无花果浸膏的提取、组分分析及其抗氧化活性研究

Study on Extraction,Component Analysis and Antioxidant Activity of Figs(Ficus carica L.)Extract

采用热回流法提取无花果浸膏,以得率为评价指标,通过单因素试验优化浸膏的提取工艺,固相微萃取-气相色谱-质谱联用(SPME-GC-MS)对无花果浸膏的化学成分进行分析鉴定,测定1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS+)自由基的清除能力和总抗氧化能力评估无花果浸膏的体外抗氧化活性,并将浸膏添加入卷烟中进行感官评价。结果表明:热回流法提取无花果浸膏的最佳工艺条件为提取时间2 h、提取温度70℃、料液比1︰8 g/mL,浸膏得率为80.08%;GC-MS分析共鉴定出38种组分,以醛类和酯类化合物为主,其中主要致香成分为棕榈酸乙酯、3-糠醛、5-羟甲基糠醛等;在抗氧化试验中,无花果浸膏呈现出明显的浓度依赖性,有较好的抗氧化活性;无花果浸膏对卷烟有明显的增香提质和协调烟气的效果。

Thermal reflux method was applied to prepare figs extract,and the extraction process was optimized by one-factor method with yield as the evaluation index.The chemical components of figs extract were analyzed and identified by solid-phase microextraction gas chromatography-mass spectrometry(SPME-GC-MS).The in vitro antioxidant activity of figs extract was evaluated by determining DPPH free radicals scavenging capacity,ABTS free radicals scavenging capacity,and total antioxidant capacity,and the extract was added to cigarettes for sensory evaluation.The results showed that the optimal process condition for extracting figs extract by hot reflux method was that extraction time of 2 h,extraction temperature of 70℃,material liquid ratio of 1︰8 g/mL,and extract yield of 80.08%;A total of 38 components were identified by GC-MS analysis with aldehydes and ester compounds as the main components.The main aroma components were ethyl palmitate,3-furfural,5-hydroxymethylfurfural,etc.In the antioxidant experiment,figs extract showed a significant concentration dependence,and had the good antioxidant activity.Moreover,figs extract has a significant effect on enhancing aroma,improving quality,and coordinating smoke in cigarettes.