橄榄油的质量分级检测技术研究进展

橄榄油是地中海饮食的特点之一,具有极高的营养价值。按照加工工艺橄榄油分为初榨橄榄油和精炼橄榄油。初榨橄榄油的品质较好营养价值较高,因此价格较为昂贵。精炼橄榄油由于品质较差,价格较低。橄榄油的质量分级与经济价值直接相关,已成为目前橄榄油研究的热点。掺伪、造假者的主要目标是特级初榨橄榄油,所以该产品标准的检测十分重要。但由于掺入的食用油在脂肪酸组成等方面与橄榄油非常接近,因此识别起来十分困难。为了规范橄榄油市场,维护消费者的合法权益,研究者采用了多种检测方法来对初榨橄榄油和精炼橄榄油进行鉴别。本研究从标志性成分、模式识别和组学技术3个角度对橄榄油的质量分级检测技术的最新进展情况进行了综述,并对橄榄油的质量分级检测技术的研究方向进行了展望。

Research progress on the quality grading detection technology of olive oil

Olive oil is one of the characteristics of the Mediterranean diet, with high nutritional value. According to the processing process, olive oil is divided into virgin olive oil and refined olive oil. The quality and the nutritional value of virgin olive oil are higher, so the price is more expensive. Refined oil is lower in price due to the poor quality. The quality grading of olive oil is directly related to economic value and has become a hot topic in olive oil research. The main target of adulterers and counterfeiters is extra virgin olive oil, so the standard test of the product is very important. Because of the incorporation of edible oil in the fatty acid composition and other aspects of olive oil is very close, so it is very difficult to identify. In order to regulate the olive oil market, and protect the legitimate rights and interests of consumers, the researchers applied a variety of detection methods to identify the extra virgin olive oil and refined olive oil. In this paper, the latest progress of the quality grading detection technology of olive oil was reviewed from 3 aspects, including characteristic composition, pattern recognition and omics technology, and the research direction of quality grading detection technology of olive oil was prospected.