橄榄油活性成分的功能研究及加工技术的探讨

Function research on bioactive constituents of olive oil and study on processing technology

橄榄油作为一种高档营养食用油在消费需求方面越来越受到关注,其产品品质与油橄榄的品种、成熟度、加工过程及加工工艺密切相关,通过分析橄榄油的组成及主要活性成分的功能性特点,并介绍了国内外橄榄油的加工技术以及出现的问题,以期对橄榄油的开发和利用起到促进作用。

Olive oil has been widely used throughout the world as senior and nutritional edible oil. The quality of olive oil is closely related to the varieties and maturity of olive fruit, also to the processing and the technology. The component and main function and characteristics of active constituents of olive oil were analysed and the processing technology of olive oil was reviewed, in order to promote the further development and utilization of olive oil.