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芫荽茎叶精油成分及清除DPPH自由基能力研究

Study on Chemical Constituents of Coriander Leaf Essential Oil and Scavenging Capacity Against the DPPH Radical

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【作者】 陆占国郭红转封丹

【Author】 Lu Zhanguo~1 Guo Hongzhuan~2 Feng Dan~11(School of Food Engineering,Harbin University of Commerce, Harbin 150076,China) 2(Anhui University of Technology and Science,Wuhu 241000,China)

【机构】 哈尔滨商业大学食品工程学院安徽工程科技学院哈尔滨商业大学食品工程学院 哈尔滨150076博士教授芜湖241000哈尔滨150076

【摘要】 以乙醚为溶剂,采用索式萃取法萃取新鲜芫荽茎叶,以0.252%产率获得芳香精油。利用GC-MS分析仪对精油进行了分析,检测出60种成分,解析了占精油94.200%的41种成分,其中,酯类化合物57.755%,烷烃类化合物11.300%,醛类化合物16.168%,芳香族化合物8.077%。该精油对DPPH(1,1-D:phenyl-2-picrylhy-drazyl)自由基的清除率最高达62.7%,水蒸气蒸馏获得精油的清除率为84.2%。

【Abstract】 The essential oil was obtained from the fresh aerial parts of coriander(Coriandrum sativum L.) by the method of Soxhlet’s extraction with 0.252% yield and the oil was analyzed by GC-MS.A total of 60 constituents were detected,among them,41 compounds identified accounting for 94.200% of the total.Esters are the most abundant which was up to 57.755%,and hydrocarbons was 11.300%.Aldehydes and aromatic compounds was 16.168% and 8.077%,respectively.The scavenging capacity of essential oils was studied against the DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical,the result indicated that the maximum scavenging rate was 62.4% and water steam distillation could reach up to 84.2%

【基金】 黑龙江教育厅科学技术研究项目(No.10551075);黑龙江省自然科学基金资助项目(No.B200510)
  • 【文献出处】 食品与发酵工业 ,Food and Fermentation Industries , 编辑部邮箱 ,2006年08期
  • 【分类号】TS255
  • 【被引频次】85
  • 【下载频次】720
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