添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响  

Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil

作　　者：佟祎鑫 许佳敏 白万明 王菊花 郭焌伟 白小勇 孔维宝[1,3] 马君义 TONG Yixin;XU Jiamin;BAI Wanming;WANG Juhua;GUO Junwei;BAI Xiaoyong;KONG Weibao;MA Junyi(College of Life Sciences,Northwest Normal University,Lanzhou 730070,China;Longnan Tianyuan Olive Technology Development Co.,Ltd.,Longnan 746099,Gansu,China;Bioactive Products Engineering Research Center for Gansu Distinctive Plants,Lanzhou 730070,China)

机构地区：[1]西北师范大学生命科学学院,兰州730070 [2]陇南田园油橄榄科技开发有限公司,甘肃陇南746099 [3]甘肃特色植物有效成分制品工程技术研究中心,兰州730070

出　　处：《中国油脂》2023年第2期6-12,共7页China Oils and Fats

基　　金：国家重点研发计划(2019YFD1002402-03);甘肃省教育厅产业支撑计划项目(2021CYZC-37);科技助力经济2020重点专项项目;西北师范大学重大科研项目培育计划项目(NWNU-LKZD2022-02)。

摘　　要：为提高油橄榄果出油率、改善初榨橄榄油(VOO)品质,以甘肃陇南主栽的成熟度为7的莱星品种油橄榄鲜果为原料,考察压榨过程中新鲜橄榄叶(0、3%、5%)和复合果胶酶(0、0.01%、0.02%)添加量(以油橄榄果质量计)对油橄榄果出油率和VOO色泽、叶绿素含量、基本理化性质、总酚含量、脂肪酸组成及含量的影响。结果表明:添加适量的新鲜橄榄叶可提高出油率及总酚含量,降低酸值,但色泽加深,叶绿素含量和过氧化值升高;添加适量的复合果胶酶在提高出油率的同时,VOO的总酚含量上升,叶绿素含量和过氧化值降低,但酸值升高,色泽加深;压榨过程中添加新鲜橄榄叶和复合果胶酶对VOO脂肪酸组成没有影响,但对油酸、亚油酸、棕榈酸和棕榈烯酸等主要脂肪酸含量有一定影响。在压榨制取VOO时添加适量的新鲜橄榄叶与复合果胶酶可提高出油率,获得富含多酚的VOO。In order to improve the oil extraction rate of olive fruit and quality of virgin olive oil(VOO), using fresh olive fruits of the Leccino, main variety in Longnan, Gansu province, with a maturity of 7 as raw materials, the effects of the dosages of fresh olive leaves(0, 3%, 5%) and complex pectinase(0, 0.01%, 0.02%)(based on olive fruits mass) during pressing on the oil extraction rate of olive fruit, and color, chlorophyll content, basic physicochemical properties, total phenol content, fatty acid composition and content of VOO were studied. The results showed that adding moderate fresh olive leaves could increase the oil extraction rate and total phenol content, reduce the acid value, but the color, chlorophyll content and peroxide value increased. Adding moderate complex pectinase could increase the oil extraction rate, at the same time, the total phenol content of VOO, the peroxide value and chlorophyll content decreased, but the acid value and color increased. Adding fresh olive leaves and complex pectinase during pressing had no effect on the fatty acid composition of VOO, but had a certain effect on the contents of major fatty acids such as oleic acid, linoleic acid, palmitic acid and palmitoleic acid. The results suggest that when extracting VOO, the oil extraction rate can be improved by adding moderate fresh olive leaves and complex pectinase, and polyphenol-rich VOO can be obtained.

关 键 词：初榨橄榄油 压榨工艺 橄榄叶 复合果胶酶 出油率 品质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644.13[轻工技术与工程—食品科学与工程]