Changing Properties Of Peony Seed Oil Ingredients During Thermal Oxidation

Peony seeds rich in oil,which are the main byproduct of peony Dan skin.At the same time oil peony can produce lots of seeds every year.Development potential is very considerable.Peony oil is golden vegetable oil,it is extracted through peony seed kernel in different ways.Peony seed oil not only has unique and rich nutrition,but also has a certain role in health care.The associated experts called peony seed oil as treasures in vegetable oil.There are sufficient a-linolenic acid and linoleic acid in peony seed oil.And they are essential fatty acid to the human body.Peony seed oil is rich in unsaturated fatty acids,so it can easily be oxidized and occur rancidity.The study of peony seed oil’s storage stability and thermal oxidation stability will be particularly important.In this paper,experimental material was peony seed oil.I used lipid oxidation instrument to accelerate the oxidation.The research was predicted the shelf life of peony seed oil.Some physical and chemical indicators of peony seed oil were measured,such as acid value,peroxide value.The results showed that the acid value increased gradually as thermal oxidation,from 0.74mg/g to 0.77mg/g.The peroxide value increased at first,and then it showed a downward trend.It reached a maximum 12.29meq/kg at 2h.The research was also detected some important nutrient content,such as a-linolenic acid,linoleic acid and vitamin E.The results suggested that these nutrient content showed a downward trend in different forms along with time extension of thermal oxidation.The content of vitamin E decreased from 35.51mg/100g to 29.11mg/100g.The content of a-linolenic acid decreased from 45.10g/100g to 35.44g/100g.The content of linoleic acid decreased from 36.12g/100g to 12.10g/100g.The research was detected the relationship between thermal oxidation and DPPH radical scavenging ability of peony seed oil.The results suggested that DPPH radical scavenging ability decreased slowly in the early thermal oxidation.And then the rate of decline increased.DPPH radical scavenging ability dropped to50%at about 8h.The research was used method of Infrared Spectroscopy to detect peony seed oil in different thermal oxidation period.In order to understand the overall situation of peony seed oil during thermal oxidation.Changes occurred in fatty acid of peony seed oil in the process of thermal oxidation.In addition,the research tried to establish the relevant dynamics model by fitting and analyzing basic data.These basic data included acid value,peroxide value,the content of a-linolenic acid,the content of linoleic acid,the content of vitamin E,DPPH radical scavenging ability of peony seed oil.It provides a new way to better understand the storage stability and thermal oxidation stability of peony seed oil.