Effect Of Different Extraction Processes On Quality Characteristics Of Field Muskmelon Seed Oil

Field muskmelon seed oil（FMSO）is a light yellow vegetable oil extracted from the seeds of Field muskmelon.Currently,there are few research reports on the quality characteristics of FMSO.In this project,Field muskmelon seeds were used as raw material to extract FMSO by cold pressing（CP）,hot pressing（HP）and supercritical CO₂fluid extraction process（SFE）.and the quality characteristics of FMSO was preliminarily analyzed,in order to provide a certain theoretical basis and support for the comprehensive development of Field muskmelon and maximize the use of Field muskmelon resources,and at the same time provide a certain reference for the further development and utilization of FMSO and other functional oils.The main results of this study were as follows:1.Different processes have different extraction effects on FMSO.The oil yield from high to low is:SFE（35.5%）>HP（32.1%）>CP（27.3%）.The acid value of FMSO extracted by the three processes ranged from 0.42 mg/g to 0.60mg/g,and the peroxide value ranges from 0.06 g to 0.09g/100g,all comply with the provisions of GB 2716-2018 national Food Safety Standard Vegetable Oil.FMSO is rich in unsaturated fatty acids（UFA）,mainlyinclude linoleic acid（60.94～64.78%）and oleic acid（16.64～18.95%）.2.The results of separation and identification of volatile components indicated that FMSOl（CP）presents a fresh fat flavor,mainly volatile components such as aldehydes and esters.FMSO（SFE）presents a sweet fruity fragrance,with volatile components mainly aldehydes and hydrocarbons.The FMSO（HP）exhibits roasting and nutty aroma,and the volatile components are mainly pyrazines and aldehydes.3.The antioxidant properties of FMSO showed that:within the range of sample concentration,the FMSO（HP）had a higher scavenging ability on DPPH freeradicals than FMSO（CP）and FMSO（SFE）.4.The results of the rheology characters showed that FMSO extracted by different processes exhibit shear thinning fluid behavior with increasingshear rate.Within the range of temperature changes,the viscosity of FMSO extracted by different processes gradually decreased with increasing temperature,showing the temperaturesensitive fluid characteristics.5.A total of 9 different types of proton hydrogen were detected in the nuclear magnetic resonance hydrogen spectroscopy（¹H NMR）of FMSO.In the HP process,when the roasting temperature were 110℃and 130℃,the chemical shift and peak area of the corresponding signal peak in¹H NMR of FMSO almost unchanged.When the roasting temperature rised to 150℃,the structure of triglycerides and fatty acids of FMSO has undergone certain changes.