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本文对油橄榄(Olea europaea L.)品种佛奥(Frantoio)和城固32号(Chengku-32)在果实生长发育过程中油脂的形成与积累,油的特性及脂肪酸成份的变化规律进行了比较研究,其结果是,两品种油脂形成与积累最快时期为7月中旬至9月中旬。佛奥的果肉含油率为干重的64.83％,城固32号的果肉含油率为干重的57.54％。两种油脂的特性和脂肪酸成份基本相同。研究还发现两品种均含有棕榈烯酸1.8—2.6％和亚麻酸0.4—2.4％,并不含豆蔻酸。
In this paper, the formation and accumulation of oil, the characteristics of oil and the changes of fatty acid composition in Frantoio and Chengku-32 cultivars of Olea europaea L. were compared in the process of fruit growth and development , The result is that two varieties of grease formation and accumulation of the fastest period from mid-July to mid-September. Buddha Austrian fruit pulp oil content of 64.83% of dry weight, Chenggu 32 pulp oil content of 57.54% of dry weight. The characteristics of both oils and fatty acids are basically the same. The study also found that both varieties contain palmitoleic acid 1.8-2.6% and linolenic acid 0.4-2.4%, does not contain myristic acid.