| 汤鸿宇1, ABDIRAKHMAN Dana1, 谢小青1, 黄丹2, 刘重阳3,
刘晓丽1, 李琪1, 于修烛1.萌发和炒制温度对牡丹籽油理化性质、
脂质伴随物和抗氧化能力的影响[J].中国油脂,2026,51(4):.[TANG Hongyu1, ABDIRAKHMAN Dana1, XIE Xiaoqing1, HUANG Dan2,
LIU Chongyang3, LIU Xiaoli1, LI Qi1, YU Xiuzhu1.Effects of germination and roasting temperatures on physicochemical properties, lipid concomitants and antioxidant capacity of peony seed oil[J].China Oils and Fats,2026,51(4):.] |
| 萌发和炒制温度对牡丹籽油理化性质、
脂质伴随物和抗氧化能力的影响 |
| Effects of germination and roasting temperatures on physicochemical properties, lipid concomitants and antioxidant capacity of peony seed oil |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.250067 |
| 中文关键词: 牡丹籽油 萌发 炒制 理化性质 脂质伴随物；抗氧化能力 |
| 英文关键词:peony seed oil germination roasting physicochemical property lipid concomitants antioxidant capacity |
| 基金项目:陕西省“科学家+工程师”队伍项目（2024QCY-KXJ-079）; 陕西省科技创新团队项目（2024RS-CXTD-70） |
| 作者 | 单位 | | 汤鸿宇1, ABDIRAKHMAN Dana1, 谢小青1, 黄丹2, 刘重阳3,
刘晓丽1, 李琪1, 于修烛1 | 1.西北农林科技大学 食品科学与工程学院,陕西 杨凌 712100； 2.渭南长安花粮油股份有限公司,
陕西 渭南 714026； 3.杨凌秦阳农业科技有限公司,陕西 杨凌 712100 |
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| Author Name | Affiliation | | TANG Hongyu1, ABDIRAKHMAN Dana1, XIE Xiaoqing1, HUANG Dan2,
LIU Chongyang3, LIU Xiaoli1, LI Qi1, YU Xiuzhu1 | 1.College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China
2.Weinan Chang′anhua Grain and Oil Co. , Ltd. , Weinan 714026, Shaanxi, China
3.Yangling Qinyang Agricultural Technology Co. , Ltd. , Yangling 712100, Shaanxi, China |
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| 中文摘要: |
| 旨在为牡丹籽油精准适度加工提供参考，将萌发15 d的牡丹籽在120~200 ℃下炒制20 min后榨油，分析炒制温度对牡丹籽出油率及其油脂理化性质、脂质伴随物以及抗氧化能力的影响，并与未萌发牡丹籽进行对比。结果表明：萌发提高了牡丹籽的出油率，且在炒制温度140~160 ℃下具有较高的出油率（22.76%~22.81%）；萌发降低了牡丹籽油的酸值和过氧化值，但使其色泽加深；萌发前后牡丹籽油的脂肪酸组成无变化，不饱和脂肪酸含量随炒制温度的升高而降低；萌发后牡丹籽油的生育酚、植物甾醇、叶绿素、类胡萝卜素、总酚、总黄酮含量均升高，DPPH自由基和ABTS+自由基清除能力明显增强；随着炒制温度的升高，牡丹籽油的生育酚、叶绿素、类胡萝卜素、总酚、总黄酮含量，以及DPPH自由基和ABTS+自由基清除能力总体均呈升高趋势，植物甾醇含量则呈先升后降的趋势，在炒制温度160 ℃时达到最大值。综上，适度炒制和萌发均可有效提升牡丹籽出油率和牡丹籽油品质。 |
| 英文摘要: |
| In order to provide a reference for precise moderate processing of peony seed oil, the peony seed germinated for 15 d were roasted at 120-200 ℃ for 20 min and then pressed to prepare oil, the effects of roasting temperature on the oil yield of peony seed and physicochemical properties, lipid concomitants, and antioxidant capacity of the oil were investigated and compared with those of peony seed without germination. The results indicated that germination significantly increased oil yield, with the highest oil yield (22.76%-2281%) achieved at roasting temperatures between 140 ℃ and 160 ℃. Germination reduced the acid value and peroxide value of peony seed oil, but darkened its color. While fatty acid composition remained unchanged after germination, unsaturated fatty acid content decreased with roasting temperature increasing. Germination increased the levels of tocopherol, phytosterol, chlorophyll, carotenoids, total phenol, and total flavonoid. Furthermore, the DPPH and ABTS+ radical scavenging capacities were enhanced. As roasting temperature increased, the contents of tocopherol, chlorophyll, carotenoids, total phenol, and total flavonoid, and DPPH and ABTS+ radical scavenging capacities generally exhibited an upward trend, whereas phytosterol content initially increased and then decreased, reaching a maximum at roasting temperature of 160 ℃. In conclusion, both moderate roasting and germination can effectively improve the oil yield of peony seed and quality of peony seed oil. |
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