白花败酱叶挥发物化学成分及其DPPH·自由基清除活性  

Chemical components and DPPH· radical scavenging activities of the volatiles from Patrinia villosa leaves

作　　者：黄晓冬[1] 黄晓昆[1] 李洁桢[1] 姜丽娟[1] 张惠燕[1] 

机构地区：[1]泉州师范学院湿地研究所,泉州362000

出　　处：《食品科技》2012年第10期187-191,共5页Food Science and Technology

基　　金：泉州师范学院福建省高校服务海西建设重点项目(A101);泉州师范学院学科带头人培养资金项目;泉州师范学院大学生科研基金项目(2011DKJ09)

摘　　要：研究福建德化产白花败酱叶的挥发物化学成分与自由基清除活性。采用水蒸气蒸馏法提取白花败酱干叶挥发物,运用GC-MS-DS联用技术分析其化学组成,同时运用二苯代苦肼自由基(DPPH·)体系体外评价其自由基清除活性。从38个峰中检识出白花败酱叶挥发物的20种化学成分,含量占总量的87.73%,化学类型主要为非萜类脂肪族化合物(含量约65.40%)、非萜类芳香族化合物(含量约13.74%)与萜类化合物(含量约5.17%),主要化学成分为异戊酸(含量53.288%)与3-甲基戊酸(含量12.107%)等有机酸。在浓度5～60mg/mL范围内,该挥发物对DPPH·自由基清除表现出极显著的量效相关(P<0.01),清除能力随样液浓度增加而显著增强,半效应浓度EC50约为26.74mg/mL。福建德化产白花败酱叶挥发物具有明显的自由基清除活性,含量较高的异戊酸与3-甲基戊酸是其主要特征成分,两者是白花败酱叶独特陈酱气的主要气味源。To study the chemical components and radicals scavenging activities of volatiles from Patrinia villosa dry/eaves in Dehun County, Fujian Proince. The volatiles were extracted by steam distillation, its chemical components were separated by means of GC and identified by GC-MS-DS, and its radicals scavenging activities were evaluated by the assays system of 1,1-diphenyl-2-picrylhydrazyl free radical （DPPH.） in vitro. There were 20 chemical components of the volatiles identified from 38 peaks which accounted for 87.73% of the total contents, mainly belonged to aliphatics （65.40% content）, aromatics （13.74% content） and terpenoids （5.17% content）, the main components of volatiles were 3-methyl- Butanoic acid （53.288%） and 3-methyI-Pentanoic acid （12.107%）. In DPPH. reaction system, the volatiles had scavenging activities on DPPH- radical with very significantly dose-effect relationship （P〈O.01）in the range of 5-60 mg/mL, its scavenging capacity on DPPH. radical showed remarkably stronger with the increase of concertration, its semi-effective concentration（ECs0） was about 26.74 mg/mL. The volatiles from Patrinia villosa dry leaves have obvious radicals scavenging activities, the higher content of 3-methyI-Butanoic acid and 3-methyI-Pentanoic acid were its characteristic chemical components, both of those caused the special organoleptic old sauce smell of Patrinia villosa leaves.

关 键 词：白花败酱 叶 挥发物 化学成分 DPPH·自由基 

分 类 号：R285[医药卫生—中药学]