| The extraction rate, sensory characteristics, physicochemical property and nutritional ingredient of hemp seed oils extracted by hot-pressing method, cold-pressing method, different enzymes-assisted pressing (hot-pressing and cold-pressing) method and aqueous enzymatic method were comparatively analyzed. The results showed that the extraction rate of hemp seed oil extracted by aqueous enzymatic method was the highest, up to 83.2%. The acid value and peroxide value of hemp seed oils extracted by cold-pressing method and aqueous enzymatic method were relatively lower. There was no remarkable significance in fatty acid content of hemp seed oils extracted by different methods, and the highest level of tocopherols was obtained from hemp seed oil extracted by Alcalase 2.4L protease-assisted cold-pressing method, reaching 42.10 mg/100 g. The quality analysis of hemp seed oils extracted by different methods could lay a theoretical foundation for the extraction of high quality hemp seed oil, as well as provide a reference for aqueous enzymatic extraction industrialization. |
