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| 西班牙和意大利进口特级初榨橄榄油品质比较 |
| Quality comparison of extra virgin olive oil imported from Spain and Italy |
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| DOI： |
| 中文关键词: 特级初榨橄榄油 脂肪酸 微量成分 挥发性成分 感官评价 |
| 英文关键词:extra virgin olive oil fatty acid trace component volatile component sensory evaluation |
| 基金项目: |
| Author Name | Affiliation | | LUO Xin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory of Deep Processing of Major Grain and Oil,Ministny of Education, Wuhan 430023, China |
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| 中文摘要: |
| 为了系统研究我国主要进口的特级初榨橄榄油性质，比较分析了我国主要进口的8种西班牙和意大利特级初榨橄榄油的脂肪酸组成、酸值、过氧化值及微量成分含量，并对其进行了挥发性成分分析及感官评价。结果表明：西班牙特级初榨橄榄油的C18∶1（77.22%）和C23∶0（0.94%）含量平均值高于意大利样品（分别为72.46%和0.64%），西班牙特级初榨橄榄油的酸值、过氧化值低于意大利样品；西班牙特级初榨橄榄油中含有γ-生育酚和δ-生育三烯酚，而意大利样品中未检出这两种，且西班牙特级初榨橄榄油中α-生育酚含量平均值（189.58 mg/kg）高于意大利样品（161.26 mg/kg），角鲨烯含量平均值（6 127.83 mg/kg）远高于意大利样品（4 083.50 mg/kg），两者甾醇含量差异很小。虽然西班牙特级初榨橄榄油的醛类含量平均值低于意大利样品，但酯类含量更高。感官评价发现，西班牙特级初榨橄榄油的果味、苦味、辣味评分皆高于意大利样品。综上，西班牙特级初榨橄榄油的酸值、过氧化值较低，α-生育酚、角鲨烯含量高于意大利样品，且感官评分较高。 |
| 英文摘要: |
| In order to systematically study the properties of extra virgin olive oil mainly imported to China, the fatty acid composition, acid value, peroxide value, trace components content of eight kinds of extra virgin olive oil imported from Spain and Italy were compared and analyzed, and their volatile components analysis and sensory evaluation were carried out.The results showed that the average contents of C18∶1 (77.22%) and C23∶0 (0.94%) in Spainish extra virgin olive oil were higher than those of Italian samples (72.46% and 0.64%). The acid value and peroxide value of Spainish extra virgin olive oil were lower than those of Italian samples. γ- Tocopherol and δ- tocotrienols were detected in Spainish samples, but not detected in Italian samples, and the average α-tocopherol content(18958 mg/kg) in Spanish samples was higher than that in Italian samples (161.26 mg/kg).The average squalene content (6 127.803 mg/kg) in Spanish samples was much higher than that in Italian samples (4 083.50 mg/kg), and there was little difference in sterol content between Spanish and Italian samples. Although the average content of aldehydes in Spanish samples was lower than that in Italian samples, the content of esters was higher. Sensory evaluation showed that the fruitiness, bitterness and pungent scores of Spanish samples were higher than those of Italian samples. In conclusion, the acid value and peroxide value of Spainish samples are lower, the contents of α- tocopherol and squalene are higher than that of Italian samples, and the sensory score is higher. |
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