CAJ | 학술논문

[目的]旨在比较不同品种油橄榄果油之间角鲨烯的含量差异，同时寻找同一品种不同成熟度的油橄榄果油中角鲨烯变化规律,以期为油用型油橄榄果的采收及加工提供技术支持。[方法]以云南引种的13个不同品种及其中3个品种8个不同成熟度的油橄榄果为原料，通过索氏抽提法提取其粗脂肪，再以气-质联用法定性定量分析该粗脂肪中角鲨烯的含量差异。[结果]结果表明，13个不同品种橄榄油中，城固32角鲨烯含量最高，莱星含量最低；不同成熟度的3个品种（城固32、佛奥和阿斯），橄榄油随成熟度提高，角鲨烯含量越高。[结论]建立了一种更为快速、简便、准确的检测角鲨烯含量的方法。
[목적]지재비교불동품충유감람과유지간각사희적함량차이，동시심조동일품충불동성숙도적유감람과유중각사희변화규률,이기위유용형유감람과적채수급가공제공기술지지。[방법]이운남인충적13개불동품충급기중3개품충8개불동성숙도적유감람과위원료，통과색씨추제법제취기조지방，재이기-질련용법정성정량분석해조지방중각사희적함량차이。[결과]결과표명，13개불동품충감람유중，성고32각사희함량최고，래성함량최저；불동성숙도적3개품충（성고32、불오화아사），감람유수성숙도제고，각사희함량월고。[결론]건립료일충경위쾌속、간편、준학적검측각사희함량적방법。
[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 was 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 squalene content was established.