摘要
探究了陇南油橄榄"皮瓜尔"果实生长发育过程中表型性状与活性成分的动态变化。结果表明,各测定指标的变化范围分别为:鲜果单重1.18~2.81 g,干果单重0.45~1.36 g,含水率39.72%~63.17%,纵径16.67~20.75 mm,横径11.08~14.97 mm,果形指数1.29~1.50,含油率3.89%~43.20%,多酚2.64~6.93 mg/g,黄酮0.59~1.75 mg/g,油酸64.03%~75.35%,棕榈酸11.53%~17.34%,亚油酸3.76%~9.49%,饱和脂肪酸(SFA)11.19%~21.81%,单不饱和脂肪酸(MUFA)64.28%~76.38%,多不饱和脂肪酸(PUFA)4.40%~12.56%,MUFA/PUFA 5.30~17.02,C18∶1/C18∶2 6.75~19.68。各测定指标的变化趋势有所差异。鲜果单重呈先上升后下降的趋势,而果形指数的变化趋势与之恰好相反;干果单重及含油率整体呈现上升趋势;含水率、多酚含量、黄酮含量、SFA及PUFA均呈先下降后上升的趋势;而UFA、MUFA、C18∶1/C18∶2及MUFA/PUFA均呈先上升后下降的趋势。从符合中国消费者口味的角度,建议"皮瓜尔"果实的最佳采收期为10月20日至11月30日。
The dynamic changes of phenotypic traits and active ingredients during the growth and development of olive fruits of‘Picual’cultivated in Longnan were explored.According to the results,the variation range of each index were 1.18~2.81 g(single weight of fresh fruit),0.45~1.36 g(single weight of dried fruit),39.72%~63.17%(moisture content),16.67~20.75 mm(longitudinal diameter),11.08~14.97 mm(transverse diameter),1.29~1.50(index of fruit shape),3.89%~43.20%(oil content),2.64~6.93 mg/g(polyphenol content),0.59~1.75 mg/g(flavonoid content),64.03%~75.35%(oleic acid),11.53%~17.34%(palmitic acid),3.76%~9.49%(linoleic acid),11.19%~21.81%(saturated fatty acid),64.28%~76.38%(monounsaturated fatty acid),4.40%~12.56%(polyunsaturated fatty acid),5.30~17.02(MUFA/PUFA),6.75~19.68(C18∶1/C18∶2)respectively.The variation trend of each measurement index was different.The trend of fresh fruit weight firstly raised and then declined,however,the fruit shape index showed oppositely trend of that of single weight of fresh fruit.The single weight of dried fruits and oil content generally enjoyed the good momentum of growth.The content of moisture,polyphenols,flavonoids,SFA and PUFA all firstly decreased and then increased.The content of UFA,MUFA and the ratio of C18∶1/C18∶2,MUFA/PUFA all firstly raised and then declined.It was recommended that the best harvesting period for the‘Picual’fruit was from Oct.20 to Nov.30 based on the Chinese consumers tastes.
作者
马君义
后春静
吕孝飞
杨立华
邓煜
孔维宝
闫辉强
Ma Junyi;Hou Chunjing;LüXiaofei;Yang Lihua;Deng Yu;Kong Weibao;Yan Huiqiang(College of Life Science of Northwest Normal University,Lanzhou 730070;Gansu Engineering Technology Research Center for Effective Constituent of Featured Plants,Lanzhou 730070;Institute of Olive of Longnan Economic Forest Research Institute,Wudu 746000)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第3期102-109,共8页
Journal of the Chinese Cereals and Oils Association
基金
甘肃省基础研究创新群体计划(1506RJIA116)
陇原青年创新创业团队项目(2018012)。
关键词
油橄榄
皮瓜尔
表型性状
活性成分
动态变化
olive
picual
phenotypic caracter
active ingredients
dynamic change
