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.     

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。     

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...     

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.     

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。     

Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

The aim was to investigate the effects of three types (A, B and C) of stoned and dehydrated olive pomaces (OPs), differing in olive cultivar, on productive performance and meat quality of growing rabbits. The inclusion of OPs (5%) negatively affected the performance of rabbits as it reduced the feed intake, growth rate, carcass weight and dressing out percentage (P<0.05). Compared with the control, the meat of OP rabbits had a greater amount of monounsaturated and a lower amount of polyunsaturated fatty acids (P<0.05), independent of the type of OP used. Oxidative processes in the meat of OPA and OPB were higher (P<0.05), whereas OPC showed the same levels as the control group. This was due to the higher total polyphenol concentration and to the concomitant lower peroxide value of OPC. These results recommend the use of OP in rabbit diet with caution, taking into account the quality of the by-product in terms of oxidative status.     

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。     

不同品种与加工工艺对初榨橄榄油挥发性风味成分的影响

采用热脱附-气相色谱-质谱联用技术对9个单品种初榨橄榄油挥发性风味成分进行分析。9个单品种初榨橄榄油共鉴定出22种挥发性风味成分,相对含量较高的有(E)-2-己烯醛、正己醛、2-己烯醛、叶醇、1-戊烯-3-酮,其中(Z)-2-庚烯醛仅在鄂植8号和阿斯品种中检出,乙酸己酯只在莱星和城固32号品种中检出,正戊醇仅在鄂植8号品种中检出,皮瓜尔和阿斯品种中未鉴定出(E)-2-己烯-1-醇和2-乙基己醇。莱星、城固32号单品种初榨橄榄油随着油橄榄成熟度的增大,(E)-2-己烯-1-醇、正己醇相对含量明显升高,而1-戊烯-3-醇相对含量显著降低。莱星单品种油橄榄加酶提取的橄榄油特有成分为(E,E)-2,4-庚二烯醛,鄂植8号单品种特有成分有柠檬烯、正戊醇、(Z)-2-庚烯醛、(E)-2-己烯-1-醇、(E,E)-2,4-庚二烯醛、2-乙基己醇。结果说明,9个单品种初榨橄榄油挥发性风味成分在相对含量和成分组成上均存在差别;同一品种不同成熟度的油橄榄获取的初榨橄榄油,香气成分不同,不同品种初榨橄榄油挥发性成分随成熟度的变化规律基本一致,加酶提取工艺较佳,可丰富初榨橄榄油香气。     

陇南3个品种油橄榄果实品质比较分析

以陇南市经济林研究院大堡油橄榄品种示范园的3个栽培品种‘阿斯’‘奇迹’‘莱星’果实为原料,观察不同品种不同采摘时间果皮颜色变化,测定果实含油率、多酚含量、黄酮含量及橄榄油脂肪酸组成和含量的变化趋势。结果表明:在生长发育过程中,果皮转色最早的品种为‘莱星’,其次为‘阿斯’,‘奇迹’最晚;‘奇迹’果实含油率总体呈上升趋势,‘阿斯’‘莱星’果实含油率总体呈先上升后下降趋势,含油率最高的品种为‘莱星’,其次为‘奇迹’,‘阿斯’最低;3个品种果实的多酚和黄酮含量呈波浪式的变化;脂肪酸主要成分油酸、棕榈酸、亚油酸、硬脂酸含量在不同品种间差异较大,MUFA/PUFA、C18∶1/C18∶2也不同,橄榄油品质稳定性不同,11月10日至11月30日3个品种MUFA/PUFA、C18∶1/C18∶2较高,其中‘莱星’的MUFA/PUFA、C18∶1/C18∶2高于其他2个品种。综合分析,以含油率、多酚含量为指标确定最佳采摘时间,‘阿斯’果实最佳采摘时间在次年3月10日至3月20日,‘奇迹’果实最佳采摘时间在次年2月10日至2月20日,‘莱星’果实最佳采摘时间在次年1月30日至2月20日。3个品种中‘莱星’果实品质最佳,‘奇迹’次之,‘阿斯’果实品质最差。     

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.     

高效催化剂在油脚,皂脚常压水解中的应用

叙述了高效催化剂在工业生产上应用的工艺流程，并与国内几种工业水解方法进行比较，说明高效催化剂的优越性。     

云南不同品种及成熟度橄榄油主要功能成分分析

旨在寻求云南不同品种油橄榄果最佳采收期,以云南省引种的‘柯基’‘佛奥’‘豆果’‘皮瓜尔’‘科拉蒂’‘鄂植8号’6个主栽品种3个成熟度油橄榄果为原料制取油脂,分析各橄榄油样品的脂肪酸组成,并按脂肪酸组成相似性进行聚类分析,同时对橄榄油的脂质伴随物进行分析,并以此对橄榄油品质进行综合评价。结果表明：不同品种及成熟度橄榄油的脂肪酸含量存在差异,按脂肪酸组成相似性,在欧氏距离为5时18个橄榄油样品可分为3个大类,其中‘鄂植8号’和‘佛奥’3个成熟度橄榄油及‘豆果’成熟度1橄榄油聚为一类,‘柯基’‘科拉蒂’‘皮瓜尔’3个成熟度橄榄油聚为一类,‘豆果’成熟度3与成熟度5橄榄油聚为一类;以橄榄油的β-胡萝卜素、角鲨烯、β-谷甾醇、槲皮素、木犀草素、芹菜素、咖啡酸、p-香豆酸、阿魏酸、香草酸、橄榄苦苷、山楂酸、羟基酪醇、酪醇、α-生育酚、刺激醛16个脂质伴随物含量为指标对18个橄榄油样品进行综合评价,发现‘皮瓜尔’‘柯基’‘鄂植8号’成熟度1橄榄油品质较好,6个品种油橄榄果均在成熟度1时采收最佳。综上,不同品种橄榄油中功能成分受油橄榄果成熟度影响较大,6个品种油橄榄果在果皮刚转为黄绿色时采收其油脂中脂质伴随物含量最丰富。     

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。     

Detection of low‐quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid‐infrared spectroscopy discrimination by a chemometric approach

A set of eighty‐one extra virgin olive oils (EVOOs) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ (FAMEs + FAEEs)] and the ratio between ethyl and methyl esters [ratio of FAEEs/FAMEs (RFF)]. Acquisition of the mid‐infrared spectra was also performed by Fourier Transform Infrared Spectroscopy (FT‐IR). Chemical and spectroscopy data were chemometrically elaborated, and FT‐IR coupled by Partial Least Square (PLS) methodology was developed. Results were statistically similar to official procedure in terms of analytical performance for Σ (FAMEs + FAEEs) and RFF in EVOOs: a good agreement between predicted and actual values on calibration data sets was found (0.98 and 0.83, respectively) and the limit of quantification was low enough (29.3 mg kg^?1) considering the actual limits for Σ (FAMEs+ FAEEs). This new approach, time‐saving and environmentally friendly, can be considered as a useful tool for screening procedures.