实验在分析测定牡丹籽油的理化特性指标的基础上，采用气相色谱仪分析了牡丹籽油的脂肪酸组成含量，其不饱和脂肪酸含量高达92.00%。这些不饱和脂肪酸主要以油酸、亚油酸、亚麻酸为主，含量分别为23.92%、27.58%、40.50%；采用棒状薄层色谱-氢火焰离子化检测器测得牡丹籽油中除游离脂肪酸外，含有95.89%的甘三酯和4.11%的甘二酯；猪胰脂酶水解分析牡丹籽油的Sn-2脂肪酸组成，结合1, 3-随机-2-随机分布学说计算出牡丹籽油甘三酯组成。牡丹籽油中主要是以油酸、亚油酸和亚麻酸为主的甘三酯，其中三不饱和脂肪酸甘三酯的含量达到71.00%以上，一饱和二不饱和脂肪酸甘三酯含量大于15.00%；高压液相色谱法测定牡丹籽油中维生素E总含量为0.56 mg/g；Rancimat法测定的氧化稳定性结果为110 ℃，2.85 h。为牡丹籽油的进一步研究和深度开发利用提供参考依据。

The physical and chemical properties of the peony seed oil, the fatty acid compositions were analyzed by using gas chromatography. The relative content of unsaturated fatty acids was more than 92.00%, mainly consisted of oleic acid (23.92%), linoleic acid (27.58%) and linolenic acid (40.50%). Except free fatty acids, the content of the triglycerides were about 95.89% and the diacylglycerols were about 4.11% in the peony seed oil. By the method of pancreas lipase hydrolysis, the Sn-2 position fatty acids were analyzed and the triglycerides composition of peony seed oil were calculated according to 1,3-random-2-random distribution doctrine. The majority compound in peony seed oil was triacylglycerol which was made up of oleic acid, linoleic acid and linolenic acid. Among them, the content of three unsaturated fatty acid esters was 71.00%, and a saturated and two unsaturated fatty acid ester contents were more than 15.00%. HPLC analysis showed that vitamin E content of the peony oil was 0.56 mg/g). Rancimat determination showed that oxidation stability of the oil was somewhat low (2.85 h at 110 ℃).