Research progress of peony (Paeonia suffruticosa Andr.) flavonoids

Authors

WANG Hongxin, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Ying, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
KOU Xingran, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
MA Chaoyang, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
GUO Xun, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
HUANG Tie, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.

Publication Date

7-28-2017

First Page

194

Last Page

199

DOI

10.13652/j.issn.1003-5788.2017.07.042

Recommended Citation

Hongxin, WANG; Ying, WU; Xingran, KOU; Chaoyang, MA; Xun, GUO; and Tie, HUANG (2017) "Research progress of peony (Paeonia suffruticosa Andr.) flavonoids," Food and Machinery: Vol. 33: Iss. 7, Article 42.
DOI: 10.13652/j.issn.1003-5788.2017.07.042
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/42

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