凉山州4个引进品种初榨橄榄油的品质分析

摘要

The acid values,peroxide values,contents of α-tocopherol,stigmasterol and β-sitosterol and fatty acid compositions of virgin olive oils from four introduced varieties (Frantoio,Ottibratica,Arbequina,Chenggu 32) in Liangshan were analyzed,and the qualities of these virgin olive oils were synthetically evaluated by principal component analysis(PCA).The results showed that the four virgin olive oils exhibited lower acid value and peroxide value.The contents of α-tocopherol and β-sitosterol of Chenggu 32 were the highest among the four varieties,reaching 164.48 mg/kg and 1 149.59 mg/kg,respectively,however,the contents of stigmasterol had no obvious difference except for Ottibratica.Also there was no obvious difference in fatty acid compositions of the virgin olive oils from four varieties,and the contents of unsaturated fatty acids and saturated fatty acids were 77.34％-82.17％ and 17.09％-18.87％,respectively.Synthetical evaluation indicated that Ottibratica had the best quality among virgin olive oils from the four varieties.%对凉山州4个引进品种(佛奥、奥托卡、豆果、城固32)初榨橄榄油的酸值、过氧化值、α-生育酚含量、豆甾醇含量和β-谷甾醇含量以及脂肪酸组成进行测定,并采用主成分分析综合评价了凉山州4个引进品种初榨橄榄油的品质.结果表明:4个品种初榨橄榄油的酸值和过氧化值均较低;城固32的α-生育酚含量和β-谷甾醇含量最高,分别为164.48 mg/kg和1 149.59 mg/kg,除奥托卡的豆甾醇含量较低外,其余3个品种差异较小;4个品种初榨橄榄油的脂肪酸组成差异较小,不饱和脂肪酸含量为77.34％～82.17％,饱和脂肪酸含量为17.09％～18.87％.综合评价表明4个品种初榨橄榄油中奥托卡的品质最好.