竹叶挥发油化学成分及其抗氧化特性(英文)

Chemical Compositions and Antioxidant Capacity of Essential Oils from Different Species of the Bamboo Leaves

采用水蒸气蒸馏法从黄金间碧竹、孝顺竹、毛竹和麻竹4种竹叶中提取挥发油,用气相色谱-质谱联用技术对4种竹叶挥发油化学成分进行分析和鉴定,共获得168个色谱峰,鉴定其中132种化学成分,并运用气相色谱面积归一化法确定各组分的相对含量;以TBHQ为对照品,采用DPPH法研究4种竹叶挥发油对自由基的清除作用。结果表明:采用水蒸气蒸馏法黄金间碧竹竹叶挥发油的得率最高(0.827%),而毛竹竹叶挥发油的得率仅为0.391%。4种竹叶挥发油的化学成分在含量和组成上不同,竹叶挥发油主要化学成分是3-甲基-2-丁醇,麻竹竹叶挥发油含量最高达到46.25%;其他主要化学成分有4-乙烯基-2-甲氧基-苯酚、己-2-烯醛、橙花叔醇、植物醇、苯乙醛、天竺葵醛、植酮、二氢猕猴桃内酯和异植物醇。4种竹叶挥发油均有较强的抗氧化活性,竹叶挥发油的抗氧化活性与挥发油的浓度呈正相关(r=0.91),其中黄金间碧竹竹叶挥发油的抗氧化活性最强(IC50=2.705mg·mL-1),孝顺竹竹叶挥发油抗氧化活性较低(IC50=3.442mg·mL-1)。综合研究结果表明,竹叶挥发油具有较高的应用价值,可作为食品和药品的功能性组分进一步开发和利用。

The antioxidant capacity of essential oils obtained by steam distillation from four bamboo species of the Bambusa vulgaris,Bambusa multiplex,Phyllostachys pubescens,and Dendrocalamus latiflorus,were evaluated using the DPPH assays. The yield of oils from the leaves of the four species was variable with the greater amount obtained from Bambusa vulgaris （ 0. 827% ）,and the least from Phyllostachys pubescens （ 0. 391% ）. The chemical compositions in bamboo leaves were analyzed by GC-MS. The results showed that 168 chromatographic humps were gained. 132 kinds of composition were identified. The major volatile components detected and identified by GC-MS were also variable. A major volatile was 3-methyl-2-butanol,detected in four bamboo species（ maximum in Dendrocalamus latiflorus at 46. 25% ）. Other major components detected were 2-methoxy-4-vinylphenol,2-hexenal,3,7,11-trimethyl-1,6,10-dodecatrien-3-ol, phytol,benzeneacetaldehyde,nonanal,6,10,14-trimethyl-2-pentadecanone,5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2 （4H） benzofuranone and isophytol. In the DPPH assays,strong antioxidant capacity was evident in all the oils but the greater antioxidant capacity was shown by that obtained from Bambusa vulgaris （ IC50 = 2. 705 mg·mL-1 ） compared to Bambusa multiplex （ IC50 = 3. 442 mg·mL-1 ）. Antioxidant capacity was positively correlated （ r = 0. 91 ） with the concentration of essential oils. The data indicated that essential oils obtained from various bamboo leaves may play an important role in functional foods and in the preservation of pharmacologic products.