In this study, flaxseed was pretreated by steam explosion technology and subsequently pressed to prepare flaxseed oil. GC, UPLC, HPLC, and GC‐MS techniques were used to analyze the quality characteristics of the prepared flaxseed oil. These included the food safety risk indices, micronutrient components, and oxidative stability. The effects of different steam explosion pressures on the quality characteristics and relative volatile components of flaxseed oil were also investigated. The results revealed that steam explosion pretreatment technology could significantly increase the oil yield, improve micronutrient content, and strengthen the oxidation stability of the product. Moreover, the food safety risk indices (e.g., benzopyrene) were controlled within a reasonable range, while the fatty acid content remained almost unchanged. Notably, the relative pyrazine content in the total volatile components of flaxseed oil was 68.25% when the steam explosion pressure reached 1.2 MPa. This was considered as the main factor that contributed to the unique concentrated fragrance of the produced flaxseed oil. To prove the superiority of the steam explosion pretreatment, we compared this technique with traditional high‐temperature roasting and popular microwave pretreatment techniques. The results revealed that flaxseed oil prepared by steam explosion pretreatment displayed the best quality characteristics and most concentrated fragrance. Thus, steam explosion technology shows great potential for application to produce high‐quality concentrated fragrance flaxseed oil. This study provides significant reference and guidance for the preparation process of flaxseed oil.

中文翻译：

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蒸汽爆破预处理技术制备高品质浓香亚麻籽油

本研究采用蒸汽爆破技术对亚麻籽进行预处理，然后压榨制备亚麻籽油。采用GC、UPLC、HPLC和GC-MS技术分析制备的亚麻籽油的质量特性。其中包括食品安全风险指数、微量营养素成分和氧化稳定性。还研究了不同蒸汽爆破压力对亚麻籽油品质特性和相对挥发性成分的影响。结果表明，汽爆预处理技术可以显着提高出油率，提高微量营养素含量，增强产品的氧化稳定性。此外，食品安全风险指标（如苯并芘）控制在合理范围内，而脂肪酸含量基本保持不变。值得注意的是，当蒸汽爆炸压力达到1.2 MPa时，亚麻籽油总挥发成分中吡嗪的相对含量为68.25%。这被认为是造成所生产的亚麻籽油具有独特的浓缩香味的主要因素。为了证明蒸汽爆破预处理的优越性，我们将该技术与传统高温焙烧和流行的微波预处理技术进行了比较。结果表明，通过蒸汽爆破预处理制备的亚麻籽油表现出最好的品质特性和最浓的香味。因此，蒸汽爆破技术在生产高品质浓香亚麻籽油方面显示出巨大的应用潜力。该研究为亚麻籽油的制备工艺提供了重要的参考和指导。