Abstract: In order to explore the effect of heating temperature on its quality, peony seed oil was heated at 90, 120, 150, 180, 210 or 240 ℃ for 30 min and changes in fatty acid composition and physicochemical properties were monitored. The results indicated that fatty acid isomers, cyclic fatty acids, and short and medium chain fatty acids were generated after heating, depending on temperature. Physicochemical indicators of peony seed oil were in line with quality standards for edible oil after high-temperature heating, but the unsaturated fatty acid content decreased with the increase of temperature; the α-linolenic acid content, making it a nutritional product, steeply declined when temperature exceeded 180 ℃. In conclusion, peony seed oil has good thermal stability with respect to physicochemical properties but from a nutritional perspective, it is not suit for frying at temperatures higher than 180 ℃.

Key words: peony seed oil, high-temperature heating, fatty acids, physicochemical indicators