橄榄油中极性伴随物研究状况

综述了橄榄油中极性伴随物的研究状况.酚类物质是橄榄油极性伴随物的主要组成部分,其组成随橄榄的品种、种植条件及橄榄油提取方法不同而异.酚类物质对于保持橄榄油的风味,提高油脂氧化稳定性具有重要作用.同时,橄榄油中酚类伴随物具有良好的清除自由基和抗氧化能力,可以阻止低密度脂蛋白(LDL)氧化,起到预防心血管疾病的作用.     

富含高溶性β-胡萝卜素油脂体系氧化稳定性及降解动力学研究

为研究富含高溶性β-胡萝卜素的油脂体系(β-胡萝卜素总顺式质量分数约40%,其油脂基含量约10 mg/mL)的氧化稳定性及降解规律,在不同储藏温度(-18、4、20、37℃)下,以过氧化值为评价指标,首先通过建立降解动力学方程考察了富含高溶性β-胡萝卜素的不同油脂(大豆油、橄榄油、月见草油、鱼油)的氧化稳定性,同时进一步探讨了橄榄油中β-胡萝卜素及其异构体的储藏氧化降解规律。结果表明：高溶性β-胡萝卜素在不同油脂体系中的抗氧化效果依次为：橄榄油>大豆油>月见草油>鱼油;且在伴随储藏过程中,β-胡萝卜素的降解符合一级动力学模型规律,橄榄油中β-胡萝卜素异构体稳定性高低次序为：All-E>Total Z>13 Z,且随着β-胡萝卜素异构体的氧化降解导致的其总含量减少,橄榄油的过氧化值也不断增大,表明高溶性β-胡萝卜素抗油脂氧化的效能降低。     

应用抗氧化剂防止食品油脂氧化和风味劣化

<正>引起肉类食品变质有二个主要原因。除肉质经细菌污染剂引起变质外,另一个原因是肉质中脂肪经空气氧化而变质。类脂物经氧化后亦会引起肉质色泽,质构和营养价值的变化,其中更主要的是最先发生明显变化是肉质风味的改变。经加工肉食品,由于在加工过程中,经过多道工序操作如剁碎、碾压及操作环境和温度的影响,都会导致油脂氧化。导致肉质和风味劣化最大的弊病,不仅使肉质产生强烈的恶臭,同时使肉质新鲜度消失。已经发生明显油脂腐败恶臭的肉类食品,在消费者购买前,肉质的色泽和风味或其他物理外观已发生变化。消费者购买这种已经失去新鲜度和风味的肉质后,由于风味的变化非常敏感,使消费者产生一种不知道什么原因使风味发生变化,亦不知道其他产品的风味是否会好一些的想法。     

橄榄油极性酚类物质对降血脂作用探究

极性酚类物质是橄榄油重要不皂化物之一。酚类物质不仅赋予橄榄油特殊风味、提高油脂氧化稳定性,并具有良好清除自由基和阻止低密度脂蛋白(LDL)氧化能力,从而能降血脂、有效预防心血管疾病发生。该文主要从体外实验、动物实验和人体餐后实验综述橄榄油酚类物质降血脂功效。     

柠檬风味初榨橄榄油品质分析

以柠檬风味橄榄油为研究对象,通过其质量指标、脂肪酸组成、甾醇含量和香气组成综合分析柠檬风味初榨橄榄油的品质。结果表明：柠檬风味橄榄油油品酸值、过氧化值、紫外吸光度、脂肪酸乙酯含量、水分及挥发物均符合国家标准GB/T 23347-2021质量指标要求;新鲜柠檬的加入提高了脂肪酸含量,柠檬风味橄榄油中总脂肪酸含量比原味橄榄油高9.378 g/100g,柠檬风味橄榄油中亚油酸与亚麻酸比值7.75:1接近推荐值6.67:1,柠檬风味橄榄油不饱和度（5.37）高于原味橄榄油（5.03）;柠檬风味橄榄油中甾醇类化合物含量（1885.9mg/kg）低于原味橄榄油（2968.9mg/kg）;原味初榨橄榄油主要香气成分以醛类物质为主,柠檬风味初榨橄榄油主要香气成分是萜烯类物质,柠檬的加入使柠檬风味橄榄油特有β-蒎烯、α-松油烯、莰烯、(E)-β-罗勒烯、β-石竹烯、萜品油烯、α-水芹烯、桧烯8种萜烯类物质。柠檬风味橄榄油的品质与柠檬、油橄榄混合比例及其品种、成熟度、产地密切相关,避免柠檬的添加淹没初榨橄榄油的典型品质及香味从而获得理想的柠檬风味橄榄油,需重点优选柠檬和油橄榄混合比例因素。     

葵花籽油挥发性风味物质研究进展

葵花籽油风味独特,深受大众喜爱。概述了冷、热榨葵花籽油中的主要挥发性风味物质及原料品种、炒籽、精炼、储藏、煎炸等因素对葵花籽油挥发性风味物质的影响。葵花籽油中主要挥发性风味物质包括萜烯类、吡嗪类和醛酮类,赋予葵花籽油独特的清香、坚果香、焙烤香等气味特征。炒籽中通过美拉德反应和脂质氧化反应形成多种风味产物,而脱色和脱酸处理可使大部分挥发性风味物质损失殆尽。储藏和煎炸过程中脂肪酸氧化产生的以醛类和酸类为主的物质导致了油脂异味的产生。高油酸葵花籽油比普通葵花籽油表现出了更好的风味稳定性。今后可利用分子感官科学的手段揭示葵花籽油的香气形成机理和调控机制,为风味品质控制提供理论依据,促进葵花籽油产业的健康发展。     

油脂氧化酸败研究进展

油脂氧化酸败与风味劣变、营养丧失、生物学损害、组织老化紧密相关。该文概述油脂氧化研究以自动氧化自由基链式反应学说为核心发展历程;阐述自动氧化、光敏氧化、酶促氧化之间关联性与研究进展。自动氧化在油脂氧化中处主导地位,而光敏氧化和酶促氧化很可能在诱发氧化前期起关键作用;光敏氧化既可循II型单线态氧化途径,又可循I型自由基链式氧化途径,取决于激发态光敏剂是底物脱氢、还是直接攻击不饱和双键;酶促氧化在有氧条件下类似自由基链式反应,无氧条件下脂氧酶无活性。     

油脂变败及其防止对策

<正>1.油脂中生育酚分解及防止方法 近年来由于制油技术和贮藏方法进步,已使我们可以获得优质食用油,但一旦投放到市场上,就会因许许多多流通环节,使品质发生变化。其中特别是那种加热和长期曝露在空气和日光中的油脂,更易迅速引起氧化和变质。油脂产生变质以后,不仅风味劣化,营养价值也随之下降。影响变质的因素很多,主要是构成脂肪酸的不饱和度、组成比例及生育酚含量等。     

热脱附-气相色谱/质谱联用分析初榨橄榄油挥发性风味成分

以橄榄油为原料,分别采用液液萃取法、顶空法、固相微萃取法、热脱附法提取橄榄油风味成分,使用气相色谱-质谱法(GC-MS)结合Massworks~(TM)质谱解析软件鉴定分析,并针对最佳提取方法进行工艺优化。结果表明,热脱附法因操作简单、重复性好、无需溶剂及样品检测非破坏性等优点,适宜橄榄油风味成分的检出。最佳萃取条件为:吸附温度40℃;吸附时间2 h;一级解吸温度180℃;一级解吸时间5 min;二级解吸温度280℃;二级解吸时间8 min;冷阱温度-30℃。橄榄油风味成分共鉴定出26种,有醇类、醛类、酯类、酮类、烃类,不同国家的初榨橄榄油挥发性组分存在差异;同一国家的初榨橄榄油挥发性组分存在差异;同一国家不同等级橄榄油挥发性组分存在差异。     

非热处理下油脂氧化劣变机制的研究进展

非热处理可大大减少食品中热敏性物质的损失,该技术已成为近年来食品加工领域的研究热点之一。但在非热处理过程中,仍会引起某些食品成分(如油脂等)的变化,对食品的风味和安全性产生影响。本文对超声辐射、γ辐射、脉冲电场、脉冲强光和超高压等5种非热处理导致油脂发生氧化劣变的机制进行阐述,以期对相关领域的研究提供借鉴。      

基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究

本文旨在探讨不同品牌的橄榄油挥发性风味物质的差异,为研究鉴别不同品牌的橄榄油提供参考。方法:运用电子鼻和顶空固相微萃取-气质联用仪（HS-SPME-GC-MS）对不同品牌的橄榄油挥发性物质进行检测和分析。结果表明:电子鼻能灵敏地检测到不同品牌橄榄油气味的差异性。GC-MS在不同品牌的橄榄油中检测出76种挥发性物质,主要为烃类、醇类、醛类、酮类、酯类、酸类及其他化合物。酸类物质是除帆船牌特级初榨橄榄油外其他4种橄榄油都具有的物质,1号曼托瓦特级初榨橄榄油特有的关键挥发性化合物是癸烷、E-2-庚烯、6-乙基-2-甲基辛烷、戊醛、庚醛、辛醇和2-辛酮;2号百一牌特级初榨橄榄油特有的挥发性物质是1-癸烯和2,2,4,6,6-五甲基庚烷;3号福恩牌特级初榨橄榄油特有的化合物是1-十三烯和辛烷;4号帆船特级初榨橄榄油特有的化合物是十二烷、3,5-二甲基辛烷、D-柠檬烯和3,7-二甲基-1-辛醇;5号斯巴达（金）特级初榨橄榄油特有的化合物是（E）-2-己烯醛。不同品牌的橄榄油之间共有的关键风味化合物主要有己醛和壬醛。结论:橄榄油品牌不同,主要的挥发性成分种类及其相对含量有差异。      

秋刀鱼营养价值及其开发利用研究进展

本文采用超高压杀菌（UHPSO）、传统杀菌（RSO）和微波辅助杀菌（MTSO）三种灭菌技术处理橄榄油浸秋刀鱼软罐头,研究了其在常温贮藏期（1月、3月和6月）脂肪酸组成的变化和挥发性风味物质变化规律和它们间的联系。结果表明：秋刀鱼软罐头中橄榄油中的脂肪酸尤其是不饱和脂肪酸向鱼肉中发生了迁移,改善了鱼肉的营养品质,MTSO组贮藏品质最佳,UHPSO组品质最差。三个处理组油浸秋刀鱼软罐头的挥发性物质主要来源是醛类、醇类、烃类,其中醛类化合物占比较高,是主要的香味贡献物质（如己醛、壬醛、十三醛等）,醛类化合物的变化与油酸和亚油酸含量呈较高相关性。橄榄油浸处理能够有效降低秋刀鱼肉中腥味物质的含量（如1-辛烯-3-醇、三甲胺等）。随贮藏时间的延长,UHPSO组和MTSO组秋刀鱼软罐头挥发性物质种类和丰富度均呈现先增加后减少的趋势,RSO组中醛类物质不断增加。综上,油浸处理可以改善秋刀鱼肉营养品质,在贮藏过程中MTSO组的风味物质更丰富,这为秋刀鱼食品的加工和处理提供了理论依据。     

The Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an Important Part of the Mediterranean Diet

The olive tree (Olea europaea) is widely cultivated for the production of both oil and table olives and very significant because of its economic value. Olive and olive oil, a traditional food product with thousands of years of history, are the essential components of the Mediterranean diet and are largely consumed in the world. Beside of their economical contribution to national economy, these are an important food in terms of their nutritional value. Olive and olive oil may have a role in the prevention of coronary heart disease and certain cancers because of their high levels of monosaturated fatty acids and phenolic compounds. In addition, olives (Olea europaea L.) and olive oils provide a rich source of natural antioxidants. These make them both fairly stable against auto-oxidation and suitable for human health. The aim of this paper is to define the historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.     

Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant

Four commercial varieties of oregano are farmed in Argentina: "Compacto,"Cordobes,"Criollo," y "Mendocino." Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes in the intensities of positive and negative attributes in extra virgin olive oil with addition of essential oil obtained from the 4 Argentinean oregano types. Oregano essential oil was added into olive oil at 0.05% w/w. The samples were stored in darkness and light exposure during 126 d at room temperature. The intensity ratings of fruity, pungency, bitterness, oregano flavor, and rancid flavor were evaluated every 21 d by a trained sensory panel. In general, samples with addition of oregano essential oil in olive oil exhibited higher and lower intensity ratings of positive and negative attributes, respectively, during storage compared with the control samples. The first 2 principal components explained 72.3% of the variability in the olive oil samples. In general, positive attributes of olive oil were highly associated with the addition of oregano essential oil in darkness, whereas rancid flavor was negatively associated with them. Olive oil with oregano "Cordobes" essential oil was oppositely associated with light exposure treatments and negative attribute (rancid flavor) suggesting better performance as natural antioxidant of this essential oil in olive oil. The result of this study showed that the presence of oregano essential oil, specially "Cordobes" type, preserve sensory quality of extra virgin olive oil prolonging the shelf life of this product. Practical Application: Extra virgin olive oil is highly appreciated for its health benefits, taste, and aroma. These properties are an important aspect in this product quality and need to be preserved. The addition of natural additives instead of synthetic ones covers the present trend in food technology. This research showed that the addition of oregano essential oil preserved the intensity ratings of positive attributes in extra virgin olive oil during storage. The essential oil of the oregano variety called "Cordobes" exhibited better protecting effect on sensory properties of olive oil than the other oregano varieties. The addition of oregano essential oil should be considered for the food industry as a natural source of antioxidant additives for preserving sensory properties in extra virgin olive oil and other similar food products.     

Packaging of Olive Oil: Quality Issues and Shelf Life Predictions

Olive oil has gained much appreciation among consumers worldwide leading to increased markets as well as greater consumer expectation and thus more challenges for the relevant food sector. By understanding the product, its interactions with the environment, and the protective role of the package, decisions can be made on the barrier properties required of the packaging materials to achieve the desired shelf life. To this end, the shelf life of packaged olive oil under various storage and distribution environments can be predicted by mathematical modeling. This review examines the basic factors affecting the shelf life of olive oil in different packaging systems and describes the main oxidative degradation mechanisms for them. Since an experimental investigation to correlate the basic quality factors and the shelf life of a product is time- and effort-consuming, the use of mathematical modeling for the prediction of packaged olive oil shelf life is also discussed. In the presented works, shelf life predictions were based on the most consumer-related attributes; namely, the evolution of olive oil flavor compounds under various packaging and storage conditions. The validation of the simulations against known experimental results showed a very good correlation, confirming the value of the mathematical approach for a quick and accurate prediction of shelf life of oxidation-sensitive products.     

Packaging of Olive Oil: Quality Issues and Shelf Life Predictions

Olive oil has gained much appreciation among consumers worldwide leading to increased markets as well as greater consumer expectation and thus more challenges for the relevant food sector. By understanding the product, its interactions with the environment, and the protective role of the package, decisions can be made on the barrier properties required of the packaging materials to achieve the desired shelf life. To this end, the shelf life of packaged olive oil under various storage and distribution environments can be predicted by mathematical modeling. This review examines the basic factors affecting the shelf life of olive oil in different packaging systems and describes the main oxidative degradation mechanisms for them. Since an experimental investigation to correlate the basic quality factors and the shelf life of a product is time- and effort-consuming, the use of mathematical modeling for the prediction of packaged olive oil shelf life is also discussed. In the presented works, shelf life predictions were based on the most consumer-related attributes; namely, the evolution of olive oil flavor compounds under various packaging and storage conditions. The validation of the simulations against known experimental results showed a very good correlation, confirming the value of the mathematical approach for a quick and accurate prediction of shelf life of oxidation-sensitive products.     

橄榄木酚素及其生物活性研究进展

橄榄木酚素包括松脂醇和1-乙酰氧基松脂醇,是存在于橄榄油中的主要酚类化合物。橄榄木酚素是构成特级初榨橄榄油内源性抗氧化体系的重要脂质伴随物之一。对橄榄木酚素的生物合成与代谢途径,含量、分布及稳定性,吸收代谢,体外抗氧化活性,生物活性进行了综述,提出橄榄木酚素研究存在的问题,并对今后的研究方向进行了展望,以期为橄榄油提质制取和木酚素相关健康产品研发提供理论指导。     

食用橄榄油贸易促进组织 ——国际橄榄理事会解析

《国际橄榄油和食用橄榄协定》是由联合国主持在橄榄油主要生产国与消费国之间签订的国际商品协定.从1959年到2015年历经五次改版,根据该协议成立的"国际橄榄理事会"(International Olive Council,IOC)总部驻地在橄榄油最大出口国西班牙首都马德里.国际橄榄理事会由成员理事会管理,下设执行秘书处...     

成熟度指数对不同品种橄榄油脂肪酸、 酚类化合物及风味属性的影响

以甘肃省陇南市油橄榄研究所种质资源基因库的‘城固32号’和‘莱星’油橄榄果为原料提取橄榄油,运用GC-MS、HPLC和E-Nose对不同品种与不同成熟度指数的橄榄油脂肪酸、酚类化合物及风味属性进行检测分析,以探究成熟度指数与不同品种橄榄油品质的关系。结果表明：随着成熟度指数的增大,‘城固32号’橄榄油中的硬脂酸、油酸、亚麻酸、饱和脂肪酸（SFA）含量及单不饱和脂肪酸/多不饱和脂肪酸（MUFA/PUFA）和油酸/亚油酸值呈下降趋势,亚油酸和不饱和脂肪酸（UFA）含量呈上升趋势,‘莱星’橄榄油中油酸和UFA含量及MUFA/PUFA和油酸/亚油酸值呈上升趋势,而亚油酸、亚麻酸和SFA含量呈下降趋势;油酸/亚油酸和MUFA/PUFA值在2个品种间存在差异,可作为鉴别‘城固32号’和‘莱星’橄榄油的依据;2个品种橄榄油中酪醇和总酚含量总体呈下降趋势,香草酸和木犀草素含量总体呈上升趋势,而羟基酪醇含量在‘城固32号’中总体逐渐减少,在‘莱星’中总体逐渐增加,木犀草苷含量在2个品种中保持稳定;风味物质的E-Nose信号响应值在2个品种中均显著减小。利用橄榄油中脂肪酸和酚类化合物的组成与含量以及风味属性的信号响应值差异结合主成分（PCA）分析可有效鉴别和区分不同成熟度指数的‘城固32号’和‘莱星’橄榄油。