樗叶花椒叶精油化学成分分析及其抗氧化活性测定-食品科学.PDF

※分析检测 食品科学 2014, Vol.35, No.06 137 樗叶花椒叶精油化学成分分析及其 抗氧化活性测定 周江菊，任永权，雷启义 （凯里学院环境与生命科学学院，贵州 凯里 5560 11） 摘  要：用水蒸气蒸馏法提取产自贵州的樗叶花椒叶精油，气相色谱-质谱联用法分离并分析鉴定其成分及相对含 量，并研究精油的抗氧化活性和在模拟体外胃液条件下对亚硝酸根离子的清除率。在鉴定出的52 种化合物中，主 α γ α 要成分为 -水芹烯（2 1.87% ）、桉叶醇（13.12% ）、（－）-松油烯-4-醇（9.55% ）、-萜品烯（8.25% ）、 -萜品 烯（6.50% ）、（－）-α-松油醇（6.31% ）等；通过测定樗叶花椒叶精油对超氧阴离子自由基、羟自由基、2,2-二苯 基-1-苦味肼基（2,2-diphenyl-1-picrylhydrazyl ，DPPH ）自由基和亚硝酸根离子的清除作用，研究精油体外抗氧化活 性。结果表明：樗叶花椒叶精油对超氧阴离子自由基、羟自由基、DPPH 自由基和亚硝酸根离子均有显著的清除活 性，是一种天然的抗氧化剂和清除亚硝酸根离子的活性物质。 关键词：樗叶花椒；精油；化学成分；抗氧化活性；气相色谱-质谱法 Chemical Composition and Antioxidant Activities of the Essential Oil from Leaves of Zanthoxylum ailanthoides Sieb. Et Zucc. ZHOU Jiang-ju, REN Yong-quan, LEI Qi-yi (College of Life and Environment Science, Kaili University, Kaili 5560 11, China) Abstract: Essential oil was extracted from the leaves of Zanthoxylum ailanthoides Sieb. Et Zucc. collected from Guizhou by hydrodistillation, and its chemical composition was analyzed by gas chromatography-mass spectrometry. Meanwhile, the antioxidant activities and nitrite scavenging activity of the essential oil in vitro under simulated gastric conditions were analyzed. A total of 52 components were identified from the essential oil with α-phellandrene (21.87%), eucalyptol (13.12%), (－)-terpinen-4-ol γ α α (9.55%), -terpinene (8.25%), -terpinene (6.50%), and (－)- -terpineol (6.31%) being predominant among them. It had significant scavenging activity against superoxide anion, hydroxyl and DPPH free radic