tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2026-3-2655CJGWZHtatpip-253Research ArticleСтатьиРежимы прессования кедрового ореха, обеспечивающие качество и биологическую ценность маслаTechnological Modes for Pine Nut Oil: Preserving Quality and Biological Valuehttps://orcid.org/0000-0001-9558-7497ПотураевВ. А.PoturaevV. A.

Потураев Вячеслав Алексеевич

Кемерово

Vyacheslav A. Poturaev

Kemerovo

https://orcid.org/0000-0002-7538-8076МиллерЕ. С.MillerE. S.

Миллер Екатерина Сергеевна

Кемерово

Ekaterina S. Miller

Kemerovo

https://orcid.org/0000-0003-0166-2527ЛаричевТ. А.LarichevT. A.

Ларичев Тимофей Альбертович

Кемерово

Timothy A. Larichev

Kemerovo

https://orcid.org/0000-0001-7035-673XАльтшулерО. Г.AltshulerO. G.

Альтшулер Ольга Генриховна

Кемерово

Olga G. Altshuler

Kemerovo

https://orcid.org/0000-0002-3536-562XМилентьеваИ. С.MilentyevaI. S.

Милентьева Ирина Сергеевна

Кемерово

Irina S. Milentyeva

Kemerovo

irazumnikova@mail.ruКемеровский государственный университетРоссияKemerovo State UniversityRussian Federation202606102026563527542Copyright © Потураев В.А., Миллер Е.С., Ларичев Т.А., Альтшулер О.Г., Милентьева И.С., 20262026Потураев В.А., Миллер Е.С., Ларичев Т.А., Альтшулер О.Г., Милентьева И.С.Poturaev V.A., Miller E.S., Larichev T.A., Altshuler O.G., Milentyeva I.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/253

Семена сосны сибирской кедровой (Pinus sibirica) являются перспективным растительным сырьем благодаря высокому содержанию полиненасыщенных жирных кислот, токоферолов, фитостеролов и минеральных веществ. Масло из кедровых орехов обладает антиоксидантными, противовоспалительными и кардиопротекторными свойствами, что определяет его ценность как компонента функционального питания. Однако технологические режимы его получения часто выбираются эмпирически, без системного учета влияния на биологически активные компоненты. Цель исследования – обосновать рациональные технологические параметры холодного и горячего прессования кедрового масла и оценить их влияние на ключевые показатели качества и биологическую ценность получаемого продукта.Объект исследования – очищенное ядро кедрового ореха урожая 2024 г. (ООО «Кедр Экспорт», Кемерово, Россия), соответствующее ГОСТ 31852–2012. В рамках эксперимента изучали влияние температуры (10–35 °C для холодного прессования, 60–85 °C для горячего), давления (20–200 кг/см2) и продолжительности (5–40 мин) на выход липидов, содержание витамина Е,  фосфора, калия и магния, а также на стандартные показатели качества (влажность, кислотное, перекисное и йодное числа). Для анализа использовали гравиметрический метод, высокоэффективную жидкостную хроматографию и атомно-эмиссионную спектрометрию с индуктивно связанной плазмой. Все измерения выполняли в трехкратной повторности, статистическую обработку проводили по критерию Стьюдента (р ≤ 0,05).Установлены рациональные режимы: для холодного прессования – 20 °C, 160 кг/см2, 20 мин; для горячего – 75 °C, 140 кг/см2,  20 мин. Масло холодного прессования характеризовалось более высоким содержанием витамина Е, фосфора, калия и магния, меньшей влажностью и более низкими значениями перекисного и кислотного чисел, что свидетельствует о лучшей сохранности биологически активных компонентов. Горячее прессование обеспечило существенно больший выход липидов при незначительном снижении указанных показателей. Оба образца превосходили коммерческий аналог по содержанию ключевых нутриентов.Разработанные режимы обеспечивают получение кедрового масла повышенного качества. Холодное прессование предпочтительно для максимального сохранения биологически активных веществ, горячее – для увеличения выхода продукта. 

Siberian cedar pine (Pinus sibirica) seeds are rich in polyunsaturated fatty acids, tocopherols, phytosterols, and minerals. Pine nut oil possesses antioxidant, anti-inflammatory, and cardioprotective properties, making it a valuable functional food component. However, production methods are often chosen empirically without considering their impact on biologically active components. This study substantiates rational process parameters for the cold and hot pressing of Siberian pine nut oil and evaluates their impact on key quality indicators and the biological value of the finished product.The research featured Siberian pine nut kernels harvested in 2024 (Kedr Export LLC, Kemerovo, Russia) complying with State Standard GOST 31852–2012. The experiment examined the effects of temperature (10–35°C for cold pressing, 60–85°C for hot pressing), pressure (20–200 kg/cm²), and processing time (5–40 min) on the yield of lipids, vitamin E, phosphorus, potassium, and magnesium, as well as standard quality parameters (moisture, acidity, peroxide, and iodine values). The analytical methods included gravimetric analysis, high-performance liquid chromatography, and inductively coupled plasma atomic emission spectrometry. All measurements were performed in triplicate and subjected to statistical analysis using Student’s t-test (p ≤ 0.05).The optimal conditions were established as follows: cold pressing – 20°C, 160 kg/cm², 20 min; hot pressing – 75°C, 140 kg/cm², 20 min. Cold-pressed oil demonstrated higher levels of vitamin E, phosphorus, potassium, and magnesium, alongside a lower moisture content and lower peroxide and acidity values, indicating better preservation of bioactive components. Hot pressing provided a significantly higher lipid yield with a slight decrease in these parameters. Both samples exceeded their commercial counterparts in key nutrient content.The developed methods ensured the production of high-quality cedar oil. Cold pressing demonstrated more effective preservation of bioactive substances, while hot pressing increased the yield.

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The authors declare that there are no conflicts of interest present.