Oxidation stability of peony seed oil extracted by aqueous enzymatic method under different storage conditions and its shelf life prediction
In order to provide theoretical basis for quality control of peony seed oil extracted by aqueous enzymatic method,the oxidative stability of peony seed oil extracted by aqueous enzymatic method under different storage conditions were studied,and its shelf life was predicted.The effect of antioxidants,packaging materials,and temperature on the peroxide value of peony seed oil was investigated by Schaal oven simulation accelerated oxidation method.An oxidation kinetics analysis was conducted,the Arrhenius theoretical equation was used for fitting,and a shelf life prediction model of peony seed oil extracted by aqueous enzymatic method was established.The results showed that 0.01％citric acid+0.01％TBHQ had the best antioxidant effect,followed by 0.02％TBHQ,0.02％citric acid and 0.2％y-oryzanol.Dark brown PET bottle had the best antioxidant effect,followed by dark brown glass bottle,transparent PET bottle,and transparent glass bottle.With the increase of temperature,the peroxide value of peony seed oil increased significantly.The established shelf life prediction model predicted that the shelf lives of peony seed oil at 10,20 ℃ and 30 ℃ were 117,77 d and 51 d,respectively,and its actual shelf lives were 134,90 d and 60 d,respectively.In conclusion,the use of antioxidants,light avoidance,and low temperature can effectively delay the oxidation process of peony seed oil extracted by aqueous enzymatic method.The accuracy of the established shelf life prediction model for peony seed oil is good.
peony seed oilaqueous enzymatic methodoxidation stabilityshelf life prediction
万方数据
维普
