摘要
开展我国不同产地牡丹种子的脂肪酸成分评价,对于筛选油用牡丹最佳种植地和研究其道地性具有重要意义。对7个产地的牡丹品种‘凤丹’的籽油进行提取,使用气相色谱-质谱法分析其脂肪酸成分,并采用内标法对其主要脂肪酸进行定量分析。结果表明:牡丹籽油中含有丰富的不饱和脂肪酸,依次为亚麻酸、亚油酸和油酸。不同产地‘凤丹’籽的籽油中主要脂肪酸的总含量差异显著,主要脂肪酸总含量为77.33~97.38 g/100 g粗提油,彬县‘凤丹’籽油中主要脂肪酸的总含量最高;不同产地的‘凤丹’籽油中单体脂肪酸的含量差异显著,彬县和凤县‘凤丹’籽油中亚麻酸含量分别为38.25 g/100 g和37.50 g/100 g粗提油,显著高于铜陵等地区;而旬阳‘凤丹’籽油中亚油酸的含量(30.62 g/100 g粗提油)显著高于其他地区。主要脂肪酸含量相关性分析表明,亚油酸含量与其他脂肪酸含量呈负相关,亚麻酸、油酸含量与总脂肪酸含量呈显著相关性。因此,在今后牡丹籽油的生产方面,要综合考虑不同地区之间的油品质差异性。
The fatty acid composition of peony seed oils from different regions was analyzed and evaluated, which would be of great significance for the selection of the most appropriate cultivated field and geoherbalism study for peony seed oil production. Supercritical CO2 extraction was applied to extract peony seed oil from the ‘Fengdan' cutivar(Paeonia ostii) from seven regions. The fatty acid composition was analyzed by gas chromatography-mass spectrometry(GC-MS) and quantified with an internal standard method. The results revealed that peony seed oil was rich in unsaturated fatty acids, including linolenic acid, linoleic acid and oleic acid. There were significant differences in the total content of fatty acids among peony seed oils from different regions, ranging from 77.33 to 97.38 g/100 g crude oil. Peony seed oil from Binxian county of Northwest China's Shaanxi province showed the highest total fatty acid content. Meanwhile, obvious differences in the individual contents of fatty acids existed across different regions. The linolenic acid content of peony seed oils from Binxian and Fengxian, another county of Shaanxi province(38.25 and 37.50 g/100 g crude oil, respectively) was higher than that from Tongling region of South China's Anhui province, and the linoleic acid content of peony seed oil from Xunyang county of Shaanxi province(30.62 g/100 g crude oil) was also distinctly higher than that of other producing areas. Correlation analysis indicated the content of linoleic acid was negatively correlated to other fatty acids. In addition, a significant correlation was observed between the total content of fatty acids and the contents of linolenic acid and oleic acid. In conclusion, we should consider the difference of oil quality among different regions in regard of the production of peony seed oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第22期181-184,共4页
Food Science
基金
国家林业局林业公益性行业科研专项(201404701)
西北农林科技大学博士科研启动资金项目(2013BSJJ051)
关键词
牡丹籽油
内标法
脂肪酸
定量分析
peony seed oil
internal standard method
fatty acids
quantitative analysis
