不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析

doi:10.7506/spkx1002-6630-201422034

摘要/Abstract

摘要：

开展我国不同产地牡丹种子的脂肪酸成分评价，对于筛选油用牡丹最佳种植地和研究其道地性具有重要意义。对7 个产地的牡丹品种‘凤丹’的籽油进行提取，使用气相色谱-质谱法分析其脂肪酸成分，并采用内标法对其主要脂肪酸进行定量分析。结果表明：牡丹籽油中含有丰富的不饱和脂肪酸，依次为亚麻酸、亚油酸和油酸。不同产地‘凤丹’籽的籽油中主要脂肪酸的总含量差异显著，主要脂肪酸总含量为77.33～97.38 g/100 g粗提油，彬县‘凤丹’籽油中主要脂肪酸的总含量最高；不同产地的‘凤丹’籽油中单体脂肪酸的含量差异显著，彬县和凤县‘凤丹’籽油中亚麻酸含量分别为38.25 g/100 g和37.50 g/100 g粗提油，显著高于铜陵等地区；而旬阳‘凤丹’籽油中亚油酸的含量（30.62 g/100 g粗提油）显著高于其他地区。主要脂肪酸含量相关性分析表明，亚油酸含量与其他脂肪酸含量呈负相关，亚麻酸、油酸含量与总脂肪酸含量呈显著相关性。因此，在今后牡丹籽油的生产方面，要综合考虑不同地区之间的油品质差异性。

关键词: 牡丹籽油, 内标法, 脂肪酸, 定量分析

Abstract:

The fatty acid composition of peony seed oils from different regions was analyzed and evaluated, which would
be of great significance for the selection of the most appropriate cultivated field and geoherbalism study for peony seed oil
production. Supercritical CO2 extraction was applied to extract peony seed oil from the ‘Fengdan’ cutivar (Paeonia ostii)
from seven regions. The fatty acid composition was analyzed by gas chromatography-mass spectrometry (GC-MS) and
quantified with an internal standard method. The results revealed that peony seed oil was rich in unsaturated fatty acids,
including linolenic acid, linoleic acid and oleic acid. There were significant differences in the total content of fatty acids
among peony seed oils from different regions, ranging from 77.33 to 97.38 g/100 g crude oil. Peony seed oil from Binxian
county of Northwest China’s Shaanxi province showed the highest total fatty acid content. Meanwhile, obvious differences
in the individual contents of fatty acids existed across different regions. The linolenic acid content of peony seed oils from
Binxian and Fengxian, another county of Shaanxi province (38.25 and 37.50 g/100 g crude oil, respectively) was higher than
that from Tongling region of South China’s Anhui province, and the linoleic acid content of peony seed oil from Xunyang
county of Shaanxi province (30.62 g/100 g crude oil) was also distinctly higher than that of other producing areas. Correlation
analysis indicated the content of linoleic acid was negatively correlated to other fatty acids. In addition, a significant correlation was
observed between the total content of fatty acids and the contents of linolenic acid and oleic acid. In conclusion, we should consider
the difference of oil quality among different regions in regard of the production of peony seed oil.

Key words: peony seed oil, internal standard method, fatty acids, quantitative analysis

中图分类号:

TS222.1

韩雪源，张延龙*，牛立新，罗建让. 不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422034.

HAN Xue-yuan, ZHANG Yan-long*, NIU Li-xin, LUO Jian-rang. Fatty Acid Composition of ‘Fengdan’ Peony Seed Oils from Different Growing Regions[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422034.

[1]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[2]	王淳纯，覃小丽，阚建全，刘雄，索化夷，钟金锋. 量子化学计算法比较不同脂肪酸分子的反应活性位点[J]. 食品科学, 2021, 42(8): 74-80.
[3]	吴聪，葛科立，路宗博，郑征，张金玉，薛美兰，葛银林. n-3多不饱和脂肪酸对小鼠血液外泌体中miRNA的调节和抑制肥胖作用[J]. 食品科学, 2021, 42(7): 176-184.
[4]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[5]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[6]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[7]	吴琛，姜楠，田文雪，王儒红，栾滨羽，史海粟，武俊瑞，乌日娜，岳喜庆. Δ12/Δ15脂肪酸脱饱和酶在发酵食品中应用的研究进展[J]. 食品科学, 2021, 42(3): 296-310.
[8]	彭常梅，方锐琳，赖敏，邓泽元，刘小如，李静. 不同提取方法对牡丹籽油品质的影响[J]. 食品科学, 2021, 42(3): 104-111.
[9]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[10]	杜晶，张晨晨，王莹，高佳佳，朱秀清，于殿宇，王立琦，罗淑年，史永革. Pd/碳纳米管催化转移氢化大豆油工艺优化及动力学分析[J]. 食品科学, 2021, 42(15): 115-120.
[11]	周亚军，张玉，陈艳，王淑杰. 发酵牛肉干加工中理化特性与风味品质分析[J]. 食品科学, 2021, 42(14): 240-247.
[12]	钟浩文，杨国顺，陈文婷，白描，谭君. 稳定同位素内标GC-QqQ-MS/MS法测定葡萄中33 种农药残留及其污染特征分析[J]. 食品科学, 2021, 42(14): 263-269.
[13]	刘欣，陈梅春，刘芸，郑雪芳，陈峥，王阶平，刘波. 乳酸菌发酵过程发酵液脂肪酸组生态位的异质性[J]. 食品科学, 2021, 42(14): 110-120.
[14]	王蒙蒙，寇宇星，周笙，王莉倩，于修烛. 不饱和脂肪酸室温氧化过程中自由基的变化[J]. 食品科学, 2021, 42(11): 56-62.
[15]	杨君萍，谷贵章，胡科娜，高兴杰，张进杰，杨文鸽，徐大伦. 鳗鱼鲞冷藏过程中油脂氧化及挥发性物质的变化[J]. 食品科学, 2021, 42(11): 221-228.

不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析

Fatty Acid Composition of ‘Fengdan’ Peony Seed Oils from Different Growing Regions

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价