黄花蒿残膏的挥发性成分分析及其抑菌和抗氧化活性研究  

Study on the chemical composition,antibacterial and antioxidant activity of volatile components in residues from Artemisia annua L.

作　　者：江晓波[1,2] 王萌[3] 张丽[1] 刘利萍[1] 张利[1] 

机构地区：[1]四川农业大学理学院,四川雅安625014 [2]德阳市环境监测中心站,四川德阳618000 [3]四川幼儿师范高等专科学校,四川绵阳621000

出　　处：《食品工业科技》2015年第14期103-106,共4页Science and Technology of Food Industry

基　　金：国家科技部科技型中小企业技术创新基金项目(14C26215102921);四川省科技厅科技计划项目(2014FZ0056);四川省科技型中小企业技术创新基金项目(13CX02806098);四川省农业科技成果转化资金项目(14NZ0018)

摘　　要：采用无水乙醇浸提法提取黄花蒿残膏中的挥发性成分,对其成分进行GC-MS分析,并通过纸片抑菌实验和抗氧化实验对挥发油抑菌和抗氧化活性进行测定。结果表明:黄花蒿残膏挥发油中鉴定出包括石竹烯氧化物(15.27%)、樟脑(8.71%)和冰片(8.57%)在内的29种成分,占总挥发油的81.23%。纸片法抑菌活性测试表明黄花蒿残膏挥发油对四种实验供试菌均有明显的抑制作用,大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌的最小抑菌浓度为0.5%<MIC<1%,而枯草杆菌的则为0.25%<MIC<0.5%。体外抗氧化活性实验表明该挥发油具有一定的DPPH自由基清除能力和还原能力,且随着浓度增大抗氧化活性增强。本研究表明了黄花蒿残膏挥发油在生产提取青蒿素后仍然保留部分有价值的成分,表现出抑菌和抗氧化活性,具有潜在的经济开发利用价值。In the study,volatile components in residues were obtained by ethanol extraction and analyzed by GC-MS. The antibacterial and antioxidant activity were separately determined by paper diffusion method and antioxidant experiment in vitro. The result showed that 29 components,including caryophylleneoxide （15.27%）, camphor（8.71%） and borneol （8.57%）,were identified in this volatile oil,representing 81.23% of the total detected constituents. According to the vitro tests of inhibitory bacteria,the essential oil had inhibitory effects on four tested microorganisms. The MIC of volatile oil was between 0.25% and 0.5% for Bacillus subtilis. And they were between 0.5% and 1% for the other bacteria. In the antioxidation experiments,the volatile oil had ability to scavenge DPPH free radical and reducing power to a certain extent. Above all,some active ingredients were still in residues and these residues processed a certain developing value.

关 键 词：黄花蒿 残膏 挥发油 抑菌活性 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]