分段提取的爪哇香茅挥发油抗氧化性能及清除自由基能力的比较

Comparison of Antioxidant Activities and Free Radical Scavenging Potential of Cymbopogon Winterianus Volatile Oils by Stage Extraction

目的:研究天然调味香料爪哇香茅挥发油(CWVO)的抗氧化及清除自由基的能力。方法:采用水蒸气蒸馏法提取挥发油,从其总体抗氧化能力、清除·OH能力、清除O2-·能力3个方面进行评价,并与合成抗氧化剂没食子酸丙酯(PG)作比较。结果:提取过程中,在前10min挥发油呈无色透明状,在10～120min挥发油呈黄色,GC/MS分析显示其成分有较大差异。10～120min馏分香茅挥发油的总抗氧化能力和清除·OH的能力与PG接近,所有馏分的挥发油清除O2-·能力都强于PG。结论:爪哇香茅挥发油具有良好的抗氧化能力。高沸点物质的抗氧化能力强于低沸点物质。

Objective：To investigate the antioxidant activities and free radical scavenging potential of Cymbopogon winterianus volatile oils （CWVO）.Methods：Oils from Cymbopogon winterianus grown in Yunnan were extracted by steam distillation;The antioxidant activities of C.winterianus volatile oils were evaluated based on phosphomolybdenum complex,hydroxyl radical and superoxide anion scavenging activities.The various antioxidant activities were compared with synthetic antioxidants such as propyl gallate.Results：The extraction process of volatile oils was divided into two stages considering the color change of the oils.The distillation time was first 10 min and 10～120 min,respectively.The contents of the main components of the oils were obviously different in two fractions.The results revealed that the overall antioxidant capacity and hydroxyl radical scavenging activity of the 10～120 min fraction are similar as PG,and the activities of scavenging superoxide radicals of C.winterianus were concentration dependent and were higher than that of PG.Conclusion：Java citronella volatile oil possessed a markedly antioxidant activity,and compounds of high boiling point demonstrated more oxidationresisting than low ones.