| The crude peony seed oil was deodorized at 160, 190, 250℃ and 270℃ after hydration degumming, alkali refining and adsorption bleaching. The changes of trans fatty acids content, acid value, peroxide value, color and odor of the deodorized peony seed oil were determined. The results showed that deodorization temperature had the greatest effect on trans fatty acids content, followed by deodorization time, that was the trans fatty acids content increased with deodorization time prolonging and deodorization temperature increasing. The trans conversion rate of linolenic acid was the highest, followed by linoleic acid and oleic acid， besides,the formation of trans fatty acids showed no position selectivity, and the trans conversion rates of unsaturated fatty acids in the position of Sn-1,3 and Sn-2 were similar. The optimal deodorization temperature and deodorization time of peony seed oil were 190℃ and 60 min, respectively. Under these conditions, the total trans fatty acids content of the deodorized peony seed oil was below 1%, and the quality indexes met the national secondary standard of soybean oil. |
