Song Linlin, Geng Sheng, Liu Benguo
College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Foods. 2023 Aug 28;12(17):3228. doi: 10.3390/foods12173228.
Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method was characterized in this study. The yield of cold-pressed WSO (CP-WSO) was inferior to that of -hexane-extracted WSO (HE-WSO). The physicochemical properties (refractive index, density, iodine value, insoluble impurities) and fatty acid compositions were similar, and both were rich in linoleic acid. However, CP-WSO had better color and less solvent residue. The type and content of vitamin E in CP-WSO was also superior to that in HE-WSO, which explained the high oxidative stability of CP-WSO in the Rancimat test. Our results provide a reference for the development of Wei safflower seed oil.
本研究对采用冷榨法和有机溶剂萃取法制备的魏红花籽油（WSO）进行了表征。冷榨魏红花籽油（CP-WSO）的产量低于正己烷萃取的魏红花籽油（HE-WSO）。其理化性质（折射率、密度、碘值、不溶性杂质）和脂肪酸组成相似，且均富含亚油酸。然而，CP-WSO色泽更佳，溶剂残留更少。CP-WSO中维生素E的类型和含量也优于HE-WSO，这解释了CP-WSO在Rancimat试验中具有较高的氧化稳定性。我们的研究结果为魏红花籽油的开发提供了参考。
