3种芍药属植物种子不同部位成分分析

目的：研究黄土高原地区不同品种不同产地油用牡丹籽油的脂肪酸成分构成，并对比评价不同油用牡丹籽油差异。方法：以甘肃‘紫斑’牡丹，甘肃、内蒙古、山西、陕西‘凤丹’牡丹为原料，制备牡丹籽油，对牡丹籽的含油量、籽油基本理化指标进行测定，并利用全二维气相色谱-飞行时间质谱联用技术（GC×GC-TOF/MS）对籽油脂肪酸的构成进行研究。结果：‘紫斑’牡丹和‘凤丹’牡丹籽的含油量为27.97~36.12 g/100 g，油用牡丹籽油的皂化值为141~152 mg/g，过氧化值为1.24~1.48 mmol/kg，折光率为1.465~1.467，色泽均呈淡黄、透亮。五种牡丹籽油共含有17种脂肪酸，较一维检测结果多检出二十四烷酸、二十四烯酸（神经酸）。产自甘肃的‘紫斑’牡丹中的α-亚麻酸和油酸显著高于‘凤丹’牡丹，但亚油酸显著低于‘凤丹’牡丹（P<0.05）。产自陕西的‘凤丹’牡丹含油量最低，虽在不饱和脂肪酸含量以及油酸、亚油酸方面较优秀，但整体品质低于其他品种。随着海拔的增加，降水量的降低，油用牡丹籽油含油量逐渐升高。结论：不同产地、不同品种的油用牡丹籽油在含油率、基本理化指标以及脂肪酸含量中存在差异，不同的生长条件和品种是产生差异的原因。本研究可为油用牡丹籽油脂肪酸成分检测技术提供数据支撑和理论支持。

Compositional analysis of different parts of seeds of three kinds of Paeonia lactiflora

Objective: The fatty acid composition of peony seed oil for oil of different varieties and different origins in the Loess Plateau was studied, and the differences in peony seed oil for different oils were compared and evaluated. Methods: Gansu ‘Paeonia rockii’, Gansu, Inner Mongolia, Shanxi, Shaanxi ‘Fengdan’ peony was used as raw materials, peony seed oil was prepared, the oil content and basic physical and chemical indicators of peony seed oil were determined, and the composition of seed oil fatty acids was studied by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS). Results: The oil content of ‘Paeonia rockii’ and ‘Fengdan’ peony seed were 27.97~36.12 g/100 g, the saponification value of peony seed oil were 141~152 mg/g, the peroxide value were 1.24~1.48 mmol/kg, the refractive index were 1.465~1.467, and the color was light yellow and translucent. Peony seed oils contained a total of 17 fatty acids, more nervous acid and tetracosanoic acid were detected than the GC-MS results. The α-linolenic acid and oleic acid in ‘Paeonia rockii’ from Gansu were significantly higher than those in ‘Fengdan’ peony, but the linoleic acid was lower than that (P<0.05). There was the lowest oil content in Shaanxi ‘Fengdan’ peony, but it was better in terms of unsaturated fatty acid content and oleic acid and linoleic acid, its overall quality was lower than other varieties. With the increase of altitude and the decrease of precipitation, the oil content of peony seed oil for oil gradually increased. Conclusion: Peony seed oil for oil from different origins and varieties were different in terms of oil content, basic physical and chemical indicators and fatty acid content, and different growing conditions and varieties were the reasons for the differences. This study provided data support and theoretical support for the detection of fatty acid composition of peony seed oil for oil.