摘要
本文分别采用水蒸气蒸馏法(SD)、超声波辅助有机溶剂萃取法(UASE)以及同时蒸馏萃取法(SDE),从紫苏叶子中提取精油,然后用气相色谱-质谱联用法(GC-MS)对精油的化学成分进行测定,并研究了不同方法提得精油对DPPH自由基、羟基自由基、超氧阴离子自由基的清除作用及其还原能力。结果表明:从提取率来看SDE法最高(8.21 mg/g),UASE次之(2.85 mg/g),而SD(2.37 mg/g)最低;经GC-MS分析,三种方法总共得到了75种紫苏叶精油挥发性物质(SD、UASE以及SDE法分别得到了46、26、27种紫苏叶精油成分),其中酮类是紫苏叶精油中最主要的成分(44.8%~62.4%),尤其是呋喃酮类(44.6%~60.7%);三种方法提得的最多的物质均为紫苏酮(44.0%~59.7%),其次是4-(2-甲基环己-1-烯)-2-丁烯醛(14.2%~33.7%);不同体外抗氧化体系实验表明,三者方法提得的紫苏叶精油在1.0~3.0 mg/mL浓度范围内均具有明显的抗氧化活性,且与浓度梯度呈正相关。综上所述,SD、UASE以及SDE三种方法对紫苏叶精油的提取均具有可行性,不同提取方法所得紫苏叶精油的得率、成分、含量及抗氧化能力等方面均存在一定差异,这为紫苏叶精油的深入研究提供了理论基础。
The essential oil from Folium Perillaes was extracted by using different methods of stream distillation( SD),ultrasonic- assisted solvent- extraction( UASE),and simultaneous distillation extraction( SDE) separately,then the essential oil were identified by GC- MS,and the anti- oxidative ability of the essential oil was tested by the systems of DPPH radical scavenging,hydroxyl radical scavenging,superoxide anion radical scavenging and determination of reducing power.The result showed that: SD made the highest essential oils yields( 8.21 mg / g),followed by the UASE( 2.85 mg / g) and the SDE( 2.37 mg / g).Totally 75 compounds were identified by GC- MS( 46,26 and 27 compounds were identified by GC- MS in the extracts obtained by SD,UASE and SDE,respectively).The ketones were determined as the main component( 44.8% ~ 62.4%),especially furanones( 44.6% ~ 60.7%); the perilla ketone( 44.0% ~59.7%) was the most abundant compound,followed by 4-( 2- methylcyclohex-1- enyl)- but-2- enal( 14.2% ~ 33.7%). The result of antioxidant ability determination showed that the essential oil extracted by SD,UASE and SDE all exhibited high antioxidant activities in vitro,and positive correlation was observed between the antioxidant activity and the concentration( 1.0 ~ 3.0 mg / m L) of essential oils. In conclusion,the SD,UASE,and SDE were all proved to be the efficient method in extracting essential oil from the leaves of Perilla frutescens,and different methods made different extracting rates,chemical components,contents,as well as the different antioxidative ability of the essential oil,which provided a theoretical foundation for the further research.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第19期67-74,共8页
Science and Technology of Food Industry
基金
2015年福建省科协科技思想库研究项目(决策咨询类)重点项目<新常态下福建省大力推进健康产业发展对策研究>(FJKX-A1520)
闽南师范大学博士科研启动基金(2006L21513)
