Abstract
In this paper, the nutritional components of peony seed oil, including fatty acid, unsaponifiable compounds and trace elements, were summarized, and the functional properties, extraction process, refining process and processing of product oil of peony seed oil were also summarized and analyzed in order to provide reference for the further development of peony seed oil.
Publication Date
10-28-2018
First Page
196
Last Page
201
DOI
10.13652/j.issn.1003-5788.2018.10.039
Recommended Citation
Yongkang, FAN; Ting, XIANG; Wei, WANG; and Jianfu, SHEN
(2018)
"Research progress on nutrients and processing technology of peony seed oil,"
Food and Machinery: Vol. 34:
Iss.
10, Article 39.
DOI: 10.13652/j.issn.1003-5788.2018.10.039
Available at:
https://www.ifoodmm.cn/journal/vol34/iss10/39
References
[1] 李嘉珏, 赵孝庆, 张西方. 中国牡丹[M]. 北京: 中国大百科全书出版社, 2011: 16.
[2] 沈保安. 中国芍药属牡丹组药用植物资源与分类鉴定[J]. 中草药, 1997, 28(11): 688-690.
[3] 国家药典委员会. 中华人民共和国药典[S]. 北京: 中国医药科技出版社, 2010: 119.
[4] 韩继刚, 李晓青, 刘炤, 等. 牡丹油用价值及其应用前景[J]. 粮食与油脂, 2014(5): 21-25.
[5] 王青, 孙金月, 郭溆, 等. 7种特种油脂的脂肪酸组成及抗氧化性能[J]. 中国油脂, 2017, 41(6): 125-128.
[6] 朱明月. 利用回交导入系群体定位大豆蛋白质、脂肪含量及脂肪酸含量QTL[D]. 北京: 中国农业科学院, 2017: 3-4.
[7] 王霞, 丁继峰, 鹿保鑫, 等. 玉米胚芽蛋白提取及组成成分分析[J]. 中国粮油学报, 2014, 29(2): 62-66.
[8] 彭瑶瑶. 牡丹籽油脂和蛋白的提取、精制和性能研究[D]. 无锡: 江南大学, 2014.
[9] 马君义, 朱建朝, 盛爱霞, 等. 永靖紫斑牡丹籽油与凤丹牡丹籽油理化性质与脂肪酸组成分析[J]. 中国油脂, 2018, 43(1): 147-150.
[10] 洪晴悦, 张玉. 超声波辅助提取牡丹籽毛油的工艺优化及脂肪酸组成分析[J]. 食品与发酵工业, 2018, 44(3): 159-164.
[11] 瞿杰. 牡丹籽油脂的理化性质研究及抗氧化肽的分离鉴定[D]. 合肥: 合肥工业大学, 2017: 12-17.
[12] YANG Xin, ZHANG Di, SONG Li-min, et al. Chemical profile and antioxidant activity of the oil from peony seeds(Paeonia suffruticosaAndr.)[J]. Oxidative Medicine & Cellular Longevity, 2017, 6: 1-11.
[13] 张水滔, 徐娟, 高明, 等. 滇牡丹籽油的脂肪酸组成及不同天然抗氧化剂对其货架期的影响[J]. 中国油脂, 2018, 43(3): 124-126.
[14] ZHAI Jie, SHI Jun-jun, FANG Zhang, et al. The effects of process technology on the physicochemical properties of peony seed oil[J]. Grasas Y Aceites, 2017, 68(2): 92-101.
[15] 张晓, 王佳雅, 张丹, 等. 牡丹籽油的理化指标、卫生指标和脂肪酸组成分析[J]. 现代食品, 2018(4): 82-85.
[16] 贾玉良. 牡丹籽油提取工艺优化及其微胶囊化技术研究[D]. 西安: 西北农林科技大学, 2015.
[17] 李静, 姚茂君, 李俊, 等. 响应面法优化牡丹籽油的水酶法提取工艺[J]. 中国油脂, 2014, 39(10): 14-18.
[18] 彭瑶瑶, 王千千, 王爱梅, 等. 水酶法提取牡丹籽油的研究[J]. 中国油脂, 2014(6): 12-17.
[19] MIEKE Cabout, MARJAN Alssema. Circulating linoleic acid and alpha-linolenic acid and glucose metabolism: the Hoorn Study[J]. Original Contribution, 2017, 56: 2 171-2 180.
[20] LEI Sha, HUANG Feng-jie, ZHAO Ai-hua. The ratio of dihomo-g-linolenic acid to deoxy cholic acidspecies is a potential biomarker for the metabolic abnormalities in obesity[J]. FASEB Journal, 2017, 31(9): 3 904-3 912.
[21] SHOHEI Ouchi, TETSURO Miyazaki. Decreased circulating dihomo-gammalinolenic acid levels are associated with total mortality in patients with acute cardiovascular disease and acutedecompensated heart failure[J]. Lipids in Health and Disease, 2017, 16: 150-157.
[22] HIROSHI Honda, TAISUKE Kawamoto. Alpha-linolenic acid-enriched diacylglycerol oil does not promote tumor development in tongue and gastrointestinal tract tissues in amedium-term multi-organ carcinogenesis bioassay using male F344 rat[J]. Food and Chemical Toxicology, 2017, 106: 185-192.
[23] 唐丽娜, 赖政炀, 黄秀丽, 等. 灵芝孢子油与6种其他植物油中的脂肪酸组分的比较[J]. 中国农学通报, 2017, 33(5): 122-127.
[24] RABADN A, LVAREZORT M, PARDO J E, et al. Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions[J]. Food Chemistry, 2018, 259: 31-35.
[25] ZHENG Li-you, JI Cong-li, JIN Jun, et al. Effect of moisture and heat treatment of corn germ on oil quality[J]. Journal of the American Oil Chemists Society, 2018, 95(3): 383-390.
[26] YANG Kai-min, HU Fu-lan, CHEN Chi-wei, et al. Quality characterization and oxidative stability of camellia seed oils produced with different roasting temperatures[J]. Journal of Oleo Science, 2018, 67(4): 389-396.
[27] SINGH S K, KOLE P C, MISRA A K, et al. Characterization of Perilla frutescens (Linn.) Britt based on morphological, biochemical and STMS markers[J]. Industrial Crops & Products, 2017, 109: 773-785.
[28] WANG Jia-wei, MA Lu-yi, GMEZ-DEL-CAMPO M, et al. You-th tree behavior of olive (Olea europaea, L.) cultivars in Wudu, China: Cold and drought resistance, growth, fruit production, and oil quality[J]. Scientia Horticulturae, 2018, 236: 106-122.
[29] GHASSEMI-GOLEZANI K, FARHANGI-ABRIZ S. Changes in oil accumulation and fatty acid composition of soybean seeds under salt stress in response to salicylic acid and jasmonic acid[J]. Russian Journal of Plant Physiology, 2018, 65(2): 229-236.
[30] SAD S, EAFDS T, ALMEIDA A P, et al. Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils[J]. Food Chemistry, 2018, 245: 798-805.
[31] 马广莹, 史小华, 邹清成, 等. 芍药籽油理化性质测定及与牡丹籽油比较分析[J]. 中国粮油学报, 2017, 32(3): 131-134.
[32] 任传义, 张延平, 汤富彬, 等. 油茶籽油、油橄榄油、核桃油、香榧油中主要化学成分分析[J]. 食品安全质量检测学报, 2015, 6(12): 5 011-5 016.
[33] 胡新娟, 张正茂, 邢沁浍, 等. 小麦胚芽油精炼工艺优化及对其品质的影响[J]. 中国油脂, 2016, 41(9): 7-12.
[34] CHEN Feng-li, DU Xin-qi, YANG Lei. A new approach for obtaining trans-resveratrol from tree peony seed oil extracted residues using ionic liquid-based enzymatic hydrolysis in situ extraction[J]. Separation and Purification Technology, 2016, 170: 294-305.
[35] MAO Ying-yi, HAN Ji-gang, TIAN Fang, et al. Chemical composition analysis, sensory, and feasibility study of tree peony seed[J]. Journal of Food Science, 2017, 82(2): 553-561.
[36] 翟文婷, 朱献标, 李艳丽, 等. 牡丹籽油成分分析及其抗氧化活性研究[J]. 烟台大学学报, 2013, 26(2): 148-150.
[37] 王芸. 牡丹籽油营养成分及功能作用的研究[D]. 济南: 山东大学, 2012: 24-28.
[38] YANG Xin, ZHANG Di, SONG Li-min, et al. Chemical profile and antioxidant activity of the oil from peony seeds (Paeonia suffruticosa Andr.)[J]. Oxidative Medicine & Cellular Longevity, 2017(6): 1-11.
[39] 陈伟, 叶全知, 张照英, 等. 牡丹籽油对大鼠烫伤模型的治疗作用[J]. 中成药, 2017, 39(8): 1 709-1 712.
[40] SU Jian-hui, WANG Hong-xin, MA Cao-yang, et al. Correction: Anti-diabetic activity of peony seed oil, a new resource food in STZ-induced diabetic mice[J]. Food & Function, 2015, 6(10): 2 930-2 938.
[41] 王兴国. 食用油与健康[M]. 北京: 人民军医出版社, 2011.
[42] 徐怀德. 天然产物提取工艺学[M]. 北京: 中国轻工业出版社, 2015.
[43] 马晓, 陈刚, 姜琳. 回流萃取法提取“凤丹”牡丹籽油工艺优化[J]. 食品工业, 2018, 39(2): 22-25.
[44] 李莉莉, 唐红, 魏晋梅, 等. 紫斑牡丹籽油提取工艺的优化及脂肪酸组成的研究[J]. 食品工业科技, 2015, 36(24): 230-234.
[45] 刘志伟. 超临界流体萃取技术及其在食品工业中的研究进展[J]. 食品研究与开发, 2004, 25(2): 3-6.
[46] 肖丰坤, 施蕊, 耿菲菲, 等. 滇牡丹籽油的超临界CO2萃取工艺优化及其脂肪酸成分分析[J]. 中国油脂, 2015, 40(6): 12-14.
[47] 刘娜女, 陆科羽. 超声波萃取技术在农业科学中的应用研究进展[J]. 农产品加工: 学刊, 2014(20): 77-78.
[48] 陈程, 梁宇柱, 张存劳, 等. 基于PB设计和BBD响应面法优化牡丹籽饼中油脂的超声辅助提取工艺[J]. 中国油脂, 2018, 43(2): 14-18.
[49] 陈选, 周波, 汪周俊, 等. 水酶法制备牡丹籽油的研究进展[J]. 食品与机械, 2015, 31(6): 246-250.
[50] 李加兴, 肖秀凤, 陈选, 等. 二次正交旋转组合设计优化水酶法提取牡丹籽油工艺[J]. 中国油脂, 2014, 39(12): 1-5.
[51] 江连洲, 王海晴, 陈思, 等. 响应面法优化超声波辅助水酶法提取牡丹籽油工艺研究[J]. 食品工业科技, 2016, 37(8): 247-251.
[52] 周畅. 牡丹籽油作为化妆品基础油的开发研究[D]. 上海: 上海交通大学, 2015: 11-20.
[53] 毛程鑫. 牡丹籽油组成成分及脱酸精制技术的研究[D]. 郑州: 河南工业大学, 2015: 22-30.
[54] 马素敏, 毕艳兰, 张林尚, 等. 脱臭工艺条件对牡丹籽油反式脂肪酸形成及品质的影响[J]. 中国油脂, 2014, 39(3): 15-19.
[55] 白章振. 牡丹籽油不同提取方法及其氧化稳定性研究[D]. 西安: 西北农林科技大学, 2017: 28-34
[56] 高原菊. 天然抗氧化剂对牡丹籽油氧化稳定性的影响[J]. 食品与机械, 2014, 30(6): 153-155.
[57] KO M, ZLHAN Güngr, ZUNGUR A, et al. Microencapsulation of extra virgin olive oil by spray drying: effect of wall materials composition, process conditions, and emulsification method[J]. Food & Bioprocess Technology, 2015, 8(2): 301-318.
[58] LIM W T, NYAM K L. Characteristics and controlled release behavior of microencapsulated kenaf seed oil during in-vitro digestion[J]. Journal of Food Engineering, 2016, 182: 26-32.
[59] WANG Shu-jie, SHI Yan, HAN Li-peng. Development and evaluation of microencapsulated peony seed oil prepared by spray drying: oxidative stability and its release behavior during in-vitro digestion[J]. Journal of Food Engineering, 2018, 231: 1-9.
[60] PAN Y, TIKEKAR R V, NITIN N. Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactivecompounds[J]. International Journal of Pharmaceutics, 2013, 450: 129-137.
[61] SUN Xiao-li, LI Wen-gang, LI Jian, et al. Inclusion complex of peony (Paeonia suffruticosa Andr. ) seed oil with β-cyclodextrin: preparation, characterisation and bioavailability enhancement[J]. International Journal of Food Science & Technology, 2017, 52(11): 2 352-2 361.
[62] 李慧, 王一涛. 近10年软胶囊剂的国内外研究进展[J]. 中国中医药信息杂志, 2003, 10(2): 78-80.
[63] 朱宗磊. 牡丹籽油软胶囊稳定性及功能研究[D]. 济南: 山东大学, 2014: 28-38.