文献类型：期刊文献

中文题名：武都地区初榨橄榄油酚类和脂肪酸组成对油脂氧化稳定性研究

英文题名：Effects of Phenolic Compounds and Fatty Acids of Virgin Olive Oil from Wudu on Oil Oxidation Stability

作者：唐凤霞[1] 李川[1] 周昊[1] 陈虹霞[1] 张昌伟[1] 王成章[1]

第一作者：唐凤霞

机构：[1]中国林业科学研究院林产化学工业研究所,江苏省生物质能源与材料重点实验室,国家林业和草原局林产化学工程重点实验室,林木生物质低碳高效利用国家工程研究中心,江苏省林业资源高效加工利用协同创新中心,江苏南京210042

年份：2024

卷号：44

期号：1

起止页码：111-119

中文期刊名：林产化学与工业

外文期刊名：Chemistry and Industry of Forest Products

收录：CSTPCD;;Scopus;北大核心:【北大核心2023】；CSCD:【CSCD2023_2024】；

基金：国家重点研发计划资助项目(2022YFD2200605);中国林科院中央级公益性科研院所基本科研业务费专项资金(CAFYBB2022XB002)。

语种：中文

中文关键词：油橄榄;裂环烯醚萜类;脂肪酸;主成分分析;多元线性逐步回归分析

外文关键词：Olea europaea L;secoiridoids;fatty acids;principal component analysis;multiple linear stepwise regression analysis

分类号：TQ35

摘要：对武都地区的白橄榄(U)、恩帕特雷(E)、奇迹(K)、阿斯(As)、中山24(Z)、云台14(Y)、皮瓜尔(P)、豆果(Arbe)、小苹果(M)、鄂植8(Ez)、阿尔伯萨拉(Arbo)、科拉蒂(C)、莱星(L)、佛奥(F)这14个品种初榨橄榄油的脂肪酸、酚类成分及油脂氧化稳定性进行检测和分析,单因素方差分析表明:品种间多酚和脂肪酸含量及油脂氧化稳定性存在显著性差异(p<0.05)。所有分析样品的脂肪酸组成均符合欧盟特级初榨橄榄油标准,初榨橄榄油中油酸质量分数在(56.12±0.24)%(豆果)和(71.45±0.42)%(科拉蒂)之间,亚油酸质量分数在(5.73±0.06)%(皮瓜尔)和(15.80±0.05)%(阿斯)之间,棕榈酸质量分数在(12.67±0.12)%(科拉蒂)和(18.76±0.04)%(豆果)之间。裂环烯醚萜类是主要的酚类成分,总酚质量分数最高为奇迹,为(471.35±29.34)mg/kg,最低为豆果,仅(165.65±8.08)mg/kg。主成分分析表明:富含橄榄苦苷苷元、女贞子苷元、橄榄裂环烯醚萜、油酸、芹菜素的品种氧化稳定性越高,而富含棕榈酸、亚油酸、酪醇、羟基酪醇、刺激醛的品种氧化稳定性越低。基于芹菜素、橄榄裂环烯醚萜、木犀草素和亚油酸建立的多元线性逐步回归模型可以预测90.70%的油脂氧化稳定性变化(p<0.001)。
Fatty acids,phenolic compounds,and oxidative stability of virgin olive oils(VOO) from 14 varieties of Ulliri Bardhe(U),Empeltre(E),Koroneiki(K),Ascolana Tenera(As),Zhongshan24(Z),Yuntai14(Y),Picual(P),Arbequina(Arbe),Manzanilla(M),Ezhi8(Ez),Arbosana(Arbo),Coratina(C),Leccino(L) and Frantoio(F) were detected and analyzed.One-way analysis of variance results showed that significant differences were observed between varieties for polyphenol and fatty acid content and oil oxidation stability(p<0.05).The fatty acids composition of all the analyzed samples conformed to the European Union standard for extra virgin olive oils.The oleic acid content in virgin olive oil was between(56.12±0.24)%(Arbe) and(71.45±0.42)%(C),the linoleic acid content was between(5.73±0.06)%(P) and(15.80±0.05)%(As),and the palmitic acid content was between(12.67±0.12)%(C) and(18.76±0.04)%(Arbe).Secoiridoids were the main phenolic components.The highest total phenolic content was Koroheiki,which was(471.35±29.34) mg/kg,and the lowest content was Arbequina,only(165.65±8.08) mg/kg.Principal component analysis showed that the oxidative stability of varieties rich in oleuropein aglycone,ligstroside aglycone,olive secoiridoid,apigenin and oleic acid was higher,while that of varieties rich in palmitic acid,linoleic acid,oleocanthal,tyrosol and hydroxytyrosol was lower.A multiple linear stepwise regression model based on apigenin,olive secoiridoid,luteolin,and linoleic acid could predict 90.70% of the oil oxidation capacity(p<0.001).