ZHENG Yaqi, WU Yi, YUAN Weiqiong, et al. Study on the Fatty Acid Composition and Basic Physical and Chemical Indicators of Peony Seed Oil in Different Origins[J]. Science and Technology of Food Industry, 2023, 44(15): 312−319. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090172.
Citation: ZHENG Yaqi, WU Yi, YUAN Weiqiong, et al. Study on the Fatty Acid Composition and Basic Physical and Chemical Indicators of Peony Seed Oil in Different Origins[J]. Science and Technology of Food Industry, 2023, 44(15): 312−319. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090172.

Study on the Fatty Acid Composition and Basic Physical and Chemical Indicators of Peony Seed Oil in Different Origins

More Information
  • Received Date: September 15, 2022
  • Available Online: May 29, 2023
  • Objective: The fatty acid composition of peony seed oil for oil of different varieties and different origins in the Loess Plateau was studied, and the differences in peony seed oil for different oils were compared and evaluated. Methods: Gansu ‘Paeonia rockii’, Gansu, Inner Mongolia, Shanxi, Shaanxi ‘Fengdan’ peony was used as raw materials, peony seed oil was prepared, the oil content and basic physical and chemical indicators of peony seed oil were determined, and the composition of seed oil fatty acids was studied by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS). Results: The oil content of ‘Paeonia rockii’ and ‘Fengdan’ peony seed were 27.97~36.12 g/100 g, the saponification value of peony seed oil were 141~152 mg/g, the peroxide value were 1.24~1.48 mmol/kg, the refractive index were 1.465~1.467, and the color was light yellow and translucent. Peony seed oils contained a total of 17 fatty acids, more nervous acid and tetracosanoic acid were detected than the GC-MS results. The α-linolenic acid and oleic acid in ‘Paeonia rockii’ from Gansu were significantly higher than those in ‘Fengdan’ peony, but the linoleic acid was lower than that (P<0.05). There was the lowest oil content in Shaanxi ‘Fengdan’ peony, but it was better in terms of unsaturated fatty acid content and oleic acid and linoleic acid, its overall quality was lower than other varieties. With the increase of altitude and the decrease of precipitation, the oil content of peony seed oil for oil gradually increased. Conclusion: Peony seed oil for oil from different origins and varieties were different in terms of oil content, basic physical and chemical indicators and fatty acid content, and different growing conditions and varieties were the reasons for the differences. This study provided data support and theoretical support for the detection of fatty acid composition of peony seed oil for oil.
  • [1]
    邓瑞雪, 杨晓, 屈春笑, 等. 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):149−156. [DENG R X, YANG X, QU C X, et al. Compositional analysis of different parts of seeds of three kinds of Paeonia lactiflora[J]. Food Science,2019,40(8):149−156. doi: 10.7506/spkx1002-6630-20180302-016

    DENG R X, YANG X, QU C X, et al. Compositional analysis of different parts of seeds of three kinds of Paeonia lactiflora [J]. Food Science, 2019, 40(8): 149-156. doi: 10.7506/spkx1002-6630-20180302-016
    [2]
    WANG W X, LIU Z G, KONG F, et al. Quantitative analysis of resveratrol derivatives in the seed coats of tree peonies and their hypoglycemic activities in vitro/vivo[J]. Food & Function,2022,13(2):846−856.
    [3]
    张雯, 徐先英, 师生波, 等. ‘紫斑’牡丹的光合特性及对土壤干旱胁迫的响应[J]. 分子植物育种,2020,18(7):8. [ZHANG W, XU X Y, SHI S B, et al. Photosynthetic characteristics of Paeonia rockii and its response to soil drought stress[J]. Molecular Plant Breeding,2020,18(7):8.

    ZHANG W, XU X Y, SHI S B, et al. Photosynthetic characteristics of Paeonia rockii and its response to soil drought stress [J]. Molecular Plant Breeding, 2020, 18(7): 8.
    [4]
    唐立红, 赵雪梅, 朱月, 等. 不同品种‘紫斑’牡丹叶片结构与耐寒性的关系比较[J]. 江苏农业科学,2011(6):3. [TANG L H, ZHAO X M, ZHU Y, et al. Comparison of leaf structure and cold tolerance of different varieties of purple-spotted peony[J]. Jiangsu Agricultural Sciences,2011(6):3. doi: 10.3969/j.issn.1002-1302.2011.06.002

    TANG L H, ZHAO X M, ZHU Y, et al. Comparison of leaf structure and cold tolerance of different varieties of purple-spotted peony[J]. Jiangsu Agricultural Sciences, 2011(6): 3. doi: 10.3969/j.issn.1002-1302.2011.06.002
    [5]
    李喜悦, 高哲, 毛文岳, 等. 牡丹种皮、种子及4种干果油脂的脂肪酸组成分析[J]. 食品安全质量检测学报,2015(4):1389−1393. [LI X H, GAO Z, MAO W Y, et al. Fatty acid composition analysis of peony seed coat, seeds and four kinds of dried fruit oils[J]. Journal of Food Safety and Quality Inspection,2015(4):1389−1393. doi: 10.19812/j.cnki.jfsq11-5956/ts.2015.04.054

    LI X H, GAO Z, MAO W Y, et al. Fatty acid composition analysis of peony seed coat, seeds and four kinds of dried fruit oils [J]. Journal of Food Safety and Quality Inspection, 2015(4): 1389-1393. doi: 10.19812/j.cnki.jfsq11-5956/ts.2015.04.054
    [6]
    DENG R X, GAO J Y, YI J P, et al. Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products[J]. Food Research International,2022,156:111200−111200. doi: 10.1016/j.foodres.2022.111200
    [7]
    ZHEN G, YAN, L H, et al. Phenotypic characteristics and fatty acid composition of seeds from different herbaceous peony species native to China[J]. Chemistry & Biodiversity,2019,16(3):e1800589.
    [8]
    SU J, MA C, LIU C, et al. Hypolipidemic activity of peony seed oil rich in α-linolenic, is mediated through inhibition of lipogenesis and upregulation of fatty acid β-oxidation[J]. Journal of Food Science,2016,81(4):H1001−H1009. doi: 10.1111/1750-3841.13252
    [9]
    刘子怡. 牡丹籽油营养功效及产品开发的研究进展[J]. 农村实用技术,2021(4):2. [LIU Z Y. Research progress on nutritional efficacy and product development of peony seed oil[J]. Rural Practical Technology,2021(4):2.

    LIU Z Y. Research progress on nutritional efficacy and product development of peony seed oil [J]. Rural Practical Technology, 2021(4): 2.
    [10]
    尹丹丹, 李珊珊, 吴倩, 等. 我国6种主要木本油料作物的研究进展[J]. 植物学报,2018,53(1):110−125. [YIN D D, LI S S, WU Q, et al. Research progress on six major woody oil crops in my country[J]. Chin Bull Bot,2018,53(1):110−125. doi: 10.11983/CBB17011

    YIN D D, LI S S, WU Q, et al. Research progress on six major woody oil crops in my country [J]. Chin Bull Bot, 2018, 53 (1): 110–125. doi: 10.11983/CBB17011
    [11]
    刘建华, 程传格, 王晓, 等. 牡丹籽油中脂肪酸的组成分析[J]. 化学分析计量,2006,15(6):2. [LIU J H, CHENG C G, WANG X, et al. Composition analysis of fatty acids in peony seed oil[J]. Chemical Analysis and Metrology,2006,15(6):2. doi: 10.3969/j.issn.1008-6145.2006.06.012

    LIU J H, CHENG C G, WANG X, et al. Composition analysis of fatty acids in peony seed oil [J]. Chemical Analysis and Metrology, 2006, 15(6): 2. doi: 10.3969/j.issn.1008-6145.2006.06.012
    [12]
    QI Q L, LI Y, XING G, et al. Fertility variation among Paeonia lactiflora genotypes and fatty acid composition of seed oil[J]. Industrial Crops and Products,2020,152:112540. doi: 10.1016/j.indcrop.2020.112540
    [13]
    陈丽丽, 白春清, 袁美兰, 等. 全二维气相色谱-质谱法对鱼露发酵过程中挥发性风味成分分析[J]. 食品科学,2020,41(22):7. [CHEN L L, BAI C Q, YUAN M L, et al. Analysis of volatile flavor components during fish sauce fermentation by comprehensive two-dimensional gas chromatography-mass spectrometry[J]. Food Science,2020,41(22):7. doi: 10.7506/spkx1002-6630-20191016-155

    CHEN L L, BAI C Q, YUAN M L, et al. Analysis of volatile flavor components during fish sauce fermentation by comprehensive two-dimensional gas chromatography-mass spectrometry [J]. Food Science, 2020, 41(22): 7. doi: 10.7506/spkx1002-6630-20191016-155
    [14]
    WU Y, YUAN W Q, HAN X, et al. Integrated analysis of fatty acid, sterol and tocopherol components of seed oils obtained from four varieties of industrial and environmental protection crops[J]. Industrial Crops and Products,2020,154(1):112655.
    [15]
    XU B, ZHANG L, HUA W, et al. Characterization and authentication of four important edible oils using free phytosterol profiles established by GC-GC-TOF/MS[J]. Analytical Methods,2014,6(17):6860−6870. doi: 10.1039/C4AY01194E
    [16]
    YUAN W Q, HU J Z, YIN L Q, et al. Comparative Analysis of essential bioactive components of oils originating from three Chinese Loess Plateau wild crops[J]. Journal of the American Oil Chemists' Society,2021,98(5):531−540. doi: 10.1002/aocs.12482
    [17]
    汪雪芳, 杨瑞楠, 薛莉, 等. 28种功能性食用油脂肪酸组成研究[J]. 食品安全质量检测学报,2017,8(11):8. [WANG X F, YANG R N, XUE L, et al. Study on fatty acid composition of 28 functional edible oils[J]. Journal of Food Safety and Quality Inspection,2017,8(11):8. doi: 10.3969/j.issn.2095-0381.2017.11.043

    WANG X F, YANG R N, XUE L, et al. Study on fatty acid composition of 28 functional edible oils [J]. Journal of Food Safety and Quality Inspection, 2017, 8(11): 8. doi: 10.3969/j.issn.2095-0381.2017.11.043
    [18]
    谢虹, 马骏, 尹江, 等. 昆明地区油用牡丹'‘凤丹’'引种适应性研究[J]. 西南林业大学学报(自然科学),2019,39(5):182−188. [XIE H, MA J, YIN J, et al. Study on the adaptability of 'Fengdan' introduction of oil peony in Kunming[J]. Journal of Southwest Forestry University (Natural Science),2019,39(5):182−188.

    XIE H, MA J, YIN J, et al. Study on the adaptability of 'Fengdan' introduction of oil peony in Kunming[J]. Journal of Southwest Forestry University (Natural Science), 2019 39(5): 182-188.
    [19]
    高健. 油用牡丹‘‘凤丹’’果实性状及其脂肪酸组分的变异分析[J]. 花卉,2019(12):14. [GAO J. Variation analysis of fruit traits and fatty acid components of peony 'Fengdan' for oil[J]. Flowers,2019(12):14. doi: 10.3969/j.issn.1005-7897.2019.12.010

    GAO J. Variation analysis of fruit traits and fatty acid components of peony 'Fengdan' for oil [J]. Flowers, 2019(12): 14. doi: 10.3969/j.issn.1005-7897.2019.12.010
    [20]
    CERCHIARA T, CHIDICHIMO G, RAGUSA M I, et al. Characterization and utilization of Spanish broom seed oil[J]. Industrial Crops and Products,2010,31(2):423−426. doi: 10.1016/j.indcrop.2009.11.003
    [21]
    SHAD M A, PERVEZ H, ZAFAR Z I, et al. Physicochemical properties, fatty acid profile and antioxidant activity of peanut oil[J]. Pakistan Journal of Botany,2012,44(1):435−440.
    [22]
    武利春, 孙禹凡, 陈亚双, 等. 巴氏灭菌对不同油脂体乳液氧化稳定性的影响[J]. 食品科学,2022,43(7):23−30. [WU L H, SUN Y F, CHEN Y H, et al. Effects of pasteurization on oxidative stability of different oil body emulsions[J]. Food Science,2022,43(7):23−30. doi: 10.7506/spkx1002-6630-20210315-178

    WU L H, SUN Y F, CHEN Y H, et al. Effects of pasteurization on oxidative stability of different oil body emulsions [J]. Food Science, 2022, 43(7): 23-30. doi: 10.7506/spkx1002-6630-20210315-178
    [23]
    枫雅, 林琳, 陆剑锋, 等. 性早熟蟹蟹油与四种食用油组成和理化性质比较[J]. 食品与发酵工业,2019,45(10):9. [WANG F Y, LIN L, LU J F, et al. Comparison of composition and physicochemical properties between precocious crab oil and four edible oils[J]. Food and Fermentation Industry,2019,45(10):9. doi: 10.13995/j.cnki.11-1802/ts.018777

    WANG F Y, LIN L, LU J F, et al. Comparison of composition and physicochemical properties between precocious crab oil and four edible oils [J]. Food and Fermentation Industry, 2019, 45(10): 9. doi: 10.13995/j.cnki.11-1802/ts.018777
    [24]
    王博, 鞠兴荣, 周润松, 等. 大豆油和月桂酸制备MLM型结构脂质工艺优化及其性质分析[J]. 食品科学,2018,39(18):249−254. [WANG B, JU X G, ZHOU R S, et al. Process optimization and property analysis of MLM-type structured lipids from soybean oil and lauric acid[J]. Food Science,2018,39(18):249−254. doi: 10.7506/spkx1002-6630-201818038

    WANG B, JU X G, ZHOU R S, et al. Process optimization and property analysis of MLM-type structured lipids from soybean oil and lauric acid[J]. FOOD SCIENCE, 2018, 39(18): 249-254. doi: 10.7506/spkx1002-6630-201818038
    [25]
    GORDON V C, RAINEY C C, STUDMIRE W C. Validation of the safTest peroxide test kit for the measurement of the peroxide content of oils, tallows, meat meals, potato chips, and grain-based snacks: AOAC performance tested method SM 101001[J]. Journal of AOAC International,2020,104(2):325−338.
    [26]
    马君义, 朱建朝, 盛爱霞, 等. 永靖‘紫斑’牡丹籽油与‘凤丹’牡丹籽油理化性质与脂肪酸组成分析[J]. 中国油脂,2018,43(1):4. [MA J Y, ZHU J C, SHENG A X, et al. Analysis of physicochemical properties and fatty acid composition of Yongjing peony seed oil and phoenix peony seed oil[J]. China Oils and Fats,2018,43(1):4. doi: 10.3969/j.issn.1003-7969.2018.01.002

    MA J Y, ZHU J C, SHENG A X, et al. Analysis of physicochemical properties and fatty acid composition of Yongjing peony seed oil and phoenix peony seed oil [J]. China Oils and Fats, 2018, 43(1): 4. doi: 10.3969/j.issn.1003-7969.2018.01.002
    [27]
    OLIVERIRA P, KOVACS C, MOERIRA P, et al. Unsaturated fatty acids improve atherosclerosis markers in obese and overweight non-diabetic elderly patients[J]. Obesity Surgery,2017,27(10):2663−2671. doi: 10.1007/s11695-017-2704-8
    [28]
    ZHANG Y, XU Y J, LIU Y F. Influences of dietary oils and fats, and the accompanied minor content of components on the gut microbiota and gut inflammation: A review[J]. Trends in Food Science & Technology,2021,113:255−276.
    [29]
    晁红娟, 雷占兰, 刘爱琴, 等. Omega-3多不饱和脂肪酸性质、功能及主要应用[J]. 中国食品添加剂,2019,30(10):122−130. [CHAO H J, LEI Z L, LIU A Q, et al. Properties, functions and main applications of omega-3 polyunsaturated fatty acids[J]. China Food Additives,2019,30(10):122−130. doi: 10.19804/j.issn1006-2513.2019.10.014

    CHAO H J, LEI Z L, LIU A Q, et al. Properties, functions and main applications of omega-3 polyunsaturated fatty acids [J]. China Food Additives, 2019, 30(10): 122-130. doi: 10.19804/j.issn1006-2513.2019.10.014
    [30]
    PASTOR R, BOUZAS C, TUR J A. Beneficial effects of dietary supplementation with olive oil, oleic acid, or hydroxytyrosol in metabolic syndrome: Systematic review and meta-analysis[J]. Free Radical Biology and Medicine,2021,172:372−385. doi: 10.1016/j.freeradbiomed.2021.06.017
    [31]
    KAMISAKA Y, KIMURA K, UEMURA H, et al. Addition of methionine and low cultivation temperatures increase palmitoleic acid production by engineered Saccharomyces cerevisiae[J]. Applied Microbiology & Biotechnology,2015,99(1):201−210.
    [32]
    SOUZA C O, TEIXEIRA A, LIMA E A, et al. Palmitoleic acid (n-7) attenuates the immunometabolic disturbances caused by a high-fat diet independently of PPARα[J]. Mediators Inflamm,2014,2014:582197.
    [33]
    王萍, 张银波, 江木兰. 多不饱和脂肪酸的研究进展[J]. 中国油脂,2008,33(12):5. [WANG P, ZHANG Y B, JIANG M L. Research progress on polyunsaturated fatty acids[J]. China Oil and Fats,2008,33(12):5. doi: 10.3321/j.issn:1003-7969.2008.12.011

    WANG P, ZHANG Y B, JIANG M L. Research progress on polyunsaturated fatty acids [J]. China Oil and Fats, 2008, 33(12): 5. doi: 10.3321/j.issn:1003-7969.2008.12.011
    [34]
    蒋瑜, 熊文珂, 殷俊玲, 等. 膳食中ω-3和ω-6多不饱和脂肪酸摄入与心血管健康的研究进展[J]. 粮食与油脂,2016,29(11):5. [JIANG Y, XIONG W K, YIN J L, et al. Research progress on dietary omega-3 and omega-6 polyunsaturated fatty acid intake and cardiovascular health[J]. Food and Oil,2016,29(11):5.

    JIANG Y, XIONG W K, YIN J L, et al. Research progress on dietary omega-3 and omega-6 polyunsaturated fatty acid intake and cardiovascular health [J]. Food and Oil, 2016, 29(11): 5.
    [35]
    玛依乐·艾海提, 侯晨, 等. 神经酸的来源与功能研究进展[J]. 中国油脂,2019,44(10):105−109. [MAYILE A H T, HOU C, et al. Research progress on the source and function of nervonic acid[J]. China Oils and Fats,2019,44(10):105−109.

    MAYILE A H T, HOU C, et al. Research progress on the source and function of nervonic acid [J]. China Oils and Fats, 2019, 44(10): 105-109.
    [36]
    YANG T Q, YU Q, et al. Transcriptome analysis reveals crucial genes involved in the biosynthesis of nervonic acid in woody Malania oleifera oil seeds[J]. Bmc Plant Biology,2018,18(1):247. doi: 10.1186/s12870-018-1463-6
    [37]
    张姗姗, 赵凡, 魏小豹, 等. ‘凤丹’和‘紫斑’牡丹6个产地种子脂肪酸组分的比较[J]. 中国粮油学报,2021,36(3):84−90. [ZHANG S S, ZHAO F, WEI X B, et al. Comparison of fatty acid components in seeds of 'Fengdan' and Paeonia suffruticosa from six producing areas[J]. Chinese Journal of Cereals and Oils,2021,36(3):84−90. doi: 10.3969/j.issn.1003-0174.2021.03.015

    ZHANG S S, ZHAO F, WEI X B, et al. Comparison of fatty acid components in seeds of 'Fengdan' and Paeonia suffruticosa from six producing areas [J]. Chinese Journal of Cereals and Oils, 2021, 36(3): 84-90. doi: 10.3969/j.issn.1003-0174.2021.03.015
  • Cited by

    Periodical cited type(1)

    1. 高子琪,刘秀嶶,李泽林,范方宇,王翰墨,田浩,牛之瑞. 咖啡风味研究动态文献计量学可视化分析. 食品工业科技. 2024(22): 225-235 . 本站查看

    Other cited types(2)

Catalog

    Article Metrics

    Article views (129) PDF downloads (15) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return