国内初榨橄榄油品质特性研究  

Quality characteristics of virgin olive oil at home

作　　者：钟诚[1] 王兴国[1] 金青哲[1] 薛雅琳[2] 林家永[2] 张东生[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]国家粮食局科学研究院,北京100037

出　　处：《中国油脂》2013年第10期35-38,共4页China Oils and Fats

基　　金：公益性行业科研专项(2012104010-3)

摘　　要：摘要：以国内种植的油橄榄为原料，研究了油橄榄品种、成熟度以及堆放时间对初榨橄榄油脂肪酸组成、酸值、过氧化值及风味的影响。结果表明：不同品种油橄榄的初榨橄榄油中油酸和亚油酸含量差异较大，油酸含量范围65．85％-80．08％，亚油酸含量范围2．61％-17．18％；初榨橄榄油的酸值随油橄榄成熟度的升高而降低，其中鄂植8号酸值（KOH）从0．35mg／g下降到O．26mg／g；紫果的初榨橄榄油过氧化值低于青红果和红果；油橄榄堆放时间延长会使初榨橄榄油的过氧化值略有增加，而酸值的增加程度因品种而异。不同形式的油橄榄初榨橄榄油在风味上均能很好地区分。With the domestic olive as raw material, the effects of olive cultivars, maturity and deposited time on fatty acid composition, acid value, peroxide value and flavor of virgin olive oil were studied. The results showed that the contents of oleic acid and linoleic acid of virgin olive oil from different olive cuhi- vars had big differences, which were 65.85% -80.08% and 2.61% - 17.18% ,respectively;the acid value of virgin olive oil decreased with olive maturity rising, and the acid value of Ezhi No. 8 reduced from 0.35 mgKOH/g to 0.26 mgKOH/g;the peroxide value of virgin olive oil from purple olive was less than that from green -red and red olives;the peroxide value of virgin olive oil showed a slight increase with the olive deposited time prolonging, but the increase degree of acid value depended on the olive cultivars. Vir- gin olive oil from olive with different states could be distinguished well from their flavors.

关 键 词：油橄榄 初榨橄榄油 品质 风味 电子鼻 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]