文档介绍：食品与发酵工业
Food and Fermentation Industries
ISSN 0253-990X,CN 11-1802/TS
的研究现状，为油橄榄果渣这一副产物的综合利用与深入研究提
供了参考。
关键词 油橄榄果渣；生物活性成分；发酵蛋白饲料；食品加工；医药与化妆品；综合利用
DOI: .11-1802/
Research progress on comprehensive utilization of olive pomace
ZHOU Qiao1 , WANG Yuanqing1 , LI Sha1 , LI Jianlong1 , LI Qin1 , HU Kaidi1 , LIU Aiping1 , LIU Shuliang1 ,2
1(College of Food Science, Sichuan Agricultural University, Yaan 625000, China)
2(Institute of Food Processing and Safety, Sichuan Agricultural University, Yaan 625000, China)
Abstract Olive pomace (OP) is a solid by-product of olive oil extraction. It contains a lot of water and nutrients such as
dietary fiber, olive pomace oil, crude fat, and small amounts protein. Direct disposal not only causes environmental pollution,
but also leads to resource waste. OP and its extracts contain various functional components such as phenols, flavonoids,
triterpenes, split iridoids, phytosterols and vitamins, which have functions of antioxidant, antitumor, antibacterial,
hypoglycemic and hypolipidemic, and have a broad prospect of development and application. This review described the main
nutritional and bioactive components of OP, summarized the comprehensive utilization of OP in animal breeding and
ferme