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| Influence of refining process on qualities of Eucommia ulmoides seed oil |
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| KeyWord:Eucommia ulmoides seed oil refining physicochemical property fatty acid composition VE oxidative stability |
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| Abstract: |
| In order to realize the development and utilization of Eucommia ulmoides seed oil，the influences of refining process on the physicochemical indexes, fatty acid composition, VE content and oxidative stability of Eucommia ulmoides seed oil were analyzed. The results showed that the refractive index, acid value, peroxide value, VE content, phosphorus content and oxidative stability presented descendent tendency along with the refining. However, iodine value and saponification value didn’t change significantly. After refining, the acid value reduced from 6.33 mgKOH/g to 0.24 mgKOH/g, and peroxide value reduced from 9.12 mmol/kg to 2.51 mmol/kg, which met Hygienic Standard for Edible Vegetable Oil GB 2716—2005.The main fatty acids in Eucommia ulmoides seed oil were linolenic acid, oleic acid, linoleic acid and palmitic acid, and there was no significant change in fatty acid composition in the refining process. The VE content reduced from 2 353.98 mg/kg of crude oil to 1 191.77 mg/kg of deodorized oil, which decreased by 49.37%. Meanwhile, refining had a significant influence on the oxidative stability of Eucommia ulmoides seed oil, and the oxidation induction time reduced from 5.03 h of crude oil to 0.17 h of deodorized oil. |
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