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首页> 外文期刊>La Rivista Italiana delle Sostanze Grasse >Apulian virgin olive oils: the peranzana cultivar in the province of foggia. oil quality in relation to olive harvest-time and oil extraction technologies. note II: color, fatty acids and sterols
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Apulian virgin olive oils: the peranzana cultivar in the province of foggia. oil quality in relation to olive harvest-time and oil extraction technologies. note II: color, fatty acids and sterols

机译:普利亚初榨橄榄油:福贾省的peranzana品种。与橄榄收获时间和采油技术有关的油质。注释二:色素,脂肪酸和固醇

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摘要

Peranzana olive oil in the Apulian region was studied during ripening of olives. Color, fatty acids and sterols were analyzed. Stearic, arachidic, behenic acids, oleic/linoleic ratio and DELTA~5-avenasterol decreased during ripening, whereas linoleic acid, linolenic acid and beta-sitosterol increased. Two extraction systems were compared, the first one by metal crusher and centrifugation of the live paste, the second one by stone mill and centrifugation of the olive paste.
机译:在橄榄成熟期间研究了阿普利亚地区的Peranzana橄榄油。分析了颜色,脂肪酸和固醇。硬脂酸,花生酸,山hen酸,油酸/亚油酸比率和DELTA〜5-avenasterol在成熟期间降低,而亚油酸,亚麻酸和β-谷甾醇增加。比较了两种提取系统,第一种是通过金属破碎机对活的糊状物进行离心分离,第二种是通过石磨并对橄榄糊进行离心分离。

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