| 李舒1,2， 赵婷婷2， 廖天3， 裴栋2,3， 邵瑾2， 黄新异1,4.超声辅助提取初榨橄榄油对出油率和油脂品质的影响[J].中国油脂,2026,51(5):.[LI Shu1,2, ZHAO Tingting2, LIAO Tian3, PEI Dong2,3,
SHAO Jin2, HUANG Xinyi1,4.Effect of ultrasound-assisted extraction of virgin olive oil on the oil yield and quality[J].China Oils and Fats,2026,51(5):.] |
| 超声辅助提取初榨橄榄油对出油率和油脂品质的影响 |
| Effect of ultrasound-assisted extraction of virgin olive oil on the oil yield and quality |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250204 |
| 中文关键词: 初榨橄榄油 超声辅助提取 出油率 多酚 角鲨烯 生育酚 |
| 英文关键词:virgin olive oil ultrasound-assisted extraction oil yield polyphenols squalene tocopherol |
| 基金项目:云南省重大科技专项计划(202302AE090007)；云南省重点研发计划(202203AD150003)；云南省重大科技专项计划 (202402AA310034)；陇南市科技计划项目(2024ZD01） |
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| Author Name | Affiliation | | LI Shu1,2, ZHAO Tingting2, LIAO Tian3, PEI Dong2,3,
SHAO Jin2, HUANG Xinyi1,4 | 1.College of Science, Gansu Agricultural University, Lanzhou 730000, China
2.Key Laboratory of
Chemistry of Northwestern Plant Resources of Chinese Academy of Sciences, Lanzhou Institution of
Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
3.Yunnan Olive
Health Industry Innovation Research and Development Co. , Ltd. , Lijiang 674100, Yunnan,
China
4.Key Laboratory of Chemistry in Ethnic Medicinal Resources of Ministry of Education,
School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China |
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| 中文摘要: |
| 旨在为油橄榄低温压榨工艺升级提供理论支持，以“莱星”油橄榄果为原料，采用超声辅助技术提取初榨橄榄油，考察超声时间、超声功率、融合温度及融合时间对出油率、油脂脂肪酸组成和营养成分（总多酚、角鲨烯和总生育酚）含量的影响。结果表明：超声辅助提取技术对初榨橄榄油脂肪酸组成无显著影响；超声时间分别为20 min和15 min时，出油率与角鲨烯含量最高，分别为17.50%和3 737.36 mg/kg，但总多酚及总生育酚含量均在超声时间10 min时达到峰值；超声功率350 W时，出油率（16.70%）与总生育酚含量（389.12 mg/kg）最高，超声功率420 W时总多酚含量（466.91 mg/kg）最高，而超声功率560 W时角鲨烯含量(3 207.27 mg/kg)最高；融合温度35 ℃时，出油率（17.00%）与总生育酚含量（411.99 mg/kg）最高，融合温度40 ℃时总多酚（607.15 mg/kg）及角鲨烯（3 668.85 mg/kg）含量最高；融合时间45 min时，出油率最高，但融合时间超过40 min时，会使总多酚、角鲨烯和总生育酚含量降低。综上，超声与融合参数协同优化可平衡油橄榄果出油率与初榨橄榄油营养成分保留。 |
| 英文摘要: |
| In order to provide theoretical support for the upgrading of cold pressing technology for olive oil, using Leccino olives as raw material, virgin olive oil was extracted with ultrasound-assisted extraction (UAE). The effects of ultrasonic time, ultrasonic power, malaxation temperature, and malaxation time on oil yield, fatty acid composition, and the contents of nutritional components (total polyphenols, squalene, and total tocopherols) in the oil were investigated. The results indicated that UAE technology had no significant impact on the fatty acid composition of the virgin olive oil. The ultrasonic time for maximizing oil yield (17.50%) and squalene content (3 737.36 mg/kg) was 20 min and 15 min, respectively. However, the peak contents of total polyphenols and total tocopherols were achieved at an ultrasonic time of 10 min. Regarding ultrasonic power, an output of 350 W yielded the highest oil yield (16.70%) and total tocopherols content (389.12 mg/kg), while 420 W was optimal for total polyphenols (466.91 mg/kg), and 560 W maximized squalene content (3 207.27 mg/kg). For malaxation temperature, 35 ℃ resulted in the highest oil yield (17.00%) and total tocopherols content (411.99 mg/kg), whereas 40 ℃ was most favorable for both total polyphenols content (607.15 mg/kg) and squalene content (3 668.85 mg/kg). Although the highest oil yield was obtained at a malaxation time of 45 min, extending the time beyond 40 min led to a decrease in the contents of total polyphenols, squalene, and total tocopherols. In conclusion, the synergistic optimization of ultrasound and malaxation parameters is crucial for balancing oil extraction efficiency with the retention of nutritional components in virgin olive oil. |
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