%0 Journal Article
%A ZU Shu-Chong
%T Optimization of Dry Enzymatic Extraction Process and Physicochemical Properties of Pine Seed Oil
%D 2020
%R 10.7525/j.issn.1673-5102.2020.02.019
%J Bulletin of Botanical Research
%P 308-313
%V 40
%N 2
%X Used a single factor experiment to optimize a dry enzyme extraction process of pine seed oil. The best preparation process for dry enzymatic extraction of pine seed oil was:0.2% of amylase, the ratio of material to liquid of 6:1, the hydrolysis temperature of 55℃, and the hydrolysis time of 8 h, and the maximum oil yield 90.2% with the residual oil rate of 6.2%. The content of unsaturated fatty acids in pine seed oil extracted after testing for the best preparation conditions was 90.09%, of which oleic acid content was 26.84%, mediating acid content was 2.41%, linoleic acid content was 46.25%, and pinolacol acid was 14.59%. The content of palmitic acid in saturated fatty acids was 6.5%, and the stearic acid was 3.41%. The pine oil had an acid value of 2.61 mg&#183;g<sup>-1</sup>, a peroxide value of 1.56 mmol&#183;kg<sup>-1</sup>, and a malondialdehyde content of 0.41 mg&#183;kg<sup>-1</sup>. All the test results are higher than the requirements of the quality standards in pine seed oil in the "Food Industry Standard of the People's Republic of China LS/T 3242-2014".
%U https://bbr.nefu.edu.cn/EN/10.7525/j.issn.1673-5102.2020.02.019