3种芍药属植物种子不同部位成分分析

doi:10.7506/spkx1002-6630-20180429-375

食品科学 ›› 2019, Vol. 40 ›› Issue (8): 141-148.doi: 10.7506/spkx1002-6630-20180429-375

3种芍药属植物种子不同部位成分分析

邓瑞雪，杨晓，屈春笑，庞叶，张江磊，刘普

河南科技大学化工与制药学院，河南洛阳 471003

出版日期:2019-04-25 发布日期:2019-05-05
基金资助:
国家自然科学基金-河南省联合人才基金项目（U1604192）；河南省重点科技攻关项目（18210231116）；河南省高等学校重点科研项目（16A210019）；河南科技大学大学生训练计划项目（2018138）

Chemical Compositions in Different Parts of the Seeds of Three Paeonia Species

DENG Ruixue, YANG Xiao, QU Chunxiao, PANG Ye, ZHANG Jianglei, LIU Pu

School of Chemical Engineering & Pharmacy, Henan University of Science & Technology, Luoyang 471003, China

Online:2019-04-25 Published:2019-05-05

摘要/Abstract

摘要： 目的：分析3 种芍药属植物种子不同部位化学成分，探索3 种芍药属植物种子开发及综合利用前景。方法：采用高效液相色谱、气相色谱-质谱联用及其他多种测试手段测定3 种芍药属植物种子的千粒质量、籽壳和籽仁含量、籽粕含量、籽油含量及组成、籽壳及籽饼粕中主要化学组成及含量。结果：凤丹籽、紫斑籽和芍药籽3 种芍药属植物种子千粒质量分别为280.16、263.64 g和187.68 g；3 种芍药属植物种子籽壳含量占种子质量31%以上，籽饼粕含量占种子质量37%以上；饼粕中均含有大量的蛋白质和单萜苷类化合物，籽壳中均含有较多的纤维素、半纤维素和木质素以及低聚茋类化合物。结论：芍药籽油组成和主要不饱和脂肪酸含量与牡丹籽油非常近似，可开发为高级食用油；3 种芍药属植物种子籽壳和籽饼粕中均含有多种活性成分，具有重要的研究开发价值；油用牡丹籽饼粕和籽壳开发利用对于油用牡丹产业的健康发展具有重要作用。

关键词: 芍药属, 种子, 理化性质, 单萜苷类化合物, 低聚茋类化合物

Abstract: Objective: To analyze the chemical compositions in different parts of the seeds of three Paeonia species for the purpose of exploring the prospects for the development and comprehensive utilization of Paeonia seeds. Methods: Thousand seed mass, shell and kernel percentage, seed oil meal content, seed oil content and fatty acid composition, and main chemical components of shell and seed oil meal were evaluated by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Results: Thousand seed mass for P. ostii, P. rockii, and P. lactiflora was 280.16, 263.64 and 187.68 g, respectively. For all three species, seed shell accounted for more than 31%, and seed oil meal represented over 37% of the mass of the seeds. Seed oil meal from all these species were rich in protein and monoterpenoid glycoside, and seed shell contained considerable amounts of oligostilbene compounds, cellulose, hemicellulose and lignin. Conclusion: The fatty acid constituents and the contents of main unsaturated fatty acids of P. lactiflora seed oil are similar to those of the seed oils of P. ostii and P. rockii. P. lactiflora seed oil has the potential to be developed as a high-quality edible oil. Seed shell and seed oil meal from all three Paeonia species contain a wide range of bioactive constituents and thus they are worthy of research and development. The development and utilization of seed meal and shell from P. ostii and P. rockii are of great significance for the healthy development of the oil peony industry.

Key words: Paeonia, seeds, physicochemical characterization, monoterpene glucosides, oligostilbene compounds

中图分类号:

TS229

邓瑞雪，杨晓，屈春笑，庞叶，张江磊，刘普. 3种芍药属植物种子不同部位成分分析[J]. 食品科学, 2019, 40(8): 141-148.

DENG Ruixue, YANG Xiao, QU Chunxiao, PANG Ye, ZHANG Jianglei, LIU Pu. Chemical Compositions in Different Parts of the Seeds of Three Paeonia Species[J]. FOOD SCIENCE, 2019, 40(8): 141-148.

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3种芍药属植物种子不同部位成分分析

Chemical Compositions in Different Parts of the Seeds of Three Paeonia Species

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