The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds (Paeonia suffruticosa Andr.)
The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds (Paeonia suffruticosa Andr.)
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DOI：
10.1016/j.indcrop.2015.08.021
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发表时间：
2015-12-15
影响因子：
5.9
通讯作者：
Yang, Rui
中科院分区：
文献类型：
--
作者：
Wang, Chengzhong;Xu, Lin;Yang, Rui
研究了萃取压力对牡丹籽的影响。采用GC-MS对牡丹籽油的得油率和品质进行了研究，结果表明：常压提取牡丹籽油得油率最低，且不含9，12，15-十八碳三烯酸。采用350、400、450、500和550 MPa超高压提取牡丹籽油，分析结果表明，超高压提取的牡丹籽油中均含有棕榈酸、9，12-十八碳二烯酸、9，12，15-十八碳三烯酸和十八烷酸等常见化合物，但它们在提取油中所占比例差异较大。在较低的萃取压力（350 MPa）下，虽然油脂得率最高，但饱和脂肪酸含量最高，为49.49%，脂肪酸数最高，为11，这可能与萃取过程中酶的活化有关。在500 MPa的萃取压力下，不饱和脂肪酸含量最高，为87.57%，脂肪酸含量最低，为3.5 mg/100 g（-1）。该研究表明，油的产率，特别是油的质量是非常敏感的提取压力。(C)2015 Elsevier B. V.版权所有。
The influence of extraction pressure on peony seeds (Paeonia suffruticosa Andr.) oil yield and quality was investigated using GC-MS, and the results indicated that the extraction of peony seeds oil under atmospheric pressure had the lowest oil yield and led to the absence of 9,12,15-octadecatrienoic acid in the oil. Ultrahigh pressure (UHP) of 350, 400, 450, 500 and 550 MPa was used in this study and the analysis demonstrated that all the extracted peony seeds oils using UHP technology had the common compounds including hexadecanoic acid, 9,12-octadecadienoic acid, 9,12,15-octadecatrienoic acid, and octadecanoic acid, but their proportions in the extracted oils greatly differed. Although the oil yield was the highest, the extraction at a lower pressure of 350 MPa achieved the greatest saturated fatty acids content of 49.49% and also the highest fatty acids number of 11, which might be due to the activated enzymes during the extraction. In contrast, the unsaturated fatty acids content in the extracted oil was up to be the highest of 87.57% when the extraction pressure of 500 MPa was used, and its corresponding fat acidity was found to the lowest level of 3.5 mg 100 g(-1) among all the extracted oils. This study suggests that the both oil yield and, in particular the oil quality are greatly sensitive to the extraction pressure. (C) 2015 Elsevier B.V. All rights reserved.