青橄榄营养成分及加工现状研究进展

我国橄榄种植历史悠久,种类繁多,橄榄果肉、果核以及橄榄叶不仅可食用,亦有药用价值,是卫生部颁布的首批药食两用物种,具有广阔的研究前景。本文对青橄榄中的营养成分及加工现状进行了综述,分析了青橄榄的加工及应用前景,以期为青橄榄的深入研究、精细加工、生产高附加值的橄榄产品提供依据。

Research on the Classification of Olives and the Comprehensive Utilization of Green Olives

In china, olive planting has a long history and a wide variety. Olive fruit pulp and olive leaves are not only edible, but also have medicinal value. It is the first batch of edible and edible species issued by the Ministry of Health, so it has broad research prospects. Green olives are also called table olives. They are different from olives. Polyphenols, flavonoids, amino acids, fatty acids, organic acids and other substances in green olives are hotspots for research and can be used as raw materials for medicines and health foods. This study reviewed the nutrient composition and application research of green olives, analyzed the processing and application prospects of green olives, and provided the basis for the in-depth research, fine processing and production of high value-added olive products.