酶法辅助提取工艺对橄榄油品质的影响  

Effects of Enzymatic Extraction Technology on Quality of Olive Oil

作　　者：杨晓龙[1] 杨小舟[1] 孔维宝[1] 王娟娟[1] 张继[1] 

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070

出　　处：《安徽农业科学》2012年第12期7440-7441,7609,共3页Journal of Anhui Agricultural Sciences

基　　金：国家科技支撑计划项目(2008BAK51B05);科技部科技人员服务企业行动项目(2009GJG1004)

摘　　要：[目的]研究酶法辅助提取对橄榄油理化性质和营养成分的影响,为陇南油橄榄的合理开发利用提供科学依据。[方法]以陇南油橄榄为原料,采用纤维素酶辅助法提取橄榄油,将酶法提取与未经酶处理提取的橄榄油作气相色谱-质谱联用仪分析,以及理化指标测定。[结果]通过酶法辅助技术,橄榄油得率可提高3.48%,脂肪酸组分主要为油酸(81.78%)、棕榈酸(9.04%)、硬脂酸(1.50%)、亚油酸(7.01%)、棕榈油酸(0.52%),其中不饱和脂肪酸含量超过了89%;酶法提取对橄榄油脂肪酸组分含量影响不大。橄榄油的酸价、碘值、皂化值、过氧化值4种指标符合国际食用油标准,纤维素酶辅助提取的橄榄油碘值高于未加酶提取的,其他3个指标基本相同。[结论]酶法辅助提取橄榄油具有良好的应用前景和经济价值。[Objective] The aim was to study effects of enzymatic extraction on physiochemical and nutrients of olive oil,which will provide scientific basis for reasonable development and utilization of south of Gansu olive.[Method] With south of Gansu olive as raw material,cellulose enzymatic method was adopted to extract olive oil.The olive oil extracted with and without enzymatic were analyzed by GC-MS,and the physiochemical indexes were determined.[Result] By using enzymatic method,the yield of olive oil increased 3.48%,the main components of fatty acid were oleic acid（81.78%）,palmitic acid（9.04%）,stearic acid（1.50%）,linolenic acid（7.01%）,palm acid（0.52%）,among which,unsaturated fatty acid content was above 89%;enzymatic extraction had little effects on fatty acid components.The acid value,iodine value,saponification number and peroxide number were accorded with international edible oil standard.The iodine value of olive oil extracted with cellulose enzymatic was higher than that without enzymatic extraction,the other three indexes were similar.[Conclusion] Olive oil extraction with enzymatic method has a good application prospect and economic value.

关 键 词：橄榄油 脂肪酸 质量指标 

分 类 号：S565.9[农业科学—作物学] TQ644.1[化学工程—精细化工]