大果木姜子不同部位挥发油成分及其抗氧化活性分析  

Comparison of Volatile Oil Composition and Antioxidant Activity in Different Parts of Cinnamomum migao

作　　者：郭江涛 张永萍 刘杰 徐剑 程纯 刘耀 GUO Jiangtao;ZHANG Yongping;LIU Jie;XU Jian;CHENG Chun;LIU Yao(College of Pharmaceutical Sciences,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China;National Engineering Technology Research Center for Miao Medicine,Guiyang 550025,China;Guizhou Engineering Technology Research Center for Processing and Preparation of Traditional Chinese Medicine and Ethnic Medicine,Guiyang 550025,China)

机构地区：[1]贵州中医药大学药学院,贵州贵阳550025 [2]国家苗药工程技术研究中心,贵州贵阳550025 [3]贵州中药炮制与制剂工程技术研究中心,贵州贵阳550025

出　　处：《食品工业科技》2023年第17期306-315,共10页Science and Technology of Food Industry

基　　金：黔科合基础-ZK[2022]一般463;国家自然科学基金委员会-贵州省人民政府联合基金(U1812403-2);黔教合YJSKYJJ[2021]164;黔教技[2022]022号;2022年研究生教育改革发展与质量提升。

摘　　要：目的:比较大果木姜子熟果、青果、果柄、叶挥发油化学成分,同时进行抗氧化能力研究。方法:采用水蒸气蒸馏法分别提取大果木姜子熟果、青果、果柄、叶的挥发油,通过气相色谱-质谱联用仪(GC-MS)分析其各自成分,分析结果与Nist 17和Wiley 275标准质谱图进行检索和匹配,并采用峰面积归一化法测定其相对含量,同时采用DPPH·、ABTS+·及总还原力抗氧化体系考察其抗氧化作用。结果:从大果木姜子熟果挥发油中共检测66种成分,相对含量为89.365%,主要成分为正癸酸(28.563%)、1,8-桉叶素(13.461%)、月桂酸(13.279%)等;从大果木姜子青果挥发油中共检测60种成分,相对含量为86.2%,主要成分为1,8-桉叶素(11.845%)、β-水芹烯(10.831%)和α-水芹烯(9.178%)等;从果柄挥发油中共检测出67种成分,相对含量为55.047%,主要成分为β-桉叶醇(13.683%)、1-((1R,2R,3R)-2-(3-Isopropylfuran-2-yl)-3-methylcyclopentyl)ethanone(3.426%)、δ-杜松萜烯(3.188%)等。从叶挥发油中共检测出50种成分,相对含量为64.389%,主要成分为1-((1R,2R,3R)-2-(3-Isopropylfuran-2-yl)-3-methylcyclopentyl)ethanone(11.259%)、石榴酚(8.473%)、3,5-二叔丁基水杨醛(7.79%)等。抗氧化结果表明熟果挥发油抗氧化作用最好,果柄挥发油抗氧化作用最差。相关性分析表明烃类及酸类成分与抗氧化能力呈正相关,聚类分析将青果和熟果分为一类,果柄和叶分为一类。结论:大果木姜子不同部位挥发油中各成分及含量差异较大,但都具有较好的抗氧化能力,可为后续研究奠定基础。Objective:To compare the chemical composition of mature fruit,immature fruit,stalk and leaf of Cinnamomum migao(C.migao),and also to investigate the antioxidant capacity.Methods:The volatile oils of mature fruit,immature fruit,stalk and leaf of C.migao were extracted by hydrodistillation,and their respective components were analyzed by gas chromatography-mass spectrometry(GC-MS),the analytical results were searched and matched with Nist 17 and Wiley 275 standard mass spectra,and their relative contents were determined by peak area normalization method,the DPPH·and ABTS+·and total reducing capacity antioxidant system was also used to investigate their antioxidant effects.Results:66 components were detected from the mature fruit volatile oil of C.migao,with a relative content of 89.365%,and the main components were n-decanoic acid(28.563%),1,8-cineole(13.461%)and dodecanoic acid(13.279%),etc.60 components were detected from the immature fruit volatile oil of C.migao,with a relative content of 86.2%,and the main components were 1,8-cineole(11.845%),β-phellandrene(10.831%)andα-phellandrene(9.178%),etc.67 components were detected from the stalk volatile oil with a relative content of 55.047%,the main components wereβ-eudesmol(13.683%),1-((1R,2R,3R)-2-(3-Isopropylfuran-2-yl)-3-methylcyclopentyl)ethanone(3.426%)andδ-cadinene(3.188%),etc.50 compo-nents were detected from the leaf volatile oil with a relative content of 64.389%,the main components were 1-((1R,2R,3R)-2-(3-Isopropylfuran-2-yl)-3-methylcyclopentyl)ethanone(11.259%),spathulenol(8.473%)and 3,5-bis(1,1-dimethylethyl)-2-hydroxy-benzaldehyde(7.79%),etc.The antioxidant results indicating that the mature fruit volatile oil had the best antioxidant effect and the stalk volatile oil had the worst antioxidant effect.Correlation analysis showed that hydrocarbon and acid components were positively correlated with antioxidant capacity.Cluster analysis classified the mature and immature fruit into one category,and the stalk and leaf into one category.Conclusion:The

关 键 词：大果木姜子 挥发油 青果 熟果 果柄 叶 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]