| Using the yield of flaxseed oil as the index, the baking pretreatment process of flaxseed was optimized, and the effects of baking pretreatment on the storage stability and polyphenol content of flaxseed oil were studied. The results showed that the optimal baking conditions were obtained as follows: baking time 40 min, baking temperature 100?℃ and grinding particle size 0.250 mm（60 meshes）. With the flaxseed pretreated under these conditions as material to extract oil, the yield of flaxseed oil was 44.46%, which was 7.91 percentage points higher than that of unpretreated flaxseed oil, and the polyphenol content was 12.61 percentage points higher than that of unpretreated flaxseed oil. After eight days of storage, the increases of peroxide value, K232 and K270 of flaxseed oil from baking pretreated flaxseed were less than those from unpretreated flaxseed. The research showed that baking pretreatment could not only improve the yield of flaxseed oil, but also delay the oxidation of flaxseed oil, thus improving the storage stability of flaxseed oil. |
