啤酒糟挥发油化学成分的GC-MS分析及对DPPH自由基的清除作用  

Analysis of chemical components by GC-MS and scavenging capacity against DPPH free radical of volatile oil from brewer's spent grain

作　　者：孙强伟[1] 胡春芹 齐应才 王玲玲[1] 翟思远 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》2014年第1期49-52,共4页Science and Technology of Food Industry

基　　金：中国博士后科学基金面上项目(2011M500898);国家级大学生创新计划项目(201210375041)

摘　　要：采用水蒸气蒸馏法提取啤酒糟挥发油,利用气相色谱-质谱联用法(GC-MS)分析挥发油的化学成分,并以面积归一化法测定各成分的相对含量。从挥发油中共鉴定出38个化合物,占挥发油总量的91.09%,含量较高的成分有棕榈酸(48.90%)、亚油酸(26.10%)、肉豆蔻酸(3.02%)、硬脂酸(2.74%)、糠醛(1.47%)、苯乙醛(0.94%)。利用分光光度法测定啤酒糟挥发油对DPPH自由基的清除作用,其清除作用明显,清除率与样品量呈量效关系,25%挥发油IC50值为50.53μL。The volatile oil from brewer＇s spent grain was extracted by water-steam distillation and the chemical components were determined by GC-MS.The relative contents of the chemical components were determined with peak area normalization method. Thirty-eight compounds, which occupied 91.09% of total constituents were identified.The major constituents were identified as palmitic acid （48.90%）, linoleic acid （26.10%）, myristic acid （3.02%）, stearic acid （ 2.74 % ）, furfural （ 1.47 % ）, phenylacetaldehyde （ 0.94% ）. The scavenging capacity against DPPH free radical of volatile oil from brewer＇s spent grain was determined by spectrophotometry.The volatile oil （25%） exhibited significant scavenging capacity against DPPH free radical in a concentration-dependent fashion with the IC50 value of 50.53μL.

关 键 词：啤酒糟 挥发油 气相色谱一质谱联用 DPPH自由基 

分 类 号：TS201.2[轻工技术与工程—食品科学]