不同产地花椒精油化学成分分析及活性研究

Analysis of chemical constituents and activity of essential oil from Sichuan pepper from different origins

本研究通过水蒸气蒸馏法提取韩城、林芝、汉源、茂县和凤县等5个产地的花椒精油,采用直接进样法对花椒精油的挥发性成分进行分析,并以DPPH自由基清除率(%)和牛血清蛋白变性抑制率(%)分别评估5个不同产地花椒精油的抗氧化活性和抗炎活性。结果显示:韩城花椒精油和汉源花椒精油中相对含量最高的均为柠檬烯,分别为30.71%和38.41%;林芝花椒精油中相对含量最高的是胡椒酮(39.19%),茂县花椒精油和凤县花椒精油中相对含量最高均为芳樟醇,分别为26.71%和27.99%;抗氧化活性和抗炎活性结果显示,在最大浓度下,韩城花椒精油对DPPH自由基清除率和牛血清蛋白变性抑制率最强,分别达到了(79.63±2.77)%和(88.21±0.04)%。花椒精油作为花椒中重要的功能成分,在食品、保健品和香料香精等行业将发挥重要作用。

Essential oil of Sichuan pepper from five areas of Hancheng,Tibet,Hanyuan,Maoxian and Fengxian was extracted by steam distillation.The scavenging rate(%)of DPPH and the inhibition rate of bovine serum protein denaturation(%)were used to evaluate antioxidant activity and anti-inflammatory activity of different extracted essential oil.The results showed that the highest relative content in Hancheng essential oil and Hanyuan essential oil was limonene,which was 30.71%and 38.41%,respectively.The highest content in Maoxian and Fengsian’s essential oil was linalool,which was 26.71%and 27.99%,respectively.The results of antioxidant activity and antiinflammatory activity showed that at the maximum concentration,Hancheng essential oil had the highest DPPH free radical scavenging rate(79.63±2.77)%and the strongest inhibition rate of bovine serum albumin denaturation(88.21±0.04)%.The essential oil is an important functional ingredient in Sichuan pepper and plays an important role in the industries of food,health care products and spice and flavor.