肉桂挥发油热稳定性研究及其抗氧化剂筛选  

Study on thermal stability of cinnamon volatile oil and screening of antioxidants

作　　者：叶晨英 王敏 何婷 莫意龙 周改莲 李海霞 YE Chen-ying;WANG Min;HE Ting;MO Yi-long;ZHOU Gai-lian;LI Hai-xia(School of Pharmacy,Guangxi University of Chinese Medicine,Nanning530200,China;Guangxi-ASEAN Food Testing and Inspection Center,Nanning530029,China)

机构地区：[1]广西中医药大学药学院,南宁530200 [2]广西-东盟食品检验检测中心,南宁530029

出　　处：《湖北农业科学》2025年第3期149-155,共7页Hubei Agricultural Sciences

基　　金：广西科技重大专项(桂科AA22096029);粤桂联合基金项目(2020B1515420007);中央引导地方科技发展资金项目(桂科ZY22096003);广西中医药大学研究生创新课题(YCSZ2022007)。

摘　　要：为探索肉桂挥发油热稳定性的变化规律,采用水蒸气蒸馏法提取肉桂挥发油,通过GC-MS分析肉桂挥发油加热前后化学成分以及筛选最佳加热温度、加热时间。取香芹酚(Carvacrol)、2,6-二叔丁基-4-甲基苯酚(BHT)、没食子酸丙酯(PG)、没食子酸辛酯(Octyl gallate)、麝香草酚(Thymol)5种抗氧化剂,筛选出对肉桂挥发油热稳定性效果最佳的抗氧化剂。结果表明,通过调用Mainlib标准质谱检索库并结合人工解析,共鉴定出64个肉桂挥发油成分,最佳加热温度和加热时间分别为100℃、8 h。无抗氧化剂干预且加热8 h的肉桂挥发油(试验对照)与各抗氧化剂干预的肉桂挥发油相比均存在明显差异,说明抗氧化剂能不同程度地维持肉桂挥发油的热稳定性;麝香草酚(Thymol)对反式肉桂醛受热分解反应的抑制作用最明显,其次为没食子酸丙酯(PG)。To investigate the thermal stability of cinnamon volatile oil,the oil was extracted using steam distillation.The chemical composition of the oil before and after heating was analyzed by gas chromatography-mass spectrometry(GC-MS),and the optimal heating temperature and duration were screened.Five antioxidants,namely carvacrol,butylated hydroxytoluene(BHT),propyl gallate(PG),octyl gallate,and thymol,were selected to evaluate their effects on maintaining the thermal stability of the oil.The results showed that 64 components of cinnamon volatile oil were identified by referencing the Mainlib standard mass spectrometry database combined with manual interpretation.The optimal heating conditions were determined as 100℃for 8 h.Significant differences were observed between the heated cinnamon volatile oil without antioxidant intervention(experimental control)and that treated with antioxidants,indicating that antioxidants could maintain the thermal stability of the oil to varying degrees.Thymol exhibited the strongest inhibitory effect on the thermal decomposition of trans-cinnamaldehyde,followed by PG.

关 键 词：肉桂 挥发油 热稳定性 GC-MS 抗氧化剂 筛选 

分 类 号：R284.1[医药卫生—中药学]