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| 二相离心加工工艺对初榨橄榄油理化指标和氧化稳定性的影响 |
| Effect of two phase centrifugal pressing technology on the physicochemical indexes and oxidative stability of virgin olive oil |
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| DOI： |
| 中文关键词: 初榨橄榄油 二相离心工艺 理化指标 氧化稳定性 多酚 品种 |
| 英文关键词:virgin olive oil two phase centrifugal technology physicochemical index oxidative stability polyphenol variety |
| 基金项目:国家自然科学青年基金（31901728） |
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| 中文摘要: |
| 橄榄油的品质不但与品种有关，还受加工工艺的影响。以‘豆果’‘鄂植8号’‘克罗莱卡’3个品种油橄榄果为原料，研究了二相离心加工工艺对初榨橄榄油脂肪酸组成、色度、酸值、过氧化值、紫外吸光度、微量伴随物、抗氧化能力和氧化稳定性的影响，并与三相离心加工工艺进行对比。结果表明：在融合温度30 ℃、融合时间45 min条件下，初榨橄榄油的品质较好；‘克罗莱卡’初榨橄榄油中多酚含量最高，氧化稳定性最好，与三相离心加工工艺相比，二相离心加工工艺生产的初榨橄榄油多酚含量显著提高。 |
| 英文摘要: |
| The quality of olive oil not only depends on its variety, but also depends on pressing technology. With three varieties of olive fruit (Arbequina, Ezhi 8 and Koroneiki) as raw materials, the effects of two phase centrifugal pressing technology on the fatty acid composition, color, acid value, peroxide value, ultraviolet absorbance, minor component content, antioxidant activity and oxidative stability of virgin olive oils were studied and compared with three phase centrifugal pressing technology. The results showed that under the conditions of malaxation temperature 30 ℃ and malaxation time 45 min, the quality of virgin olive oil was better. The virgin olive oil of Koroneiki had the highest polyphenol content and the best oxidative stability. Compared with olive oils produced with three phase centrifugal pressing technology,the polyphenol content in virgin olive oil produced with two phase centrifugal pressing technology increased significantly. |
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