食品与机械2025，Vol.41Issue(2)：181-188,8.DOI:10.13652/j.spjx.1003.5788.2024.80666
牡丹籽油微波预处理—压榨法制备工艺优化及品质分析
Optimization of microwave pretreatment-pressing methods for preparing peony seed oil and its quality analysis
摘要
Abstract
[Objective]To obtain high-quality peony seed oil.[Methods]Using peony seeds as materials,this study investigated the effects of moisture content,microwave power,microwave time,and kernel-shell mass ratio on peony seed oil yield.Response surface methodology was then used to optimize the process conditions for peony seed oil preparation via microwave pretreatment-pressing methods.The quality of peony seed oil obtained by microwave pretreatment-pressing methods was compared with that extracted by supercritical CO2 extraction and solvent extraction.[Results]The optimal process conditions for microwave pretreatment-pressing methods to prepare peony seed oil were listed below:moisture content of 8.6%,microwave power of 1 000 W,microwave time of 5 min,and kernel-shell mass ratio of 15∶1.Under these conditions,the oil yield from peony seeds was(26.74±0.58)%.Although there were differences in the physicochemical indicators of peony seed oil produced by the three methods,all met the standards for edible vegetable oil.The extraction methods were non-selective for fatty acid extraction,with no isomerization or oxidation of fatty acids.However,the peony seed oil prepared by microwave pretreatment-pressing methods contained higher levels of trace components such as squalene,tocopherols,and total phenols,which gave it better antioxidant activity.[Conclusion]Microwave pretreatment-pressing methods are effective processing methods for obtaining high-quality peony seed oil.关键词
牡丹籽油/微波预处理/压榨法/酸价/过氧化值/脂肪酸/微量成分/抗氧化Key words
peony seed oil/microwave pretreatment/pressing method/acid value/peroxide value/fatty acids/trace components/antioxidant引用本文复制引用
华金丹..牡丹籽油微波预处理—压榨法制备工艺优化及品质分析[J].食品与机械,2025,41(2):181-188,8.基金项目
河南省高等学校重点科研项目(编号:23B350006) （编号:23B350006）
