王蝴蝶1,2,刘玉红3,李建科3,黄新异1,2,邸多隆1,2.28份国产特级初榨橄榄油中多酚含量及其变化规律[J].中国油脂,2022,47(12):.[WANG Hudie1, 2, LIU Yuhong3, LI Jianke3, HUANG Xinyi1, 2, DI Duolong1, 2.Polyphenol content in 28 domestic extra virgin olive oils and its variation law[J].China Oils and Fats,2022,47(12):.]
28份国产特级初榨橄榄油中多酚含量及其变化规律
Polyphenol content in 28 domestic extra virgin olive oils and its variation law
  
DOI:
中文关键词:  特级初榨橄榄油  多酚类化合物  多酚含量  产地  贮存时间
英文关键词:extra virgin olive oil  polyphenolic compound  polyphenol content  origin  storage time
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作者单位
王蝴蝶1,2,刘玉红3,李建科3,黄新异1,2,邸多隆1,2 1.甘肃中医药大学 药学院兰州 730000 2.中国科学院 兰州化学物理研究所中科院西北特色植物资源化学重点实验室甘肃省天然药物重点实验室兰州 730000 3.陇南市祥宇油橄榄开发有限责任公司甘肃 陇南 742500 
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中文摘要:
      为了对我国油橄榄产业提供基础数据支持,采用国际油橄榄理事会推荐的HPLC法检测特级初榨橄榄油中的多酚含量,分析了我国不同产地的28份市售食用特级初榨橄榄油样品的多酚含量,并对不同生产年度和不同产地单果级特级初榨橄榄油中多酚含量变化规律进行了分析。结果表明:市售国产特级初榨橄榄油中均含有较为丰富的多酚类化合物,多酚含量范围为(63.885±2.345)mg/kg~(307.325±6.865)mg/kg;特级初榨橄榄油中多酚含量受贮存时间的影响较大,同时不同产地中适合生产高多酚含量特级初榨橄榄油的品种具有差异。不同特级初榨橄榄油样品之间多酚含量波动较大,需要通过多种方法来防止油脂中多酚类化合物的降解,以保证油品的质量,并因地制宜对油橄榄品种进行优化筛选。
英文摘要:
      In order to provide basic data support for Chinese olive industry, 28 commercial edible extra virgin olive oils produced in different origins of China was analyzed by the HPLC method recommended by the International Olive Council for the detection of polyphenol content in extra virgin olive oil.The variation law of polyphenol content in single-fruit grade extra virgin olive oil with different production years and different origins were analyzed. The result showed that the commercial extra virgin olive oils produced in China were rich in polyphenolic compounds, and the polyphenol content ranged from (63.885±2.345)mg/kg to (307.325±6.865) mg/kg.Moreover,the polyphenol content in extra virgin olive oil was greatly affected by the storage time. At the same time, the optimal varieties for the production of extra virgin olive oil with high polyphenol content were also different in various origins. The polyphenol content in different extra virgin olive oil samples fluctuated greatly.Various methods are needed to prevent the degradation of polyphenolic compound in the oil and ensure the quality of the oil, and olive varieties should be optimized and screened according to local conditions.
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