油用牡丹研究进展

响应面法优化微波提取牡丹籽油的工艺研究易军鹏1,2，朱文学2，马海乐1，王易芬3(1.江苏大学食品与生物工程学院，江苏 镇江 212013；2.河南科技大学食品与生物工程学院，河南 洛阳 471003；3.中国科学院昆明植物研究所，植物化学与西部植物资源持续利用国家重点实验室，云南 昆明 650204)摘 要：以牡丹籽为原料，优化牡丹籽油的微波提取工艺，采用单因素试验对影响牡丹籽出油率的三个主要影响因素(液料比、微波功率和处理时间)进行考察。

以出油率为指标，对三因素进行中心复合设计，并经响应面法优化，分析得到二次多项式回归方程的预测模型，确定微波提取牡丹籽油的最佳工艺条件为：提取溶剂为正己烷、液料比9:1(ml/g)、微波功率825W 、提取时间8min 。

在该工艺条件下，牡丹籽油的出油率为24.52%。

GC-MS 分析结果表明牡丹籽油中富含不饱和脂肪酸，其中亚油酸和亚麻酸的含量分别为24.57%和67.13%。

关键词：牡丹籽；微波提取；中心复合设计；响应面分析；G C -M SOptimization of Microwave-assisted Extraction of Oil from Paeonia suffruticosa Andr. SeedsUsing Response Surface AnalysisYI Jun-peng 1,2，ZHU Wen-xue 2，MA Hai-le 1，WANG Yi-fen 3(1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China ；2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China ；3. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy ofSciences, Kunming 650204, China)Abstract ：Microwave was applied to the extraction of oil from Paeonia suffruticosa Andr. seeds. The extraction technique was optimized using response surface methodology. n-Hexane was selected as a optimal extraction solvent because compared to other solvents including petroleum ether (boiling range 30－60℃ or 60－90℃), ethyl acetate and acetone it yielded the most oil and can be easily penetrated by microwave. Effects of three crucial factors (i.e., liquid/material ratio, microwave power and extraction duration) on extraction yield of oil were investigated using one-factor-at-a-time design. Response surface central composition design in which the interactions between the variables were considered was applied to optimize these factors. A quadratic polynomial regression model was developed. The optimal microwave-assisted extraction conditions were as follows:liquid/material ratio (ml/g) 9:1, microwave power 825 W and extraction duration 8 min. Under such conditions, the actual oil yield was 24.52%, between which and the predicted value a relative error of about 0.01% was found. GC-MS Analysis indicated that the oil from Paeonia suffruticosa Andr. seeds was abundant in unsaturated fatty acids, in which the contents of linoleic acid and linolenic acid were 24.57% and 67.13%, respectively.Key words ：Paeonia suffruticosa Andr. seeds ；microwave-assisted extraction ；response surface analysis ；GC-MS 中图分类号：TS225.19 文献标识码：A 文章编号：1002-6630(2009)14-0099-06收稿日期：2008-11-19作者简介：易军鹏(1976－)，男，讲师，在职博士研究生，研究方向为天然产物开发与利用。

之后花开始衰老。

此时，衰老上调基因能在衰老的花瓣中表达，使蛋白含量增加，随着花瓣的衰老推进，蛋白含量出现第２个峰值，然后又就开始下降。

３．１．８ＰＰ３ｍｓＴｓ对牡丹花期花瓣ＭＤＡ含量的影响图１５不同浓度ＰＰ３３３对牡丹朱砂垒花期花瓣中ＭＤＡ含量的影响Ｆｉｇｌｌｒｅｌ５Ｔｈｅｅｆｆｅｅｌｏｎ血ｅｃｏｎｔｅｎｔｏｆＭＤＡｉｎ也ｅｐｅｔａｌｓ、Ⅳｉｍｄｉ仃ｅｒｅｍｃｏｎｃｅｍａｔｉｏｎｓＰｐ３３３图１６不同浓度ｓＴｓ对牡丹大胡红花期花瓣中ＭＤＡ含量的影响ｒＩｋｅ仃ｅｃｔｏｎ也ｅｃｏｎｔｅｎｔｏｆＭＤＡＦｉｇｌｌｒｅｌ６ｉｎ龇ｐｅｔａｌｓ、Ⅳｉｔｌｌｄｉ依鹏ｎｔｃｏｎｃｅｎ仃ａｔｉｏｎｓＳＴＳ牡丹“朱砂垒”花瓣中ＭＤＡ含量变化基本上呈双峰曲线，在整个花期中出现２个峰值，分别在第２ｄ和４ｄ（如图１５）。

经ＰＰ３３３处理后，２００ｍｇ几的处理组的第２个峰值推迟到第５ｄ。

牡丹“大胡红”花瓣中ＭＤＡ含量为不规则双峰曲线（如图１６），第１峰值在花开第１或第２ｄ，第２峰值在第４或第５ｄ。

ＳＴｓ处理后，花瓣中ＭＤＡ含量与对照相比有所下降，膜的完整性受到破坏的程度较小，即保护了膜的完整性。

３，１．９ＰＰ３３３、ｓＴｓ对牡丹花瓣浸出液相对电导率的影响２１图１７不同浓度ＰＰ３”对牡丹朱砂垒花瓣漫出液相对电导率的影响ｅ脏ｃｔｏｎｔｈｅｒｅｌａ廿ｖｅｅｌｅｃｔ—ｃａｌｃｏｎｄｕｃｔｉｖ时Ｆｉｇｕｒｅｌ７１１１ｅｍｔｈｅｐｅｔａｌｓｗｉｔｌｌｄｉ丘ｂｒｅｎｔｃｏｎｃｅｎｔｒａｔｉｏｎｓＰＰ３３３ｌ２３４５６图１８不同浓度ｓＴｓ对牡丹大胡红花瓣浸出液相对电导率的影响ｎｌｃｅｆｒｅｃｔｏｎ血ｅｒｅｌ砒ｉＶｅｅｌｅｃｔｒｉｃａｌｃｏｎｄｕｃｔｉｖｉｔｙＦｉｇｕｒｅｌ８ｉｎ恤ｐ咖Ｉｓ、啊血ｄｉ＆ｒｅｎｔｃｏｎｃｅｎ仃撕０ＩｌｓＳＴＳ从图１７可以看出，牡丹“朱砂垒”在花开过程中，浓度为２００ｍ玑ＰＰ３”处理的相对电导率值从初开到凋谢都里上升趋势。

第8期（总第437期) 2017年8月农产品加工Farm Products ProcessingNo.8Aug.文章编号：1671-9646 (2017) 08a-0065-03微胶囊技术在食用油脂中的应用研究概况刘建辉\闫明暄2，郑丹妮1(.河北农业大学理工学院，河北沧州061100 ; 2.河北农业大学海洋学院，河北秦皇岛066003)摘要：微胶囊技术作为一种新型技术，目前已被广泛应用于食品加工领域。

在油脂方面的应用研究，对于其工业化 发展具有重要意义。

介绍目前微胶囊化处理食用油脂技术的研究现状，并对该技术近年来在食用油脂领域的应用进 展进行综述。

关键词：微胶囊；食用油脂；应用中图分类号：TS255.1 文献标志码： A do i：10.16693/ki.1671-9646(X).2017.08.020Application of Microencapsulation Technology in Edible Oils and FatsUUJianhui1, YAN Mingxuan2, ZHENG Danni1(1. College of Science & Technology，Hebei Agricultural University，Cangzhou，Hebei 061100, China;2. College of Ocean，HebeiAgricultural University，Qinhuangdao，Hebei 066003，China)Abstract：Micro capsule technology as a new technology，has been widely used in the field of food processing. Application in oil area has important significance for its industrialization development. This paper briefly introduces the research status of the microencapsulation of edible oil processing technology，and the technology is reviewed progress in the application of edible oil field in recent years.Key words：microencapsulation; edible fat and oil; use微胶囊化是一种利用特殊材料将各种形态物质 包埋起来，只有在指定的条件下才能将里面物质释 放出来的微型包装技术。

综述牡丹皮规格等级及质量评价研究进展宋芊芊1，周慧银1，王瑞1，王俊斐1，赵宏苏1，2，3，方成武1，2，31.安徽中医药大学药学院，安徽合肥 230012；2.中药饮片制造新技术安徽省重点实验室，安徽合肥 230012；3.安徽道地中药材品质提升协同创新中心，安徽合肥 230012摘要：牡丹皮作为大宗药材，其临床需求量大，但市场上牡丹皮商品规格等级划分受多种因素影响，未形成统一标准，造成牡丹皮质量参差不齐。

随着现代分析技术的发展，对牡丹皮在感官评价、化学成分评价和综合评价三方面有了越发广泛的研究。

本文对相关文献进行整理，为牡丹皮规格等级及质量评价体系的建立提供参考。

关键词：牡丹皮；规格等级；质量评价；综述中图分类号：R2-05；R284 文献标识码：A 文章编号：1005-5304(2021)06-0127-05DOI：10.19879/ki.1005-5304.202011296 开放科学（资源服务）标识码（OSID）：Research Progress on Specification Grade and Quality Evaluation of Moutan CortexSONG Qianqian1, ZHOU Huiyin1, WANG Rui1, WANG Junfei1, ZHAO Hongsu1,2,3, FANG Chengwu1,2,31. School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China;2. Anhui Provincial KeyLaboratory of New Manufacturing Technology for Traditional Chinese Medicine Decoction Pieces, Hefei 230012, China;3. Synergetic Innovation Center of Anhui Authentic Chinese Medicine Quality Improvement, Hefei 230012, ChinaAbstract: As a major medicinal material, Moutan Cortex is in great clinical demand. However, due to the influence of many factors, there is no unified standard for the classification of Moutan Cortex on the market, which makes the quality of Moutan Cortex of traditional Chinese medicine uneven. With the development of modern analytical technology, there have been more and more extensive studies on the sensory evaluation, chemical constituents evaluation and comprehensive evaluation of Moutan Cortex. This article summarizes the relevant literature in order to provide ideas and references for the establishment of the specification grade and quality evaluation system of Moutan Cortex.Keywords: Moutan Cortex; specification grade; quality evaluation; review牡丹皮为毛茛科植物牡丹Paeonia suffruticosa Andr.的干燥根皮，性微寒，味苦、辛，归心、肝、肾经，具有清热凉血、活血化瘀功效[1]。

Vol.7 No.2Apr. 2021生物化工Biological Chemical Engineering第 7 卷 第 2 期2021 年 4 月凤丹牡丹鲜花原液清除DPPH 自由基功效研究毛文岳1，孙春燕1，纪海鹏1，郑立波2，刘继国3（1.天宝牡丹生物科技有限公司，山东菏泽 274000；2.北京日化协会化妆品功效评价专业技术会，北京 100048；3.菏泽市牡丹产业发展中心，山东菏泽 274000）摘 要：目的：探究凤丹牡丹鲜花原液的抗氧化能力。

方法：采用高效微波联合压榨过滤法、蒸馏法制备牡丹鲜花原液，对其进行DPPH 自由基清除试验以评价其抗氧化能力，并与玫瑰鲜花纯露进行对比。

结果：高效微波联合压榨过滤法制备的牡丹鲜花原液在浓度为1%~7%时，对DPPH 自由基的清除率达到24.87%~89.50%，优于蒸馏法制备的牡丹鲜花原液以及鲜花纯露类产品。

结论：凤丹牡丹花瓣经高效微波联合压榨过滤法提取的鲜花原液比传统制备方法得到的产品功效性更显著，可作为一种优质的功效性化妆品原料生产与应用。

关键词：凤丹牡丹；鲜花原液；玫瑰纯露；DPPH 自由基；化妆品原料中图分类号：TQ658 文献标识码：AEffect of Scavenging DPPH Free Radical on the Original Solution of Peony FlowerMAO Wenyue 1, SUN Chunyan 1, JI Haipeng 1, ZHENG Libo 2, LIU Jiguo 3（1.Tianbao Peony Biotechnology Co., Ltd., Shandong Heze 274000;2.Beijing Daily Chemical Association Cosmetic Efficacy Evaluation Professional Technology Association, Beijing 100048;3.Heze peony industry development center, Shandong Heze 274000 )Abstract: Objective: To explore the antioxidant capacity of the original liquid of peony and peony. Methods: the raw liquid of peony flower was prepared by high efficiency microwave combined press filtration and distillation. DPPH free radical scavenging test was carried out to verify its antioxidant capacity, and compared with rose flower pure dew. Results: the DPPH free radical removal rate of the peony flower original liquid prepared by high efficiency microwave combined press filtration method was 24.87%~89.50% when the concentration was 1%~7%, which was better than that of the peony flower original liquid and the pure flower dew product prepared by distillation. Conclusion: the original liquid of peony flower extracted by high efficiency microwave combined press filtration is more effective than the traditional method, and can be used as a high quality cosmetic material.Keywords: oil peony; flower stock solution; rose pure dew; free radical resistance; cosmetic raw material;2013年，凤丹牡丹（Paeonia ostii T. Hong et J.X.Zhang） 花及种子油均被国家批准为新食品原料，在相关文件中又称油用牡丹；牡丹花水也被列入我国《已使用化妆品原料名称目录》[1]。