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| Effect of microwave pretreatment on yield and storage stability of flaxseed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.003 |
| KeyWord:flaxseed microwave pretreatment flaxseed oil storage stability |
| FundProject:内蒙古自治区自然科学基金项目资助(2018MS 03065)；包头轻工职业技术学院科学研究项目(QY2018-1-1-3) |
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| Abstract: |
| After microwave pretreatment of flaxseed, flaxseed oil was extracted by microware solvent method. With the yield of flaxseed oil as index, the process of microwave pretreatment of flaxseed was optimized. The yield, storage stability and polyphenol content of flaxseed oil extracted with and without microwave pretreatment were also compared. The results showed that the optimal microwave pretreatment conditions were obtained as follows: raw material moisture content 6%, microwave power 65 W, microwave time 3 min. Under the optimal conditions, the oil yield was 46.60%, which was 8.05 percentage points higher than that without microwave pretreatment. During storage for 8 d at 105 ℃, the peroxide value increase of flaxseed oil extracted with and without microwave pretreatment was 4.38 mmol/kg and 18.16 mmol/kg, the increase in K232 was 2.53 and 9.04, and the increase in K270 was 0.09 and 035, respectively. After microwave pretreatment, the polyphenol content increased by 14.9%. Thus, microwave pretreatment could improve the yield and polyphenol content of flaxseed oil, and and it could delay the oxidation rate of flaxseed oil, thereby improving the storage stability of flaxseed oil. |
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