99%,鲜出籽率在27.54%~59.46%,干出籽率在15.02%~45.03%,种仁含油率在39.05%~56.60%,其中有7株野生油茶达到了国家油茶选育标准。野生油茶籽油中主要含有油酸、亚油酸、棕榈酸和硬脂酸,饱和脂肪酸含量在6.53%~10.27%之间,不饱和脂肪酸含量在89.73%~93.47%之间。通过主成分分析,初步筛选出综合性状表现最好的4株野生油茶（TQYS17、TQYS21、TQYS18和TQYS20）,其具有较高的鲜出籽率、干出籽率、种仁含油率和鲜果含油率。野生油茶中存在丰富的遗传资源,可以为四川雅安良种选育提供良好种质资源。     

武都主栽油橄榄品种的果实品质研究

分析了甘肃省武都区主栽的佛奥、莱星、皮削利、鄂植8号、科拉蒂、皮瓜尔和柯基等7个品种油橄榄的果实品质。结果表明,测试品种的果实单重为0.98~6.29 g,果肉含量为70.63%~83.90%,含水量为51.59%~71.27%,果形指数为1.34~1.89,各品种间的果重和果形参数存在显著性差异;果肉干基油脂含量在43.44%~57.50%之间,主要脂肪酸含量为油酸棕榈酸亚油酸硬脂酸棕榈油酸;果实中总叶绿素含量为47.74~191.39μg/g,类胡萝卜素为9.75~50.25μg/g;果实纯水提取物中的总黄酮含量较60%乙醇提取物中的高,而后者的总多酚和总皂苷含量较纯水提取物高,各品种果实黄酮、多酚和皂苷的含量总体差异较大。综合果实品质分析认为,皮瓜尔适合作为果用品种,其他6个品种具备优良油用品种的特征。     

陇南油橄榄‘阿尔波萨纳’果实表型性状 及主要功能成分的动态变化

以甘肃省陇南市油橄榄研究所种质资源基因库种植的油橄榄品种‘阿尔波萨纳’(Arbosana)果实为研究对象,分析测定其果实单重、纵横径、果形指数、含水率、干基含油率、多酚含量、黄酮含量以及果实油脂脂肪酸组成与含量在生长发育过程(2017年8月10日—2018年3月30日)中的变化。结果表明:果实单重、纵横径呈先上升后下降的趋势,后期稍有上升;含水率整体呈下降趋势,后期受降雨的影响稍有上升;干基含油率在2017年11月30日之前以较快的速度上升,12月30日之后稍有下降;多酚、黄酮含量表现为先下降后上升的趋势,在2017年9月30日—12月30日时间段处于较低水平;油酸含量在2017年10月10日之前呈下降趋势,之后呈上升状态,MUFA含量与油酸含量变化趋势一致,亚油酸含量在2017年10月20日前呈上升趋势,之后开始下降,次年2月20日后又开始上升,SFA含量和PUFA含量在2017年11月10日之前呈下降趋势,之后基本趋于稳定。‘阿尔波萨纳’果实油脂中脂肪酸的主成分分析表明:油酸、棕榈酸、亚油酸、棕榈油酸、亚麻酸、十七碳烯酸、花生酸、十七酸对油脂品质的影响最大,在2017年9月10日—10月20日时间段,主成分得分较高,果实中油脂品质处于较佳状态。     

甘肃陇南‘香玲’核桃成熟过程中表型特征、脂肪酸组成与含量的变化

选取不同采摘时间的甘肃陇南‘香玲’核桃,分析测定其表型特征及核仁干基含油率、油脂脂肪酸组成及含量在成熟过程(7月24日—9月4日)中的变化。结果表明:‘香玲’核桃的青果单果重随采摘时间的推迟整体缓慢降低,橫径整体缓慢增大,湿果单果重整体缓慢下降,核仁鲜重及干重缓慢增加;核仁含油率随采摘时间的推迟逐渐增加;不同采摘时间的‘香玲’核桃油脂肪酸含量存在差异,但脂肪酸种类保持不变;同时,通过主成分分析得到棕榈酸、亚油酸、亚麻酸、硬脂酸对‘香玲’核桃油品质的影响较大,采摘时间9月4日的核桃油品质较好。综上所述,为达到"香玲"核桃有较高的含油率和核桃油品质较好的目标,甘肃陇南‘香玲’核桃的最佳采收期建议为9月4日左右。     

Olive oil extractability index as a parameter for olive cultivar characterisation

Extractability, when applied to the olive oil extraction process is defined as the percentage of oil extracted from the total oil content of the fruit. In this work, extractability index (EI), a new parameter determined in a laboratory oil mill, has been studied for 24 olive (Olea europaea L) cultivars from the Olive Germplasm Bank Collection of Mengibar (Spain). In order to evaluate the genetic variability of this new parameter, the influence of cultivar and tree on EI variability has been analysed in olive fruits collected at the same ripening index. The results indicate that cultivar is the most important variation source. Thus olive oil extractability depends on extraction process variables and cultivar. Extractability index could be used together with pulp oil content (on a dry matter basis) as a parameter for olive cultivar characterisation and selection for breeding projects. Copyright © 2003 Society of Chemical Industry     

两种栀子果主要经济性状及成分分析

为系统研究我国主要栀子果实的品种品质,以山栀子和水栀子果实为原料,测定果重、果皮厚度、果高、果直径、壳仁比、出籽率、出油率等主要经济性状及粗蛋白、粗脂肪、膳食纤维、可溶性总糖等营养成分和总环烯醚萜类、总藏红花素、总胡萝卜素和总黄酮等功能成分含量。同时对栀子果油的理化性质、脂肪酸和不皂化物组成及主要有益因子进行测定和分析。结果表明水栀子果在单果重量、果实直径等经济指标上显著高于山栀子果,而总环烯醚萜含量显著较低,其余主要营养功能成分无显著性差异。两种栀子果的油脂含量相近(约25 %),理化指标均无显著性差异,主要脂肪酸均为亚油酸,含量高于48 %。栀子果油的不皂化物主要有甾醇类、三萜醇类、烃类和维生素E类,其中以甾醇类含量最高。山栀子果油中的甾醇、维生素E及角鲨烯等主要有益因子含量高于水栀子。综合分析,水栀子从果实产量及产油量上优于山栀子,但总环烯醚萜含量及油中主要有益因子含量较低。两者从栀子果及果油的营养、功能方面评价各有千秋,故在食用特别是栀子果油的利用方面两者可混用。实验结果为栀子果资源的综合利用、开发提供新的思路和理论基础。     

Oinotria table olives: Quality evaluation during ripening and processing by biomolecular components

Since ancient times, olives (Olea europaea L. cv. Cassanese) have been treated for table black olive production; the wizened Oinotria(WOTO) is still processed in the traditional way. This process and the technological treatment include three operations: blanching, salting and drying of mature black olives. In this investigation, samples were harvested at two ripening stages. The infestation conditions, firmness, oil content and quality, and biophenolic composition of the drupes were analysed before and after the processing. The results showed that fruit firmness decreased during ripening and processing, oil content increased and total biophenols (tBPs) decreased according to adopted procedures, while the fatty acid composition remained unaltered during the overall treatment. Moreover, the extracted oil parameters indicate that oil quality is maintained without lipid deterioration as the WOTO treatment progresses. The tBP content is sufficiently large to protect against autoxidation during the shelf life and to give a functional value to this traditional product of Mediterranean food culture. Received: 7 January 2000 / Revised version: 18 February 2000     

Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

The effect of fruit ripening on the quality of the oil extracted and on the changes in the amount of phenolic compounds was determined in two olive varieties (Olea europaea, cvs. Arbequina and Picual) in two crop seasons, characterized by showing the same mean temperature and different rainfalls. Maturation level was evaluated using six methods: Harvest date, ripening index (RI), fruit skin colour, fruit firmness, and amount of chlorophylls and carotenoids in the oil. Oil quality, evaluated using the parameters established to determine the quality level of virgin olive oils (acidity, K₂₃₂, K₂₇₀, peroxide index, and panel test), was not affected by fruit ripening or by the increase in rainfall of the season. However, the changes in oil stability and phenolic compounds in the oils extracted during fruit ripening strongly differed according to the variety, the maturity level of the fruit and the crop season tested. Fruit skin colour and firmness allowed a better discrimination at the initial maturity stages than the other methods tested.     

不同提油方法对光皮树果实油品质的影响

比较了不同提油方法所得光皮树果实油的理化性质及脂肪酸组成。结果表明:不同提油方法对光皮树果实油的折光指数、相对密度及脂肪酸组成和含量影响不显著;对皂化值、酸值、过氧化值、磷脂含量有显著影响。生物酶法所提光皮树果实油经精炼后色泽浅、透明澄清,折光指数、相对密度、不饱和脂肪酸含量较高,皂化值、过氧化值、磷脂含量较低,品质优于索氏抽提法、化学溶剂浸提法、压榨法和水剂法所得油。     

Non-destructive and objective methods for the evaluation of the maturation level of olive fruit

The maturation level of two olive varieties (Olea europaea, cvs. Arbequina and Picual) was objectively evaluated using two non-destructive methods: checking the fruit firmness using a hand densimeter, and the skin colour with a portable colourimeter. These methods were compared with the Ripening Index (RI), habitually used by olive oil industry, and based on the subjective determination of skin and flesh colour. The values of skin colour [L*(b*–a*)/100] only monitor the olive maturation in both varieties, when the olive is losing its initial green colour, while fruit firmness is decreasing throughout the maturation process. Fruit firmness is directly related to RI and could be useful in objectively estimating the maturation level of the olives.     

Fatty Acids,Sterols, Polyphenols,and Chlorophylls of Olive Oils Obtained from Tunisian Wild Olive Trees (Olea europaea L. Var. Sylvestris)

Olive (Olea europaea L.) includes cultivated olive trees (var. europaea) and wild olive trees or oleaster (var. sylvestris) as two botanical varieties. These olive varieties were widely spread in the Mediterranean Region. The aim of this study was to determine fatty acid compositions, sterols, polyphenols, and chlorophylls of oils obtained from 12 wild olive trees from Northern Tunisia. Two dominated oil cultivars in Tunisia (Chétoui and Chemlali) were also used to compare results. The fatty acid methyl ester and the sterol compositions were analyzed using gas-liquid chromatography and thin layer chromatography methods, respectively. The polyphenols and chlorophylls were determined using the calorimetrical method. Results indicated that oils extracted from wild olives displayed good balanced fatty acid compositions, sterols, polyphenols, and chlorophylls. Qualitatively, for wild and cultivated olive oils, the oil has an identical composition, whereas the quantitative variation showed that some wild trees seem to be interesting oil sources as two Tunisian dominated cultivars. The highest oleic acid and polyphenol contents were 71.55% and 537.6 mg/kg of oil found in wild olives (OIch2, OIch1). The β-sitosterol was the major sterolic fraction and ranged from 84.72 to 75.70% according to the wild olives. Consequently, wild olives would be a new future edible olive oil source, as well as commonly cultivated ones.     

Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids

The objective of the present study was to evaluate the effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive tree) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Forty-eight slovenska kunka (SIKA) rabbits were divided into four homogeneous groups. The control group ( CONT−) received diet with 6% palm fat; other groups received diet with 6% linseed oil and were either unsupplemented (CONT +) or supplemented with 1% of G. lucidum (REISHI) or O. europaea leaves (OLIVE). Rabbits were slaughtered and fatty acid composition, concentration of vitamin E and malondialdehyde (MDA) in back muscle were analyzed. The results showed that linseed oil addition improved fatty acid composition by increasing polyunsaturated fatty acid (PUFA) proportion, decreasing proportion of saturated fatty acid (SFA) and reducing n-6/n-3 ratio in rabbit meat. Groups that were supplemented with linseed oil had lower content of α-tocopherol and higher content of γ-tocopherol, compared to the CONT − group. The addition of potential antioxidants did not effectively prevent oxidation of rabbit meat.