Zhongguo youzhi (Apr 2024)
5种油橄榄果营养成分分析与品质综合评价Analysis of nutritional composition and quality comprehensive evaluation of five kinds of Olea europaea L. fruits
Abstract
旨在为油橄榄作为食品应用提供科学依据，以田园1号、佛奥、鄂植8号、豆果及柯基5种油橄榄果为研究对象，参考国家标准对油橄榄果中主要营养成分、羟基酪醇和橄榄苦苷含量，矿物质元素、氨基酸和脂肪酸组成及含量等进行测定，并通过主成分分析对5种油橄榄果的综合品质进行评价。结果表明：油橄榄果中含量较多的是水分、脂肪和膳食纤维，依次为60.50~68.20 g/100 g、10.20~20.00 g/100 g 和7.03~13.50 g/100 g；矿物元素中K元素含量最高，Na元素仅在佛奥和柯基中检出，Zn元素仅在鄂植8号、豆果、柯基中检出；5种油橄榄果的必需氨基酸含量均占总氨基酸含量的43%左右，与FAO/WHO推荐人体每日所需摄入氨基酸比例接近；氨基酸评分最高的是苯丙氨酸+酪氨酸，其中与FAO/WHO标准最接近的品种是鄂植8号；5种油橄榄果中共检出15种脂肪酸，其中油酸、亚油酸和棕榈酸含量较高；油橄榄果中均含有橄榄苦苷和羟基酪醇，除田园1号外，其余品种中羟基酪醇含量均高于橄榄苦苷；综合评分最高的品种是柯基。综上，油橄榄果中营养成分较为丰富，在食品深加工等方面具有较高的开发利用价值。In order to provide scientific basis for the application of Olea europaea L. fruits as a food product, with five kinds of Olea europaea L. fruits namely Tianyuan No. 1, Foao, Ezhi No. 8, Douguo and Keji as research objects, the contents of basic nutrients, hydroxytyrosol and oleuropein, and the compositon and contents of mineral elements, amino acids and fatty acids were determined by the national standard methods. The comprehensive quality of five kinds of Olea europaea L. fruits was evaluated through principal component analysis. The results showed that the basic nutrients in five kinds of Olea europaea L. fruits were mainly water, fat and dietary fiber, and the contents were 60.50-68.20 g/100 g, 10.20-20.00 g/100 g and 7.03-13.50 g/100 g, respectively. The content of K in mineral elements was the highest. The element Na was only detected in Foao and Keji, and the element Zn was only detected in Ezhi No.8, Douguo and Keji. The content of essential amino acid in five kinds of Olea europaea L. fruits was accounted for about 43% of the total amino acid content, which was close to the FAO/WHO recommended daily intake of amino acids. The highest amino acid score was phenylalanine (Phe) + tyrosine (Tyr), and the closest one to FAO/WHO standards was Ezhi No. 8. A total of 15 fatty acids were detected in five kinds of Olea europaea L. fruits, mainly oleic acid, linoleic acid, and palmitic acid. Except for Tianyuan No. 1, the content of hydroxytyrosinol was higher than that of oleuropein in other varieties. The variety with the highest overall rating was Keji. In summary, Olea europaea L. fruits are rich in nutrients and have high development and utilization value in areas such as food deep processing.
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