Research advance on preparation of peony seed oil by aqueous enzymatic extraction

Authors

CHEN Xuan, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-products Deep Processing, Changsha, Hunan 410004, China; Hunan Province Key Laborato
ZHOU Bo, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-products Deep Processing, Changsha, Hunan 410004, China; Hunan Province Key Laborato
WANG Zhoujun, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-products Deep Processing, Changsha, Hunan 410004, China
ZHONG Haiyan, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-products Deep Processing, Changsha, Hunan 410004, China; Hunan Province Key Laborato

Abstract

The peony seed oil is identified as new resources food in the laws, which can be applied to functional food, cosmetics, health care and other industries. The enzyme-assisted aqueous is a safe, efficient, and green method. Mainly discusses the basic composition of peony seed and its oil features, and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil, which offers development direction in the crude enzyme extraction, enzymatic demulsification, immobilized enzyme technology.

Publication Date

12-28-2015

First Page

246

Last Page

250

DOI

10.13652/j.issn.1003-5788.2015.06.058

Recommended Citation

Xuan, CHEN; Bo, ZHOU; Zhoujun, WANG; and Haiyan, ZHONG (2015) "Research advance on preparation of peony seed oil by aqueous enzymatic extraction," Food and Machinery: Vol. 31: Iss. 6, Article 58.
DOI: 10.13652/j.issn.1003-5788.2015.06.058
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/58

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