摘要
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.
作者
伍毅
李紫微
白娟
罗婷
徐潇
卢丽娟
韩晓哲
王晶
WU Yi;LI Ziwei;BAI Juan;LUO Ting;XU Xiao;LU Lijuan;HAN Xiaozhe;WANG Jing(Shenzhen Boton Flavor and Fragrances Co.,Ltd.,Shenzhen 518051)
出处
《中国食品添加剂》
CAS
北大核心
2023年第7期257-264,共8页
China Food Additives
关键词
花椒
精油
成分分析
抗氧化
抗炎
Zanthoxylum bungeanum
essential oil
component analysis
antioxidant
anti-inflammatory