橄榄油的质量分级检测技术研究进展.docVIP

橄榄油的质量分级检测技术研究进展 张英姿 伊雄海 邓晓军 赵超敏 曲栗 郭德华 陈沁 上海大学生命科学学院 上海出入境检验检疫局 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 橄榄油是地中海饮食的特点之一, 具有极高的营养价值。按照加工工艺橄榄油分为初榨橄榄油和精炼橄榄油。初榨橄榄油的品质较好营养价值较高, 因此价格较为昂贵。精炼橄榄油由于品质较差, 价格较低。橄榄油的质量分级与经济价值直接相关, 已成为目前橄榄油研究的热点。掺伪、造假者的主要目标是特级初榨橄榄油, 所以该产品标准的检测十分重要。但由于掺入的食用油在脂肪酸组成等方面与橄榄油非常接近, 因此识别起来十分困难。为了规范橄榄油市场, 维护消费者的合法权益, 研究者采用了多种检测方法来对初榨橄榄油和精炼橄榄油进行鉴别。本研究从标志性成分、模式识别和组学技术3个角度对橄榄油的质量分级检测技术的最新进展情况进行了综述, 并对橄榄油的质量分级检测技术的研究方向进行了展望。 关键词： 橄榄油; 质量分级; 标志性成分物质鉴别; 模式鉴别; 组学技术鉴别; 作者简介：伊雄海, 高级工程师, 主要研究方向为食品质量与安全。E-mail:yixh@ 作者简介：张英姿, 硕士研究生, 主要研究方向为食品工程。E-mail163.com 基金：国家质检总局科技计划项目 (2016IK220) Research progress on the quality grading detection technology of olive oil ZHANG Ying-Zi YI Xiong-Hai DENG Xiao-Jun ZHAO Chao-Min QU Li GUO De-Hua CHEN Qin School of Life Sciences, Shanghai University; Shanghai Entry-Exit Inspection and Quarantine Bureau; Abstract： Olive oil is one of the characteristics of the Mediterranean diet, with high nutritional value. According to the processing process, olive oil is divided into virgin olive oil and refined olive oil. The quality and the nutritional value of virgin olive oil are higher, so the price is more expensive. Refined oil is lower in price due to the poor quality. The quality grading of olive oil is directly related to economic value and has become a hot topic in olive oil research. The main target of adulterers and counterfeiters is extra virgin olive oil, so the standard test of the product is very important. Because of the incorporation of edible oil in the fatty acid composition and other aspects of olive oil is very close, so it is very difficult to identify. In order to regulate the olive oil market, and protect the legitimate rights and interests of consumers, the researchers applied a variety of detection methods to identify the extra virgin olive oil and refined olive oil. In this paper, the latest progress of the quality grading detection technology of olive o