茶叶挥发性成分及其生物活性的研究

Study on volatile components and biology activities of the essential oil from the leaf of Camellia sinensis

用水蒸气蒸馏法分别从新鲜的茶叶和加工后的新茶中提取挥发油,利用气相色谱-质谱联用技术对挥发油中的化学成分进行分离和结构鉴定,运用气相色谱面积归一化法确定各个成分的相对百分含量。从新鲜茶叶挥发油中鉴别出51种成分,从加工后的新茶挥发油中鉴别出45种成分,两者挥发油成分存在着一定的差异。对新鲜茶叶挥发油和加工后的新茶挥发油做了抗氧化试验和抗菌试验,结果表明,两者挥发油对·OH均有清除作用,新鲜茶叶挥发油对·OH有较强的清除作用,两者挥发油对试验菌株均有明显的抑制和灭活作用。

The essential oil from the fresh leaf and the finish machining leaf of Camellia sinensis was extracted by steam distillation, respectively, the components of their essential oils were separated and structurally identified by gas chromatography/mass spectrometry, and the relative contents of the components by the peak- area normalization method adopted in gas chromatography. 51 components were separated from the essential oil of the fresh leaf, 45 components were identified from the essential oil of the finish machining leaf, the compositions of the two essential oils differed. The two essential oils from the fresh leaf and the finish machining leaf of Camellia sinensis were investigated by anti-oxidation activities and antimicrobial activities. The two essential oils have obvious action to anti-oxidation activities of scavenging effect for .OH and the essential oil of the fresh leaf is very obvious, the results of the antimicrobial activities of the two essential oils inhibited the growth of testing bacterias and sterilized them.