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| Optimization of Sambucus williamsii seed oil preparation process by pressing method and analysis of its active components |
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| DOI： |
| KeyWord:pressing method Sambucus williamsii seed oil vitamin E polyphenol total flavonoids |
| FundProject: |
| Author Name | Affiliation | | YE Meijin1,2, YANG Yumin3, YI Rui1,2, CHENG Yuanyang1, HE Ziting1, ZHANG Yang1,2 | 1.College of Chemistry and Life Sciences, Chengdu Normal University,Chengdu 611130, China
2.Key Laboratory of Development and Utilization of Characteristic Horticultural Plant Resources, Sichuan Provincial Higher University, Chengdu 611130, China
3.Institute of Agricultural Resources and Environment, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China |
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| Abstract: |
| In order to promote the utilization of Sambucus williamsii seeds, Sambucus williamsii seed oil was prepared by pressing method. Taking the oil extraction rate as the investigation index, the preparation process of Sambucus williamsii seed oil was optimized by single factor experiment and orthogonal experiment, and the active components in Sambucus williamsii seed oil were analyzed. The results showed that the optimal conditions for preparing Sambucus williamsii seed oil by pressing method were obtained as follows: moisture content of the feed pressed 7.0%, speed of the press 60 r/min, pressing temperature 90℃. Under the optimal conditions, the oil extraction rate of Sambucus williamsii seed was 82.1%. The contents of unsaturated fatty acids in Sambucus williamsii seed oil was as high as 82.08%, and the contents of vitamin E, polyphenols, and total flavonoids were 23.8, 32.7, 38.3 mg/kg, respectively. Sambucus williamsii seed oil can be developed as a high-quality vegetable oil. |
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