八种植物挥发油的抗氧化活性比较研究
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摘要
目的:本实验研究了八种挥发油(石菖蒲、香薷、紫苏叶、陈皮、连翘、肉桂、松节油、小茴香)的抗氧化活性,并对其抗氧化活性进行比较,旨在为植物资源的挥发性成分的开发与利用提供科学依据。方法:采用DPPH自由基清除法对八种挥发油进行抗氧化性研究,比较其抗氧化活性。结果:挥发油具有抗氧化活性,且随着浓度的增加,抗氧化能力增强。八种挥发油与阳性对照VE的抗氧化活性比较:紫苏叶>石菖蒲>VE>香薷>陈皮>小茴香>肉桂>连翘>松节油。结论:本研究为植物挥发油在生产生活中的应用及植物资源的开发与利用提供科学依据。
Objective:To provide scientific basis to the development and utilization of essential oils from plants.The antioxidant activitity of Acorus gramineus oil,Elsholtzia stauntoni oil,Perilla Linn oil,Forsythia suspenseoil,Cinnamomum cassia oil,Presl Foeniculum vulgare oil,Pericarpium Citri Reticultae oil,Turpentine were determined and compared. Method:This work compares the antioxidant activity of eight aetheroleas by the DPPH radical-scavenging. Results:all 8 volatile oils have antioxidant activities and are all enhanced with the increace of the concentration. The descending order of antioxidant activity are:Perilla Linn, Acorus gramineus,VE,Elsholtzia stauntoni,Pericarpium Citri Reticultae,Foeniculum vulgare,Cinnamomum cassia Presl,Forsythia suspensa turpentine. Conclusion:This research provides scientific basis in developing and utilizing plants resources.
Objective:To provide scientific basis to the development and utilization of essential oils from plants.The antioxidant activitity of Acorus gramineus oil,Elsholtzia stauntoni oil,Perilla Linn oil,Forsythia suspenseoil,Cinnamomum cassia oil,Presl Foeniculum vulgare oil,Pericarpium Citri Reticultae oil,Turpentine were determined and compared. Method:This work compares the antioxidant activity of eight aetheroleas by the DPPH radical-scavenging. Results:all 8 volatile oils have antioxidant activities and are all enhanced with the increace of the concentration. The descending order of antioxidant activity are:Perilla Linn, Acorus gramineus,VE,Elsholtzia stauntoni,Pericarpium Citri Reticultae,Foeniculum vulgare,Cinnamomum cassia Presl,Forsythia suspensa turpentine. Conclusion:This research provides scientific basis in developing and utilizing plants resources.
引文
[1]Zhao B L,Liu S L,Chen Y S.Scavenging effect of catechin on free radicals studied by molecular orbital calculation.中国药理学报,1992,13(1):9-13.
[2]赵克默.氧自由基与临床[M].北京:中国医药科技出版社,2000.
[3]D.Harman.Aging,a Theory based on free radical and radiation chemistry[J].J.Gerontol,1956,11:298-300.
[4]彭长连,陈少薇,林植芳,等.用清除有机自由基DPPH活性法评价植物抗氧化能力[J].生物化学与生物物理进展,2000,27(6):658-661.
[5]周嘉伟.衰老的自由基学说与抗衰老中药的研究[J].天津药学,1997,9(2):41-44.
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[7]郑德勇,安鑫南.丛生竹叶提取物的成分与清除自由基的能力[J].福建林学院学报,2004,24(3):193-196.
[8]贝玉祥,郭英,范逸平,等.诃子多酚清除活性氧自由基及体外抗氧化作用研究[J].云南民族大学学报:自然科学版,2009,18(1):51-54.
[9]Penuels J,Lluia J.BVOCs:plant defense against climate warning[J].Trends in Plant Science.2003,8:105-109.
[10]滑艳,邓雁如,汪汉卿.各种挥发油的药理活性及在医学方面的应用[J].天然药物研究与开发.2003,15(5):467-469.
[11]Singh P,Shukla R,Prakash B,Kumar A,Singh S,Kumar Mishra P,Kishore Dubey N.Chemical profile,antifungal,antiaflatoxigenic and antioxidant activity of Citrus maxima burm and Citrus sinensis(L.)Osbeck essential oils and their cyclic monoterpene,DL-limonene[J].Food and Chemical Toxicology,2010,48(6):1734-1740.
[12]Zhang H,Chen F,Wang X,Yao H Y.Evaluation of antioxidant activity of parsley(Petroselinum crispum)essential oil and identification of its antioxidant constituents.Food Research International,2006,39(8):833-839.
[13]Bajpai V K,Yoon J I,Kang S C.Antioxidant and antidermatophytic activities of essential oil and extracts of Magnolia liliflora Desr.[J].Food and Chemical Toxicology,2009,47(6):2606-2612.
[14]张珈郡,牛春艳.北五味子挥发油提取工艺及抗氧化性的研究[J].粮食与食品工业,2014,21(4):38-43.
[15]赵晨,李蓉,邹国林.桂丁、花椒挥发油抗氧化活性及其方法研究[J].武汉大学学报(理学版),2008,54(4):447-450.
[16]康文艺,宋艳丽,李彩芳.核桃仁抗氧化活性研究[J].精细化工,2009,26(3):269-272.
[17]阳小勇,黄初升,刘红星.八角茴香油的化学成分及其抗氧化性研究[J].中国调味品,2010,35(7):38-44.
[18]何华,李先宽,宋新,等.五味子挥发油抗氧化性研究[J].食品科技,2012,37(5):248-251.
[19]严建刚,张名位,杨公明,等.芹菜黄酮的提取条件及其抗氧化活性研究[J].西北农林科技大学学报,2005,33(1):32-36.
[20]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.
[21]杨洋,韦小英.国内外天然食品抗氧化剂的研究进展[J].食品科学.2002,23(10):137-141.
[2]赵克默.氧自由基与临床[M].北京:中国医药科技出版社,2000.
[3]D.Harman.Aging,a Theory based on free radical and radiation chemistry[J].J.Gerontol,1956,11:298-300.
[4]彭长连,陈少薇,林植芳,等.用清除有机自由基DPPH活性法评价植物抗氧化能力[J].生物化学与生物物理进展,2000,27(6):658-661.
[5]周嘉伟.衰老的自由基学说与抗衰老中药的研究[J].天津药学,1997,9(2):41-44.
[6]陈听映,莫椒茜.茶多酚-优良的抗氧化自由基清除剂[J].茶叶,1998,24(4):217-218.
[7]郑德勇,安鑫南.丛生竹叶提取物的成分与清除自由基的能力[J].福建林学院学报,2004,24(3):193-196.
[8]贝玉祥,郭英,范逸平,等.诃子多酚清除活性氧自由基及体外抗氧化作用研究[J].云南民族大学学报:自然科学版,2009,18(1):51-54.
[9]Penuels J,Lluia J.BVOCs:plant defense against climate warning[J].Trends in Plant Science.2003,8:105-109.
[10]滑艳,邓雁如,汪汉卿.各种挥发油的药理活性及在医学方面的应用[J].天然药物研究与开发.2003,15(5):467-469.
[11]Singh P,Shukla R,Prakash B,Kumar A,Singh S,Kumar Mishra P,Kishore Dubey N.Chemical profile,antifungal,antiaflatoxigenic and antioxidant activity of Citrus maxima burm and Citrus sinensis(L.)Osbeck essential oils and their cyclic monoterpene,DL-limonene[J].Food and Chemical Toxicology,2010,48(6):1734-1740.
[12]Zhang H,Chen F,Wang X,Yao H Y.Evaluation of antioxidant activity of parsley(Petroselinum crispum)essential oil and identification of its antioxidant constituents.Food Research International,2006,39(8):833-839.
[13]Bajpai V K,Yoon J I,Kang S C.Antioxidant and antidermatophytic activities of essential oil and extracts of Magnolia liliflora Desr.[J].Food and Chemical Toxicology,2009,47(6):2606-2612.
[14]张珈郡,牛春艳.北五味子挥发油提取工艺及抗氧化性的研究[J].粮食与食品工业,2014,21(4):38-43.
[15]赵晨,李蓉,邹国林.桂丁、花椒挥发油抗氧化活性及其方法研究[J].武汉大学学报(理学版),2008,54(4):447-450.
[16]康文艺,宋艳丽,李彩芳.核桃仁抗氧化活性研究[J].精细化工,2009,26(3):269-272.
[17]阳小勇,黄初升,刘红星.八角茴香油的化学成分及其抗氧化性研究[J].中国调味品,2010,35(7):38-44.
[18]何华,李先宽,宋新,等.五味子挥发油抗氧化性研究[J].食品科技,2012,37(5):248-251.
[19]严建刚,张名位,杨公明,等.芹菜黄酮的提取条件及其抗氧化活性研究[J].西北农林科技大学学报,2005,33(1):32-36.
[20]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.
[21]杨洋,韦小英.国内外天然食品抗氧化剂的研究进展[J].食品科学.2002,23(10):137-141.