加工过程中餐用油橄榄果营养成分的动态监测与分析  

Dynamic monitoring and analysis of nutrient components in table olive fruit during processing

作　　者：吴文俊 陈炜青 赵梦炯 樊蕊[3] 姜成英 

机构地区：[1]甘肃省林业科学研究院甘肃省油橄榄丰产栽培及产业化技术创新团队,甘肃兰州730020 [2]甘肃省林业科学研究院甘肃省油橄榄工程技术研究中心,甘肃兰州730020 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《经济林研究》2014年第1期155-158,共4页Non-wood Forest Research

基　　金：国家林业局948项目(2006-4-120)

摘　　要：餐用油橄榄果含有多种人体必需的维生素、矿质元素及氨基酸,具有较高的营养价值。为给餐用油橄榄果的合理开发与有效利用提供科学依据,使餐用油橄榄果加工工艺更加合理,在加工过程中使其营养成分的损失降至最低,使终产品的营养成分及结构更加符合人体摄入模式、更加适口,对加工过程中餐用油橄榄果的水分、灰分、粗蛋白、维生素、还原糖及17种氨基酸含量的变化情况进行了监测与分析。结果表明:终产品的营养元素模式虽与人体吸收模式存在差异,但较之原料,其营养组成已得到极大的改善,更有利于人体的吸收与利用。Table olive fruit has many kinds of vitamins, mineral elements and essential amino acids for health, so it has high nutrient value. In order to provide a scientific basis for reasonable development and effective utilization of table olive fruits, and make fruit processing process more reasonable, decrease nutrients loss to the lowest during process, and make nutrient components and structure of the final product more suitable for human consumption patterns and more palatable, changes of the content of moisture, ash, crude protein, vitamin, reducing sugar and 17 amino acids were monitored and analyzed. The results show that although nutrient element pattem of the final product has differences with absorption pattem of human body, but nutrient components have been greatly improved compared with raw materials, and more conducive to absorption and utilization of human body.

关 键 词：油橄榄 营养成分 发酵 监测 

分 类 号：S565.7[农业科学—作物学] S609.2