Table 4.

Pearson’s correlation values of 26 different types of compounds and the content and antioxidant activity of 10 different parts of Paeonia ostii.

No.	Feature	Identification	DPPH	ABTS	FRAP
Monoterpene glycosides
M1	11.88_583.1814m/z	Benzoylpaeoniflorin	−0.051	−0.165	−0.113
M2	2.71_496.1573n	Oxypaeoniflorin	−0.064	−0.158	−0.178
M3	3.84_480.1627n	Albiflorin	−0.539	−0.447	−0.479
M4	4.21_480.1624n	Paeoniflorin	−0.359	0.314	0.358
M5	5.58_632.1733n	Galloylpaeoniflorin	0.068	0.530	0.565
M6	7.84_600.1837n	Mudanpioside C	−0.051	−0.165	−0.117
M7	8.40_600.1835n	Benzoyl oxypaeoniflorin	−0.048	−0.168	−0.119
Flavonoids
F1	10.74_285.0398m/z	Kaempferol	0.005	−0.036	0.048
F2	6.29_448.1000n	Quercitrin	0.113	0.251	0.108
F3	2.81_290.0785n	Catechin	−0.045	−0.087	0.013
F4	8.79_302.0420n	Quercetin	0.200	0.132	0.160
Phenols
P1	11.60_165.0551m/z	Paeonol	−0.032	−0.137	−0.092
P2	6.36_121.0291m/z	Benzoic acid	−0.128	−0.104	−0.177
P3	1.42_169.0137m/z	Gallic acid	0.624	0.571	0.584
Stilbenes
S1	10.32_454.1408n	cis-Viniferin	−0.482	−0.281	−0.405
S2	10.60_679.1960m/z	cis-Suffruticosol D	−0.327	−0.104	−0.259
S3	10.74_679.1958m/z	cis-Gnetin H	−0.302	−0.078	−0.236
S4	11.19_680.2035n	trans-Suffruticosol D	−0.440	−0.229	−0.364
S5	11.23_454.1412n	trans-Viniferin	−0.358	−0.139	−0.288
S6	11.83_679.1963m/z	trans-Gnetin H	−0.485	−0.283	−0.407
S7	6.96_273.0762m/z	trans-Resveratrol	0.653	0.584	0.716
S8	7.69_680.2033n	Suffruticosol A	−0.502	−0.303	−0.422
S9	8.95_680.2035n	Suffruticosol B	−0.408	−0.193	−0.334
S10	9.43_680.2030n	Suffruticosol C	−0.308	−0.085	−0.242
Tannins
T1	3.57_460.1575n	Paeonolide	−0.091	−0.154	−0.116
T2	5.86_939.1105m/z	PGG	0.840	0.814	0.820

FRAP, ferric ion reducing antioxidant power.

The bold values are the Pearson's correlation coefficients (r) of compounds T2, S7, and P3.