两种花椒精油成分GC-MS分析及活性研究

Analysis of Volatile Components of Green and Red Peppers Grown in Xingyi by GC-MS and Biological Activities

水蒸气蒸馏法提取贵州兴义产红花椒和青花椒精油,GC-MS分析可挥发性成分及含量;检测两种花椒精油的抑菌活性和抗氧化活性。结果表明:青花椒有43个可鉴定成分,占总精油的99.66%;红花椒有63个可鉴定成分,占总精油的94.35%。青花椒精油对枯草芽孢杆菌的抑菌效果较红花椒的好;红花椒对ABTs和DPPH自由基清除率较青花椒的表现良好。

Green and red peppers essential oil grown in Xingyi was extracted by steam distillation,and the chemical constituents were analyzed and identified by gas chromatography-mass spectrometry(GC-MS),then anti-bacteria and antioxidant activities were examined.The results showed that forty-three components were identified from green pepper,accounted for 99.66%of the total essential oils.Sixty-three components were identified from red pepper,that taken up 94.35%of the total essential oils.Anti-bacterium experiments demonstrated that green pepper had a better inhibitory effect than red pepper on Bacillus subtilis.Antioxidant experiments illustrated that red pepper had better scavenging effect than green pepper on ABTs radical and DPPH radical.