油橄榄果渣油的提取工艺及其脂肪酸组成研究

以油橄榄加工废渣为原料,研究了提取条件对果渣油提油率的影响.结果表明:果渣水分含量在10％以下时适宜果渣油的提取,最佳的萃取溶剂为正己烷;响应面法优化的正己烷萃取条件为提取转速200 r/min、提取时间3h、提取温度55℃、料液比1:9;在此优化条件下的预测提油率为9.46％,验证值为9.16％,模型预测精度达96.8％.气相色谱-质谱(GC -MS)分析结果表明,正己烷萃取的果渣油主要脂肪酸为油酸(68.73％)、棕榈酸(15.28％)、8,10-二甲氧基-十八烷酸(6.65％)、亚油酸(2.80％)、硬脂酸(2.78％)和棕榈油酸(0.97％),其主要脂肪酸组成与橄榄油类似.     

陇南两种单品种初榨橄榄油的化学性质和脂肪酸组成随成熟度的变化

分析了陇南2个品种初榨橄榄油的化学性质和脂肪酸组成随成熟度增加的变化规律。结果表明：随着成熟度的增加2个品种的鲜果出油率增加且存在显著性差异。初榨橄榄油风味成分中氮氧化合物、含硫以及烷烃类化合物变化幅度较大,通过电子鼻可以区分不同品种不同成熟度的橄榄油。恩帕特雷和科拉蒂的k232、270值最高分别为1.85和1.91、0.18和0.14,多酚、黄酮含量变化范围分别为2.39～4.53和7.47～10.39、0.07～0.40和0.75～2.84 mg/g。氧化稳定时间在第6（6.28 h）和第5(16.71 h)成熟度为最高。酸价的变化范围分别为0.37～1.02和0.19～0.38 mg/g,过氧化值的变化范围分别为2.92～8.32和2.38～5.19 mmol /kg,油酸含量分别为72.36%～77.76%和59.23%～65.73%,亚油酸含量分别为7.70%～11.81%和9.74%～15.86%,SFA含量分别为11.81%～13.15%和14.25%～20.99%,PUFA含量分别为8.34%～12.36%和10.92%～16.84%,MUFA含量为72.69%～78.50%和62.36%～68.20 %。同一品种的MUFA/PUFA、C18:1/C18:2和MUFA含量变化趋势一致,与PUFA呈相反的变化趋势,2个品种之间各种脂肪酸含量差异明显,上述测定指标完全符合GB 23347—2009中特级初榨橄榄油的标准。科拉蒂的出油率、多酚、黄酮、油酸含量和氧化稳定时间明显大于恩帕特雷,而酸价、过氧化值低于后者。综合考虑认为科拉蒂的初榨橄榄油品质优于恩帕特雷,恩帕特雷和科拉蒂分别在第6和第5成熟度的初榨橄榄油品质最好。     

云南省不同引种地油橄榄果制取的油脂脂肪酸组成和角鲨烯含量分析

为了对云南省引种油橄榄优异种质资源提供理论依据,收集云南省不同引种地不同品种的油橄榄果,用索氏法提取橄榄油,通过气相色谱法测定其脂肪酸组成及角鲨烯含量。结果表明：不同引种地同一品种的橄榄油脂肪酸组成具有一定的相似性,大多聚于一类;不同品种橄榄油具有不同的脂肪酸组成,同一品种不同成熟度油橄榄果制取的橄榄油脂肪酸组成差异不大;不同品种橄榄油中角鲨烯含量变化幅度较大,最低值与最高值之间相差8.2 mg/g。综上,同一品种橄榄油的脂肪酸组成总体上具有一定的遗传稳定性,不同品种橄榄油具有不同的脂肪酸组成,且角鲨烯含量差异显著。     

Addition of olive oil to dairy ewe diets: effect on milk fatty acid profile and animal performance

The effects of ruminant diet supplementation with linoleic or different polyunsaturated fatty acids (FA) have been well documented. Less abundant information, however, exists on the effects of incorporating monounsaturated FA, such as oleic acid, on lipid metabolism or animal performance. The purpose of this work was to assess the effects of feeding dairy ewes a diet supplemented with high levels of olive oil (OO) on milk yield and composition, paying particular attention to the FA profile. Twenty-four Assaf ewes were fed ad libitum with 2 diets, control or supplemented with 6% OO (2 lots of 6 animals per diet) for 4 wk. Milk yield and composition and dry matter intake were recorded weekly. Milk FA composition was determined by gas chromatography and conjugated linoleic acid profile by silver ion HPLC. Milk yield increased in ewes receiving OO, with no differences in dry matter intake. The OO diet decreased the milk protein percentage but increased the milk fat, protein, and total solids yield. Medium-chain saturated FA (C10:0 to C16:0) content was reduced with OO supplementation, whereas C18:0 and cis-9 C18:1 content increased. Leaving aside trans-11, most trans C18:1 isomers, mainly trans-10, increased in supplemented ewes. The main conjugated linoleic acid isomer (cis-9, trans-11 C18:2) decreased with OO supplementation, whereas trans-7, cis-9 and trans-9, cis-11 C18:2 exhibited a remarkable increase. These results support the argument that the supplementation of ewe diets with high levels of OO does not have any detrimental effects on animal performance but substantially modifies the FA profile.     

橄榄油市场行情及其与其他植物油的脂肪酸组成和微量营养成分比较

旨在更全面、深入地了解橄榄油,对2010—2021年世界橄榄油的产量和消费量以及2015—2019年中国橄榄油的进口量进行了统计分析,测定不同品牌和不同等级市售橄榄油(特级初榨橄榄油、混合橄榄油和混合油橄榄果渣油)与9种其他植物油的脂肪酸组成和微量营养成分,并分析比较其差异。结果显示：世界橄榄油的产量和消费量常年维持在300万t左右,其中欧盟占比最大,分别为58.71%～76.68%和48.73%～62.15%;2015—2019年中国橄榄油产量仅在0.5万～0.7万t,而消费量和进口量分别达到了3.9万～5.75万t和3.86万～5.37万t;不同品牌和不同等级市售橄榄油的脂肪酸组成整体差异不大,但微量营养成分存在明显差异,其中特级初榨橄榄油的角鲨烯、多酚含量明显高于混合橄榄油和混合油橄榄果渣油,而混合油橄榄果渣油的甾醇和总生育酚含量最高;与一级菜籽油、一级玉米油、一级葵花籽油、一级大豆油和亚麻籽油等其他植物油比较,特级初榨橄榄油的油酸、角鲨烯和多酚含量最高,而甾醇和总生育酚含量偏低。     

市售橄榄油豆甾二烯与脂肪酸烷基酯含量分析

建立了一种前处理简便快速的橄榄油中豆甾二烯含量测定方法,结合橄榄油中脂肪酸烷基酯的检测,对市售不同标称等级的橄榄油样品进行分析。结果表明,橄榄油样品加入内标后用正己烷溶解,商品化硅胶柱净化,正己烷洗脱,DB-5MS色谱柱进行分离,选择离子监测模式采集,内标法定量对豆甾二烯含量进行GC-MS测定。豆甾二烯的检出限为0.05 mg/kg,定量限为0.10 mg/kg,在0.05～2.0 μg/mL质量浓度范围内具有良好的线性关系,回收率为98.05%～100.19%,RSD为0.54%～3.04%。不同标称等级橄榄油中豆甾二烯与脂肪酸烷基酯含量差异较大,两者联用可以更好地用于特级初榨橄榄油品质与掺伪鉴别。     

脂肪酸含量对植物油介电特性的影响

为了提供植物油在微波和射频等介电加热技术和通电加热技术中的应用基础数据,考察脂肪酸含量对植物油介电特性的影响,分别利用LCR阻抗测试仪和网络分析仪(同轴探针法)测量了4种植物油(橄榄油、自制橄榄油、橄榄调和油、大豆油)和5种脂肪酸(棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸)在低频段(1 000 Hz~2 MHz)和高频段(300~10 000 MHz)的介电特性。结果表明:低频下,植物油的介电常数比较稳定,其均值为(1.56±0.02),介电损耗随着频率的增加而下降,其中0.7 MHz时橄榄油具有最大的介电常数(1.67±0.00)和介电损耗(7.31±0.02);高频下,植物油的介电特性随着频率的上升而缓慢下降,4种植物油之间的介电特性的差异不显著(p0.05);低频下,在植物油中加入油酸后,植物油的介电常数和介电损耗呈现先上升后下降的趋势,而添加亚油酸呈现相反的趋势。添加脂肪酸会加快油脂的氧化反应。     

三文鱼油超声波辅助提取工艺及脂肪酸组成分析

利用超声波辅助提取三文鱼油,采用气质联用(GC-MS)测定其脂肪酸组成。以提取率为指标,通过单因素实验确定液料比、提取温度、超声功率和超声时间的适宜范围,通过L9(34)正交实验确定三文鱼油超声波辅助提取的最佳工艺条件。结果表明:液料比、提取温度、超声功率和超声时间对三文鱼油的提取效果有不同程度的影响,最佳提取工艺条件为液料比3∶1、提取温度65℃、超声功率250 W、超声时间10 min,在此条件下三文鱼油提取率达92. 6%;三文鱼油以不饱和脂肪酸为主,营养价值高,酸价、过氧化值均符合SC/T 3502—2016《鱼油》标准要求。     

Monounsaturated fatty acid oligomerization is responsible for the agglutination activity of heated virgin olive oil

The present study focuses on the isolation, purification and characterization of a molecule formed when virgin olive oil is heated at 130 °C for 24 h in air, that is found to be a strong agglutinin. The hemagglutinating activity of the novel molecule isolated from the heated olive oil was evaluated against human red blood cells (RBCs). Thin layer chromatography (TLC) of the oil mixture showed appearance of high molecular weight molecules, dimers and polymers. ¹³C nuclear magnetic resonance (NMR) and mass chromatography–mass spectroscopy (GC–MS) were used for structure elucidation. A linear oligomerization of monounsaturated fatty acids is involved. Light microscopy and electron microscopy were used to characterize and visualize the agglutination process. Agglutination without lysis or fusion was observed. The unheated olive oil and the isolated compound were also tested in-vitro against normal and malignant colon and breast cells. The results showed the highest reduction of tumor cells with the isolated novel compound. We conclude that virgin olive oil when heated in air produces oligomerization/polymerization of free unsaturated fatty acid possibly oleic acid (OA) that is a strong hemagglutinin against human RBCs with possible anti-cancer properties but with unknown nutritional effects on human health.     

紫斑牡丹籽油提取工艺的优化及脂肪酸组成的研究

以紫斑牡丹籽为原料,运用单因素和响应面中心组合设计实验（Central Composite Design,CCD）,对紫斑牡丹籽油的化学提取工艺进行优化。结果表明,紫斑牡丹籽油的最佳提取时间为5.2 h、料液比1∶6.2 g/m L、温度（52±1）℃,在此条件下紫斑牡丹籽出油率可达31.36%。最佳工艺所得紫斑牡丹籽油经GC-MS分析显示共检测出18种脂肪酸,主要含有亚麻酸、亚油酸、油酸、棕榈酸,其中亚麻酸占其总脂肪酸含量的65.23%。紫斑牡丹籽油中不饱和脂肪酸含量占其脂肪酸总量的96.62%,饱和脂肪酸占其脂肪酸总量的3.38%。紫斑牡丹籽仁出油率高,不饱和脂肪酸较高,脂肪酸组成及其含量符合我国健康食用油标准。      

Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

This study aimed to evaluate the effect of dietary integration of dried olive pomace (DOP), a by-product of olive oil separation, on nutritional and aromatic properties of milk and cheese. Twenty dairy cows were divided into 2 groups that were balanced for milk yield, parity, and days in milk. The control group was fed a conventional diet (20 kg of dry matter/head per day), whereas the experimental group (EG) received the conventional diet supplemented with DOP as 10% of dry matter. During the trial, milk yield was recorded and the samples of milk, cheese, total mixed rations, and DOP were collected and analyzed to determine the chemical–nutritional composition and aromatic profile. Atherogenic and thrombogenic indices were calculated on the basis of the fatty acid (FA) profile of milk and cheese. Data were analyzed according to the mixed model for milk yield and chemical composition, including cows nested within treatment as a random effect, whereas the general linear model was used for the analysis of cheese parameters. Differences were assessed by Tukey's test. The EG diet had a lower content of palmitic, stearic, and linoleic acids and a higher level of oleic acid compared with the control. Dietary DOP integration did not affect milk yield and composition with the exception of protein content, which was greater in EG and significantly affected by diet and period. Instead, period was found to be significant for fat and casein in both groups. Dietary supplementation with DOP modified the FA profile of milk and cheese. There was a decrease in short- and medium-chain FA, but significance was achieved only for palmitic acid. The stearic, isomer trans of oleic (in particular vaccenic acid), oleic, and isomer trans of linoleic acids significantly increased. Monounsaturated FA increased in EG milk and cheese and saturated FA were significantly lower, whereas no difference was marked between the groups regarding level of polyunsaturated FA. Supplementation with DOP reduced atherogenic and thrombogenic indices and increased conjugated linoleic acid in both milk and cheese. The free fatty acids, ketones, lactones, esters, and phenylalanine catabolites were increased in raw milk, whereas only leucine metabolism was affected by diet in pasteurized milk cheese at both 1 and 30 d of ripening. The present results pointed out that DOP supplementation may improve the nutritional and nutraceutical properties and modify the aroma of milk and derived cheese.     

野生香薷籽油脂肪酸组成及氧化稳定性研究

采用气相色谱对野生香薷籽油的脂肪酸组成进行分析测定,通过Rancimat氧化稳定性测定仪测定香薷籽油氧化稳定性,并分析比较不同抗氧化剂对香薷籽油的抗氧化效果。结果表明:香薷籽油中不饱和脂肪酸含量超过90%,其中亚麻酸含量达到58.65%;诱导期的对数与温度之间呈线性相关,香薷籽油在20℃时货架期为52.8 d,在抗氧化剂添加量相同的情况下,TBHQ的抗氧化效果最好;柠檬酸具有很好的增效作用,添加0.02%TBHQ+0.01%柠檬酸作为香薷籽油的抗氧化剂,在20℃时货架期为334.9 d,货架期延长282.1 d,抗氧化效果显著。     

我国油橄榄果及初榨橄榄油品质研究

研究了我国8个品种包括鄂植8、城固32、皮削利、莱星、佛奥、阿贝奎纳、皮瓜尔和奇迹油橄榄果及初榨橄榄油的品质。油橄榄果成熟指数介于2.28~6.44,果实纵径和横径分别为15.53~27.18 mm、11.09~19.93 mm,果质量为0.92~5.59 g,果肉率为78.08%~86.82%,含水率为42.39%~63.23%,含油率为15.11%~30.55%。8个品种橄榄油的饱和脂肪酸为14.72%~18.41%,单不饱和脂肪酸和多不饱和脂肪酸质量分数分别为63.93%~80.79%、3.29%~20.03%。橄榄油主要脂肪酸为油酸(62.47%~79.28%)、棕榈酸(11.41%~15.06%)以及亚油酸(2.60%~19.09%)。主要甘油三酯分别为OOO(24.73%~48.24%)、POO(19.25%~27.91%)、LOO(6.63%~21.03%)以及POL+SLL(3.14%~12.99%)。α-生育酚含量为126.18~292.77 mg/kg,β-生育酚与δ-生育酚均不超过10 mg/kg,γ-生育酚分布于8.85~42.50 mg/kg之间。角鲨烯含量为2 709.7~7 856.5 mg/kg;城固32甾醇总量最高,接近3 000 mg/kg。     

澳洲坚果油脂肪酸组成及氧化稳定性分析

对6个澳洲坚果油样品进行分析的结果表明,采用气相色谱法能检测出15种脂肪酸,不饱和脂肪酸总量占比77.27%～81.02%,其中单不饱和脂肪酸含量占比74.82%～79.44%,不饱和脂肪酸主要为油酸、棕榈油酸,分别占比为60.8%～62.5%、11.3%～14.8%;在理化特征中,澳洲坚果油样品各项理化指标均符合植物油质量标准要求,其中酸价和过氧化值较低;采用烘箱法对6个样品进行加速氧化测试,温度和时间对澳洲坚果油具有较为明显的影响,温度的影响大于时间,澳洲坚果油在不同温度条件下过氧化值和酸价的变化趋势分别为60℃40℃20℃、60℃40℃20℃。     

Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits

The present study aimed to analyse the chemical composition and oxidative status of Iberian dry-cured hams from pigs fed different finishing diets: extensive feeding on acorns and pasture in a "Montanera" traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115g/kg of diet) and supplemented with 250mg/kg α-tocopherol (HOVE), and fed in confinement control mixed diet (CON) without added tocopherol and oleic acid fat. Muscles from MON dry-cured hams contained significantly (p<0.05) higher amounts of intramuscular fat (IMF) than those from HOVE and CON hams. The feeding background affected the tocopherol levels in dry-cured hams as those from MON and HOVE pigs had significantly higher levels of α-tocopherol than those from CON pigs whereas the extensive feeding provided muscles from MON pigs with significantly higher levels of γ-tocopherol than the experimental diets did to CON and HOVE pigs. The HOVE diet significantly increased the levels of oleic acid in Iberian dry-cured hams with these levels being similar to the oleic acid levels found in MON hams and significantly higher than those in CON hams. Compared to dry-cured hams from CON pigs, those from MON and HOVE pigs exhibited a higher oxidative stability as a likely result of a most favourable fatty acid composition and the presence of higher tocopherol levels. The principal component analysis (PCA) successfully discriminated between dry-cured hams from pigs fed different finishing diets.     

The effect of irrigation level and harvest mechanization on virgin olive oil quality in a traditional rain‐fed ‘Souri’ olive orchard converted to irrigation

BACKGROUND: Olive trees are generally grown under rain‐fed conditions. Since yield response to application of water in the growing season may be considerable, irrigation is increasingly introduced to existing, mature orchards. An additional feature of modernization of olive cultivation is mechanical harvesting. To investigate the effect of irrigation level on the quality of virgin olive oil (VOO) produced from cv. Souri, six regimes, ranging from deficit to excess, were applied to trees in a mature, traditional orchard as it was converted to irrigation. Furthermore, in order to investigate the effect of damage incurred during harvest, oil quality of hand‐picked fruit was compared to that of mechanically harvested olives. RESULTS: Data were collected from two consecutive growing seasons. Increased irrigation quantity increased the free acidity level of the oil and decreased the total phenol content of VOO, while the peroxide level of the oil was not affected. Oil of hand‐picked fruits had lower free acidity, higher polyphenol content and slightly lower peroxide level compared to the oil of mechanically harvested olives. CONCLUSION: Fruits from irrigated trees demonstrated an apparent sensitivity to mechanical wounding that subsequently led to increased free acidity, increased peroxide level and decreased total phenol content in oil. Management of irrigated orchards including method and timing of harvest and oil extraction techniques should consider these results in order to optimize production of high‐quality oil. Copyright © 2008 Society of Chemical Industry     

基于特征脂肪酸含量的橄榄油掺假快速鉴定模型的建立

目的建立基于特征脂肪酸含量皀橄榄油掺假大豆油、葵花籽油皀百分比计算模型。方法采集市售橄榄油、大豆油、葵花籽油样品,应用气相色谱法测定分析各样品皀脂肪酸组成,结合相应产品标准中脂肪酸限量值判定各类植物油样品合栺性,通过统计学软件分析橄榄油皀特征脂肪酸含量。结果以统计分析结果为基础,绘制橄榄油-大豆油中棕榈一烯酸、硬脂酸、亚麻酸,橄榄油-葵花籽油中棕榈酸、棕榈一烯酸、花生一烯酸含量分布三维图,三维图可有效区分掺假橄榄油,幵直观显示橄榄油掺入大豆油时特征脂肪酸皀变化觃律。结论该斱法可为橄榄油掺伪检测提供科学依据。     

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

BACKGROUND: The aim of the present work was to investigate the influence of fruit ripening on oil quality in an attempt to establish an optimum harvesting time for Chétoui olives, the second main olive variety cultivated in Tunisia. RESULTS: Our results showed that many analytical parameters, i.e., peroxide value, UV absorbance at 232 and 270 nm, chlorophyll pigments, carotenoids and oleic acid contents decreased during ripening, whilst oil content and linolenic acid increased. Free acidity remained practically stable with a very slight rise at the highest maturity index. The trend of oxidative stability, total phenols and o‐diphenols, showed an increase at the early stages followed by a reduction at more advanced stages of maturity. The major phenolic compounds, such as hydroxytyrosol, ligstroside aglycon, elenolic acid, acetoxy‐pinoresinol and oleuropein aglycon, seemed to have the same behaviour. In the case of tyrosol, a strong decrease was observed directly related with the ripening progress. CONLUSION: On the basis of the evolution of the analytical parameters studied, the best stage of Chétoui olive fruits for oil processing seems to be at ripeness index higher than 2.0 and lower than 3.0. Copyright © 2009 Society of Chemical Industry