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白花菜子挥发油化学成分、抗氧化活性和抑菌活性的研究.pdf

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现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.11 194 白花菜子挥发油化学成分、抗氧化活性和 抑菌活性的研究 耿红梅 1,2,张彦 1,苗庆峰 3,祁金龙 3,郭春海 4 (1.衡水学院应用化学系,河北衡水 053000)(2.麦克马斯特大学化学工程系,加拿大 L8S 4L7) (3.河北医科大学药理教研室,河北石家庄 050017)(4.河北省出入境检验检疫局技术中心 河北石家庄 050071) 摘要:本文对白花菜子挥发油的主要化学成分、抗氧化活性和抑菌活性进行了研究。采用水蒸气蒸馏法提取白花菜子挥发油, 并用气相色谱-质谱联用技术(GC-MS),经过NIST05谱库检索对比,对白花菜子挥发油化学成分进行分析,共鉴定出 61 个化合物, 主要成分相对百分含量为反-9-十八碳烯酸(17.14%)、n-十六酸(9.91%)、n-癸酸(8.62%)、1,13-十四碳二烯(7.89%)、亚油酸(5.32%)、 庚酸(4.21%)。抗氧化活性实验表明,白花菜子挥发油对 1,1-二苯基-2-苦基肼(DPPH·)自由基具有良好的清除效果。采用抑菌圈法 测定白花菜子挥发油的抑菌活性,白花菜子挥发油对枯草芽孢杆菌、巨大芽孢杆菌和金黄色葡萄球菌具有很强的抑制作用,白花菜子 挥发油对大肠杆菌具有较强的抑制作用。研究表明,白花菜子挥发油具一定的抗氧化活性和抑菌活性,可能和它的化学成分有关。 关键词:白花菜子;挥发油;气相色谱-质谱;化学成分;抗氧化活性;抑菌活性 文章篇号:1673-9078(2014)11-194-199 DOI: 10.13982/j.mfst.1673-9078.2014.11.034 Chemical Composition Antioxidant and Antimicrobial Activities of Essential Oil from Cleome gynandra L. Seeds GENG Hong-mei1,2, ZHANG Yan1, MIAO Qing-feng3, QI Jin-long3, GUO Chun-hai4 (1.Chemistry Department of Hengshui University , Hengshui 053000, China) (2.Department of Chemical Engineering, McMaster University, Hamildon L8S 4L7, Canada) (3.Department of Pharmacology, Hebei Medical University, Shijiazhuang 050017, China) (4.Hebei Entry-Exit Inspection and Quarantine Bureau, Shijiazhuang 050071,China) Abstract: In this study, the chemical composition, antioxidant and antimicrobial activities of the essential oil from Cleome gynandra L. seeds were investigated. The essential oil was extracted by hydrodistillation, and gas chromatography–mass spectrometry (GC-MS) was employed to analyze the chemical composition of the essential oil. Based on a comparison with the NIST 05 mass spectral library, 61 compounds were identified, and the main components were trans-9-octadecenoic acid (17.14%), n-hexadecanoic acid (9.91%), n-decanoic acid (8.62%), 1,13-tetradecadiene (7.89%), linoleic acid (5.32%), and heptanoic acid (4.21%). The essential oil from Cleome gynandra L. seeds had a go
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