何雅静,傅金凤,陈丽,索化夷,王洪伟,赵欣,张 玉.不同预处理方式对牡丹籽毛油出油率及品质影响[J].中国粮油学报,2019,34(6):86-91
不同预处理方式对牡丹籽毛油出油率及品质影响
Effect of Different Pretreatment Methods on Oil Yield and Quality of Peony Seed Oil
投稿时间:2018-08-31  修订日期:2018-11-29
DOI:
中文关键词:  牡丹籽毛油  预处理  压榨  脂肪酸
英文关键词:peony seed oil  pretreatment  press  fatty acid
基金项目:重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80049);重庆第二师范学院重庆市功能性食品协同创新中心建设项目。
作者单位邮编
何雅静 西南大学 400716
傅金凤 西南大学 
陈丽 西南大学附属中学 
索化夷 西南大学 
王洪伟 西南大学 
赵欣 重庆第二师范学院 重庆市功能性食品协同创新中心 
张 玉* 西南大学 400716
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中文摘要:
      以油用牡丹籽为原料,探究未处理、微波、烘烤、炒籽四种预处理方式对牡丹籽毛油出油率、理化性质及脂肪酸组成含量的影响。研究结果表明,四种预处理方式对牡丹籽出油率有显著性影响(P<0.05),其中微波处理80?s时的出油率最高,为(23.34±0.02)%。四种预处理方式得到的牡丹籽毛油酸价、过氧化值、皂化值及碘值均有显著性差异(P<0.05);脂肪酸种类相同,但相对含量差异显著(P<0.05)。总之,不同预处理方式对牡丹籽毛油出油率及品质影响显著,其中微波处理是一种高品质的预处理方式,能够保留较高含量的亚油酸、亚麻酸等多不饱和脂肪酸。
英文摘要:
      Using oil peony seeds as raw materials, the effects of untreated, microwave, roast and fried seeds on the oil yield, physicochemical properties and fatty acid composition of peony seed oil were investigated. The results showed that the four pretreatment methods had significant effects on the oil yield of peony seeds (P<0.05), and the highest oil yield was (23.34±0.02)% at 80 s. The acid value, peroxide value, saponification value and iodine value of peony seed oil obtained by the four pretreatment methods were significantly different (P<0.05); the fatty acid types were the same, but the relative content was significantly different (P<0.05). In conclusion, different pretreatment methods have significant effects on the oil yield and quality of peony seed oil. Microwave treatment is a high-quality pretreatment method, which can retain high levels of polyunsaturated fatty acids such as linoleic acid and linolenic acid.
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