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| 鲜油橄榄果渣的主要化学成分分析 |
| Main chemical components in fresh olive pomace |
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| DOI： |
| 中文关键词: 鲜油橄榄果渣 营养成分 氨基酸 黄酮 多酚 |
| 英文关键词:fresh olive pomace nutritional component amino acid flavonoids polyphenols |
| 基金项目: |
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| 中文摘要: |
| 为明确油橄榄果渣的开发利用价值，分析了鲜油橄榄果渣的主要营养与活性成分及其氨基酸组成。结果显示：鲜油橄榄果渣主要化学成分及其含量为水分49.34%、粗蛋白质2.51%、粗脂肪8.02%、灰分0.93%、粗纤维26.41%、还原糖0.25%、钾3 628 mg/kg、钙527 mg/kg、镁167 mg/kg、钠68 mg/kg、铁41 mg/kg、锌0.6 mg/kg、黄酮6.14 mg/g和多酚3.78 mg/g；鲜油橄榄果渣的总氨基酸含量为2.10%，包括17种氨基酸，其中必需氨基酸占总氨基酸含量的36%，必需氨基酸总量与非必需氨基酸总量比值为0.56。鲜油橄榄果渣是一种营养较丰富的副产物，具有较高的开发利用价值。 |
| 英文摘要: |
| The main nutritional and active components and amino acid composition of fresh olive pomace were analyzed in order to explore development and utilization value of olive pomace. The results showed that the contents of water，crude protein，crude fat，ash，crude fiber，reducing sugar，K，Ca，Mg，Na，Fe，Zn，flavonoids and polyphenols in fresh olive pomace were 49.34%，2.51%，8.02%，0.93%，26.41%，0.25%，3 628 mg/kg，527 mg/kg，167 mg/kg，68 mg/kg，41 mg/kg，0.6 mg/kg，6.14 mg/g and 3.78 mg/g. The content of total amino acids in fresh olive pomace was 2.10% and it included 17 kinds of amino acids. The essential amino acids accounted for 36% of total amino acids，and the ratio of essential amino acids to non essential amino acids was 0.56. Fresh olive pomace was a by-product with higher nutritional value and it had higher development and utilization value. |
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