花椒挥发油的提取工艺优化及抗肿瘤活性分析  

Extraction and Antitumor Activity of Essential Oil from Zanthoxylum bungeanum Seeds

作　　者：韩胜男[1] 李妍[1] 张晓杭[1] 蒋建兰[1] 

机构地区：[1]天津大学化工学院,天津300072

出　　处：《食品科学》2014年第18期13-16,共4页Food Science

基　　金：国家自然科学基金青年科学基金项目(81102900)

摘　　要：采用水蒸气蒸馏法提取花椒中的挥发油,以得油率为评价指标,以料液比、冷浸时间和提取时间为考察因素,通过星点设计-响应面法优选花椒挥发油提取工艺。结果表明:花椒挥发油水蒸气蒸馏提取的最佳工艺条件为料液比1∶12(g/mL)、冷浸时间2.5 h、提取时间4.7 h,得油率可达9.284%。采用MTT法检测花椒挥发油的体外抗肿瘤活性,测得花椒挥发油对HeLa、A549、K562三种细胞的IC50值分别为(11.2±0.2)、(6.26±0.05)、(1.37±0.03)mg/mL。表明花椒挥发油具有较强的体外抗肿瘤活性,且对3种肿瘤细胞的生长均有抑制作用。Response surface methodology was used to optimiz e the steam distillation extraction of essential oil from Zanthoxylum bungeanum seeds. The yield of essential oil was investigated with respect to solid-to-solvent ratio, cold water soaking time and extraction time. The optimum extraction conditions were determined as follows: solid-to-solvent ratio 1:12(g/mL), cold water soaking time 2.5 h and extraction time 4.7 h, leading to an extraction yield of 9.284%. MTT assay was used to detect the antitumor activity of the essential oil. Its 50% inhibition concentration(IC50) for HeLa, A549 and K562 cells were(11.2±0.2),(6.26±0.05) and(1.37±0.03) mg/mL, respectively, suggesting potent antitumor activity in vitro and inhibitory effect on various cancer cells.

关 键 词：花椒 挥发油 水蒸气蒸馏提取 抗肿瘤 

分 类 号：R284[医药卫生—中药学]