| In the paper, the physical-chemical properties of QinGuan apple seed and its oil were systematically studied. The three measures such as quench method, aqueous method, enzymatic method and ultrasonic extraction method for extracting apple seed oil, the extraction conditions were optimized and compared with each other. The experimental research on the technical refining of apple seed oil and the choice of antioxidants were conducted. The shelf life of the oil was predicted and the test of acute toxicity of the oil was carried out.The research results indicates that the QinGuan apple seed contains 25.3% fat containing five kinds of fatty acid, in which the unsaturated fatty acid is over 89.33%, protein is 30.4%, moisture is 10.2% and various elements, amino acid is 31.81%. The physic-chemical parameter of the oil are as follow: n20℃:1.4734, d20℃4℃:0.9219,IV:129.3,SV:186.5.. The results indicate that there are rich nutritional ingredients in the apple seed which will be an ideal health food, therefore it will have broad develop prospect. The experiment results show that the rate of oil extraction with low temperature method is 18.3%. The optimal variables for aqueous enzymatic extraction in this particular experiment are determined as follow: the fragmentation degree is 3 min, the dilution ratio is 1:8, the combination of fibrinase and protease is 1:1, the enzyme concentration is 0.8%, reaction time is 3 hrs. the rate of extraction is 21.4%. The rate of extraction with ultrasonic extraction method is 21.0%. While multi-factor the optimum conditions are the fragmentation degree is 3 min, the solvent ratio is 1:6, the frequency of ultrasonic is 32 KHz, and the reaction time is 45 min. The three methods have their merits and demerits respectively. Hence in the actual processing, different methods with different conditions should be selected.In the experiments, the refined QinGuan apple seed oil was obtained by alkali refine method with the following optimum condition: when the ratio of excessive alkali to oil is0.3% and the temperature of chemical saponification reaches 45℃ the quality of the final oil basically conform to national standard. The oxidative stability of the oil has been studied by Schaal oven test. The result shows that apple seed oil is an instability oil, it must be added antioxidants to avoid oxidation after refining. The oxidative stability of the crude oil is better than that of the refined oil, the reasons is probably that the antioxidant materials are removed during refining. The anther extracts of fermented apple pomace (AEFAP) antioxidants activity are more effective than that of BHT. Hence the AEFAP is a effective antioxidant to apple seed oil.The assurance period of apple seed oil was predicted according to Arrhenius equation and the relation between reaction velocity constant and shelf life. The assurance period of the refined oil is about 4.3 months, while that of the crude oil was 7.1 months. When the AEFAP and BHT are added to apple seed oil, the assurance period of oils are 7.8 and 7.5 months respectively.There is no evident poisoning symptom and no any death for animals after the test on the young mouse of different sex from Kunming, which have eaten apple seed oil 20g/Kg.bw enteromach a time. The matter under test belongs to no poisoning grade according to the stipulations for the grading of acute toxicity. It can be used in the field of food, medicine, feedstuff and cosmetic.
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