In this study,the extraction of peony seed oil by ultrasonic-assisted aqueous enzymatic method was studied,and the nutritional composition and fatty acid composition of peony seed were determined and analyzed using hazelnut as a reference.With the extraction rate of peony seed oil as the standard of evaluation,the extraction process was optimized by single factor test and response surface methodology.The optimized extraction conditions were ultra-sonic temperature of 49.9 ℃,pH value of 5.3,enzyme dosage of 26 mg/g,and enzymatic hydrolysis time of 4.1 h.Under these conditions,the extraction rate of peony seed oil was 22.48％.The contents of water,protein,fat,ash,total sugar,flavonoids and polyphenols in peony seeds were 7.03％,13.84％,24.60％,2.31％,8.65％,9.81％and 8.78％,respectively.Compared with hazelnuts,peony seeds had lower protein and fat content,but higher fla-vonoid and polyphenol content;the fatty acids in peony seed oil were mainly palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid,with the content of 7.02％,1.96％,23.53％,26.92％and 31.38％,respective-ly.The content of linoleic acid and linolenic acid was significantly higher than that of hazelnut oil(11.48％and 0.17％),especially the content of linolenic acid indicating that peony seed oil had higher nutritional value.
维普
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