绿色油橄榄罐头加工中氨基酸与金属元素的变化

为保障＂发酵绿色油橄榄罐头＂产品质量与加工安全性,利用原子吸收光谱仪、氨基酸自动分析仪等测定了油橄榄原料以及经护色、脱涩、热烫、发酵加工环节后油橄榄果实中的氨基酸、金属元素成分,分析了其变化规律。结果表明：加工中金属元素指标均处于安全限量以下,在0.05和0.01置信水平下,常量元素K工序差异性显著,Na、Ca、Mg工序差异性极显著,微量元素Mo工序差异性显著,其余元素均不显著;氨基酸指标在加工中得到改善,必需氨基酸评分从原果到成品得到提高。

Fluctuation of Amino Acid and Minerals in Process of Canned Green Olive

To ensure the guality and production security of fermentative canned green olive,the study determined the amino acid,minerals and their change order with atomic absorption spectrometry(AAS) and amino acid analyzer(AAAS).The amino acid and minerals were examined from olive fruits and the olive production,including color fixation,de-tannin,blanching and fermentation.The test showed as follows:each determined mineral showed in safety limit;constant element K undulated obviously in confidence level of 0.05 and 0.01;Na,Ca and Mg undulated significant distinctly(p< 0.01);other elements undulated not obviously except Mo(p<0.05);amino acids parameters were optimized in the process;the essential amino acides were promoted from fresh fruit to production.