Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil
To explore the effects of different oil producing processes on the quality and oxidation stability of Paeonia ludlowii seed oil. The physical and chemical characteristics, oxidation stability and fatty acid composition of Paeonia ludlowii seed oil were tested, and the effects of different refining p...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2020-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200523?st=article_issue |
| _version_ | 1827930205793026048 |
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| author | ZHANG Chao-qi LAN Xiao-zhong YUAN Lei KAN Jin-tao ZHONG Zheng-chang |
| author_facet | ZHANG Chao-qi LAN Xiao-zhong YUAN Lei KAN Jin-tao ZHONG Zheng-chang |
| author_sort | ZHANG Chao-qi |
| collection | DOAJ |
| description | To explore the effects of different oil producing processes on the quality and oxidation stability of Paeonia ludlowii seed oil. The physical and chemical characteristics, oxidation stability and fatty acid composition of Paeonia ludlowii seed oil were tested, and the effects of different refining processes on the quality and oxidation stability of Paeonia ludlowii seed oil were analyzed. The results showed that the iodine value after decolorization was 140 g I/100 g, the acid value after deacidification was 0.36 mgKOH/g, the peroxide value was 1.89 mmol/kg and 0.76 mmol/kg after deacidification and decolorization respectively,and the saponification value was 182 mg/g after deodorization, all of them had significant differences(P＜0.05), while the refractive index did not change significantly and had no significant influence. The order of oil oxidation stability is: degumming oil ＞ crude oil ＞ deodorization oil ＞ deacidification oil ＞decolorization oil; Degluing and deodorization had significant effects on the stearic acid and palmytic acid components in Paeonia ludlowii seed oil respectively (P＜0.05), while there was no significant difference in other components. |
| first_indexed | 2024-03-13T06:33:15Z |
| format | Article |
| id | doaj.art-a8b63f3ec7064f81804a5ee3b2d588ad |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T06:33:15Z |
| publishDate | 2020-09-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-a8b63f3ec7064f81804a5ee3b2d588ad2023-06-09T07:13:07ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-09-0128512513010.16210/j.cnki.1007-7561.2020.05.018Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed OilZHANG Chao-qi0LAN Xiao-zhong1YUAN Lei2 KAN Jin-tao3 ZHONG Zheng-chang4Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, ChinaFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, ChinaTo explore the effects of different oil producing processes on the quality and oxidation stability of Paeonia ludlowii seed oil. The physical and chemical characteristics, oxidation stability and fatty acid composition of Paeonia ludlowii seed oil were tested, and the effects of different refining processes on the quality and oxidation stability of Paeonia ludlowii seed oil were analyzed. The results showed that the iodine value after decolorization was 140 g I/100 g, the acid value after deacidification was 0.36 mgKOH/g, the peroxide value was 1.89 mmol/kg and 0.76 mmol/kg after deacidification and decolorization respectively,and the saponification value was 182 mg/g after deodorization, all of them had significant differences(P＜0.05), while the refractive index did not change significantly and had no significant influence. The order of oil oxidation stability is: degumming oil ＞ crude oil ＞ deodorization oil ＞ deacidification oil ＞decolorization oil; Degluing and deodorization had significant effects on the stearic acid and palmytic acid components in Paeonia ludlowii seed oil respectively (P＜0.05), while there was no significant difference in other components.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200523?st=article_issuepaeonia ludlowii seed oilrefiningphysicochemical propertiesfatty acidoxidaxion stability |
| spellingShingle | ZHANG Chao-qi LAN Xiao-zhong YUAN Lei KAN Jin-tao ZHONG Zheng-chang Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil Liang you shipin ke-ji paeonia ludlowii seed oil refining physicochemical properties fatty acid oxidaxion stability |
| title | Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil |
| title_full | Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil |
| title_fullStr | Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil |
| title_full_unstemmed | Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil |
| title_short | Study on the Effect of Refining Process on the Quality and Oxidation Stability of Paeonia ludlowii Seed Oil |
| title_sort | study on the effect of refining process on the quality and oxidation stability of paeonia ludlowii seed oil |
| topic | paeonia ludlowii seed oil refining physicochemical properties fatty acid oxidaxion stability |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200523?st=article_issue |
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