Food and Fermentation Industries >

2019 , Vol. 45 >Issue 18: 137 - 143

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021093

Juice production from fresh tree peony flower by enzyme treatment and its phytochemical identification by HPLC-Q-TOF-MS/MS

  • XIANG Jinle ,
  • ZHAO Shengjuan ,
  • MA Liping ,
  • JIN Wengang ,
  • FEI Peng ,
  • FAN Jinling ,
  • ZHU Wenxue
Expand
  • 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;
    2.School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China;
    3.Henan Engineering Research Center of Food Material, Luoyang 471023, China

Online published: 2019-11-06

Fold

Abstract

Feasibility of fresh edible peony flower as raw material was explored in liquid functional food production. Juice from fresh ‘Fengdan Bai’ peony flower was obtained by enzymatic treatment followed by phytochemical profile investigated by high performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry. The results showed that the yield of peony flower juice was improved by 22.3% through treatment with a combination of pectinase, cellulase and papain (in a ratio of 1∶2∶1). The optimized enzyme treatment condition was at 50 ℃ for 90 min with 0.15% enzyme. There were 20 components identified in peony flower juice, including three organic acids, eight phenolic acids, seven flavonoids and two monoglycosides. Phenolic acids and flavonoid glycosides were the main active components and were mainly in the forms of gallic acid, galloyl glucose, gallotannins, apigenin glucoside, apigenin neohesperidoside and kaempferol glucoside. The results provide a basis for processing technology of peony flower juice as well as its application in liquid functional foods.

Key words： peony flower; enzyme treatment; juice; gallic acid derivates; flavonoid glycoside

Cite this article

XIANG Jinle , ZHAO Shengjuan , MA Liping , JIN Wengang , FEI Peng , FAN Jinling , ZHU Wenxue . Juice production from fresh tree peony flower by enzyme treatment and its phytochemical identification by HPLC-Q-TOF-MS/MS[J]. Food and Fermentation Industries, 2019 , 45(18) : 137 -143 . DOI: 10.13995/j.cnki.11-1802/ts.021093

References

[1] 杨振晶,张秀省,褚鹏飞. 牡丹开发应用研究进展[J]. 北方园艺, 2015(16):184-187.
[2] 张佩佩,潘运国,韩伟,等. 牡丹的营养价值及其开发利用研究[J]. 中国食物与营养, 2012, 18(8):26-28.
[3] 史国安,郭香凤,包满珠,等. 不同类型牡丹花的营养成分及体外抗氧化活性分析[J]. 农业机械学报, 2006,37(8):111-114.
[4] 谢韬,范文今,杨鸿武. 牡丹花的亚慢性毒性研究[J]. 中国卫生检验杂志, 2014, 24(13):1 868-1 870.
[5] 吕燕妮,江志杰,郭玉东. 丹凤牡丹花功能性成分及急性毒性的研究[J]. 食品安全质量检测学报, 2018, 9(9):67-70.
[6] 关于批准裸藻等8种新食品原料的公告[J]. 中国食品添加剂, 2013(6):229-233.
[7] 田给林,赵贵红. 牡丹鲜花在食品中的应用现状及展望[J]. 食品研究与开发, 2010, 31(4):187-190.
[8] MA L JIAO K,LUO L. Characterization and macrophage immunomodulatory activity of two polysaccharides from the flowers of Paeonia suffruticosa Andr[J]. International Journal of Biological Macromolecules, 2019, 124:955-962.
[9] FAN J,ZHO W,KANG H, et al. Flavonoid constituents and antioxidant capacity in flowers of different Zhongyuan tree penoy cultivars[J]. Journal of Functional Foods, 2012, 4(1):147-157.
[10] 罗磊,刘云宏,朱文学,等. 低糖牡丹花脯加工工艺研究[J]. 食品工业科技, 2014, 35(5):264-268.
[11] 闫慧娇,赵伟,耿岩玲,等. 牡丹花化学成分研究[J]. 天然产物研究与开发, 2015, 27(12):2 056-2 059.
[12] OGAWA K, et al. Constituents of flowers of Paeoniaceae plants, Paeonia suffruticosa and Paeonia lactiflora[J]. Phytochemistry Letters, 2015, 12:98-104.
[13] LI J,KUANG G,CHEN X, et al. Identification of chemical composition of leaves and flowers from Paeonia rockii by UHPLC-Q-Exactive Orbitrap HRMS[J]. Molecules, 2016, 21(7):947-953.
[14] ZHAO D, TANG W,HAO Z, et al. Identification of flavonoids and expression of flavonoid biosynthetic genes in two coloured tree peony flowers[J]. Biochem Biophys Res Commun, 2015, 459(3):450-456.
[15] LI C, DU H,WANG L, et al. Flavonoid composition and antioxidant activity of tree peony (Paeonia Section Moutan) yellow flowers[J]. Journal of Agricultural and Food Chemistry, 2009, 57(18):8 496-8 503.
[16] HUA M, MA H,TAN R, et al. Determination of anthocyanins and flavonols in Paeonia delavayi by high-performance liquid chromatography with diode array and mass spectrometric detection[J]. Analytical Letters, 2018, 51(15):2 331-2 339.
[17] WANG L S,SHIRAISHI A,HASHIMOTOF, et al. Analysis of petal anthocyanins to investigate flower coloration of Zhongyuan (Chinese) and daikon island (Japanese) tree peony cultivars[J]. Journal of Plant Research, 2001, 114(1):33-43.
[18] 闫慧娇,王志伟,陈燕平, 等. 凤丹牡丹花瓣化学成分研究[J]. 山东科学, 2017, 30(3):12-16.
[19] 付磊. ‘凤丹’牡丹花色素组成成分及抗氧化能力分析[D]. 杨凌:西北农林科技大学, 2015.
[20] 向进乐,杜琳,李欣,等. 拐枣醋半固态-液态发酵工艺研究[J]. 现代食品科技, 2014, 30(7):160-164;159.
[21] 向进乐,罗磊,马丽苹,等. 木瓜酒和木瓜醋发酵工艺及其有机酸组成分析[J]. 食品科学, 2016, 37(23):191-195.
[22] XIANG J,APEA-BAH F B,NDOLOV U, et al. Profile of phenolic compounds and antioxidant activity of finger millet varieties[J]. Food Chemistry, 2019, 275:361-368.
[23] 王瑾,冯作山,洪梅玲,等. 响应面法优化复合酶解制取赤霞珠葡萄汁工艺[J]. 食品工业科技, 2019, 40(3):141-146;152.
[24] 张丽华,赵光远,吴顺红,等. 酶解对植物乳杆菌发酵红枣汁品质的影响[J]. 食品科学, 2017, 38(14):132-137.
[25] 周绍迁,郭洪涛,郭振忠,等. 醇香酶解绿茶浓缩液工艺研究[J]. 饮料工业, 2012, 15(8):6-12.
[26] 郑宝东,曾绍校. 酶处理对绿茶浸提液成分及膜过滤通量影响的研究[J]. 农业工程学报, 2003,19(6):212-214.
[27] 吕春玲,张英,姜绍通. 响应面试验优化桑葚汁复合酶解制备工艺及微滤技术对其品质的影响[J]. 食品科学, 2015, 36(18):41-46.
[28] 刘真真,齐沛沛,王新全,等. 超高效液相色谱-四极杆-飞行时间质谱测定果蔬中维生素C[J]. 色谱, 2016, 34(11):1 048-1 054.
[29] JIMNCHEZ-SNCHEZ C,LOZANO-SNCHEZ J,GAB ALDN-HERNNDEZJA, et al. RP-HPLC-ESI-QTOF/MS2 based strategy for the comprehensive metabolite profiling of Sclerocarya birrea (marula) bark[J]. Industrial Crops and Products, 2015, 71:214-234.
[30] BARRETO J C,TREVISANMT S,HULLW E, et al. Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of Mango (Mangifera indica L.) [J]. Journal of Agricultural and Food Chemistry, 2008, 56(14):5 599-5 610.
[31] BERARDINI N,CARLE R,SCHIEBER A. Characterization of gallotannins and benzophenone derivatives from mango (Mangifera indica L. cv. ‘Tommy Atkins’) peels, pulp and kernels by high-performance liquid chromatography/electrospray ionization mass spectrometry[J]. Rapid Communications in Mass Spectrometry, 2004, 18(19):2 208-2 216.
[32] AMMAR S,DELMARCONTRERAS M,BELGUITH-HADRICH O, et al. New insights into the qualitative phenolic profile of Ficus carica L. fruits and leaves from Tunisia using ultra-high-performance liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry and their antioxidant activity[J]. RSC Advances, 2015, 5(26):20 035-20 050.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.