牡丹花, 牡丹籽成分与功能研究进展.pdfVIP

2012 年3 月 食品研究与开发 第33 卷第3 期 Food Research And Development 专题论述 228 牡丹花、牡丹籽成分与功能研究进展 1 1 2 李凯 ，周宁 ，李赫宇 （1.河南中医学院药学院，河南郑州450008 ；2.天津市益倍建生物技术有限公司，天津300457） 摘 要：牡丹花中含有丰富的天然香味物质，这些天然化合物在食品、饮料及日用化工产品中具有良好的添加作用。 且牡丹花、牡丹籽油在抗衰老及抗炎、抗菌方面有较好的作用，价格相对低廉，提取方法简单，脂肪油含量高，对其进 行综合开发利用研究，制成一种抗衰老天然保健食品或化妆品将具有广阔的市场前景。综述它们近些年来的化学成 分和功能研究资料，为综合利用开发与应用提供参考。 关键词：牡丹花；牡丹籽；成分；功能 Composition and Function Research of Peony Flowers and Peony Seeds 1 1 2 LI Kai , ZHOU Ning , LI He-yu （1． Henan College of Traditional Chinese Medicine, Pharmacy College, Zhengzhou 450008, Henan, China; 2.Tianjin Ubasichealth Nutrition Co.,Ltd., Tianjin 300457, China） Abstract ：Peony flowers contain abundant of natural flavor compositions, which are becoming good additive in food, beverage and daily chemical products. In addition, peony flowers and peony seed oil have good effects in anti -aging, anti -inflammatory and anti -bacterial, the price is relatively inexpensive, extraction method is simple, and content of fatty oil is high, all of these are conducive to make them become a kind of anti-aging natural health product or cosmetic, which will have broad market prospects. This paper reviews their chemical composition and function research of recent years, to provide information for comprehensive development and utilization. Key words ：peony flowers; peony seeds; composition; function 基金项目：河南中医学院博士基金项目（BSJJ- 201006）；河南中医学院大学生创新项目（DXSCX- 201101） 作者简介：李凯（1982—