火棘果挥发油的GC-MS分析及抗氧化活性  

GC-MS analysis and antioxidant activity of essential oil from Pyracantha fortuneana fruits

作　　者：王如刚[1] 薛才宝[1] 韦梦鑫[1] 毕飞翔[1] 毕淑峰[1] 

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《食品工业科技》2013年第7期95-97,共3页Science and Technology of Food Industry

基　　金：中国博士后科学基金面上项目(2011M500898);黄山学院博士启动基金项目(2012xkjq002);黄山学院大学生创新基金项目(2012xdkj004)

摘　　要：对火棘果挥发油的化学成分进行了气相色谱-质谱(GC/MS)分析,并以总还原力和对ABTS自由基的清除作用为指标,评价火棘果挥发油的抗氧化活性。研究结果表明:从火棘果挥发油中鉴定了32个化合物,占挥发油总量的71.97%,以萜类和烷烃类成分为主;火棘果挥发油具有一定的抗氧化活性,样品量与抗氧化活性间呈明显量效关系。The chemical components of essential oil from Pyracantha fortuneana fruits were analyzed by GC-MS. The antioxidant activity of essential oil was evaluated by total reducing power, scavenging capacity against ABTS free radical.The results showed that thirty-two compounds, which occupied 71.97% of total constituents, were identified.The terpene and alkanes were dominant components in the essential oil.The essential oil exhibited some antioxidant activity in a significant concentration-dependent fashion.

关 键 词：火棘果 挥发油 气相色谱-质谱 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]