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
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  • 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

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.

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

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