加速氧化环境中小茴香挥发油的稳定性考察及其抗氧化剂筛选
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摘要
目的:筛选小茴香挥发油成分变化最剧烈的加速氧化环境,并筛选其最佳抗氧化剂种类及浓度,为小茴香挥发油稳定性研究及应用提供参考。方法:采用水蒸气蒸馏法提取小茴香挥发油,以硫代巴比妥酸反应物(TBARS)值和过氧化值(POV)为评价指标,运用响应面法考察偶氮脒类引发剂V50(AAPH)和亚铁离子(Fe2+)的质量浓度、温度对小茴香挥发油成分及氧化产物的影响,筛选挥发油成分变化最剧烈的氧化环境,利用单因素试验优选抗氧化剂种类及浓度。结果:小茴香挥发油成分变化最剧烈的氧化条件为温度42. 5℃,AAPH质量浓度1 g·L~(-1),Fe2+质量浓度20. 85 mg·L~(-1);浓度为0. 2 mol·L~(-1)和0. 8 mol·L~(-1)的抗坏血酸棕榈酸酯均可有效改善小茴香挥发油的稳定性。结论:在加速氧化环境下,小茴香挥发油萜类成分发生显著变化,但抗坏血酸棕榈酸酯可有效改善其稳定性。
Objective: To screen the accelerated oxidation environment with the most drastic changes in the volatile oil composition of Foeniculi Fructus,and to optimize the type and concentration of antioxidants.Method: The volatile oil of Foeniculi Fructus was extracted by steam distillation. Taking thiobarbituric acid reactive substances( TBARS) value and peroxide value( POV) as evaluation indexes,response surface method was used to investigate the effects of temperature,concentrations of ferrous ion( Fe2 +) and azoamidine initiator V50( AAPH) on volatile oil components of Foeniculi Fructus and its oxidation products. TBARS and POV were detected by ultraviolet chromatography. The oxidative environment with the most drastic changes of volatile oil composition of Foeniculi Fructus was screened. The type and concentration of antioxidants were selected by single factor experiments. The change discipline of volatile oil in Foeniculi Fructus after added different concentrations of antioxidants were analyzed by GC-MS. Result: The worst oxidizing environment for volatile oil of Foeniculi Fructus was as follows: temperature at 42. 5 ℃,AAPH concentration of 1 g·L~(-1),Fe2 +concentration of 20. 85 mg·L~(-1).Ascorbyl palmitate with concentrations of 0. 2 mol·L~(-1) and 0. 8 mol·L~(-1) could effectively improve the stability of volatile oil from Foeniculi Fructus. Conclusion: Under the accelerated oxidation environment,the terpenes in volatile oil from Foeniculi Fructus are significantly changed,but its stability can be improved by ascorbyl palmitate.
Objective: To screen the accelerated oxidation environment with the most drastic changes in the volatile oil composition of Foeniculi Fructus,and to optimize the type and concentration of antioxidants.Method: The volatile oil of Foeniculi Fructus was extracted by steam distillation. Taking thiobarbituric acid reactive substances( TBARS) value and peroxide value( POV) as evaluation indexes,response surface method was used to investigate the effects of temperature,concentrations of ferrous ion( Fe2 +) and azoamidine initiator V50( AAPH) on volatile oil components of Foeniculi Fructus and its oxidation products. TBARS and POV were detected by ultraviolet chromatography. The oxidative environment with the most drastic changes of volatile oil composition of Foeniculi Fructus was screened. The type and concentration of antioxidants were selected by single factor experiments. The change discipline of volatile oil in Foeniculi Fructus after added different concentrations of antioxidants were analyzed by GC-MS. Result: The worst oxidizing environment for volatile oil of Foeniculi Fructus was as follows: temperature at 42. 5 ℃,AAPH concentration of 1 g·L~(-1),Fe2 +concentration of 20. 85 mg·L~(-1).Ascorbyl palmitate with concentrations of 0. 2 mol·L~(-1) and 0. 8 mol·L~(-1) could effectively improve the stability of volatile oil from Foeniculi Fructus. Conclusion: Under the accelerated oxidation environment,the terpenes in volatile oil from Foeniculi Fructus are significantly changed,but its stability can be improved by ascorbyl palmitate.
引文
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[21]杨秀梅,黄勤挽,欧小群,等.星点设计-效应面法优化加味圣愈凝胶膏剂的基质处方[J].中药与临床,2015,6(3):18-21.
[22]叶玉杰,舒翔,刘敏,等.星点设计-效应面法优选贝马喷膜剂的制剂处方[J].中国医院药学杂志,2013,33(11):878-880,902.
[23]杜建.芳香疗法源流与发展[J].中国医药学报,2003,18(8):454-456,512.
[24]王雅琪,杨园珍,伍振峰,等.中药挥发油传统功效与现代研究进展[J].中草药,2018,49(2):455-461.
[25]焦姣姣,王雅琪,熊优,等. 2015年版《中国药典》一部含挥发油类中药的分类及其质量影响因素分析[J].中国实验方剂学杂志,2019,25(9):197-206.
[26]王赛君,伍振峰,杨明,等.挥发油在中成药数据库中的应用特点与现状分析[J].中国中药杂志,2014,39(17):3379-3383.
[27]杨波,周阳,王福玲,等.纳米载药系统在中药挥发油中的研究进展[J].药学研究,2018,37(1):46-49.
[28]朱林,彭国平,李存玉,等.川芎挥发油中内酯类成分的稳定性考察[J].中国实验方剂学杂志,2013,19(20):14-17.
[29]曾家豫,高亚娟,张继,等.孜然挥发油稳定性的研究[J].食品科技,2008,33(3):104-107.
[30]邹俊波,张小飞,邰佳,等.水蒸气蒸馏法提取小茴香挥发油类成分的提取动力学研究[J].中草药,2018,49(12):2855-2865.
[31]曾照亿,刘佳,肖芳,等.挥发油3种加入方式对止痛凝胶贴膏剂基质及体外释放度的影响[J].中国实验方剂学杂志,2017,23(15):20-25.
[32]姚俊宏,蒋秋冬,陈军,等. 21种辛味中药挥发油透皮促渗效果的药性规律分析[J].中国实验方剂学杂志,2018,24(1):1-7.
[33] Let M B,Jacobsen C,Meyer A S. Ascorbyl palmitate,gamma-tocopherol,and EDTA affect lipid oxidation in fish oil enriched salad dressing differently[J]. J Agric Food Chem,2007,55(6):2369-2375.
[2]王婷,苗明三,苗艳艳.小茴香的化学、药理及临床应用[J].中医学报,2015,30(6):856-858.
[3]高莉,斯拉甫·艾白,韩阳花.小茴香挥发油化学成分及抑菌作用的研究[J].中国民族医药杂志,2007,13(12):67-68.
[4]谢敏华,陈丽.小茴香抗菌与抗氧化作用研究进展[J].中国调味品,2012,37(10):15-17.
[5]张禄捷,刘韬,李荣,等.天然调味香料小茴香挥发油的研究进展[J].中国调味品,2015,40(3):117-120.
[6]陈雯雯,云琦,陶亮,等.小茴香挥发油贴剂的处方前研究[J].新疆医科大学学报,2016,39(2):189-192.
[7] Kanatt S R,Chander R,Sharma A. Antioxidant potential of mint(Mentha spicata L.)in radiation-processed lamb meat[J]. Food Chem,2007,100(3):451-458.
[8]易志,吴雪辉,沈冰,等.温度及光照对亚麻籽油贮藏稳定性影响研究[J].粮食与油脂,2016,29(6):17-21.
[9]秦亚南,王玲,谢远东,等.葡萄籽油的氧化稳定性[J].食品与发酵工业,2017,43(11):95-100.
[10]孙光文.中药挥发油β-CD包合物的研究近况[C]//中国药学会.第七届全国中药和天然药物学术研讨会论文集:2003年卷.北京:出版社不详,2003:240-241.
[11]郝晶晶,李海亮,龚慕辛.挥发油环糊精包合技术的研究进展及存在问题分析[J].中国实验方剂学杂志,2013,19(2):352-356.
[12]张建林,陶玲,管咏梅,等.中药挥发油的促透皮吸收作用及在外用制剂研究中的问题分析[J].中草药,2017,48(24):5263-5269.
[13]吴叶鸣,陈军,刘培,等.羟丙基-β-环糊精包合对当归挥发油透皮吸收的影响[J].中成药,2015,37(12):2636-2641.
[14]刘晓芬,胡明勋,张颖,等.高温环境对川芎挥发油化学成分的影响研究[J].中国民族民间医药,2018,27(17):30-34.
[15]李希,谢守德,吕琳,等.中药挥发油提取中存在的问题及解决办法[J].中华中医药杂志,2006,21(3):179-180.
[16]夏必帮,鲁韦韦,李蕤.桂花精油提取工艺及其抗氧化性的研究[J].氨基酸和生物资源,2016,38(1):49-52.
[17] Agnes D F T,Grassmann R G,Alves C I. The use of factorial design to evaluate the oxidation of oils containing different types of omega-3 fatty acids[J]. J Sci Food Agric,2018,98(7):2518-2529.
[18]盖庆岩.香鳞毛蕨精油的高效提取及其对油脂氧化稳定性的作用[D].哈尔滨:东北林业大学,2014.
[19]周德红,郑为完,吴娇,等.月见草油粉末油脂及月见草油的过氧化值在贮存期间的变化[J].食品与发酵工业,2005,31(12):19-21.
[20]王青,孙金月,郭溆,等. 7种特种油脂的脂肪酸组成及抗氧化性能[J].中国油脂,2017,42(6):125-128.
[21]杨秀梅,黄勤挽,欧小群,等.星点设计-效应面法优化加味圣愈凝胶膏剂的基质处方[J].中药与临床,2015,6(3):18-21.
[22]叶玉杰,舒翔,刘敏,等.星点设计-效应面法优选贝马喷膜剂的制剂处方[J].中国医院药学杂志,2013,33(11):878-880,902.
[23]杜建.芳香疗法源流与发展[J].中国医药学报,2003,18(8):454-456,512.
[24]王雅琪,杨园珍,伍振峰,等.中药挥发油传统功效与现代研究进展[J].中草药,2018,49(2):455-461.
[25]焦姣姣,王雅琪,熊优,等. 2015年版《中国药典》一部含挥发油类中药的分类及其质量影响因素分析[J].中国实验方剂学杂志,2019,25(9):197-206.
[26]王赛君,伍振峰,杨明,等.挥发油在中成药数据库中的应用特点与现状分析[J].中国中药杂志,2014,39(17):3379-3383.
[27]杨波,周阳,王福玲,等.纳米载药系统在中药挥发油中的研究进展[J].药学研究,2018,37(1):46-49.
[28]朱林,彭国平,李存玉,等.川芎挥发油中内酯类成分的稳定性考察[J].中国实验方剂学杂志,2013,19(20):14-17.
[29]曾家豫,高亚娟,张继,等.孜然挥发油稳定性的研究[J].食品科技,2008,33(3):104-107.
[30]邹俊波,张小飞,邰佳,等.水蒸气蒸馏法提取小茴香挥发油类成分的提取动力学研究[J].中草药,2018,49(12):2855-2865.
[31]曾照亿,刘佳,肖芳,等.挥发油3种加入方式对止痛凝胶贴膏剂基质及体外释放度的影响[J].中国实验方剂学杂志,2017,23(15):20-25.
[32]姚俊宏,蒋秋冬,陈军,等. 21种辛味中药挥发油透皮促渗效果的药性规律分析[J].中国实验方剂学杂志,2018,24(1):1-7.
[33] Let M B,Jacobsen C,Meyer A S. Ascorbyl palmitate,gamma-tocopherol,and EDTA affect lipid oxidation in fish oil enriched salad dressing differently[J]. J Agric Food Chem,2007,55(6):2369-2375.