不同成熟度油橄榄油品品质研究

为明确不同成熟度油橄榄油品品质的变化规律,建立不同品种的质量体系,让企业和种植户能够根据自己的侧重点选择需要种植的品种,以提高生产效率和产品质量。以城固(Chenggu)、莱星(Leccino)、切姆拉尔(Chemlal de kabylie)0～7个成熟度的油橄榄果实为试验材料,对3个品种的出油率、酸价、过氧化值、多酚含量、主要脂肪酸等品质指标进行测定。结果表明,第7成熟度切姆拉尔的出油率最高,为13.6%;第0成熟度城固的最低,为2.1%。脂肪酸组成中油酸含量最高,为53.31%～71.64%;棕榈酸含量为12.91%～16.53%,棕榈一烯酸含量为0.42%～2.09%,硬脂酸含量为1.25%～2.96%,亚油酸含量为7.48%～18.24%;亚麻酸含量最低,为0.63%～1.51%。多酚含量,第1成熟度以城固最多,为281.91 mg/kg;第2成熟度以切姆拉尔最低,为73.53 mg/kg。多酚含量随着成熟度的增加会有一个先增加再减小的趋势;酸价(最高为0.67 mg/g)、过氧化值(最高为0.71 g/kg)远低于国标中对特级初榨橄榄油的限度。可见,3个油橄榄品种的油脂质量均比较高,其中切姆拉尔出油率较高,城固多酚含量较高。

Study on the Quality of Olive Oil from Olea europaea Varieties with Different Maturity

In order to clarify the change law of the quality of olive oil from different varieties of Olea europaea L. with different maturity so as to establish the quality system of variety selection for enterprises and farmers, olive fruits from three varieties such as Chenggu, Leccino and Chemlal de kabylie with different maturity (0 to 7th) were used to determine quality parameters such as the oil yield, acid value, peroxide value, polyphenol content and main fatty acids. The results showed that the oil yield of Chemlal de kabylie at the 7th maturity was the highest, which was 13.6% whereas oil yield of Chenggu variety at the 0 maturity was the lowest, which was 2.1%. Fatty acid profile showed that the content of oleic acid was the highest, ranging from 53.31% to 71.64%, content of palmitic acid ranged from 12.91% to 16.53%, content of palmitoleic acid ranged from 0.42% to 2.09%, content of stearic acid ranged from 1.25% to 2.96%, and content of linoleic acid ranged from 7.48% to 18.24%. Content of linolenic acid was the lowest, ranging from 0.63% to 1.51%. The polyphenol content of Chenggu at the 1st maturity was the highest (281.91 mg/kg) whereas the lowest value was found in Chemlal de kabylie at the second maturity(73.53 mg/kg). The polyphenol content increased first and then decreased with the increase of maturity. The highest acid value was 0.67 mg/g and the highest peroxide value was 0.71 g/kg, which were far below the limit of the national standard for extra virgin olive oil. Therefore, oil quality from the 3 varietis are relative better with the highest yield found in Chemlal de kabylie and relative high content of polyphenol found in Chenggu.