橄榄菜贮藏过程中营养及安全品质变化  

Changes in Nutrition and Safety Quality of Olive Vegetables during Storage

作　　者：徐玉娟 王健霞[1,2] 刘袆帆 王锋 余元善 肖更生[1,2] 刘东杰 马路凯[1,3] XU Yujuan;WANG Jianxia;LIU Huifan;WANG Feng;YU Yuanshan;XIAO Gengsheng;LIU Dongjie;MA Lukai(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510631,Guangdong,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China;Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,Tibet,China)

机构地区：[1]农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东广州510631 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [3]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《食品研究与开发》2024年第20期165-171,共7页Food Research and Development

基　　金：“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2022SDZG04);广东省科技专项资金项目(2021010301)。

摘　　要：为研究橄榄菜贮藏过程中的品质变化,对橄榄菜水分含量、食盐含量、糖分含量、脂肪含量、脂肪酸含量、亚硝酸盐含量、反式脂肪酸含量、丙烯酰胺含量进行检测;采用气相色谱-离子迁移谱(gas chromatography-ionmobility spectrometry,GC-IMS)技术检测橄榄菜挥发性物。结果显示,在25℃贮藏条件下,水分含量为(2.04±0.04)~(2.33±0.05)g/100 g,食盐含量为(3.10±0.08)%~(4.41±0.03)%,糖分含量为(0.17±0.00)%~(1.10±0.02)%,脂肪含量为(33.70±0.35)%~(46.20±0.37)%,理化指标的变化对橄榄菜品质的影响较小。不饱和脂肪酸含量随贮藏时间的延长而增加,饱和脂肪酸含量随贮藏时间的延长而下降,脂肪酸与挥发性物质具有一定的相关性;总反式脂肪酸含量随贮藏时间的延长而下降;亚硝酸盐含量先升高后降低,贮藏21 d时达到“亚硝峰”23 mg/kg,已超过GB 2762—2017《食品安全国家标准食品中污染物限量》中规定的亚硝酸盐含量指标,21 d后,亚硝酸盐含量逐渐下降;橄榄菜在贮藏过程中未检出丙烯酰胺(<0.005%);橄榄菜在25℃条件下储存35 d品质良好。In order to study the quality changes during the storage of olive vegetables,various parameters of ol⁃ive vegetables including moisture content,salt content,sugar content,fat content,fatty acid content,nitrite con⁃tent,trans⁃fatty acid content,and acrylamide content were detected.The gas chromatography⁃ion mobility spec⁃trometry(GC⁃IMS)technique was utilized to detect volatile compounds in the olive vegetable.The results indi⁃cated that under storage conditions of 25℃,the moisture content ranged from(2.04±0.04)to(2.33±0.05)g/100 g,while the salt content fluctuated between(3.10±0.08)%and(4.41±0.03)%.The sugar content varied between(0.17±0.00)%and(1.10±0.02)%,and the fat content showed fluctuations between(33.70±0.35)%and(46.20±0.37)%.Changes in physicochemical indicators had a limited impact on the overall quality of the olive vegetable.Furthermore,the total unsaturated fatty acid content increased over time during storage,whereas the total saturated fatty acid content decreased gradually.A correlation was observed between fatty ac⁃ids and volatile compounds.The total trans⁃fatty acid content decreased with prolonged storage duration.The nitrite content initially increased,reaching a peak value of 23 mg/kg at 21 days of storage,exceeding the limit specified in GB 2762—2017 Limits of Contaminants in Food of National Food Safety Standard.However,the nitrite content gradually decreased after 21 days.Acrylamide was undetectable in the olive vegetable during the storage period(<0.005%).It was observed that olive vegetables stored at 25℃for 35 days maintained good quality.

关 键 词：橄榄菜 营养 理化指标 品质 变化规律 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]