Abstract: The conditions for solvent extraction of Chaenomeles speciosa (Sweet) Nakai seed oil (CSNSO) were optimized using one-factor-at-a-time and orthogonal array design methods. A solid-to-liquid ratio of 1:4 (g/mL); an extraction temperature of 60 ℃ and an extraction time of 150 min were found to be optimal for the maximum oil yield (28.48%). Both the acid value and peroxide value of CSNSO met the quality standard for edible oils and fats. After methyl esterification, 12 fatty acids were identified by gas chromatography-mass spectrometry (GC-MS), and the major fatty acid in the oil was oleic acid, which accounted for 42.69% of the total fatty acids, followed by linoleic acid (32.46%), palmitic acid (12.92%), stearic acid (4.82%) and arachic acid (3.27%). The relative content of unsaturated fatty acids was as high as 77.42%. The antioxidant activity of CSNSO was estimated by testing DPPH free radical and ·OH scavenging ability, and the 50% inhibitory concentration (IC50) values were determined to be 8.51 and 0.396 mg/mL, respectively.

Key words: Chaenomeles speciosa (Sweet) Nakai seed oil, extraction process, process optimization, physicochemical properties, antioxidant activity