Optimization of aqueous enzymatic extraction process assisted by high-temperature alkaline liquor cooking and steam explosion for peony seed oil and its quality analysis

Authors

WANG Xin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
MENG Yu-qian, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
XU Bao-cheng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
LUO Deng-lin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
FU Yuan-zhe, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
LI Meng-jie, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
WEI Yu-hua, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China
JIAO Yu-man, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000 ,China

Abstract

To obtain a higher yield and high quality of peony seed oil, unshelled peony seeds were pretreated with high-temperature alkaline liquor cooking and steam explosion, and the parameters were also optimized. The results were as follows. Firstly, peony seeds were subjected to cook at 105 ℃ for 40 min in an alkaline liquor with the concentration of sodium bicarbonate being 0.05 mol/L, and the material-liquid ratio (g/mL) was 1∶5. Then the precooked peony seeds were further processed by steam explosion with a pressure of 0.3 MPa, holding for 30 s. After pretreating, the enzymolysis efficiency of peony seed powder by using amylase and glucoamylase was significantly improved, which were more favorable to the release of peony seed oil, and with an oil yield of being 82.07%. Peony seed oil extracted by this method had high quality and nutrition, which meet the first-level indexes of peony seed oil (LS/T 3242—2014) reported in the grain association standard of the People's Republic of China.

Publication Date

2-18-2023

First Page

147

Last Page

153

DOI

10.13652/j.issn.1003-5788.2020.08.026

Recommended Citation

Xin, WANG; Yu-qian, MENG; Bao-cheng, XU; Deng-lin, LUO; Yuan-zhe, FU; Meng-jie, LI; Yu-hua, WEI; and Yu-man, JIAO (2023) "Optimization of aqueous enzymatic extraction process assisted by high-temperature alkaline liquor cooking and steam explosion for peony seed oil and its quality analysis," Food and Machinery: Vol. 36: Iss. 8, Article 26.
DOI: 10.13652/j.issn.1003-5788.2020.08.026
Available at: https://www.ifoodmm.cn/journal/vol36/iss8/26

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