牡丹花深加工产品开发研究进展  

Study of Deep Processing Products of Tree Peony Petals

作　　者：张静林 张小燕 宋淑亚 刘德阳 屈展平 ZHANG Jing-lin;ZHANG Xiao-yan;SONG Shu-ya;LIU De-yang;QU Zhan-ping(College of Food and Medicine,Luoyang Polytechnic,Luoyang 471000,Henan,China)

机构地区：[1]洛阳职业技术学院食品与药品学院,河南洛阳471000

出　　处：《食品研究与开发》2022年第13期189-195,共7页Food Research and Development

基　　金：河南省高等学校重点科研项目(22B550006)。

摘　　要：牡丹是我国传统花卉植物,栽培历史悠久,具有极高的食用及药用价值。目前关于牡丹的研究多集中于籽、根,对于牡丹花瓣的研究相对较少,导致牡丹利用程度低。牡丹花瓣营养物质种类丰富,功能性成分含量高,是一种极具应用价值的新食品资源。该文对近年来关于牡丹花开发的主要产品进行总结,分析当前研究中存在的问题,以期为牡丹花深加工产品的开发提供参考。Peonies have a long planting history in China.The functional substances from different parts of the peony are different,but current research on peony focuses mostly on the seeds and roots.There are few studies of peony petals,and the degree of peony utilization is low.In this study,the deep processing products of tree peony petals were summarized and the existing problems in current research were analyzed in order to provide theoretical basis for the development of new tree peony petal deep processing products.

关 键 词：牡丹花瓣 深加工产品 功能成分 营养价值 开发前景 

分 类 号：TS205[轻工技术与工程—食品科学]