西班牙和意大利进口特级初榨橄榄油品质比较Quality comparison of extra virgin olive oil imported from Spain and Italy

西班牙和意大利进口特级初榨橄榄油品质比较Quality comparison of extra virgin olive oil imported from Spain and Italy

为了系统研究我国主要进口的特级初榨橄榄油性质，比较分析了我国主要进口的8种西班牙和意大利特级初榨橄榄油的脂肪酸组成、酸值、过氧化值及微量成分含量，并对其进行了挥发性成分分析及感官评价。结果表明：西班牙特级初榨橄榄油的C18∶ 1（77.22%）和C23∶ 0（0.94%）含量平均值高于意大利样品（分别为72.46%和0.64%），西班牙特级初榨橄榄油的酸值、过氧化值低于意大利样品；西班牙特级初榨橄榄油中含有γ-生育酚和δ-生育三烯酚，而意大利样品中未检出这两种，且西班牙特级初榨橄榄油中α-生育酚含量平均值（189.58 mg/kg）高于意大利样品（161.26 mg/kg），角鲨烯含量平均值（...

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Bibliographic Details
Main Author:	罗鑫1，高盼1,2，胡传荣1,2，何东平1,2 LUO Xin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2(1.College of Food Science and Engineering, Wuhan Polytechnic
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-06-01
Series:	Zhongguo youzhi
Subjects:	特级初榨橄榄油；脂肪酸；微量成分；挥发性成分；感官评价 extra virgin olive oil; fatty acid; trace component; volatile component; sensory evaluation
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220607&year_id=2022&quarter_id=6&falg=1

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