摘要
分析了陇南2个品种初榨橄榄油的化学性质和脂肪酸组成随成熟度增加的变化规律。结果表明:随着成熟度的增加2个品种的鲜果出油率增加且存在显著性差异。初榨橄榄油风味成分中氮氧化合物、含硫以及烷烃类化合物变化幅度较大,通过电子鼻可以区分不同品种不同成熟度的橄榄油。初榨橄榄油中“恩帕特雷”和“科拉蒂”的K232、K270值最高分别为1.85和1.91、0.18和0.22,多酚、黄酮含量变化范围分别为48.89~92.69μg/g和153.07~212.88μg/g、0.50~2.77μg/g和5.10~19.26μg/g。氧化稳定时间在第6(6.28 h)和第5(16.71 h)成熟度为最高。酸值的变化范围分别为0.37~1.02 mg/g和0.19~0.38 mg/g,过氧化值的变化范围分别为2.92~8.32 mmol/kg和2.38~5.19 mmol/kg,油酸含量分别为72.36%~77.76%和59.23%~65.73%,亚油酸含量分别为7.70%~11.81%和9.74%~15.86%,SFA含量分别为11.81%~13.15%和14.25%~20.99%,PUFA含量分别为8.34%~12.36%和10.92%~16.84%,MUFA含量为72.69%~78.50%和62.36%~68.20%。同一品种的MUFA/PUFA、C18∶1/C18∶2和MUFA含量变化趋势一致,与PUFA呈相反的变化趋势,2个品种之间各种脂肪酸含量差异明显,上述测定指标均符合GB 23347-2009中特级初榨橄榄油的标准。“科拉蒂”的出油率、多酚、黄酮、油酸含量和氧化稳定时间明显大于“恩帕特雷”,而酸价、过氧化值低于后者。综合考虑认为“科拉蒂”的初榨橄榄油品质优于“恩帕特雷”,“恩帕特雷”和“科拉蒂”分别在第6和第5成熟度的初榨橄榄油品质最好。
With increasing of ripening stages,the chemical properties and fatty acid composition of two varieties of two monovarietal virgin olive oil were analyzed in Longnan.The results showed that,with increasing of ripening stages,the oil yield of the two monovarietal increased and there was a significant difference.The nitrogen oxides,sulfur and alkanes compounds were large changed in the flavor components of virgin olive oil,the olive oil of different varieties and ripening stages was distinguished by Electronic nose.The highest K232 and K270 values of Empeltre and Coratin was 1.85 and 1.91,0.18 and 0.22,respectively.The contents of polyphenols and flavones ranged from 48.89~92.69μg/g and 153.07~212.88μg/g,0.50~2.77μg/g and 5.10~19.26μg/g,respectively.When the 6th(6.28 h)and the 5th(16.71 h)ripening stages,the oxidative stabilization time was the highest.The ranges of acid value were 0.37~1.02,0.19~0.38 mg/g,respectively,the peroxide value were 2.92~8.32,2.38~5.19 mmol/kg,the oleic acid content were 72.36%~77.76%,59.23%~65.73%,Linoleic acid content was 7.70%~11.81%and 9.74%~15.86%,SFA content was 11.81%~13.15%and 14.25%~20.99%,PUFA content was 8.34%~12.36%and 10.92%~16.84%,and MUFA content was 72.69%~78.50%and 62.36%~68.20%.MUFA/PUFA,C 18∶1/C 18∶2 and MUFA content of the same variety was the same change trend,and was the opposite change trend with PUFA,there were obvious differences in the contents of various fatty acids between the two varieties,the above measures was in full compliance with the standards of extra virgin olive oil in GB 23347—2009.Coratin's oil yield,polyphenols,flavones,oleic acid content and oxidation stabilization time were larger than Empeltre,while acid value and peroxide value were lower than the latter.Comprehensive evaluation suggested that,the quality of Coratin's virgin olive oil was better than Empeltre and Empatrea and Colati had the best quality of virgin olive oil at 6th and 5th maturity ripening stages,respectively.
作者
马君义
闫辉强
吕孝飞
邓煜
路丽娟
王文亮
Ma Junyi;Yan Huiqiang;LüXiaofei;Deng Yu;Lu Lijuan;Wang Wenliang(College of Life Science,Northwest Normal University,Lanzhou 730070;Institute of Olive,Longnan Economic Forest Research Institute,Wudu 746000)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第11期72-79,85,共9页
Journal of the Chinese Cereals and Oils Association
基金
甘肃省基础研究创新群体计划(1506RJIA116)。
关键词
初榨橄榄油
品质分析
风味物质
脂肪酸
virgin olive oil
quality analysis
flavor substance
fatty acid
作者简介
马君义,男,1967年出生,教授,农产品贮藏加工与分析检测。
