【摘要】 以桂皮为原料，采用气相色谱-质谱法（Gas chromatography-mass spectrometry, GC-MS）对萃取得到的桂皮提取物进行化学成分分析，并通过单因素和响应面试验对桂皮得率进行提取工艺优化，采用1,1-二苯基-2-三硝基苯肼（1,1-Diphenyl-2-picrylhydrazyl, DPPH）自由基和羟自由基清除试验测定4种桂皮提取物、蒙古栎木醋液（Mongolian oak wood vinegar, WV）及两者复配物的抗氧化能力。结果表明：从桂皮甲醇提取物（Cinnamon methanol extract, CM）、桂皮乙醇提取物（Cinnamon ethanol extract,CE）1和CE2中分别鉴定出9、9、12种化合物，且相对含量最高的均为肉桂醛。桂皮水提取物（Cinnamon water extract, CW）的最佳提取工艺为液料比26:1（mL/g）、浸泡时间64min、提取时间2.5 h，在此条件下得到的CW提取率为7.753%。CM、CE1、CE2、CW、WV的清除DPPH自由基IC₅₀值分别为0.001、0.004、0.004、0.012 g/L和40.621 g/L；清除羟自由基IC₅₀值分别为10.811、15.933、13.318、61.458 g/L和480.81 g/L；在复配比例为9:1时，CM-WV清除DPPH自由基能力更强，CW-WV清除DPPH自由基及羟自由基能力更强，两者均具有协同抗氧化作用。研究表明，桂皮-木醋液复配物具有较好的抗氧化活性，为两者在开发功能性食品及包装膜方面提供了基础依据。更多还原

【Abstract】 Gas chromatography-mass spectrometry（GC-MS） was used to analyze the chemical composition of the extracts obtained from cinnamon, and the extraction process was optimized by single factor and response surface tests for cinnamon yield, and the antioxidant capacity of the four cinnamon extracts, Mongolian oak wood vinegar（WV） and the two compositions were determined by 1,1-diphenyl-2-picrylhydrazyl（DPPH） radical and hydroxyl radical scavenging tests. The results showed that 9, 9 and 12 compounds were identified in cinnamon methanol extract（CM） and cinnamon ethanol extract（CE1 and CE2）, respectively, and the highest relative content was cinnamaldehyde. The optimum extraction process for cinnamon water extract（CW） was 26:1（mL/g） liquid to material ratio, 64 min soaking time, and 2.5 h extraction time, and the extraction rate of CW obtained under these conditions was 7.753%. The IC₅₀ values for scavenging of DPPH radicals for CM, CE1, CE2, CW, and WV were 0.001, 0.004, 0.004, 0.012g/L, and 40.621 g/L. The scavenging hydroxyl radicals IC₅₀ values were 10.811, 15.933, 13.318, 61.458 g/L,and 480.81 g/L, respectively. At a compound ratio of 9:1, CM-WV had a stronger scavenging capacity for DPPH radicals, and CW-WV had a stronger scavenging capacity for DPPH radicals and hydroxyl radicals,both of which had synergistic antioxidant effects. The study showed that the cinnamon-wood vinegar compound has better antioxidant activity, which provides a basis for the development of functional food and packaging film.更多还原