Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction

doi:10.7506/spkx1002-6630-201512009

Abstract

Abstract:

The deacidification of crude peony seed oil by a solvent extraction method which can avoid the flavor
deterioration of peony seed oil when purified by alkali refining was optimized using single factor and orthogonal array
experiments. The optimal extraction conditions were determined to be 20 min extractions at 40 ℃ performed three times
using 95% ethanol as the extraction solvent with a solid to solvent ratio of 1:2.5 (g/mL), resulting in a removal rate of free
fatty acids of 93.12% and a deacidified oil yield of 83.23%. After the deacidification process, the acid value of peony seed
oil could be reduced from 10.18 to 0.70 mg KOH/g while maintaining the delicate scent of peony seed oil. The quality of
peony seed oil was suitable for subsequent processing.

Key words: peony seed oil, solvent extraction, ethanol, removal rate of free fatty acids, oil yield

CLC Number:

TS224.1

LU Shaolan1, WU Suxi1,2,*, SONG Yanqiu1, ZHANG Chunli1. Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512009.

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Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction

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