超声辅助蒸馏提取肉桂油的成分与抗氧化活性  

Components and antioxidant activity of cinnamon oil extracted by ultrasound-assisted steam distillation

作　　者：凌霄宇 苏通明[1] 罗轩[1] 谢新玲[1] 纪红兵[1,2] 秦祖赠[1] LING Xiaoyu;SU Tongming;LUO Xuan;XIE Xinling;JI Hongbing;QIN Zuzeng(School of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004,China;Fine Chemical Industry Research Institute,Sun Yat-sen University,Guangzhou 510275,China)

机构地区：[1]广西大学化学化工学院,广西南宁530004 [2]中山大学精细化工研究院,广东广州510275

出　　处：《广西大学学报（自然科学版）》2023年第5期1227-1236,共10页Journal of Guangxi University（Natural Science Edition）

基　　金：国家自然科学基金项目(21968007);广西自然科学基金项目(2022GXNSFAA035449)。

摘　　要：使用超声辅助蒸馏、水蒸气蒸馏从肉桂的枝、叶部位提取肉桂油,结合气相谱质谱法(GC-MS)分析肉桂油中成分的含量差异,并对肉桂油主要成分的二苯基苦基苯胼(DPPH)自由基清除能力与总抗氧化能力进行研究。结果表明:超声辅助蒸馏的最佳提取条件是:超声功率为275 W,超声时间为30 min,脉冲比为7∶3,肉桂油中的主要成分为肉桂醛、香豆素、邻甲氧基肉桂醛。邻甲氧基肉桂醛在肉桂叶中含量较高,在超声辅助蒸馏提取的桂叶油中质量分数最高达29.62%。当超声桂叶油质量浓度为15 g/L时,其对DPPH自由基清除率最高达76.30%,总抗氧化能力FRAP值达564.86μmol/L,与L抗坏血酸在浓度为175.68μmol/L时的总抗氧化能力FRAP值相当。肉桂油主要成分的抗氧化活性由大到小顺序为邻甲氧基肉桂醛、肉桂醛、香豆素。The extraction of essential oil from the leaves and twigs parts of cinnamon is conducted using ultrasound-assisted steam distillation(USD)and steam distillation(SD).The differences in the content of chemical components in cinnamon oil are analyzed via gas chromatography-mass spectrometry(GC-MS).Furthermore,the DPPH radical scavenging ability and FRAP total antioxidant activity of the main components in the cinnamon oils are evaluated.The results showed that optimal extraction conditions are an ultrasound power of 275 W,an ultrasound time of 30 min,and a pulse ratio of 7∶3.Through GC-MS analysis,it is determined that the main components of cinnamon oil are cinnamaldehyde,coumarinand O-methoxycinnamaldehyde.The content of O-methoxycinnamaldehyde is relatively high in cinnamon leaves,reaching up to 29.62%in cinnamon leaf oil extracted by USD.At a concentration of 15 g/L,the greatest DPPH scavenging rate of 76.30%is achieved by the USD leaf oil,and its total antioxidant activity FRAP value(564.86μmol/L)is comparable to that of L-ascorbic acid(175.68μmol/L).The order of antioxidant activity from strong to weak of the main components in cinnamon oil is O-methoxycinnamaldehyde,cinnamaldehyde,coumarin.

关 键 词：肉桂油 超声辅助蒸馏 成分分析 气相色谱 抗氧化活性 

分 类 号：TQ654.2[化学工程—精细化工]