中国油橄榄发展历程与产业展望

介绍了我国油橄榄的引种和推广历程,分析了我国油橄榄引种试验、示范推广和产业开发3个阶段,进一步介绍了甘肃陇南油橄榄的发展历程。重点介绍了橄榄油、橄榄果渣和橄榄叶的化学成分及其加工利用现状。在此基础上,结合我国目前油橄榄的现状和需求,提出油橄榄果叶综合利用的发展思路,开发高品质橄榄油、系列化妆品、洗涤用品、油橄榄茶、油橄榄酒、餐用橄榄、橄榄叶抗氧化剂及果渣保水调节剂,全值化利用油橄榄,提高油橄榄利用率,促进我国油橄榄产业的发展。     

希腊橄榄油的加工技术

介绍希腊橄榄油加工和市场现状,关键技术及其特征,主要设备,橄榄油的等级、质量指标和感官评价,化学组成及分析方法,影响橄榄油质量的因素,废水和果渣的组成及其副产物的开发利用以及橄榄油的食用及药用功能等,提出油橄榄的综合利用和加工方向。     

木樨榄属植物中裂环烯醚萜类的提取方法及开发前景

裂环烯醚萜类化合物是木樨榄属植物标记性化合物,尤其是橄榄苦苷具有重要的药理活性。本文作者研究了作者裂环烯醚萜类化合物植物来源、化学结构特征和物化性质及药理作用,提出木樨榄属油橄榄叶提取物加工工艺和橄榄苦苷的检测方法,为我国油橄榄叶中橄榄苦苷的加工利用提供依据。     

油橄榄酒体外抗氧化作用研究

利用Fenton反应、连苯三酚自氧化产生羟自由基（·OH）和超氧阴离子自由基（·Of）,采用分光光度法研究了油橄榄酒活性物对自由基的清除作用,实验结果表明,橄榄酒能较好清除·OH、·02-自由基,清除效果接近于Vc。     

功能基因组学与代谢工程：微生物菌种改进与生物过程优化

代谢工程是用现代基因工程技术对细胞性质进行改进.代谢工程包括3个重要步骤：细胞途径的修饰（合成）,修饰后细胞表型的严格评价（表型表征）,根据评价结果设计进一步的修饰（优化设计）.其中“组学”技术（基因组学、转录物组学、蛋白质组学、代谢物组学、代谢通量组学等）在表型表征中起着极为重要的作用.此外,由于细胞的性质不仅与其基因组密切相关,而且也与细胞所处的微观及宏观环境条件（底物种类与浓度、pH、温度、溶氧、生物反应器的混合与传递特性等）密切相关,因此在菌种改进过程中就要密切结合这些实际的环境条件对所得的菌株用上述“组学”技术进行表型表征,从而使所开发的代谢工程菌株满足包括环境条件影响在内的整个生物加工过程优化的需要.本文结合国际上的发展及作者的研究实践,综述了近几年基于功能基因组学的代谢工程研究发展情况.     

Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil

Different varieties of olives from different sources, harvested in a similar ripeness state, have been characterized by their chlorophyll and carotenoid pigment profile and content. Pigment richness is inherent to the variety and enables great differences or similarities to be established between them. In all the fruits, ripening involves pigment loss, with the disappearance of chlorophylls always being slightly greater than that of carotenoids. However, independently of variety and the different pitment content of the fruits, the ratio between chlorophylls and carotenoids tends to remain more or less constant, within a range of 2.5 to 3.7 mg total chlorophyll/mg total carotenoid. Pigment loss caused by the extraction process is more marked for the chlorophyll fraction than for the carotenoids, changing the ratio in the oil to around one unit, whatever the variety of soruce fruit.     

Wax Ester Variation in Olive Oils Produced in Calabria (Southern Italy) During Olive Ripening

The wax ester composition of pressed olive oil and its variation during olive ripening were investigated by column chromatography/GC-on column technique. Six compounds were identified: C₃₆, C₃₈, C₄₀, C₄₂, C₄₄ and C₄₆ wax esters, which were grouped as total detected wax esters (TDWEs). The European Union (EU) includes C₄₀, C₄₂, C₄₄ and C₄₆ waxes (TEWEs) as a distinctive characteristic between different categories, with a maximum total content ≤250 mg/kg for an extra virgin olive oil. The International Olive Council (IOC) includes C₄₂, C₄₄ and C₄₆ waxes (TIOCWEs) as a purity parameter, with a maximum total content ≤150 mg/kg for an extra virgin olive oil. The analytical technique proposed by EU and IOC do not separate the wax esters from fatty acids esters with diterpenic alcohols (phytol and geranylgeraniol) that interfere with detected peaks. Although the examined cultivars were grown in the same geographical area and the same agricultural practices were applied to the trees, ANOVA analysis found significant differences among the oils extracted with the same machinery. The oil produced from the Itrana cultivar showed the lowest content in TEWEs (25.00–39.00 mg/kg) and in TIOCWEs (5.67–9.00 mg/kg). Wax content in Leccino and Pendolino cultivars showed a significant tendency to decrease during olive maturation, and a tendency to increase in all other cultivars from the first to the last harvest date when olive pigmentation changed from green to black.