【摘要】：橄欖Canarium album(Lour.)Raeusch是福建省重要特色水果之一,近年來,鮮食橄欖的經(jīng)濟(jì)價值持續(xù)增加,但橄欖多以實生苗繁殖,后代變異大,絕大部分品種果實因風(fēng)味苦澀,只能用于加工,缺少品質(zhì)優(yōu)良、適宜鮮食的品種。本研究以12個品種(系)清淡型和普通型橄欖為試驗材料:'長營'、'自來圓'、'德仕'、'碼頭種'、'清欖1號'、'梅埔2號'、'林峰種'、'竹欖'、'阿姜種'、'公本'、'劉族本'、'霞溪本',通過測定其11項理化指標(biāo),建立鮮食橄欖品質(zhì)的評價模型,并結(jié)合感官審評進(jìn)行驗證分析。同時通過氣相色譜飛行時間譜質(zhì)譜聯(lián)用技術(shù)(GC-TOFMS)和超高效液相色譜飛行時間質(zhì)譜聯(lián)用技術(shù)(UPLC-TOFMS)等研究手段并結(jié)合主成分分析(PCA)和偏最小二乘法判別分析(PLS-DA)等從代謝組學(xué)角度對橄欖差異物質(zhì)進(jìn)行系統(tǒng)研究。本試驗結(jié)果如下:1.測定12個橄欖品種(系)果實的11個基礎(chǔ)理化指標(biāo):單果重、果形指數(shù)、可食率、含水率、色澤、可溶性固形物、可滴定酸、總糖、總酚、總黃酮、總游離氨基酸,基于箱線圖原理剔除了'自來圓'、'長營'、'竹欖'、'梅埔2號'的全部異常指標(biāo)數(shù)據(jù),使指標(biāo)的數(shù)理分析更加合理準(zhǔn)確。綜合利用變異系數(shù)、相關(guān)性分析、主成分分析等挑選出橄欖品質(zhì)的4個核心指標(biāo):可溶性總糖、總多酚、可滴定酸、總游離氨基酸。用基于層次分析法構(gòu)建鮮食橄欖品質(zhì)評價綜合模型:Y=0.417×總多酚+0.417×可溶性總糖+0.109×可滴定酸+0.056×總游離氨基酸。2.利用強(qiáng)制決定法確定篩選各鮮食橄欖感官品質(zhì)指標(biāo)的權(quán)重,即疤痕(0.1)、整齊度(0.1)、果形(0.05)、果色(0.05)、脆度(0.1)、回甘(0.15)、澀味(0.15)、化渣(0.1)、細(xì)嫩(0.1)、甜味(0.1),感官評價結(jié)果與層次分析法模型計算結(jié)果應(yīng)用回歸分析得到兩者的線性關(guān)系:y=0.0603x-4.5932,R2=0.8499,具有較高的擬合程度,證明建立的數(shù)學(xué)模型適用于鮮食橄欖的品質(zhì)評價。3.以清淡型橄欖'清欖1號'和普通型橄欖'長營'果實為試驗材料,利用氣相色譜飛行時間質(zhì)譜法測定其代謝物質(zhì),結(jié)果顯示:清淡型果實甘氨酸、丙氨酸、谷氨酸、絲氨酸、纈氨酸、蘇氨酸等氨基酸顯著高于普通型,其中清淡型橄欖成熟過程中氨基酸積累最多的為谷氨酸和丙氨酸,為2.377%DW和1.479%DW,丙氨酸呈甜味氨基酸,谷氨酸呈鮮味氨基酸;清淡型和普通型橄欖果實發(fā)育過程中有機(jī)酸的積累主要為奎寧酸,分別為41.33%DW、45.71%DW,但在整個發(fā)育過程并未呈顯著差異,而蘇糖酸和蘋果酸在二者中呈現(xiàn)顯著性差異,普通型橄欖顯著高于清淡型橄欖;清淡型和普通型橄欖糖類物質(zhì)積累主要為蔗糖、果糖、葡萄糖,二者生長發(fā)育過程中蔗糖呈一直上升趨勢,而果糖、葡萄糖則呈下降趨勢,其中完全成熟時清淡型橄欖的果糖(呈味甜度相對最高)顯著高于普通型橄欖;因此認(rèn)為,氨基酸(谷氨酸、丙氨酸)含量高、有機(jī)酸(蘋果酸、蘇糖酸)含量低和糖類物質(zhì)(果糖)含量高是清淡型橄欖的風(fēng)味品質(zhì)優(yōu)于普通型橄欖主因。4.以清淡型橄欖'清欖1號'和普通型橄欖'長營'果實為試驗材料,利用超高效液相色譜飛行時間質(zhì)譜法測定其酚類代謝物質(zhì),結(jié)果顯示:清淡型和普通型橄欖果實生長發(fā)育過程酚類物質(zhì)主要以老鸛草素、3-O-沒食子�；鼘幩岱e累為主,且普通型橄欖積累量高于清淡型橄欖,但二者之間并未達(dá)到顯著性差異,其次是櫟木鞣花素、沒食子酸4-0-6-沒食子�；咸烟擒铡⒖吕锢�、短葉蘇木酚酸、鞣花酸、木槿苷等,其中普通型橄欖的沒食子酸4-0-6-沒食子�；咸烟擒�、短葉蘇木酚酸、木槿苷顯著性高于清淡型橄欖,由于酚類物質(zhì)含量相對較低,致使清淡型橄欖澀味程度低于普通型橄欖。
[Abstract]:Olive Canarium album (Lour.) Raeusch is one of the most important fruit in Fujian province. In recent years, the economic value of fresh olives has continued to increase, but the olives are multiply with real seedlings, and their offspring vary greatly. The vast majority of the varieties are bitter and astringent because of their flavour and bitter, and they can only be used for processing and lack of good quality and suitable for fresh food. This study is 12 varieties (lines). Experimental materials: 'long camp', 'self coming', 'De Shi', 'dock species',' ruga 1 ',' Mai Po 2 ',' Raymond Lam species', 'bamboo Rugby', 'Alen', 'male', 'Liu Zuben', 'Cabernet Ben', establish an evaluation model for the quality of fresh olives by measuring 11 physical and chemical indexes and through sensory evaluation and analysis. And through simultaneous sensory evaluation and analysis. A systematic study of different metabolites of olives by gas chromatographic spectroscopy (GC-TOFMS) and ultra high performance liquid chromatography time of flight mass spectrometry (UPLC-TOFMS) combined with principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) was carried out. The results of this test were as follows: 1. 11 basic physical and chemical indexes of 12 olive varieties (lines): single fruit weight, fruit shape index, edible rate, water content, color, soluble solids, titratable acid, total sugar, total phenol, total flavonoids, total free amino acids, based on the principle of box line diagram, the total abnormal index data of 'self circle', 'bamboo Lam', 'Mai Po 2' are all data, which make the number of indexes. The analysis was more reasonable and accurate. 4 core indexes, total soluble sugar, total polyphenols, titratable acid and total free amino acids, were selected by using the coefficient of variation, correlation analysis and principal component analysis, such as total soluble sugar, total polyphenols, titratable acid and total free amino acids. Y=0.417 * total polyphenols +0.417 * soluble total sugar +0.10 was constructed by analytic hierarchy process. The 9 * titratable acid +0.056 x total free amino acid.2. determined the weight of the selection of fresh olive sensory quality indexes, namely, scars (0.1), neatness (0.1), fruit shape (0.05), fruit color (0.05), brittleness (0.1), back to Gump (0.15), astringency (0.15), chemical residue (0.1), tender (0.1), and sweet (0.1), sensory evaluation and analytic hierarchy process model calculation Results the regression analysis was used to get the linear relationship between the two: y=0.0603x-4.5932, R2=0.8499, with high fitting degree. It was proved that the mathematical model was suitable for the quality evaluation of fresh olives,.3. with light olive 'Qing Lam No. 1' and ordinary Olive 'long camp' fruit as experimental materials, and the method was determined by gas chromatography time of flight mass spectrometry. The results showed that the amino acids such as glycine, alanine, glutamic acid, serine, valine, threonine, and so on in light type fruit were significantly higher than those of the common type. In the light olive ripening, the most amino acid accumulation was glutamic acid and alanine, 2.377%DW and 1.479%DW, alanine was sweet amino acid, and glutamic acid was tasty amino acid. The accumulation of organic acids in the development of light and common olives was mainly quinine acid, 41.33%DW, 45.71%DW, but there was no significant difference in the whole development process, but the saltonic acid and malic acid showed significant difference in the two, the ordinary olives were significantly higher than the light olives, the light and ordinary olive sugar substances. The accumulation of sucrose, fructose, glucose, sugar and sugar showed a rising trend in the growth and development of the two, while fructose and glucose decreased, and the fructose of the light olive was significantly higher than that of the ordinary olives when they were fully mature; therefore, the content of amino acids (glutamic acid, alanine) was higher, and the organic acid (Apple) was found. The content of fructose and fructose is low and the content of saccharide (fructose) is high. The flavor quality of the light olive is superior to that of the ordinary olives..4. with light olive 'Qing Lam No. 1' and the ordinary Olive 'long camp' fruit as experimental materials, the phenol metabolites are determined by high performance liquid chromatography time of flight mass spectrometry. The results show that the light type is light type. The main phenols in the growth and development of the common olives were geranium and 3-O- galloyl quinic acid, and the accumulation of common olives was higher than that of light olives, but there was no significant difference between the two, followed by oak tannins, gallic acid 4-0-6- gallooside, coolarin, short leaves. Hematoxylic acid, tannic acid, hibiscus acylin, among which common olives are Gallic gallic acid 4-0-6- gallooside, short leaf hematoxylic acid, and hibiscus glycoside is significantly higher than light olive, because the content of phenolic substances is relatively low, so the astringency of the light olive is lower than that of the ordinary olives.
【學(xué)位授予單位】：福建農(nóng)林大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S667.5

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