大孔树脂纯化生姜多酚的研究

采用大孔树脂吸附法对生姜多酚纯化工艺进行研究。选择5种大孔吸附树脂,筛选出AB-8树脂为生姜多酚的纯化树脂并通过静态试验及动态吸附对生姜多酚的大孔树脂纯化工艺优化。确定生姜多酚纯化树脂的静态吸附条件为:最佳吸附时间为2 h,最佳的吸附温度为30℃,树脂质量为10 g;动态吸附条件为:将100 mL上样浓度为1 mg/mL的生姜多酚,在上样流速1 mL/min条件下进行吸附,用体积为150 mL的70%乙醇溶液洗脱,此条件下解吸率为85.9%。     

浓缩苹果清汁生产线树脂中多酚回收的初步研究

采取静态与动态试验,探讨了从浓缩苹果清汁生产线用于吸附和脱色的树脂中回收多酚的工艺参数。试验结果表明,NKA-9树脂适合该多酚的回收,粗样品溶液的最佳进样质量浓度为600 mg/L;解吸剂乙醇溶液的适宜体积分数为70%;以2 m L/min的速率进行动态吸附,饱和吸附时间为4 h;以2 m L/min的速率进行动态解吸,解吸时间为60 min,多酚动态回收率为74.6%。     

云南黑青稞多酚的提取及纯化工艺研究

以云南黑青稞为材料,采用有机溶剂提取法对青稞中的多酚进行了提取,以吸光度为指标,在单因素实验基础上,进行响应面实验优化。确定云南黑青稞总多酚的最佳提取工艺为:提取时间30 min、液料比值28(m L/g)、乙醇浓度68%,在此条件下青稞多酚粗提液多酚质量浓度为0.18 mg/m L。对大孔树脂进行筛选,确定HPD-826树脂为青稞多酚纯化最适大孔树脂。以吸附、解吸效果为指标,确定大孔树脂纯化青稞多酚的最佳纯化条件为:上样液p H4.6、洗脱剂80%乙醇、上样量250 m L、洗脱剂收集范围(160~500)m L、上样流速1 BV/h、洗脱流速1 BV/h。在此条件下对青稞多酚粗提液进行纯化,样品质量浓度由0.18 mg/m L提升至0.238 mg/m L,质量浓度提升32.3%。     

铜藻多酚的分离纯化及抗氧化活性研究

为研究铜藻多酚的分离纯化工艺及抗氧化活性。在超声辅助提取铜藻多酚的基础上采用大孔吸附树脂柱层析法分离纯化铜藻多酚提取物,以V_C为对照采用体外实验分析其抗氧化活性。结果显示:大孔吸附树脂LX-158具有最佳的吸附和解析条件,静态吸附和解析平衡时间为5 h,动态吸附和解析的最佳条件为:粗提液和洗脱剂流速为3 mL/min,上样体积为10 mL,洗脱剂为40%乙醇溶液,洗脱剂体积为120 mL。此条件下铜藻多酚纯度从7.52%提高到40.31%。体外抗氧化活性结果显示:不同浓度的铜藻多酚对DPPH自由基、ABTS自由基、超氧阴离子自由基、羟自由基有明显的清除作用和Fe³⁺还原力,随着多酚浓度增大其抗氧化能力增强,IC₅₀值分别为6.60μg/mL、75.70μg/mL、2.22 mg/mL、5.62 mg/mL。实验证明该纯化工艺可行且稳定,可以作为铜藻多酚纯化的工艺条件。     

芍药花多酚的纯化及其抗氧化活性研究

研究大孔吸附树脂纯化芍药花多酚的条件和纯化后多酚的抗氧化能力。采用静态试验和动态试验确定纯化条件,计算纯化后多酚的含量。在供试的9种大孔吸附树脂中,HPD100树脂的吸附和洗脱效果最好。在室温下,以50%乙醇为洗脱剂,吸附流速和洗脱流速均为10 m L/min时,纯化的芍药花多酚含量为721.72 mg GAE/g DW,是未纯化前的1.57倍。通过DPPH、FRAP和ABTS三种方法测得纯化后芍药花多酚的抗氧化能力是未纯化前粗提物的1.35、1.44、1.62倍。     

大孔树脂纯化紫扁豆花色苷工艺研究

比较了七种大孔树脂对紫扁豆花色苷的静态吸附-解吸特性,研究了DM-28大孔树脂对紫扁豆花色苷静态、动态吸附-解吸工艺条件。结果表明:DM-28大孔树脂为纯化紫扁豆花色苷的最佳树脂;静态吸附-解吸最佳条件为:样液质量浓度0.554 4 mg/m L,样液p H 4.0,吸附温度40℃,吸附时间180 min,在p H 1.0,60%乙醇溶液条件下解吸;动态吸附-解吸最适工艺条件为:上样质量浓度0.277 2 mg/m L、上样流速1.5 m L/min,以流速2.5 m L/min,p H1.0的60%乙醇洗脱。纯化后花色苷色价为14.06,为纯化前的6.7倍。     

大孔树脂分离纯化霍山石斛多酚及其抗氧化活性研究

比较了不同大孔树脂对霍山石斛多酚的吸附和解吸特性,筛选出较适宜的吸附剂,研究了大孔树脂的纯化工艺条件,并探讨了多酚的抗氧化活性。结果表明,AB-8树脂是较为适宜的石斛多酚吸附剂,最佳纯化条件:静态吸附150 min即达到饱和,多酚溶液pH 4.0,浓度2.0 mg/mL,上样流速1.0 mL/min;洗脱流速1.0 mL/min,总酚纯度为76.2%。通过乙醇溶液的梯度洗脱,获得了4个洗脱组分,分别为DHP-1、DHP-2、DHP-3、DHP-4,其含量分别为16.3%,14.8%,20.9%,26.2%。总的抗氧化能力依次为DHP-3＞DHP-4＞DHP-1＞DHP-2＞粗多酚。     

大孔树脂吸附纯化茯苓多糖工艺研究

以茯苓提取粗多糖为原料,考察7种大孔树脂纯化茯苓提取粗多糖的效果。通过静态吸附-洗脱试验结果表明,AB-8型大孔树脂对茯苓提取粗多糖的脱色率与多糖回收率均优于其它种类树脂。通过动态吸附-洗脱试验结果,得到最佳纯化茯苓提取粗多糖的工艺条件为:配制5.0 mg/m L的茯苓粗多糖提取液,以2 BV/h流速上样至柱体积为7 BV的AB-8型大孔树脂内吸附,随后采用5 BV的50%乙醇溶液,以2 BV/h流速洗脱。通过定量分析结果表明,在最佳纯化工艺条件下,茯苓提取粗多糖的脱色率达到85.2%,多糖回收率为75.4%。     

大孔吸附树脂对石榴皮多酚的分离纯化

石榴皮中多酚含量丰富,具有抗氧化、抗衰老、抗癌防癌、抗菌、润肤美容、降血压和预防心脑血管疾病等多种生理和药理活性。在食品、医药和日用化学品等领域显示出巨大的应用价值。从XAD-16、XAD-1180、XAD-7HP、D101、DM-11、DM130、SP-700、SP-850、X-5、AB-8和H-103大孔吸附树脂中通过静态实验筛选出SP-700树脂,详细研究了其对石榴皮总单宁的静态与动态吸附和解吸性能。结果表明,SP-700树脂对石榴皮多酚的饱和吸附量为70.52mg/g(干树脂),吸附等温线符合Freundlich方程,为多分子层吸附,饱和吸附时间为5h,适宜解吸剂为体积分数70%的乙醇溶液,测定20、25、30、35℃下吸附等温线,表明最适宜的吸附温度是25℃,此时最大吸附量达到96.71mg/g(干树脂);以5mg/mL质量浓度的石榴皮提取液上柱,流速为4～4.5BV/h时,树脂的多酚穿透吸附容量65.72mg/g(干树脂),3.5BV体积分数70%的乙醇溶液可将吸附于柱上的石榴皮多酚完全洗脱。以该条件纯化石榴皮多酚提取物时,纯化样的收率为26.5g/100g(干石榴皮),多酚质量分数从48%提高到...     

大孔吸附树脂分离纯化苦荞总皂苷的研究

为优化大孔吸附树脂分离纯化苦荞总皂苷的工艺条件,通过静态吸附解吸实验筛选出适合分离纯化苦荞总皂苷的大孔吸附树脂SP700,其饱和吸附量为(25.241±0.590)mg皂苷/g树脂。研究了样液浓度、吸附时间对吸附容量的影响,乙醇体积分数对解吸得率的影响,并进行了动态实验,确定了SP700型大孔树脂分离纯化苦荞总皂苷的最佳工艺条件为:最佳上样浓度约0.586mg/m L,流速2BV/h,树脂比样液体积为1∶1,动态洗脱实验中,上样后用体积分数分别为50%和70%的乙醇溶液进行分段洗脱,洗脱流速为2BV/h,用量为2~3BV,洗脱得率最高可达到88.9%,洗脱液蒸干后所得固形物中皂苷含量较提取液固形物中皂苷含量提高了约2倍。     

Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry

Methanol extracts of olive pomace (two‐phase olive oil extraction) and olive pulp were analysed by reverse phase HPLC and the eluted fractions were characterised by electrospray ionisation mass spectrometry. This technique allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, caffeoyl‐quinic acid, luteolin‐4‐glucoside and 11‐methyl‐oleoside. Hydroxytyrosol‐1′‐β‐glucoside, luteolin‐7‐rutinoside and oleoside were also detected. Moreover, this technique enabled the identification, for the first time in Olea europaea tissues, of two oleoside derivatives, 6′‐β‐glucopyranosyl‐oleoside and 6′‐β‐rhamnopyranosyl‐oleoside, and of 10‐hydroxy‐oleuropein. Also, an oleuropein glucoside that had previously been identified in olive leaves was now detected in olive fruit, both in olive pulp and olive pomace. With the exception of oleoside and oleuropein, the majority of phenolic compounds were found to occur in equivalent amounts in olive pulp and olive pomace. Oleoside was the main phenolic compound in olive pulp (31.6 mg g^?1) but was reduced to 3.6 mg g^?1 in olive pomace, and oleuropein (2.7 mg g^?1 in the pulp) almost disappeared (<0.1 mg g^?1 in the pomace). Both these phenolic compounds were degraded during the olive oil extraction process. Copyright © 2004 Society of Chemical Industry     

Could squalene be an added value to use olive by-products?

Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were ‘Nocellara de Belice’, ‘Drobnica’, ‘Souri’, and ‘Oblica’. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry     

The utilisation solutions of olive mill by-products in the terms of sustainable olive oil production: a review

Despite the high economic and nutritional value as major positive aspects, olive oil production has an unfavourable side, which is the negative environmental impact caused by the generation of significant amounts of liquid and solid wastes. Therefore, the implementation of sustainable technologies to add value to the olive oil production process is a matter of great interest. This study aimed to review novel solutions dealing with the utilisation of olive oil production by-products while taking into account sustainable waste management options. The most promising technologies for the production of high-added value products from olive oil production by-products have been described with a special attention to the sustainable nonthermal technologies for the extraction of bioactive phenolic compounds, and the key findings of such investigations were reviewed. All described technologies are environmentally friendly and show great potential. Nevertheless, further researches are required to optimise and increase their applicability.     

初榨橄榄油风味化合物研究进展

阐述了初榨橄榄油风味的主要来源途径即脂氧合酶途径,对影响初榨橄榄油风味特征的若干因素如品种和地理环境,油橄榄果实成熟度,加工工艺,储藏条件等因素进行了讨论和分析.介绍了初榨橄榄油中挥发性化合物的分析检测方法,并且展望了橄榄油风味化合物研究的应用和发展前景.     

Pesticide residues in washing water of olive oil mills: effect on olive washing efficiency and decontamination proposal

BACKGROUND: Washing olives in the olive oil mill (a commonly used preliminary step to remove foreign materials and leaves) can help to remove pesticide residues, especially herbicides that are present in olives due to contamination either during application or as a consequence of contact with contaminated soil. The aim of the present work was the study of washing efficacy during washing cycles, i.e., from the beginning of the cycle until the water was changed. RESULTS: Four active ingredients, namely diuron, oxyfluorfen, terbuthylazine and endosulfan (α and β isomers) as well as the latter's degradation product endosulfan sulfate, were the most frequently found pesticides in raw olives after harvest. At the beginning of the washing cycle, diuron, terbuthylazine and oxyfluorfen residues were effectively removed from olives. However, progressive water contamination with pesticide residues decreased the efficiency of the washing step, specially for diuron and terbuthylazine residues. CONCLUSION: A decontamination method to enable water recycling in olive oil mills was proposed and optimized. It employed FeCl₃ as coagulant and active charcoal as adsorbent, and was effective in removing both suspended solids and pesticide residues. Copyright © 2008 Society of Chemical Industry     

橄榄混浊汁饮料加工工艺

本文研究了橄榄混浊汁饮料的加工工艺,结果表明:橄榄加3倍水打浆,采用果胶酶浓度0.1%,酶解温度25℃,酶解时间60min,可获得理想的产率和提取率,橄榄汁的产率至少提高30%。通过调配(添加稳定剂、抗氧化剂、调节糖酸比),可获得色、香、味俱佳的橄榄浑浊汁饮料。     

Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

The main objective of this study was to evaluate the influence of the malaxation time (Mt) and ripening stage on oil quality and phenolic compounds of Hojiblanca and Picual virgin olive oils. In both varieties of oil, phenolic content and oxidative stability decreased as ripening progressed. The total level of tocopherols diminished by up to 40% as fruit ripened. The compositions of palmitic, stearic, lignoceric, oleic, linoleic and linolenic acids were significantly influenced by the ripening process. The present work shows that an increased Mt promoted the increase of free acidity (up to 13.3%) and tocopherols (up to 11.6%) and negatively affected the oxidative stability and the concentration of phenols. Further research is required to determine ripening stages and malaxation conditions for all olive oil varieties to achieve a satisfactory balance between the improvement of both oil yield and oil quality and composition.     

橄榄菜的生产

橄榄菜是以橄榄果和芥菜为主原料，配以其它辅料，根据食品加工的基本原理精心加工研制而成。本探讨了橄榄菜的生产工艺、确定了产品配方，经过质量检测和按照产品的内在质量要求，确定了产品质量控制指标。该产品风味独特，是餐桌上的调味佳品。     

Pigments profile in monovarietal virgin olive oils from various Italian olive varieties

This paper presents the investigation of the chlorophyll and carotenoid pigments composition in monovarietal virgin olive oils produced from the five main olive varieties (Minuta, Ottobratica, Calabrese, Ogliarola, Baddarica) cultivated in Sicily (southern Italy), from four main olive varieties (DolceAgogia, Moraiolo, Leccino, Frantoio) cultivated in Umbria (central Italy), and from three main olive varieties (Leccino, Oliva Nera di Collecorto, Noccioluta) cultivated in Molise (central Italy). Reversed-phase high performance liquid chromatography using a C-30 column with photodiode array detection was used for pigments analyses. In all, 19 compounds were identified and quantified in 60 olive oils samples. The qualitative pigments pattern was similar among the varieties investigated, whereas quantitative differences were found among the different cultivars; among the varieties investigated in this work, the oils from Umbria showed the highest pigment content (34.19 ppm in average), followed by the oils from Molise (18.61 ppm in average) and the oils from Sicily which showed the lowest pigment contents (13.38 ppm in average). In general, pheophytin a was the major component (range 0.49–19.42 ppm), followed by β-carotene (range 1.27–9.30 ppm) and lutein (range 0.44–5.12 ppm). Those differences may be due to genetic factors and/or geographical differences. Moreover, auroxanthin was detected for the first time in olive oils and was detected only in olive oils from Umbria and Molise regions. The ratio between the two isochromic pigment fractions, namely the ratio between the chlorophyll and carotenoid fractions showed an average value close to unity. The lutein/β-carotene ratio was less than one in the majority of the cases. These parameters, along with other analytical parameters, could be used as indicators of typicality in olive oils. The presence of a specific pigment profile in olive oils could infact be used to guarantee the genuineness of the product, since the quality control of food requires a precise knowledge of the pigments composition of the original products.