成熟期马铃薯茎叶挥发性成分及其清除DPPH自由基能力的研究  

Volatile Components from Stems and Leaves of Maturing Potato and Its Scaveniging Capacity Against the DPPH Radical

作　　者：陆占国[1] 韩玉洁 扬威[1] 张怀涛[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《作物杂志》2010年第4期30-33,共4页Crops

基　　金：黑龙江省教育厅科学技术研究项目(11531061)

摘　　要：以水蒸汽蒸馏—溶剂萃取法提取成熟期马铃薯茎叶挥发性成分,以0.53%的产率获得精油。用GC-MS联机对精油进行了分析,检测出81种成分,解析鉴定了占精油相对含量79.386%的43个成分。精油的化学组成及相对含量为:醇类化合物24.789%;烃类18.554%,酮类11.433%;倍半萜类3.479%。对精油的消除DPPH自由基的能力试验结果显示,当加入量为0.50mL时,清除率最高为62.5%。由此可知,成熟期马铃薯茎叶挥发性成分具有一定的消除DPPH自由基能力。Essential oil was obtained from stems and leaves of maturing potato by steam distillation extraction method with yield of 0.53% and was analyzed by GC-MS.A total of 81 constituents were detected,in which 43 compounds accounted for 79.386% of the total.The essential oil contained alcohols（relative content 24.789%）;alkanes（18.554%）;ketones（11.433%）and sesquiterpenes（3.479%）.The scavenging capacity of the essential oil was studied against the DPPH（1,1-Diphenyl-2-picrylhydrazyl）radical,and the result indicated that the scavenging rate of the essential oil was 62.5% when 0.5 mL of the essential oil was used.

关 键 词：马铃薯 精油 气相色谱—质谱 1 2-二苯基-2-苦味酰基自由基 

分 类 号：S532[农业科学—作物学]