牡丹籽中营养和功能性成分研究进展  

Research Progress on the Nutritional and Functional Components of Peony(Paeonia suffruticosa Andr.)Seeds

作　　者：袁琴琴[1] 刘文营 YUAN Qin-qin;LIU Wen-ying(College of Agriculture and Bioengineering,Heze University,Heze 274000,China;Beijing Academy of Food Sciences,China Meat Research Center,Beijing 100068,China)

机构地区：[1]菏泽学院农业与生物工程学院,山东菏泽274000 [2]北京食品科学研究院,中国肉类食品综合研究中心,北京100068

出　　处：《食品工业科技》2019年第17期333-339,共7页Science and Technology of Food Industry

基　　金：典型农产品品质指标体系构建与特征性指标筛选验证(GJFP2019043)

摘　　要：牡丹籽含有丰富的脂类、蛋白质、碳水化合物等营养成分,尤其是不饱和脂肪酸含量较高。牡丹籽同时含有大量的低聚芪类、单萜苷类、芍药苷、单萜类、多糖类等功能活性物质,具有良好的营养、抑菌、抗氧化、抗癌等功效。该文对牡丹籽中营养和功能活性成分及分析方法、纯化方法和功能活性等进行了概述,就牡丹籽营养和功能成分研究和产业开发现状进行了分析,为深入开展牡丹籽资源化利用研究和产业开发提供参考。Peony seed contains abundant lipid,protein,carbohydrates and other nutrients,especially has a higher content of unsaturated fatty acids,and contains a lot of low poly stilbene,monoterpene glycoside,paeoniflorin,terpenoids,polysaccharides and other active substances,with good nutrition,antibacterial,antioxidant,anti-cancer effect and so on.In this paper,the nutritive and functional active components and their analytical methods,chemical purification methods and functional activities of active substances in peony seeds are summarized,and the status quo of studies on nutritive and functional components and industrial development of peony seeds are analyzed,so as to provide references for further studies on resource utilization and industrial development of peony seeds.

关 键 词：牡丹籽 不饱和脂肪酸 低聚芪类 多酚 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]