肉桂蒸油剩余物中活性成分的提取、纯化及其抗氧化活性研究

Extraction,Purification and Antioxidant Activity of Cinnamon Distillation Residues

采用超声波辅助乙醇提取法对不同部位的肉桂蒸油剩余物(CR)进行了2次提取,并使用AB-8大孔树脂对提取物中的黄酮和多酚进行纯化,同时建立了提取物中总黄酮和总多酚的含量测定方法和6种主要成分的HPLC含量测定方法,并对提取物的抗氧化活性进行了检测。研究结果表明:80%的乙醇作为洗脱溶剂进行纯化后,能够使样品中黄酮和多酚的含量提高2.6~4.2倍,以肉桂叶蒸油剩余物(LR)、肉桂枝蒸油剩余物(TR)、肉桂皮蒸油剩余物(BR)为原料的提取物纯化样品中,总黄酮质量分数分别为18.50%、53.93%和44.48%,总多酚质量分数分别为2.60%、37.56%和28.16%。LR、TR和BR提取物中含量最高的成分为香豆素或肉桂酸;6个主成分含量差异较大,含量由高到低的顺序为TR>BR>LR。TR和BR提取物的总抗氧化能力在质量浓度为0.2 g/L时达到最大,分别为8.2和8.0 U/mL,达到Vc的60%以上;TR、BR和LR提取物清除DPPH·的IC50值分别为0.017、0.021和0.150 g/L,略高于Vc的0.012 g/L;TR提取物清除·OH的IC50值为0.12 g/L,对·OH清除率达到Vc的80%左右。TR和BR提取物具有良好的总抗氧化能力、DPPH·和·OH清除效果明显,而LR提取物抗氧化活性相对较弱。

The bioactive compounds were extracted from cinnamon distillation residue(CR)by using ultrasonic-assisted extraction technology,and the extract were further purificated with AB-8 macro porous resin.The contents of total flavonoid and polyphenol were measured by UV spectrophotometer,and the contents of six main components were detected by HPLC.The antioxidant properties of the extract were evaluated.The results showed that the contents of flavonoid and polyphenol in the sample were increased by about 2.6-4.2 times after elution with 80%ethanol.The contents of flavonoid extracted from the residues of leaves(LR),twigs(TR)and barks(BR)were 18.50%,53.93%and 44.48%,and the contents of polyphenol were 2.60%,37.56%and 28.16%,respectively.The components with the maximum content in LR,TR and BR extracts were coumarin or cinnamic acid.The contents of the six main components in the extracts of LR,TR and BR were significantly different and decreased in the following order TR>BR>LR.The total antioxidant capacities of TR and BR extracts were 8.12 and 7.5 U/mL.The IC50 value of the scavenging effects on DPPH·of TR,BR and LR extracts were 0.017,0.021 and 0.150 g/L,respectively.The IC50 of the scavenging effects on·OH of TR extracts was 0.12 g/L.TR and BR have good total antioxidant capacity and the scavenging effects on DPPH·and·OH.LR extracts have relatively weak antioxidant capacity.