| 50 | 0 | 1257 |
| 下载次数 | 被引频次 | 阅读次数 |
探究不同产地牡丹籽的营养成分含量差异以及黄酮类物质差异。采用食品安全国家标准测定牡丹籽的水分、灰分、粗纤维、淀粉、粗脂肪、总糖、还原糖和总磷含量，采用PCA分析各营养成分与各产地之间的关系。牡丹籽壳提取物采用50%乙醇超声辅助提取。总黄酮采用AB-8树脂柱层析提取，采用HPLC和LC-MS方法分析其中的黄酮组分。山东菏泽产地的牡丹籽糖分含量较其他产地更为丰富，安徽亳州和安徽铜陵产地的淀粉及纤维素较其他产地含量较为丰富，山西大同产地的矿物质含量较其他产地更为丰富。牡丹籽壳中的黄酮类物质主要有两种，分别为木犀草素-C-葡萄糖-O-葡萄糖苷和木犀草素-7-O-芸香苷，安徽亳州的木犀草素-C-葡萄糖-O-葡萄糖苷含量显著高于其他产地，为24.8%；甘肃临夏的木犀草素-C-葡萄糖-O-葡萄糖苷含量低于其他产地，为20.5%。不同产地牡丹籽的营养成分和黄酮类物质含量均有差异，可根据不同需求选取不同产地的原料，为资源的高效利用提供了参考。
Abstract：This study aimed to investigate the variations in nutritional components and flavonoid profiles of peony seeds from different geographical origins. The contents of moisture,ash,crude fiber,starch,crude fat,total sugar,reducing sugar,and total phosphorus were determined according to national food safety standards. Principal component analysis(PCA) was employed to elucidate the relationship between nutritional components and geographical origins. Flavonoids were extracted from peony seed shells using ultrasound-assisted extraction with 50% ethanol,followed by purification with an AB-8 macroporous resin column. The flavonoid compositions were identified and quantified using high-performance liquid chromatography( HPLC) and liquid chromatography-mass spectrometry( LC-MS). The results indicated that peony seeds from Heze,Shandong,possessed higher sugar content,while those from Bozhou and Tongling in Anhui exhibited greater abundance in starch and crude fiber. Seeds sourced from Datong,Shanxi,showed a higher mineral content. Two primary flavonoids were identified in the peony seed shells :luteolin-C-glucose-O-glucoside and luteolin-7-O-rutinoside. The content of luteolin-C-glucoseO-glucoside was significantly higher in samples from Bozhou,Anhui(24.8%),compared to other regions,whereas the lowest content(20.5%) was found in samples from Linxia,Gansu. Significant variations existed in the nutritional components and flavonoid contents of peony seeds from different origins. These findings provide a scientific basis for selecting raw materials tailored to specific utilization requirements,and offer references for the efficient development and utilization of peony seed resources.
[1]Yang X,Zhang D,Song L M,et al. Chemical profile and antioxidant activity of the oil from peony seeds(Paeonia suffruticosa Andr.)[J]. Oxidative Medicine and Cellular Longevity,2017,2017:9164905.
[2]Zhang F,Shi J J,Thakur K,et al. Anti-cancerous potential of polysaccharide fractions extracted from peony seed dreg on various human cancer cell lines via cell cycle arrest and apoptosis[J]. Frontiers in Pharmacology,2017,8:102.
[3]Pan Y,Gao Z,Huang X Y,et al. Chemical and biological comparison of different parts of Paeonia suffruticosa(Mudan)based on LCMS-IT-TOF and multi-evaluation in vitro[J].Industrial Crops and Products,2020,144:112028.
[4]Liu P,Zhang Y,Gao J Y,et al. HPLC-DAD analysis of 15monoterpene glycosides in oil peony seed cakes sourced from different cultivation areas in China[J]. Industrial Crops and Products,2018,118:259-270.
[5]He C N,Peng Y,Xu L J,et al. Three new oligostilbenes from the seeds of Paeonia suffruticosa[J]. Chemical and Pharmaceutical Bulletin,2010,58(6):843-847.
[6]Tramontin D,Cadena-Carrera S E,Assreuy J,et al.Response surface methodology(RSM)to evaluate both the extraction of triterpenes and sterols from jackfruit seed with supercritical CO2 and the biological activity of the extracts[J].Journal of Food Science and Technology,2021,58(9):3303-3313.
[7]Tian X,Guo S,Zhang S S,et al. Chemical characterization of main bioactive constituents in Paeonia ostiiseed meal and GC-MS analysis of seed oil[J]. Journal of Food Biochemistry,2020,44(1):e13088.
[8]Liu W,Zhang T,Yin D X,et al. Major fatty acid profiles and bioactivity of seed oils from ten tree peony cultivars as a potential raw material source for the cosmetics and healthy products[J]. Chemistry&Biodiversity,2020,17(10):e2000469.
[9]Chen F L,Xiao Y,Zhang B W,et al. Magnetically stabilized bed packed with synthesized magnetic silicone loaded with ionic liquid particles for efficient enrichment of flavonoids from tree peony petals[J]. Journal of Chromatography A,2020,1613:460671.
[10]de Queirós L D,deÁvila A R A,Botaro A V,et al.Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk[J]. Applied Microbiology and Biotechnology,2020,104(23):10019-10031.
[11]Ali M,Kim I D,Bilal S,et al. Effects of bacterial fermentation on the biochemical constituents and antioxidant potential of fermented and unfermented soybeans using probiotic Bacillus subtilis(KCTC 13241)[J]. Molecules,2017,22(12):2200.
[12]deÁvila A R A,de Queirós L D,Ueta T M,et al. Exploring in vitro effects of biotransformed isoflavones extracts:Antioxidant,antiinflammatory,and antilipogenic[J]. Journal of Food Biochemistry,2019,43(7):e12850.
[13]Ude C,Schubert-Zsilavecz M,Wurglics M. Ginkgo biloba extracts:A review of the pharmacokinetics of the active ingredients[J]. Clinical Pharmacokinetics,2013,52(9):727-749.
[14]Zhang W J,Wang J Y,Chen Y S,et al. Flavonoid compounds and antibacterial mechanisms of different parts of white guava(Psidium guajava L. cv. Pearl)[J]. Natural Product Research,2020,34(11):1621-1625.
[15]陈刚，马晓，张帅.“凤丹”牡丹种皮多糖提取工艺的研究[J].食品工业科技，2017,38(1):261-264.
[16]李婉仪，吉文丽，李蕊，等.响应面优化牡丹籽壳总黄酮超声波提取工艺及抗氧化活性研究[J].中国油脂，2018,43(4):114-118.
[17]刘丹丹，郑旭煦，殷钟意，等.响应面法优化超声提取牡丹籽壳低聚茋类化合物的工艺研究[J].中国油脂，2017,42(12):108-112.
[18]张海丽，毕珂，陈长坤，等.牡丹籽壳黑色素应用研究[J].菏泽学院学报，2021,43(5):89-93.
[19]Liu Z G,Li M Z,Qian D W,et al. Phytochemical profiles and the hypoglycemic effects of tree peony seed coats[J]. Food&Function,2021,12(23):11777-11789.
[20]Zan L X,Song W T,Wang W W,et al. Purification,antioxidant activities,encapsulation,and release profile of total flavonoids in Peony seed meal[J]. Food Science&Nutrition,2022,10(4):1051-1057.
[21]Qi C,Sun J,Xia Y,et al. Fatty acid profile and the Sn-2position distribution in triacylglycerols of breast milk during different lactation stages[J]. Journal of Agricultural and Food Chemistry,2018,66(12):3118-3126.
[22]Liu P,Zhang L N,Wang X S,et al. Characterization of Paeonia ostii seed and oil sourced from different cultivation areas in China[J]. Industrial Crops and Products,2019,133:63-71.
[23]Hou L X,Liu Y L,Wei A Z. Geographical variations in the fatty acids of Zanthoxylum seed oils:A chemometric classification based on the random forest algorithm[J].Industrial Crops and Products,2019,134:146-153.
基本信息:
DOI：10.19804/j.issn1006-2513.2026.6.004
中图分类号:TS201
引用信息:
[1]张恩惠,王昊天,聂琬晴,等.不同产地牡丹籽营养成分与黄酮类物质的差异分析[J].中国食品添加剂,2026,37(06):35-42.DOI:10.19804/j.issn1006-2513.2026.6.004.
基金信息:
铜陵市科技重大专项（揭榜挂帅类）新食品原料“牡丹籽”关键共性技术研究及其新产品开发（202401JB007）
2025-11-24
2025
2026-01-14
2026-01-15
2026
1
2026-06-15
2026-06-15
2026-06-15