文献类型：期刊文献

中文题名：五种黔产药食同源植物精油抗氧化活性比较及成分分析

英文题名：Comparison of Antioxidant Activity and Composition Analysis of Essential Oils from Five Medicinal and Edible Plants in Guizhou

作者：杨海艳 赵天明 张显权 郭航 吴东蓉 张振

第一作者：杨海艳

机构：[1]贵州大学酿酒与食品工程学院,贵阳550025;[2]贵州理工学院食品药品制造工程学院,贵阳550003

第一机构：贵州大学酿酒与食品工程学院,贵阳550025

年份：2021

卷号：46

期号：3

起止页码：127-135

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州省科学技术基金项目(黔科合基础[2017]1075);贵州理工学院高层次人才科研启动项目(XJGC20161206)。

语种：中文

中文关键词：药食同源;精油;GC-MS;成分分析;抗氧化活性

外文关键词：medicinal and edible;essential oil;GC-MS;component analysis;antioxidant activity

摘要：目的:比较5种黔产药食同源植物香薷、藿香、木姜子、姜黄和橘皮精油的抗氧化活性并对其化学成分进行分析,为开发具有特殊香味的食品天然抗氧化剂提供了试验依据。方法:采用水蒸气蒸馏法提取5种植物精油;通过对DPPH、ABTS自由基的消除能力、Fe^(3+)还原能力的测试来评价精油抗氧化能力,结果采用Trolox浓度表示;利用GC-MS对精油成分进行分析,计算机质谱库结合保留指数法对化合物定性,峰面积归一化法计算相对含量。结果:木姜子精油的提取率相对最高,达到2.71%;香薷精油的抗氧化活性相对最高,对ABTS自由基的清除能力约为BHT的274.21%,对Fe^(3+)的还原能力约为BHT的102.10%;香薷精油的主要化学成分为百里酚,藿香精油的主要化学成分为百秋李醇。结论:香薷精油具有与常用食品添加剂BHT相当的抗氧化性,其抗氧化性与所含百里酚、香芹酚和丁香酚有关,该研究为香薷精油作为食品抗氧化加香剂的进一步开发奠定了基础。
Objective:To compare the antioxidant activities of the essential oils of five medicinal and edible plants in Guizhou,Elsholtzia ciliata(Thunb.)Hyland,Agastache rugosa(Fisch.et Mey.)O.Ktze,Litsea pungens Hemsl.,Curcuma longa Linn.and Citrus reticulata Blanco.,and to analyze the chemical components,so as to provide experimental basis for the development of natural food antioxidants with special aroma.Methods:The essential oils from five plants are extracted by steam distillation;the antioxidant activities of essential oils are evaluated by the test of DPPH free radical scavenging ability and ABTS free radical scavenging ability and Fe^(3+) reduction ability,the results are expressed by Trolox concentration;the components of essential oils are analyzed by GC-MS,the compounds are qualitatively determined by the computer mass spectrometry library combined with the retention index method,and the relative content is calculated by the peak area normalization method.Results:The extraction rate of Litsea pungens Hemsl.essential oils is the highest of 2.71%;the antioxidant activity of Elsholtzia ciliata(Thunb.)Hyland essential oils is the highest,the free radical scavenging ability of ABTS is about 274.21% of BHT,and the reduction ability of Fe^(3+)is about 102.10% of BHT;the main chemical component of Elsholtzia ciliata(Thunb.)Hyland essential oils is thymol,and the main chemical component of Agastache rugosa(Fisch.et Mey.)O.Ktze essential oils is patehouli aleohal.Conclusion:The essential oils of Elsholtzia ciliata(Thunb.)Hyland have the similar antioxidant activity as the common food additive BHT,and its antioxidant activity is related to thymol,carvacrol and eugenol contained in it.This study has laid a foundation for the further development of Elsholtzia ciliata(Thunb.)Hyland essential oils as food antioxidant aromatizer.