Abstract:

Tree peony is an emerging oil crop that has received widespread attention in recent years. Studying the nutritional composition and loss patterns of tree peony seeds is not only a fundamental requirement for the tree peony planting and processing industry, but also of great significance for the development of related industries such as tree peony medicine and food. Traditionally, the number of related studies is relatively small, and the available research data are even rarer. This article mainly takes mature seeds of characteristic peonies from the Tongling area and the main production area Bozhou as samples. Firstly, the authenticity and viability of the seeds are identified using microscopy and TTC staining, and then the seeds are powdered for future use. Secondly, the soxhlet extraction method was used to measure the crude fat oil content in peony seeds, which ranges from 22.67% to 29.66%. The protein content in peony seeds was measured to be around 11.76%-21.17% using the second method of food protein determination standard method - ultraviolet spectrophotometry. After methyl esterification of fresh oil from tree peony seed oil, it was separated and detected by GC-MS (GC7890B-MSD5977A gas chromatography-mass spectrometry). Further retrieval was conducted using the NISTsearch2.0 standard spectral library, and artificial spectral analysis was conducted in conjunction with relevant literature to determine the 31 fatty acid compositions of tree peony seed oil. Finally,? the relative content of each component was calculated using peak area normalization method. After acid hydrolysis of fresh oil from tree peony seeds, 16 amino acids and their contents were measured using Hitachi L-8900 high-speed amino acid analyzer. The dataset for determining the nutritional composition of tree peony seeds provides preliminary information on the nutritional composition of tree peony seeds under different production and storage conditions, which has direct academic reference value for tree peony seed germination, seed processing, and reasonable storage.

Key words: Paeonia ostii, peony seed oil, protein, fatty acid, amino acid