新鲜槐花精油化学成分的GC-MS分析及其抗氧化活性
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摘要
采用水蒸气蒸馏法提取新鲜槐花精油,利用气相色谱-质谱联用技术分析其化学成分;以DPPH和ABTS自由基的清除作用评价精油的抗氧化活性。从新鲜槐花精油中共鉴定出55种化合物,占精油总量的81.82%,主要成分有正己醇(11.12%)、芳樟醇(8.50%)、棕榈酸(6.12%)、反式-橙花叔醇(5.81%)、6,10,14-三甲基-2-十五烷酮(5.54%)。精油对DPPH,ABTS自由基有明显的清除作用,且样品量与清除率呈量效关系。精油对DPPH,ABTS自由基的清除率为50%时,精油体积分别为55.83,15.81μL。新鲜槐花精油以醇、萜类及其含氧衍生物、醛为主,含有多种生物活性成分,具有较好的抗氧化活性。
The essential oil from fresh Sophora japonica L. is extracted by water-steam distillation and its chemical constituents are analyzed by GC-MS. The antioxidant activity of essential oil is evaluated by scavenging capacity against DPPH· and ABTS·. Fifty-five compounds,which occupy 81. 82% the of total constituents,are identified from the essential oil. The major constituents are n-hexyl alcohol( 11. 12%),linalool( 8.50%),palmitic acid( 6. 12%),trans-nerolidol( 5. 81%),and 6,10,14-trimethyl-2-pentadecanone( 5.54%). The essential oil exhibits significant scavenging capacity against DPPH· and ABTS· in a concentration-dependent fashion. When the scavenging rate against DPPH· and ABTS· of essential oil is 50%,the volume of essential oil is 55. 83,15. 81 μL respectively. The essential oil,which contains many bioactive constituents,is mainly composed of alcohols,terpenes and their derivatives and aldehydes,and shows significant antioxidant activity.
The essential oil from fresh Sophora japonica L. is extracted by water-steam distillation and its chemical constituents are analyzed by GC-MS. The antioxidant activity of essential oil is evaluated by scavenging capacity against DPPH· and ABTS·. Fifty-five compounds,which occupy 81. 82% the of total constituents,are identified from the essential oil. The major constituents are n-hexyl alcohol( 11. 12%),linalool( 8.50%),palmitic acid( 6. 12%),trans-nerolidol( 5. 81%),and 6,10,14-trimethyl-2-pentadecanone( 5.54%). The essential oil exhibits significant scavenging capacity against DPPH· and ABTS· in a concentration-dependent fashion. When the scavenging rate against DPPH· and ABTS· of essential oil is 50%,the volume of essential oil is 55. 83,15. 81 μL respectively. The essential oil,which contains many bioactive constituents,is mainly composed of alcohols,terpenes and their derivatives and aldehydes,and shows significant antioxidant activity.
引文
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[2]李娆娆,原思通,肖永庆,等.中药槐花化学成分、药理作用及炮制研究进展[J].中国中医药信息杂志,2002,9(6):77-82.
[3]盖旭,李荣,姜子涛.调味香料留兰香精油的研究进展[J].中国调味品,2012,37(1):81-83.
[4]李君珂,姜子涛,李荣.调味香料披萨草精油化学成分的研究进展[J].中国调味品,2011,36(8):113-118.
[5]刘腾浩,姜子涛,李荣.天然调味香料丁香罗勒精油的研究进展[J].中国调味品,2013,38(7):113-116.
[6]时艳玲.我国香辛料应用概况及发展趋势[J].中国调味品,1997(6):2-3.
[7]陈屹,姚卫蓉.槐花精油的提取及其抗菌作用研究[J].安徽农业科学,2008,36(11):4379-4381.
[8]陈屹,章银珠,孙石磊,等.槐花精油的化学成分及其抑菌活性的研究[J].现代食品科技,2008,23(4):318-321.
[9]康文艺,武小红.槐花、槐米和槐叶脂肪酸成分的GC-MS分析[J].河南大学学报(医学版),2009,28(1):17-20.
[10]孙强伟,胡春芹,齐应才,等.啤酒糟挥发油化学成分的GC-MS分析及对DPPH自由基的清除作用[J].食品工业科技,2014,35(1):49-51.
[11]杨少辉,宋英今,王洁华,等.雪莲果体外抗氧化和自由基清除能力[J].食品科学,2010,31(17):166-169.
[12]逄楠楠,于勇,毕开顺,等.GC法同时测定芫花中棕榈酸与亚油酸的含量[J].沈阳药科大学学报,2011,28(1):47-50.