Flaxseed oil is rich in unsaturated fatty acids such as linolenic acid, oleic acid, and linoleic acid, of which α-linolenic acid content is as high as 40% to 60%. It is currently one of the vegetable oils with the highest n-3 series fatty acid content and is known as the grassland "Deep-sea fish oil" on the Internet, more and more scholars are focusing on research on the processing technology, nutritional components and functional properties of flaxseed oil. According to reports, the unsaturated fatty acids in flaxseed oil have an important role in preventing and reducing diabetes, heart disease and other diseases. It plays an important role in vascular diseases and other related diseases and has great market potential and research value. Studies have shown that proper pretreatment of oils can destroy their cell walls and increase oil yield. Baking is a simple, efficient and energy-saving method. The method is widely used in oil pretreatment. However, research on the yield and storage stability of linseed oil by roasting lags far behind other traditional vegetable oils. In addition, due to the high content of unsaturated fatty acids, linseed Oil is affected by light, high temperature, oxygen, etc., and is prone to oxidative rancidity, resulting in a decrease in flavor and nutritional value. Therefore, while improving the yield of linseed oil, research on the storage stability of linseed oil is particularly important. This experiment Flaxseed was pretreated by roasting, and the pretreatment process was optimized. On this basis, the effect of roasting pretreatment on the yield and storage stability of linseed oil was further explored, with a view to the development and utilization of linseed oil. Provide theoretical basis.

After roasting pretreatment, the polyphenol content in flaxseed oil is 12.61 percentage points higher than that without pretreatment. It shows that roasting pretreatment can significantly increase the polyphenol content in linseed oil. Polyphenols can serve as hydrogen donors and have a scavenging effect on reactive oxygen species, giving the oil good antioxidant properties. This provides a basis for improving the storage stability of linseed oil through baking to a certain extent.