葡萄柚薄荷精油成分的气相色谱-质谱法鉴定和抗氧化活性  

Chemical Composition as Identified by GC-MS and Antioxidant Activity of Grapefruit Mint Essential Oil

作　　者：王静[1] 李荣[1] 姜子涛[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2013年第15期91-94,共4页Food Science

基　　金：天津市高校科技发展基金计划项目(20110608);天津市自然科学基金重点项目(120029)

摘　　要：利用气相色谱-质谱(GC-MS)联用技术结合计算机质谱库检索和保留指数,对葡萄柚薄荷精油(GEO)进行成分鉴定;从总抗氧化能力、超氧阴离子自由基清除能力、羟自由基清除能力以及DPPH自由基清除能力对GEO的抗氧化活性进行研究,同时与合成抗氧化剂没食子酸丙酯(PG)的抗氧化性进行比较分析。结果显示:GEO的主要成分为芳樟醇(41.50%)和邻氨基苯甲酸芳樟酯(33.75%);GEO抗氧化能力均比PG弱,但是对羟自由基清除能力效果较显著。The chemical composition of grapefruit mint （Mentha suaveolens X piperita） essential oil （GEO） was analyzed by GC-MS. Identifications were based on a comparison of retention indexes with authentic standards. Linalool （41.50%） and linalyl anthranilate （33.75%） were the two main components of the essential oil. The antioxidant activity of GEO was evaluated based on total antioxidant activity and superoxide anion free radical, hydroxyl radical and DPPH radical scavenging activities in comparison with the synthetic antioxidant propyl gallate （PG）. The total antioxidant activity and scavenging activity against superoxide anion and DPPH free radicals of GEO was far weaker than that of PG, while only a slight reduction in hydroxyl radical scavenging activity was found compared with PG. These results illustrate that the essential oil of grapefruit mint has the potential to be applied in the food industry as a naturally occurring antioxidant.

关 键 词：葡萄柚薄荷精油 GC-MS 精油成分 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]