高压脉冲电场处理对初榨橄榄油 得率和品质的影响Effect of high voltage pulsed electric field treatment on the yield and quality of virgin olive oil
2023
王菊花1，许佳敏1，白万明2，佟祎鑫1，白小勇2，马君义1,3，孔维宝1,3WANG Juhua1, XU Jiamin1, BAI Wanming2, TONG Yixin1, BAI Xiaoyong2, MA Junyi1,3, KONG Weibao1,3
为开发一种能提高初榨橄榄油(VOO)得率、对品质无不利影响且适用于工业化生产的新工艺，以甘肃陇南产区莱星、鄂植8号品种油橄榄鲜果为原料，采用高压脉冲电场(PEF)处理辅助传统工艺提取VOO,通过与传统提取工艺比较，研究PEF处理对VOO得率、理化性质、总多酚含量和脂肪酸组成及相对含量的影响。结果表明：与传统提取工艺相比，采用PEF处理VOO得率平均增幅为15.38%，果渣含油率平均降幅为22.28%，对VOO的色泽、酸值、过氧化值、总多酚含量和脂肪酸组成及相对含量等总体无显著性影响。研究认为，在VOO传统提取工艺的基础上，鲜果破碎之后增加PEF处理环节，可显著提高VOO得率，而且对VOO品质无不利影响，该技术在VOO工业化生产中有良好的应用潜力。 In order to develop a new technique which can improve the yield of virgin olive oil (VOO), while has no negative impact on the oil quality and is suitable for industrial production, high voltage pulsed electric field (PEF) treatment assisting traditional process was used to extract VOO from Leccino and Ezhi 8 olive fruits in Longnan, Gansu province. The effects of PEF treatment on VOO yield, physicochemical properties, total polyphenol content, fatty acid composition and relative content were studied by comparing with the traditional extraction process. The results showed that compared with the traditional extraction process, the average increase of VOO yield by PEF treatment was 15.38%, the average decrease of oil content in pomace was 22.28%, and the color, acid value, peroxide value, total polyphenol content, fatty acid composition and relative content of VOO had no significant effect overall. It is considered that, on the basis of traditional extraction technology, adding PEF treatment after crushing fresh fruit can significantly improve the VOO yield, and it has no negative effect on oil quality. The PEF processing has potential application value in the industrial production of VOO.
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