3种芍药属植物种子不同部位成分分析
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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。
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.
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.
引文
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[4]袁涛,王莲英.我国芍药属牡丹组革质花盘亚组的形态学研究[J].园艺学报,2003,30(2):187-191.DOI:10.3321/j.issn:0513-353X.2003.02.013.
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[6]戚军超,周海梅,马锦琦,等.牡丹籽油化学成分GC-MS分析[J].粮食与油脂,2005,19(11):22-23.DOI:10.3969/j.issn.1008-9578.2005.11.007.
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[8]LIU P,XU Y F,GAO X D,et al.Optimization of ultrasonic-assisted extraction of oil from the seed kernels and isolation of monoterpene glycosides from the oil residue of Paeonia lactiflora Pall[J].Industrial Crops&Products,2017,107:260-270.
[9]LIU P,ZHANG Y,XU Y F,et al.Three new monoterpene glycosides from oil peony seed cake[J].Industrial Crops&Products,2018,111:371-378.DOI:10.1016/j.indcrop.2017.10.043.
[10]刘普,许艺凡,刘佩佩,等.紫斑牡丹籽饼粕单萜苷类成分的分离鉴定[J].食品科学,2017,38(18):87-92.DOI:10.7506/spkx1002-6630-201718014.
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[20]刘普,李小方,牛亚琪,等.油用牡丹籽饼粕低聚茋类化合物提取工艺及活性研究[J].中国粮油学报,2016,31(6):79-85;97.
[21]邓瑞雪,李小方,刘一琼,等.响应面法优化凤丹籽饼粕中单萜苷的超声提取工艺[J].食品工业科技,2015,36(10):267-273;277.
[22]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.DOI:10.1016/j.indcrop.2018.03.033.
[23]熊素敏,左秀凤,朱永义.稻壳中纤维素、半纤维素和木质素的测定[J].粮食与饲料工业,2005(8):40-41.DOI:10.3969/j.issn.1003-6202.2005.08.018.
[24]田维亮,葛振红,李继兴.棉子壳中半纤维素、纤维素和木质素含量的测定[J].中国棉花,2013,40(7):24-25.DOI:10.3969/j.issn.1000-632X.2013.07.007.
[25]刘普,李小方,王永威,等.油用牡丹籽饼粕中低聚茋类含量测定方法研究[J].中国粮油学报,2016,31(4):138-141;146.
[26]ADKINS Y,KELLEY D S.Mechanisms underlying the cardioprotective effects of omega-3 polyunsaturated fatty acids[J].Journal of Nutritional Biochemistry,2010,21:781-792.DOI:10.1016/j.jnutbio.2009.12.004.
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[28]LI S S,YUAN R Y,CHEN L G,et al.Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony(Paeonia section Moutan DC.)cultivars by GC-MS[J].Food Chemistry,2015,173:133-140.DOI:10.1016/j.foodchem.2014.10.017.
[29]娄婷婷,赵婷,王伟,等.植物油中脂肪酸组成的GC-MS分析[J].食品研究与开发,2014,35(21):100-103.DOI:10.3969/j.issn.1005-6521.2014.21.026.
[30]李静,姚茂军,王旭东,等.牡丹籽油自氧化及抗氧化性能的研究[J].食品工业科技,2013,34(22):84-87.
[31]刘普,李小方,牛亚琪,等.油用牡丹籽饼粕低聚茋类化合物提取工艺及活性研究[J].中国粮油学报,2016,31(6):79-85;97.
[32]毛程鑫,李桂华,李普选,等.牡丹籽油的脂肪酸组成及理化特性分析[J].现代食品科技,30(4):142-146.
[33]马广莹,史小华,邹清成,等.芍药籽油理化性质测定及与牡丹籽油比较分析[J].中国粮油学报,2017,32(3):130-1134.DOI:10.3969/j.issn.1003-0174.2017.03.021.
[34]刘普,李小方,刘一琼,等.超声辅助水代法提取芍药籽油工艺条件优化[J].中国油脂,2016,41(5):1-5.
[35]马丽,李作孝.白芍总苷的免疫调节功能及其临床应用[J].中国实验方剂学杂志,2010,16(17):244-246.DOI:10.3969/j.issn.1005-9903.2010.17.071.
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