peony seed oil, different origin, fatty acid composition, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (gc×gc-tofms), Food processing and manufacture, TP368-456

Objective: The fatty acid composition of peony seed oil for oil of different varieties and different origins in the Loess Plateau was studied, and the differences in peony seed oil for different oils were compared and evaluated. Methods: Gansu ‘Paeonia rockii’, Gansu, Inner Mongolia, Shanxi, Shaanxi ‘Fengdan’ peony was used as raw materials, peony seed oil was prepared, the oil content and basic physical and chemical indicators of peony seed oil were determined, and the composition of seed oil fatty acids was studied by two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS). Results: The oil content of ‘Paeonia rockii’ and ‘Fengdan’ peony seed were 27.97~36.12 g/100 g, the saponification value of peony seed oil were 141~152 mg/g, the peroxide value were 1.24~1.48 mmol/kg, the refractive index were 1.465~1.467, and the color was light yellow and translucent. Peony seed oils contained a total of 17 fatty acids, more nervous acid and tetracosanoic acid were detected than the GC-MS results. The α-linolenic acid and oleic acid in ‘Paeonia rockii’ from Gansu were significantly higher than those in ‘Fengdan’ peony, but the linoleic acid was lower than that (P