加工工艺对牡丹籽油脂肪酸成分、理化性质及抗氧化能力的影响
加工工艺对牡丹籽油脂肪酸成分、理化性质及抗氧化能力的影响
目的研究加工工艺对牡丹籽油的脂肪酸组成、理化性质及抗氧化特性的影响。方法采用直接冷榨法、炒制+冷榨法和超临界CO2萃取技术制取牡丹籽油, 以出油率、优质品质、脂肪酸组成和抗氧化能力为指标比较了不同工艺制备的牡丹籽油的品质。结果直接冷榨的出油率(5.6%)远低于炒制+冷榨(8.3%)和超临界CO2萃取(8.2%), 直接冷榨制备的油脂品质和活性成分及抗氧化活性与超临界CO2萃取无显著性差异(P>0.05), 炒制+冷榨则会造成脂肪酸组成和抗氧化能力的较大差别(P<0.05)。结论冷榨可以较好地保留牡丹籽油的活性成分和品质。
ObjectiveTo study the effects of processing techniques on the fatty acid composition, physicochemical properties and antioxidant properties of peony seed oil. MethodsPeony seed oil was prepared by direct cold pressing, frying + cold pressing and supercritical CO2 extraction. The quality of peony seed oil prepared by different processes was compared with oil yield, high quality, fatty acid composition and antioxidant capacity as indexes. ResultsThe oil yield of direct cold pressing (5.6%) was much lower than the frying+cold pressing (8.3%) and supercritical CO2 extraction (8.2%). There was no significant difference in oil quality, active ingredient and antioxidant activity between direct cold pressing and supercritical CO2 extraction (P>0.05). Frying+cold pressing resulted in a large difference in fatty acid composition and antioxidant capacity (P<0.05). ConclusionActive compounds and index can be well maintained by cold press extraction.
标题：加工工艺对牡丹籽油脂肪酸成分、理化性质及抗氧化能力的影响
英文标题：Effect of processing technology on fatty acid composition, quality index and antioxidant activity of peony seed oil
作者：
赵海军 山东省菏泽市牡丹研究所
魏芳 齐鲁工业大学(山东省科学院)食品科学与工程学院
傅茂润 齐鲁工业大学(山东省科学院)食品科学与工程学院
晁振 山东省菏泽市牡丹研究所
中文关键词:牡丹籽油,提取方式,抗氧化能力,脂肪酸组成,理化性质,
英文关键词:peony seed oil,extract method,antioxidant activity,fatty acid composition,physicochemical property,
发表日期：2019-09-16
页:
[1]