我国橄榄油质量的研究初报

<正>本文报导了1977、1978年对昆明、重庆、城固、南京等地43个橄榄油样研究的结果。 1.研究表明我国各地所产橄榄油其理化特性与国际橄榄油协会通过的标准方案基本相符,比重在其所指明的范围之内,折光指数和皂化值略高,酸值和碘值较低。 2.气相色谱分析的结果表明,国产橄榄油在脂肪酸组成上脂肪酸的种类与国际标准没有不同,但所占的比例略有变化。我国橄榄油中饱和脂肪酸较国际标准为高,而不饱和脂肪酸含量较低。各种脂肪酸中,棕榈酸、硬脂酸、棕榈油酸、亚油酸均有上升的趋势,而油酸则下降。另外,在品种间脂肪酸组成也有变化,这种变化趋势常常是棕榈酸含量的增高伴随着油酸含量的降低和亚油酸含量的升高。 3.不同地区所产的橄榄油中脂肪酸组成的变化反映了该地区自然条件的影响。我们分析的结果,发现脂肪酸组成的变化与果实发育过程中所遇到的气温有密切关系,即气温愈高,棕榈酸、硬脂酸和亚油酸含量愈高,而油酸含量则愈低。

PRELIMINARY REPORT ON THE QUALITY OF OLIVE OIL PRODUCED IN CHINA

This paper gives an account of the result of the research carried out by the Jiangsu Institute of Botany on 43 olive oil samples from Kunming, Chongqing, Chenggu and Nanjing from 1977 to 1978.1. It shows that the. main physical and chemical characters of the Chinese olive oils collected from different regions correspond, on the whole, with the Codex Standard set forth by the International Olive Oil Council. The oil density coincides with that prescribed in the Standard, but the refractive index and saponification value are slightly higher than those in the Standard, while the iodine value and acidity are a little lower.2. Gas-chromatographic analyses indicate that the components of the fatty acids are just the same as that in the Standard, in spite of the amounts of various acids are somewhat different. As compared with the previously reported data on the Mediterranean olive oil, the Chinese olive oil possesses a higher content of the total saturated fatty acids, mainly palmitic and stearic, and a lower content of the total unsaturated fatty acids, mainly oleic, except for a higher content of palmitoleic acid.There is a content relationship between the palmitic, oleic and linoleic acids; when the content of the palmitic acid is higher, that of the oleic acid will be lower and the linoleic acid higher.3. Changes in fatty acid composition of oils produced in various areas depend upon different environmental conditions. Our observation shows that the higher the temperature during fruit-developing stage, i. e, from July to November, the higher the content of palmitic, stearic and linoleic acids, and the lower the content of oleic acid.