摘要
以油用牡丹籽为原料,探究未处理、微波、烘烤、炒籽4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,4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80s时的出油率最高,为(23.34±0.02)%。预处理方式对牡丹籽毛油的酸价、过氧化值、皂化值及碘值均有显著性影响(P<0.05)。4种预处理方式所制备的牡丹籽毛油脂肪酸种类相同,但相对含量差异显著(P<0.05)。综合各项指标,微波处理是4种预处理方式中最优的方式。
In this study,taking oil peony seeds as the raw materials,the effects of four pretreatment methods on crude oil yield,physical and chemical properties and fatty acid composition of peony seeds were studied.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 pretreatment method had significant effects on the acid value,peroxide value,saponification value and iodine value of peony seed oil(P<0.05).The peony seed oil fatty acids prepared by the four pretreatment methods were of the same type,but the relative content was significantly different(P<0.05).Based on various indicators,the microwave processing was the best of the four pretreatment methods.
作者
何雅静
傅金凤
陈莉
索化夷
王洪伟
赵欣
张玉
He Yajing;Fu Jingfeng;Chen Li;Suo Huayi;Wang Hongwei;Zhao Xin;Zhang Yu(College of Food Science,Southwest University,Chongqing 400715;Food Science and Engineering Teaching Demonstration Center at the National Level,Southwest University,Chongqing 400715;Chongqing Collaborative Innovation Center for Functional Food,Chongqing University of Education,Chongqing 400067;High School Affiliated to Southwest University,Chongqing 400700)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2019年第6期86-91,共6页
Journal of the Chinese Cereals and Oils Association
基金
重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80049)
重庆留创计划创新项目(cx2018094)
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(167022)
关键词
牡丹籽毛油
预处理
压榨
脂肪酸
peony seed oil
pretreatment
press
fatty acid
