两种花椒精油成分GC-MS分析及活性研究  

Analysis of Volatile Components of Green and Red Peppers Grown in Xingyi by GC-MS and Biological Activities

作　　者：伍燕 周中秋 汪伟 易君明 WU Yan;ZHOU Zhong-qiu;WANG Wei;YI Jun-ming(College of Biology and Chemistry,Xingyi Normal University for Nationalities,Guizhou Xingyi 562400,China)

机构地区：[1]兴义民族师范学院生物与化学学院,贵州兴义562400

出　　处：《广州化工》2020年第24期111-114,137,共5页GuangZhou Chemical Industry

基　　金：贵州省科技计划项目(黔科合基础[2018]1168);兴义民族师范学院2019年度教授基金项目(19XYJS02)。

摘　　要：水蒸气蒸馏法提取贵州兴义产红花椒和青花椒精油,GC-MS分析可挥发性成分及含量;检测两种花椒精油的抑菌活性和抗氧化活性。结果表明:青花椒有43个可鉴定成分,占总精油的99.66%;红花椒有63个可鉴定成分,占总精油的94.35%。青花椒精油对枯草芽孢杆菌的抑菌效果较红花椒的好;红花椒对ABTs和DPPH自由基清除率较青花椒的表现良好。Green and red peppers essential oil grown in Xingyi was extracted by steam distillation,and the chemical constituents were analyzed and identified by gas chromatography-mass spectrometry(GC-MS),then anti-bacteria and antioxidant activities were examined.The results showed that forty-three components were identified from green pepper,accounted for 99.66%of the total essential oils.Sixty-three components were identified from red pepper,that taken up 94.35%of the total essential oils.Anti-bacterium experiments demonstrated that green pepper had a better inhibitory effect than red pepper on Bacillus subtilis.Antioxidant experiments illustrated that red pepper had better scavenging effect than green pepper on ABTs radical and DPPH radical.

关 键 词：水蒸气法 兴义青花椒 兴义红花椒 气质联用 生物活性 

分 类 号：O657.63[理学—分析化学] TQ654.2[理学—化学]