不同提取方法对牡丹籽油品质的影响

牡丹籽油含有丰富的α-亚麻酸和脂溶性伴随物,提取方法对牡丹籽油的品质和活性成分有显著影响.本实验采用5种不同的方法(水酶法、微波辅助水酶法、水代法、冷榨法、有机溶剂浸提法)提取牡丹籽油,并对其理化性质、货架期、脂溶性伴随物含量以及挥发性成分进行了研究.结果发现水酶法提取的油酸价和过氧化值相对较低,货架期最长(4.67 ...

Effects of Different Extraction Methods on the Quality of Peony(Paeonia suffruticosa Andr.)Seed Oil

It has been reported that peony seed oil is rich in α-linolenic acid and fat-soluble companions.Different extraction methods have significant effects on the quality and bioactive ingredients of peony seed oil.In this paper,peony seed oils were prepared by five different methods(aqueous enzymatic extraction,microwave-assisted aqueous enzymatic extraction,aqueous extraction,cold pressing,and solvent extraction),and their physicochemical properties,shelf life,fat-soluble concomitant contents,and volatile components were evaluated.The results showed that the acid and peroxide values of the oil obtained by aqueous enzymatic extraction were relatively low.Among the five oils,this one had the longest shelf life of 4.67 h,and exhibited the highest retention rate of fat-soluble concomitants(γ-tocopherol content of 45.787 mg/100 g,squalene content of 8.925 mg/100 g,andβ-sitosterol content of 293.55 mg/100 g).In addition,the volatile components common to the five oils included aldehydes(α-methylcinnamaldehyde and hexanal),esters(ethyl palmitate),and hydrocarbons(octadecamethyl cyclononasiloxane and other alkanes).Among these oils,the one prepared by cold pressing contained the largest number of volatile components while the smallest number was found in the one obtained by solvent extraction.To sum up,the peony seed oil obtained by aqueous enzymatic extraction had the best the quality.