摘要
以云南丽江田园、丽江森泽、楚雄永仁、丽江三全和甘肃陇南5个产地“皮瓜尔”油橄榄初榨油为材料,采用GC-MS法测定橄榄油脂肪酸组成及含量,HPLC法测定其角鲨烯含量,Folin-Ciocalteu比色法测定其总酚含量,UV法测定其总黄酮含量,并比较分析不同产地初榨橄榄油的主要品质差异。结果表明:初榨橄榄油中共鉴定出9种主要脂肪酸,主要由油酸(70.23%~78.28%)、棕榈酸(14.18%~16.80%)和亚油酸(4.00%~8.65%)组成,变异系数介于4.26%~53.12%之间,平均不饱和脂肪酸含量在80%以上。5个产地初榨橄榄油角鲨烯含量在377.93~582.65 mg/100 g之间,总酚和总黄酮含量分别在47.6~142.45 mg/100 g和156.72~265.98 mg/100 g之间,云南产地初榨橄榄油的总酚含量均高于甘肃陇南产地的,云南楚雄永仁产地的初榨橄榄油总酚含量是甘肃陇南产地的近3倍。
The virgin olive oils from Picual variety grown in Yunnan(Tianyuan,Lijiang;Senze,Lijiang;Yongren,Chuxiong;Sanquan,Lijiang)and in Gansu(Longnan)were taken as materials,and their fatty acids composition and content,squalene content,polyphenols content and total flavonoids content were determined by GC-MS,HPLC,Folin-Ciocalteu and UV-method,respectively.The main qualities of olive oils from different regions were compared and analyzed.The results showed that a total of nine major fatty acids in virgin olive oil were identified,mainly composed of oleic acid(70.23%-78.28%),palmitic acid(14.18%-16.80%)and linoleic acid(4.00%-8.65%),and its coefficient of variation was from 4.26%to 53.12%.The average unsaturated fatty acid content of virgin oilive oil was more than 80%.The content of squalene was from 377.93 mg/100 g to 582.65 mg/100 g,the content of polyphenols and total flavonoids ranged from 47.6 mg/100 g to 142.45 mg/100 g and from 156.72 mg/100 g to 265.98 mg/100 g,respectively.The total polyphenols content of virgin olive oil from Yunnan was higher than that from Longnan in Gansu,and the total polyphenols content from Yongren,Chuxiong in Yunnan was about three times as high as that from Longnan in Gansu province.
作者
杨晶晶
刘云
李如位
胡祥
王连春
阚欢
YANG Jingjing;LIU Yun;LI Ruwei;HU Xiang;WANG Lianchun;KAN Huan(College of Life Science,Southwest Forestry University,Kunming 650224,China;College of Forestry,Southwest Forestry University,Kunming 650224,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第4期92-96,共5页
China Oils and Fats
基金
云南森林培育协同创新中心(501355)。
关键词
初榨橄榄油
脂肪酸
角鲨烯
总酚
黄酮
virgin olive oil
fatty acid
squalene
polyphenols
total flavonoids
