橄榄菜的品质及其风味成分的研究

Study on the Quality and Flavor Components of Olive Vegetable

橄榄菜是广东潮汕地区所特有的汉族风味小菜,为探究其感官评价、微生物种类及主要挥发性物质成分及含量,为此后橄榄菜的研发、加工提供一定的理论意义。以橄榄菜为研究对象,探究其品质及其风味成分。结果表明,橄榄菜中含有0.68 g/3 g的水分,45.4 g/100 g的脂肪及0.167 g/100 g的糖分。此外,橄榄菜样品中共检测出的细菌门共有7种,样品总微生物含量符合标准中的规定要求通过采用顶空固相微萃取法鉴定出58种挥发性成分,其中橄榄菜的主要挥发物是酮类,占总挥发性成分的30.78%。研究初步探明橄榄菜的基本理化性质及其风味成分,以期为橄榄菜的资源合理开发利用和营养价值评价提供一定的理论参考。

Olive vegetable is a special dish of Han nationality in Chaoshan area of Guangdong Province.In order to explore its sensory evaluation,microbial species and main volatile components and contents,it provided certain theoretical significance for the research,development and processing of olive vegetable.The quality and flavor components of olive vegetable were studied.The results showed that olive cabbage contained 0.68 g/3 g water,45.4 g/100 g fat and 0.167 g/100 g sugar.In addition,a total of 7 bacterial phyla were detected in olive vegetable samples.The total microbial content of the samples met the requirements of the standard.58 volatile components were identified by headspace solid-phase microextraction.Among them,the main volatile compounds of olive vegetable were ketones,accounting for 30.78%of the total volatile components.In this study,the basic physicochemical properties and flavor components of olive vegetables were preliminarily explored,and it was expected to have certain theoretical reference significance for the rational development and utilization of olive vegetables resources and the evaluation of nutritional value.