摘要
油橄榄果主要分为果肉、核壳和果仁三部分,分别对其主要营养成分及提取液的抗氧化能力进行研究。结果显示:鲜油橄榄果中,果肉、核壳和果仁重量分别占全果的80.01%、17.98%和2.01%;其中,果肉中水分和脂肪含量最高,核壳中碳水化合物和粗纤维含量最高,而果仁中蛋白质和灰分含量最高;从抗氧化能力来看,果肉>果仁>核壳,果肉含有总酚32.77 mg/g、羟基酪醇1.74 mg/g,其DPPH·清除能力为31.42 mg/g,ABTS+清除能力为126.99 mg/g,氧自由基吸收能力为240.07 mg/g(均以Trolox当量表示)。进一步对果肉提取液进行LC-MS分析,共检测出包括19种多酚在内的成分共51种。分析油橄榄果各部分的组成,为提高油橄榄果的综合利用价值提供了科学依据和理论基础。
Olive fruit is mainly divided into three parts:pulp,core shell and kernel.The main nutrients of olive fruit and antioxidant capacity of the extract are studied.The results show that in fresh olive fruit,the weights of pulp,core shell and kernel account for 80.01%,17.98%and 2.01%of the whole fruit respectively,among which,the content of water and fat in pulp is the highest,the content of carbohydrate and crude fiber in core shell is the highest,and the content of protein and ash in kernel is the highest.In terms of antioxidant capacity,pulp>kernel>core shell.The pulp contains 32.77 mg/g total phenols and 1.74 mg/g hydroxytyrosol,with the DPPH·scavenging capacity of 31.42 mg/g,the ABTS+scavenging capacity of 126.99 mg/g and the oxygen radical absorption capacity of 240.07 mg/g(in terms of Trolox equivalent).Further analysis of the pulp extract by LC-MS shows that there are 51 components including 19 polyphenols.The analysis of the components of different parts of olive fruit has provided a scientific and theoretical basis for the improvement of the comprehensive utilization value of olive fruit.
作者
池玉闽
董怡
何强
张文学
邓莎
何培君
贾利蓉
CHI Yu-min;DONG Yi;HE Qiang;ZHANG Wen-xue;DENG Sha;HE Pei-jun;JIA Li-rong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
出处
《中国调味品》
CAS
北大核心
2023年第3期51-56,共6页
China Condiment
基金
四川省科技计划项目-省国际合作项目(2021YFH0043)
国家自然科学基金青年科学基金项目(32102039)。
关键词
油橄榄果
营养成分
多酚
抗氧化活性
olive fruit
nutrients
polyphenols
antioxidant activity
