油橄榄果脱苦实验及其单宁含量的变化研究

Change of Tannin Contents in Debittering Process of Fruit of Olive

以云南油橄榄中两个具有代表性的品种阿斯和佛奥果实为原料,应用不同浓度的氢氧化钠水溶液对其进行脱苦实验,测定实验中单宁含量变化,结果表明,阿斯脱苦最佳氢氧化钠浓度为1.5%～3.0%,其中浓度为1.5%、2.0%、2.5%、3.0%,所需脱苦时间分别为11.5 h、9 h、6 h、5.5 h;佛奥脱苦最佳氢氧化钠浓度为2.0%～3.5%,其中浓度为2.0%、2.5%、3.0%、3.5%,所需脱苦时间分别为9.5 h、8 h、6 h、5 h。在脱苦过程中,溶液浓度愈低的油橄榄相对单宁含量越高。实验得出阿斯及佛奥两品种在不同氢氧化钠水溶液及不同脱苦时间的单宁含量变化曲线,对工业生产具有指导意义。

Choosing the fruits of two representative cultivars of olive namely A＇ si and Fo＇ ao as the study materi- als, the solution of NaOH of different concentrations were adopted to conduct the debittering experiment, the change of tannin contents during the course of debittering was determined. The results showed that the optimum NaOH concentration for debittering of A＇ si was 1.5% -3.0% , under the concentrations of 1.5%, 2.0%, 2. 5% and 3.0%, the proper soaking time were 11.5h, 9h, 6h and 5.5h respectively, the optimum NaOH concentration for debittering of Fo＇ ao was 2.0% - 3.5% , under the concentrations of 2.0% , 2.5% , 3.0 % and 3.5% , the proper soaking time were 9.5h, 8h, 6h and 5h respectively. During the course of debittering, the tannin contents increased as the declining of NaOH concentration. On the basis of this experimental study, the tannin content change curves of these two main cuhivars under different NaOH concentrations and different debittering time were deduced.