鱼腥草浸泡酒的多酚和香味成分分析及其抗氧化活性

Analysis of Phenolics and Flavoring Compositions of Houttuynia cordata Thunb Steeping Liquor & Study of Its Antioxidant Properties

利用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用仪(GC-MS)分析鱼腥草浸泡酒中香味成分以及紫外分光光度计(UV)测定其多酚含量及1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力。结果表明,主要香味成分为羧酸及羧酸酯、醇类、萜类以及醛酮类物质,其中己酸乙酯占检出成分的66.94%,丁酸乙酯(6.55%),月桂烯(4.51%),戊酸乙酯(2.00%),并检测出药理学活性的甲基正壬酮和乙酰龙脑等物质;多酚含量为1.92 mg/mL,自由基清除率为62.00%。结果表明,因鱼腥草有较独特的化学以及丰富的营养成分,使得鱼腥草浸泡酒具有较丰富的营养及药理成分物质,具有一定的保健功能。

Phenolics content in Houttuynia cordata Thunb steeping liquor was measured and its DPPH radical removal capacity was evaluated by HS-SPME coupled with.GC-MS. The results showed that main flavoring compositions of Houttuynia cordata Thunb steeping liquor were carboxylic acids and carboxylie esters,alcohols, terpene, aldehydes and ketone including ethyi eaproate （66,94 %）, ethyl butyrate （6.55 %）, myrcene （4.51%） and ethyl valerate （2.00 %）. Besides, some bioactive compositions such as. 2-undecanone and bornyl acetate were detected. The content of phenolics was 1.92 mg/mL and DPPH radical removal capacity was 62 %. This study proved that Houttuynia cordata Thunb contains specific chemical compositions and rich nutrients, which makes healthcare functions ofHouttuynia cordata Thunb steeping liquor.