黑果腺肋花楸挥发油化学成分及总黄酮含量分析研究
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摘要
目的研究黑果腺肋花楸挥发性化学成分的组成及质量分数,分析其总黄酮含量。方法采用超声波提取法提取黑果腺肋花楸果实中的挥发油和总黄酮,挥发油的化学成分通过气相色谱-质谱法(gas chromatography-mass spectrometer, GC-MS)进行分析鉴定,各挥发性化学成分的质量分数采用色谱峰面积归一化法计算。以芦丁为标准品,用紫外可见分光光度仪进行总黄酮含量的分析测定。结果黑果腺肋花楸挥发油经GC-MS分析,共鉴定出36个挥发性化学成分,占挥发油色谱总峰面积的84.14%。芦丁标准品呈现良好线性关系(r~2=0.9997),总黄酮类化合物的平均含量为0.233%,标准偏差(standard deviation,SD)为0.01291,相对标准偏差(relative standard deviation, RSD)为5.53%。结论黑果腺肋花楸中的挥发性成分以烷烃类、酯类、羧酸类、醇类几类化合物为主,其果实中总黄酮类化合物的含量较低。
Objective To study the composition and mass fraction of volatile oils in Aronia melanocarpa Elliott,and analyze the total flavonoids contents. Methods The volatile oils and total flavonoids in the fruit of the black fruit gland were extracted by ultrasonic extraction. The chemical constituents of the volatile oils were analyzed by gas chromatography-mass spectrometry(GC-MS). The mass fraction of the components was calculated using the chromatographic peak area normalization method. Total flavonoids contents were detected of by UV-visible spectrophotometer with rutin as standard. Results Thirty-six volatile compounds of the volatile oils from Aronia melanocarpa Elliott were analyzed and identified by GC-MS, which accounted for 84.14% of the total peak area of volatile oils. The rutin standard showed a good linear relationship(r~2=0.9997), the average content of total flavonoids was 0.233%, and the standard deviation(SD) was 0.01291. The relative standard deviation(RSD) was 5.53%.Conclusion The volatile components in Aronia melanocarpa Elliott are mainly composed of alkanes, esters,carboxylic acids and alcohols, and the contents of total flavonoids in the fruits are lower.
Objective To study the composition and mass fraction of volatile oils in Aronia melanocarpa Elliott,and analyze the total flavonoids contents. Methods The volatile oils and total flavonoids in the fruit of the black fruit gland were extracted by ultrasonic extraction. The chemical constituents of the volatile oils were analyzed by gas chromatography-mass spectrometry(GC-MS). The mass fraction of the components was calculated using the chromatographic peak area normalization method. Total flavonoids contents were detected of by UV-visible spectrophotometer with rutin as standard. Results Thirty-six volatile compounds of the volatile oils from Aronia melanocarpa Elliott were analyzed and identified by GC-MS, which accounted for 84.14% of the total peak area of volatile oils. The rutin standard showed a good linear relationship(r~2=0.9997), the average content of total flavonoids was 0.233%, and the standard deviation(SD) was 0.01291. The relative standard deviation(RSD) was 5.53%.Conclusion The volatile components in Aronia melanocarpa Elliott are mainly composed of alkanes, esters,carboxylic acids and alcohols, and the contents of total flavonoids in the fruits are lower.
引文
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[2]韦庆翠,陈立冬,刘玉婷,等.黑果腺肋花楸化学功效及产业开发的研究进展[J].林业科技通讯,2018,21(5):64-69.Wei QC,Chen LD,Liu YT,et al.Research progress on chemical efficiency and industrial development of Aronia melanocarpa Elliott[J].For Sci Technol,2018,21(5):64-69.
[3]于雪,胡文忠,姜爱丽,等.黑果腺肋花楸营养物质与功效的研究进展[J].食品工业科技,2016,37(10):396-400.Yu X,Hu WZ,Jiang AL,et al.Research progress on nutrient substance and efficacy of Aronia melanocarpa Elliott[J].Sci Technol Food Ind,2016,37(10):396-400.
[4]王柳,许一鸣,牟贺,等.黑果腺肋花楸功效及药用食用研究进展[J].现代食品,2018,4(7):53-56.Wang L,Xu YM,Mou H,et al.Research progress on efficacy and medicinal edible of Aronia melanocarpa Elliott[J].Mod Food,2018,4(7):53-56.
[5]陈妍竹,胡文忠,姜爱丽,等.黑果腺肋花楸功能作用及食品加工研究进展[J].食品工业科技,2016,37(9):397-400.Chen YZ,Hu WZ,Jiang AL,et al.Research progress on function and food processing of Aronia melanocarpa Elliott[J].Sci Technol Food Ind,2016,37(9):397-400.
[6]刘珈铭,刘欣.黑果腺肋花楸果的功能与应用价值[J].食品安全导刊,2018,29(18):130.Liu JM,Liu X.Function and application value on the fruit of Aronia melanocarpa Elliott[J].China Food Saf Magaz,2018,29(18):130.
[7]玄永浩,金英善.黑果腺肋花楸化学成分及药理活性研究进展[J].现代农业科技,2009,34(20):101-104.Xuan YH,Jin YS.Research progress on chemical composition and pharmacological activity of Aronia melanocarpa Elliott[J].Mod Agric Sci Technol,2009,34(20):101-104.
[8]苗妙,刘宇璇,胡苗苗,等.黑果腺肋花楸多酚的抑菌活性研究[J].现代食品科技,2017,33(12):56-60.Miao M,Liu YX,Hu MM,et al.Study on antibacterial activity on polyphenol of Aronia melanocarpa Elliott[J].Mod Food Sci Technol,2017,33(12):56-60.
[9]刘佳,王莹,陈晰晰,等.黑果腺肋花楸总黄酮提取工艺优化及抗氧化活性研究[J].青岛农业大学学报(自然科学版),2017,34(4):267-272.Liu J,Wang Y,Chen XX,et al.Study on optimization of extraction process and antioxidant activity on total flavonoidsof Aronia melanocarpa Elliott[J].J Qingdao Agric Univ(Nat Sci Ed),2017,34(4):267-272.
[10]孙智谋,张佳霖,周旭.黑果腺肋花楸多酚类物质抗氧化功效的研究进展[J].食品工业科技,2017,39(9):396-400.Sun ZM,Zhang JL,Zhou X.Research progress on antioxidant efficacy of polyphenols of Aronia melanocarpa Elliott[J].Sci Technol Food Ind,2017,39(9):396-400.
[11]朱月,李奋梅,王艳丽,等.黑果腺肋花楸原花青素的提取及抑菌性研究[J].食品工业科技,2017,36(5):302-306.Zhu Y,Li FM,Wang YL,et al.Study on extraction and bacteriostasis on procyanidins of Aronia melanocarpa Elliott[J].Sci Technol Food Ind,2017,36(5):302-306.
[12]孙智谋,周旭,张佳霖.黑果腺肋花楸花青素抗氧化功能的研究进展[J].食品研究与开发,2017,36(11):220-224.Sun ZM,Zhou X,Zhang JL.Research progress on antioxidant function of anthocyanin of Aronia melanocarpa Elliott[J].Food Res Dev,2017,36(11):220-224.
[13]刘静,徐莉莉.黑果腺肋花楸黄酮提取工艺优化及体外抗氧化研究[J].食品研究与开发,2017,28(3):60-65.Liu J,Xu LL.Study on antioxidant activity in vitro and optimization of extraction process on flavone of Aronia melanocarpa Elliott[J].Food Res Dev,2017,28(3):60-65.
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[17]高凝轩,李斌,刘辉,等.基于RSM法优化黑果腺肋花楸多酚提取工艺及抗氧化活性研究[J].食品工业科技,2016,37(19):249-254.Gao NX,Li B,Liu H,et al.Study on antioxidant activity and optimization of extraction process on polyphenol of Aronia melanocarpa Elliott based on the method of RSM[J].Sci Technol Food Ind,2016,37(19):249-254.
[18]贾秀娟,魏晓瑶,赵艳敏,等.黑果花楸果实中花青素含量分布及抗氧化活性[J].食品研究与开发,2017,33(8):33-37.Jia XJ,Wei XY,Zhao YM,et al.Content distribution and antioxidant activity of anthocyanin in the Aronia melanocarpa Elliott[J].Food Res Dev,2017,33(8):33-37.