云南不同品种及成熟度橄榄油主要功能成分分析Analysis of the main functional components of olive oil from different varieties and maturity levels in Yunnan Province

旨在寻求云南不同品种油橄榄果最佳采收期，以云南省引种的‘柯基’‘佛奥’‘豆果’‘皮瓜尔’‘科拉蒂’‘鄂植8号’6个主栽品种3个成熟度油橄榄果为原料制取油脂，分析各橄榄油样品的脂肪酸组成，并按脂肪酸组成相似性进行聚类分析，同时对橄榄油的脂质伴随物进行分析，并以此对橄榄油品质进行综合评价。结果表明：不同品种及成熟度橄榄油的脂肪酸含量存在差异，按脂肪酸组成相似性，在欧氏距离为5时18个橄榄油样品可分为3个大类，其中‘鄂植8号’和‘佛奥’3个成熟度橄榄油及‘豆果’成熟度1橄榄油聚为一类，‘柯基’‘科拉蒂’‘皮瓜尔’3个成熟度橄榄油聚为一类，‘豆果’成熟度3与成熟度5橄榄油聚为一类；以橄榄油的β-胡萝卜素、角鲨烯、β-谷甾醇、槲皮素、木犀草素、芹菜素、咖啡酸、p-香豆酸、阿魏酸、香草酸、橄榄苦苷、山楂酸、羟基酪醇、酪醇、α-生育酚、刺激醛16个脂质伴随物含量为指标对18个橄榄油样品进行综合评价，发现‘皮瓜尔’‘柯基’‘鄂植8号’成熟度1橄榄油品质较好，6个品种油橄榄果均在成熟度1时采收最佳。综上，不同品种橄榄油中功能成分受油橄榄果成熟度影响较大，6个品种油橄榄果在果皮刚转为黄绿色时采收其油脂中脂质伴随物含量最丰富。In order to determine the optimal harvest time for olive fruits, olive oil was prepared from olive fruits of six olive varieties (Koroneiki, Frantoio, Arbequina, Picual, Coratina and Ezhi8) and three maturity levels introduced and grown in Yunnan Province, the fatty acid composition and lipid concomitants of the olive oils were analyzed. Cluster analysis was conducted on olive oil according to the similarity of fatty acid, and the quality of olive oil was comprehensive evaluated according to the lipid concomitants. The results showed that there were differences in the fatty acid content of olive oils from different varieties and maturity levels. According to the similarity of fatty acid composition, the 18 olive oil samples could be divided into three categories at an Euclidean distance of 5. Ezhi8 and Frantoio of maturity 1, 3 and 5, Arbequina of maturity 1 were grouped into one category, three maturity levels oils of Koroneiki, Coratina and Arbequina were clustered into one category, and Arbequina of maturity 3 and 5 were clustered into one category. Taking sixteen lipid concomitants namely β-carotene, squalene, β-sitosterol, quercetin, luteolin, apigenin, caffeic acid, p-coumaric acid, ferulic acid, vanillic acid, oleuropein, hawthorn acid, hydroxytyrosol, tyrosol, α-tocopherol and oleocanthal as the indexes, the principal component analysis on 18 olive oil samples showed that the quality of olive oil from Picual, Koroneiki and Ezhi8 of maturity 1 was better, and the optimal harvest time of six varieties olive fruits was maturity level 1. In conclusion, the functional components in the oil from different olive fruits are greatly affected by the maturity. Six varieties olive fruits are harvested when the peel just turn yellow green, and the content of lipid concomitants in the oil is the most abundant.