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| 不同提取方法对牡丹籽油品质和微量活性成分的影响 |
| Effects of extraction methods on quality and trace active components of peony seed oil |
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| DOI： |
| 中文关键词: 牡丹籽油 提取方法 理化指标 脂肪酸组成 微量活性成分 |
| 英文关键词:peony seed oil extraction method physicochemical index fatty acid composition trace active component |
| 基金项目: |
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| 中文摘要: |
| 以3种提取方法（低温压榨法、浸出法和超声波辅助提取法）提取牡丹籽油，在比较出油率的基础上，对不同提取方法提取牡丹籽油的理化指标、脂肪酸组成及微量活性成分含量进行测定。结果表明：浸出法和超声波辅助提取法的出油率远高于低温压榨法；3种提取方法对牡丹籽油脂肪酸组成及含量的影响较小，牡丹籽油中不饱和脂肪酸含量为92.98%~93.33%，亚麻酸含量为4258%~44.17%；3种提取方法对牡丹籽油理化指标和微量活性成分含量的影响较大，低温压榨法得到的牡丹籽油酸值和过氧化值较低，VE、甾醇、角鲨烯含量较高，分别为51.8、322、4.9 mg/100 g，具有较高的营养价值。 |
| 英文摘要: |
| The peony seed oil was respectively extracted by low temperature pressing, solvent extraction and ultrasound-assisted extraction. On the basis of comparison of oil extraction rate, the physicochemical indexes, fatty acid compositions and trace active component contents of peony seed oils of different extraction methods were determined. The results showed that the oil extraction rates of solvent extraction and ultrasound-assisted extraction were higher than that of low temperature pressing. The effects of three extraction methods on the fatty acid composition and content of peony seed oil were not obvious, the contents of unsaturated fatty acids and linolenic acid were 92.98%-93.33% and 42.58%-44.17%, respectively. The effects of extraction methods on the physicochemical index and contents of trace active components of peony seed oil were obvious. The acid value and peroxide value of peony seed oil extracted by low temperature pressing was lower, while the contents of VE, sterol and squalene were higher, which were 51.8, 322, 4.9 mg/100 g. The peony seed oil extracted by low temperature pressing had higher nutritional value. |
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