牡丹功能物质提取及综合利用研究进展  

Advances on Extraction and Comprehensive Utilization of Functional Substances of Peony

作　　者：朱威巍 陈凤真[1] 赵贵红[1] 王波[1] 梁新排 阮帝 郑昀昊 ZHU Wei-wei;CHEN Feng-zhen;ZHAO Gui-hong;WANG Bo;LIANG Xin-pai;RUAN Di;ZHENG Yun-hao(Peony Research Institute,Heze University,Heze 274000,China;School of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,China)

机构地区：[1]菏泽学院牡丹学院,山东菏泽274000 [2]云南农业大学食品科学技术学院,云南昆明650000

出　　处：《中国果菜》2021年第10期41-45,79,共6页China Fruit & Vegetable

基　　金：菏泽学院培育项目(PRI—16);菏泽学院博士基金(XYJJKJ-9)。

摘　　要：牡丹在我国栽培历史悠久,不但有较高的观赏价值,而且药用价值和食用价值也较高。牡丹不同部位的功能性物质不同。本文对牡丹根、籽、花、叶这四大部位所含主要功能性物质的种类、提取方法及应用进行了概述,以期为牡丹的进一步综合利用提供理论参考。Peony has a long history of cultivation in China.It not only has high ornamental value,but also has medicinal value and edible value.The functional substances in different parts of peony are different.This paper summarized the main functional substances,extraction methods and applications in the four parts of peony root,seed,flower and leaf aiming to provide theoretical reference for the further comprehensive utilization of peony.

关 键 词：牡丹 功能物质 提取 综合利用 

分 类 号：TS201.1[轻工技术与工程—食品科学]