[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the o...[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.展开更多
基金Supported by the Key New Products Development Plan Project of Yunnan Province(2009BB006)~~
文摘[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.
