紫苏不同部位精油成分及体外抗氧化能力的比较研究

doi:10.7506/spkx1002-6630-201307019

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 86-91.doi: 10.7506/spkx1002-6630-201307019

紫苏不同部位精油成分及体外抗氧化能力的比较研究

王健1，薛山1，赵国华1,2,*

1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400715

收稿日期:2012-02-14 修回日期:2013-03-05 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 赵国华 E-mail:wangjian871027@126.com
基金资助:
云南省省院省校合作项目(2007AD014)

Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens

WANG Jian1，XUE Shan1，ZHAO Guo-hua1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China； 2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China

Received:2012-02-14 Revised:2013-03-05 Online:2013-04-15 Published:2013-03-20
Contact: ZHAO Guo-hua E-mail:wangjian871027@126.com

摘要/Abstract

摘要： 采用同时蒸馏萃取法提取紫苏不同部位(叶、花蕾、梗和籽)精油，利用气相色谱-质谱法对精油成分进行分析，并比较不同部位精油体外抗氧化能力。结果表明：紫苏叶精油得率相对最高，达到8.21‰。从紫苏叶、花蕾、梗和籽精油中依次鉴定出40、53、29和26种组分，分别占各自精油总量的99.85%、99.25%、96.73%和97.51%。不同部位精油成分和相对含量差异显著，共有组分仅5种，分别是2-己酰呋喃、4-(2-甲基环己烯)-2-丁烯醛、石竹烯、芳樟醇和石竹素，其中相对含量最高的组分均是2-己酰呋喃。紫苏不同部位精油均具有一定的抗氧化能力，紫苏叶精油清除DPPH自由基的能力较强，紫苏籽精油清除羟自由基的能力较强。

关键词: 紫苏, 精油, 气相色谱-质谱法, 同时蒸馏萃取, 抗氧化

Abstract: The volatile oils extracted from perilla leaves, buds, stems and seeds by simultaneous distillation extraction (SDE) were analyzed for chemical composition by gas chromatography-mass spectrometry (GC-MS) and their antioxidant activity in vitro was compared. The results showed that the highest extraction rate of volatile oil, 8.21‰, was obtained from perilla leaves. Totally 40, 53, 29 and 26 volatile components were identified in perilla leaves, buds, stems and seeds, respectively, accounting for 99.85%, 99.25%, 96.73% and 97.51% of the total essential oils. Only five volatile compounds were simultaneously found in the essential oils from the different parts perilla, including 2-hexanoylfuran, 4-(2-methylcyclohex-1-enyl)-but-2-enal, caryophyllene, linalool and caryophyllene oxide. Among these compounds, 2-hexanoylfuran had the highest content. In in vitro antioxidant evaluation, the essential oils from all the different parts had antioxidant activity. Perilla leaves had the highest DPPH radical scavenging activity, whereas the highest OH radical scavenging activity was observed in perilla seeds.

Key words: Perilla frutescens, volatile oil, gas chromatography-mass spectrometry (GC-MS), simultaneous distillation extraction, antioxidant activity

中图分类号:

TS201.2

王健1，薛山1，赵国华1,2,*. 紫苏不同部位精油成分及体外抗氧化能力的比较研究[J]. 食品科学, 2013, 34(7): 86-91.

WANG Jian1，XUE Shan1，ZHAO Guo-hua1,2,*. Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens[J]. FOOD SCIENCE, 2013, 34(7): 86-91.

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紫苏不同部位精油成分及体外抗氧化能力的比较研究

Comparative Study on Chemical Components and in vitro Antioxidant Capacity of Essential Oil from Different Parts of Perilla frutescens

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