添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil

• Published in: Zhongguo you zhi Vol. 48; no. 2; pp. 6 - 12
• Main Author: 佟祎鑫1，许佳敏1，白万明2，王菊花1，郭焌伟1，白小勇2，孔维宝1,3，马君义1,3 TONG Yixin1, XU Jiamin1, BAI Wanming2, WANG Juhua1, GUO Junwei1, BAI Xiaoyong2, KONG Weibao1,3, MA Junyi1,3
• Format: Journal Article
• Language: English
• Published: 中粮工科（西安）国际工程有限公司 01.02.2023
• Subjects: virgin olive oil; pressing process; olive leaf; complex pectinase; oil extraction rate; quality; 初榨橄榄油；压榨工艺；橄榄叶；复合果胶酶；出油率；品质
• ISSN: 1003-7969
• DOI: 10.19902/j.cnki.zgyz.1003-7969.210714

为提高油橄榄果出油率、改善初榨橄榄油（VOO）品质，以甘肃陇南主栽的成熟度为7的莱星品种油橄榄鲜果为原料，考察压榨过程中新鲜橄榄叶（0、3%、5%）和复合果胶酶（0、0.01%、0.02%）添加量（以油橄榄果质量计）对油橄榄果出油率和VOO色泽、叶绿素含量、基本理化性质、总酚含量、脂肪酸组成及含量的影响。结果表明：添加适量的新鲜橄榄叶可提高出油率及总酚含量，降低酸值，但色泽加深，叶绿素含量和过氧化值升高；添加适量的复合果胶酶在提高出油率的同时，VOO的总酚含量上升，叶绿素含量和过氧化值降低，但酸值升高，色泽加深；压榨过程中添加新鲜橄榄叶和复合果胶酶对VOO脂肪酸组成没有影响，但对油酸、亚油酸、棕榈酸和棕榈烯酸等主要脂肪酸含量有一定影响。在压榨制取VOO时添加适量的新鲜橄榄叶与复合果胶酶可提高出油率，获得富含多酚的VOO。 In order to improve the oil extraction rate of olive fruit and quality of virgin olive oil (VOO), using fresh olive fruits of the Leccino, main variety in Longnan, Gansu province, with a maturity of 7 as raw materials, the effects of the dosages of fresh olive leaves (0, 3%, 5%) and complex pectinase(0, 0.01%, 0.02%) (based on olive fruits mass) during pressing on the oil extraction rate of olive fruit, and color, chlorophyll content, basic physicochemical properties, total phenol content, fatty acid composition and content of VOO were studied. The results showed that adding moderate fresh olive leaves could increase the oil extraction rate and total phenol content, reduce the acid value, but the color, chlorophyll content and peroxide value increased. Adding moderate complex pectinase could increase the oil extraction rate, at the same time, the total phenol content of VOO, the peroxide value and chlorophyll content decreased, but the acid value and color increased. Adding fresh olive leaves and complex pectinase during pressing had no effect on the fatty acid composition of VOO, but had a certain effect on the contents of major fatty acids such as oleic acid, linoleic acid, palmitic acid and palmitoleic acid. The results suggest that when extracting VOO, the oil extraction rate can be improved by adding moderate fresh olive leaves and complex pectinase, and polyphenol-rich VOO can be obtained.