适温压榨牡丹籽油工艺优化及理化性质分析

为了提高压榨牡丹籽油产率及油品质量，并为进一步探索低温压榨牡丹籽油的可行性提供技术和理论基础，本实验应用Box-Behnken实验设计对适温压榨牡丹籽油提取工艺进行优化。结果表明，模型拟合程度高，实验误差小，最终得到适温压榨制备牡丹籽油最佳制备工艺为：压力4.6 MPa、进料速度1 600 g·min^-1、压榨温度73℃、含水率4.6%；所得最大出油率为23.11%，残油率为7.02%。经检测最佳制备条件提取的牡丹籽油不饱和脂肪酸的含量为90.36%，其中亚麻酸含量为40.71%、亚油酸含量为27.25%、油酸含量为22.40%、饱和脂肪酸中棕榈酸含量为7.23%、硬脂酸为1.60%。牡丹籽油酸价为2.61 mg·g^-1、过氧化值为1.56 mmol·kg^-1。所有检测结果均高于《中华人民共和国粮食行业标准LS/T 3242-2014》牡丹籽油中质量标准的要求。

Optimization Peony Seed Oil Extraction Process at Suitable Temperature and Physicochemical Property Analysis

In order to improve the yield and the quality of peony seed oil extraction process, and provide technical and theoretical basis for further exploring the feasibility of peony seed oil cold pressing, we applied box-behnken experimental design to optimize the peony seed oil extraction process at suitable temperature. The fitting degree of the model was high and the experimental error was small. Finally, the optimums of peony seed oil in extraction process at suitable temperature were the pressure 4.6 MPa, feed rate 1 600 g·min^-1, temperature 73℃, and moisture content 4.6%. The maximum oil yield and residual oil rate were 23% and 7.02%, respectively. The unsaturated fatty acid content was 90.36% at the optimal preparation conditions, and the content of linolenic acid, linoleic acid, oleic acid, palmitic acid and stearic acid was 40.71%, 27.25%, 22.40%, 7.23% and 1.60%, respectively. The acid value and peroxide value of peony seed oil were 2.61 mg·g^-1 and 1.56 mmol·kg^-1, respectively. All the test results are higher than the requirements of the peony seed oil quality standard "Standard of the People's Republic of China for Food Industry LS/T 3242-2014".