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。

Effect of processing technology on fatty acid composition, quality index and antioxidant activity of peony seed oil

Objective To study the effects of processing techniques on the fatty acid composition, physicochemical properties and antioxidant properties of peony seed oil. Methods Peony 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. Results The 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). Conclusion Active compounds and index can be well maintained by cold press extraction.