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Analysis of oil fatty acid composition and squalene content of olive fruit from different introduced areas in Yunnan

Abstract

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。 In order to provide theoretical basis for the introduction of excellent germplasm resources of olive in Yunnan province, the oil was extracted by Soxhlet method from olive fruit with different varieties from different introduced areas in Yunnan province, and the fatty acid composition and squalene content of the oil were determined by gas chromatography. The results showed that the fatty acid composition of the olive oil from the same variety of olive fruit from different introduced areas was similar and mostly clustered in one group. The olive oil from different varieties of olive fruit had different fatty acid compositions, but the differences in the fatty acid composition of the olive oil from the same variety of olive fruit at different maturity levels were not significant. The squalene content of the olive oil obtained from different varieties varied considerably, and the difference between the lowest value and the highest value was 8.2 mg/g. In conclusion, the fatty acid composition of olive oils from the same variety of olive fruit is generally genetically stable, and the olive oil from different varieties of olive fruit has different fatty acid compositions and significant differences in the content of squalene.

Keywords

• 油橄榄；橄榄油；脂肪酸；角鲨烯；气相色谱
• olive; olive oil; fatty acid; squalene; gas chromatography