| 韩锐，邢文黎，孔维宝，白万明，张静，白小勇.甘肃武都区5个主栽品种初榨橄榄油的品质分析[J].中国油脂,2017,42(02):.[HAN Rui, XING Wenli, KONG Weibao, BAI Wanming, ZHANG Jing, BAI Xiaoyong.Quality assessment of five leading monovarietal virgin olive oils from Wudu district of Gansu province[J].China Oils and Fats,2017,42(02):.] |
| 甘肃武都区5个主栽品种初榨橄榄油的品质分析 |
| Quality assessment of five leading monovarietal virgin olive oils from Wudu district of Gansu province |
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| DOI： |
| 中文关键词: 甘肃省武都区 初榨橄榄油 活性成分 脂肪酸组成 品质分析 |
| 英文关键词:Wudu district of Gansu province virgin olive oil active component fatty acid composition quality assessment |
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| 中文摘要: |
| 以甘肃武都区主栽的5个品种初榨橄榄油(佛奥、莱星、鄂植8、科拉蒂、皮削利)为研究对象，分析了其外观品质、风味特征、酸值、过氧化值、生物活性成分含量和脂肪酸组成。结果表明：5种初榨橄榄油的色泽和风味有一定关系，色泽较深的科拉蒂口味较重，佛奥、皮削利次之，莱星和鄂植8的色泽较浅、口味也较淡；5种初榨橄榄油的酸值(KOH)和过氧化值分别在0.21~0.49 mg/g和4.82~9.65 mmol/kg之间，均符合国家标准要求；5个品种初榨橄榄油中总黄酮和总多酚的含量分别在459.94~708.08 μg/g和108.66~257.22 μg/g之间，其中科拉蒂的均最高；主要脂肪酸组成及含量为棕榈酸(C16∶?0)7.04%~14.31%、棕榈油酸(C16∶?1)0.14%~1.27%、硬脂酸(C18∶?0)0.98%~1.82%、油酸(C18∶?1)74.73%~82.91%、亚油酸(C18∶?2)6.77%~9.27%、亚麻酸(C18∶?3)0.16%~0.35%，其中科拉蒂的油酸含量最高；5个品种初榨橄榄油的角鲨烯含量在0.07%~0.27%之间。综合分析表明，5个品种初榨橄榄油均具有优良品质，其中科拉蒂的综合品质最佳。 |
| 英文摘要: |
| The appearance quality, flavor characteristics, acid value, peroxide value, bioactive components content and fatty acid composition of five leading monovarietal virgin olive oils (Frantoio, Leccino, Erzhi8, Coratina and Picholine) from Wudu district of Gansu province were investigated. The results showed that there was a certain relationship between color and flavor of the tested olive oils. Coratina had the heaviest color and taste, followed by Frantoio and Picholine, Leccino and Erzhi8 had light color and taste. The acid value and peroxide value of the tested olive oils were 0.21-0.49 mgKOH/g and 4.82-9.65 mmol/kg respectively, which met the requirements of national standard for virgin olive oil. The contents of total flavonoids and total polyphenols of the samples were 459.94-708.08 μg/g and 108.66-257.22 μg/g respectively, and Coratina had the highest contents. The compositions and contents of fatty acid in five olive oils were as follows: palmitic acid (C16∶?0) 7.04%-14.31%, hexadecenoic acid (C16∶?1) 0.14%-1.27%, stearic acid (C18∶?0) 0.98%-1.82%, oleic acid (C18∶?1) 74.73%-82.91%, linoleic acid (C18∶?2) 6.77%-9.27%,and linolenic acid (C18∶?3) 0.16%-0.35%. Coratina had the highest oleic acid content. The contents of squalene in five olive oils ranged from 0.07% to 0.27%. The quality assessment suggested that the five leading monovarietal virgin olive oils had superior quality, especially, Coratina was the best. |
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