Comparative analysis of antioxidant activities of essential oils and extracts of fennel(Foeniculum vulgare Mill.)seeds from Egypt and China

The present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel(Foeniculum vulgare Mill.)seeds from Egypt and China.The major components of the Egyptian fennel essential oil were estragole(51.04%),limonene(11.45%),l-fenchone(8.19%)and trans-anethole(3.62%)by GC–MS analysis.Whereas,the major constituents of Chinese fennel essential oil were transanethole(54.26%),estragole(20.25%),l-fenchone(7.36%)and limonene(2.41%).The fennel seed extracts from Egypt and China contained appreciable levels of total phenolic contents(42.24 and 30.94 mg PE/g,respectively).The extracts exhibited good DPPH radical scavenging capacity with IC50(6.34 and 7.17 mg/g),respectively.A high variation in free radical scavenging activities of essential oils was observed.The Chinese fennel essential oil showed high activity in DPPH radical scavenging with IC50(15.66 mg/g).The Egyptian fennel essential oil showed very low activity with IC50(141.82 mg/g).The results of the present investigation demonstrated significant variations in the antioxidant activities of fennel essential oils and extracts from Egypt and China.

GC-MS Analysis of Chemical Components of Volatile Oil in Different Parts of Fennel( Foenicuzu vulgare Mill. )

[Objectives] This study was conducted to analyze the composition of volatile oil in different parts of fennel(Foenicuzu vulgare Mill.) and to compare the differences in the composition of volatile oil in different parts of fennel.[Methods]The steam distillation method was applied to extract volatile oil from different parts of fennel,and the components of volatile oil from different parts of fennel were separated and identified by GC-MS.The relative content of each component was determined by the peak area normalization method.[Results]37,33,18,and 44 chemical components were separated from the volatile oil of fennel roots,stems,young leaves and fruit,respectively,accounting for 98.64%,99.34%,99.59% and 95.99% of the total volatile oil of corresponding parts.A total of 77 chemical components were identified in the four parts,of which 5 were common components.The main component of the volatile oil in the stems and young leaves was trans-anethole.The main components of the volatile oil in fruit were estragole and trans-anethole.And the main component of the volatile oil in the roots was dill apiol.The components in the volatile oil of fennel roots,stems,young leaves and fruit were different in type and content.[Conclusions]This study provides a theoretical reference for the further effective development and utilization of fennel resources.

GC-MS Analysis and in Vitro Antimicrobial Susceptibility of <i>Foeniculum vulgare</i>Seed Essential Oil

Essential oil from seeds of Foeniculum vulgare was extracted on Clevenger apparatus. Essential oil was analyzed on Gas-Chromatography-Mass spectrometry (GC-MS) from which thirty six components were identified, among which 6 major and 30 minor components having different structural formulae and molecular weight representing total 99.98% of oil. Essential was investigated for its antibacterial and antifungal activity against seven infectious microbial pathogens. Paper disc diffusion and serial micro-dilution assays were performed for the determination of inhibition zone (DIZ) diameters and minimal inhibitory concentration, respectively. The Foeniculum vulgare essential oil showed the Diameter of Inhibition Zone (DIZ) ranging from 19.4 ± 0.07 - 26.4 ± 0.09 mm at a concentration level of 28 μg/disc in all the ten strains tested. The minimum inhibitory concentration (MIC) of essential oil against bacterial and fungal strains was obtained in the range of 7.0 - 56 μg/ml. Antibacterial and antifungal activity of Foeniculum vulgare essential oil is due to the presence of certain secondary plant metabolites such as terpenoids, steroids and flavonoids, esters and acids which are identified in the essential oil. The oil components can be further studied for their biological activity and overcome the problem of drug resistance in microbes.

茴香(Foeniculum Vulgare Mill)精油利用的研究进展

本文综述了茴香精油在抗菌、抗氧化、杀虫、医药、日化以及食品添加剂等方面的应用,简单介绍了茴香精油的开发现状和应用前景。

小茴香挥发油 β -环糊精包合物的制备、 表征及稳定性研究

目的:制备小茴香挥发油β-环糊精包合物并对其进行结构表征及稳定性研究。方法:以小茴香挥发油包合率、包合产率、包合物中反式茴香脑的含量建立综合评分指标,探究小茴香挥发油与β-环糊精比例、包合温度、包合时间对其的影响,设计正交试验优化制备工艺。通过扫描电镜(SEM)法、薄层色谱(TLC)法、傅立叶红外光谱(IR)法、差示扫描量热(DSC)法进行表征。最后采用光照、高温、高湿试验考察包合物稳定性。结果:由饱和水溶液法得到最佳条件为挥发油与β-环糊精比例1∶8(mL/g),包合温度40℃,包合时间60 min,该条件下小茴香挥发油包合物的包合率为96.90%,包合产率为93.61%,反式茴香脑含量为6.81%,综合评分为99.68;所得包合物为白色粉末,质地疏松,包合效果较好。经扫描电镜法、薄层色谱法、傅立叶红外光谱法、差示扫描量热法表征发现,包合物已经形成。其在光照(4000 lx)5 d内稳定性良好,高温(60℃)下包合物中挥发性成分容易流失,在相对湿度大于75%时会潮解结块,在光照时间较长,高温高湿的条件下,包合率和反式茴香脑含量明显降低。结论:最佳包合工艺的包合率、包合产率较高,工艺稳定。贮藏在常温干燥密封的环境下,小茴香挥发油β-环糊精包合物较小茴香挥发油稳定性良好。

小茴香籽精油成分及其抗菌活性研究

对小茴香籽精油的化学成分及其抗菌活性进行了研究。采用GC-MS技术结合Kovats保留指数(KI)对比法较好地鉴定了该精油的化学成分。小茴香籽精油的主体成分为反式茴香脑(70.78%)、爱草脑(7.78%)、小茴香酮(5.87%)、柠檬烯(5.85%)和δ-3-蒈烯(2.01%)。对受试的7种食源性致病菌和2种腐败性真菌,小茴香籽精油表现出优良的广谱性抗菌活性,其中黑曲霉和副溶血性嗜盐菌对该精油最为敏感,最小抑菌量(M IC)分别小于0.004%和0.015%(体积分数)。

小茴香等7种植物蒸馏提取物的抑霉菌效果

以存在于水果的常见霉菌中的灰霉、黑根霉、交链孢、青霉和黑曲霉为研究对象,采用滤纸片扩散法和对倍稀释法,对小茴香、柠檬草、孜然、广藿香、肉桂叶、桉树叶和鼠尾草这7种植物的蒸馏提取物有效抑菌成分(精油)进行抑菌筛选研究.结果表明:小茴香抑菌效果最好且得率高,为1.90%,对青霉、黑根霉最低抑菌浓度(MIC)均为3.2,μL/mL,灰霉、黑曲霉和交链孢MIC为6.4,μL/mL;其次为肉桂叶,对交链孢和灰霉有很强抑菌效果,9,d内抑菌率为100%.

海原小茴香优良品种筛选及挥发油化学成分比较研究

目的:探讨海原引种不同产地(甘肃、内蒙和山西)高产优质小茴香与当地品种中挥发油含量及化学成分的差异性,为海原小茴香优良品种筛选及丰产栽培提供参考数据。方法:以挥发油的收率(%)为指标,选择药材粉碎度(A)、加水量(B)、浸泡时间(C)、提取时间(D)为考察因素,采用正交实验法L9(34),确定小茴香中挥发油的最佳提取工艺;利用最佳提取方法提取引种海原不同产地小茴香品种中的挥发油,并结合GC-MS分别测定其挥发油中化学成分及含量。结论:小茴香中挥发油的最佳提取工艺是将药材粉碎40目,加水12倍,浸泡1h,提取9h;不同产地小茴香品种中挥发油含量不同,其顺序:山西>海原>甘肃>内蒙;不同产地小茴香品种中所含挥发油成分相同,但含量略有差异。

小茴香不同炮制品活性成分的动态变化研究

按《中华人民共和国药典》分别对净制后的小茴香进行清炒、盐制、醋制、酒制和姜汁制,并提取出活性挥发油,采用气相色谱-质谱联用仪和薄层色谱对提取物进行分析。小茴香经不同辅料炮制后挥发油含量显著降低;与生品相比,炮制品均含有相同的主要活性成分,其中反式-茴香脑含量最高,顺式-番桧烯水合物、顺式-罗勒烯、α-松油烯、4-松油烯、对位-烯丙基茴香醚和枯敬醛为首次在小茴香药材中检测到;鉴定出的24种化合物经不同方法炮制后含量均发生了明显变化,且发生了相应的转化,这是导致不同炮制品具有不同药性和功效的重要原因。

小茴香挥发油的成分

小茴香(Foeniculum vulgare Mill.)为伞形科茴香属植物。成熟果实不仅为上等调味品,而且是传统中药,具有理气和胃、祛寒止疼等作用。小茴香的嫩枝叶是人们喜爱的蔬菜,民间用其治疗胃病、风湿痛和疝痛。德国民间还用小茴香治疗肝病。小茴香是一种适应力很强的作物,在我国南北各地均有种植。为了开发和利用我国丰富的小茴香资源,我们研究了小茴香挥发油的化学成分。

时间对小茴香挥发油成分的影响

本文报道用气相色谱-质谱联用技术分析了刚采收、采收后一年及两年的小茴香挥发油成分,共分离鉴定出21个组分,主要成分为反式茴香脑、柠檬烯、冰片及小茴香酮等。小茴香放置两年后挥发油总量减少29.19%,且挥发油的化学组分及相对含量均有较显著的变化。

GC－FTIR法分析天然小茴挥发油

利用ＧＣ－ＦＴＩＲ联用仪分析了小茴挥发油的化学组成。本法经调整气相色谱和红外光谱仪条件，分离效果好，灵敏度高，鉴定出了α－蒎烯、柠檬烯、１，８－桉树脑、葑酮、十五烷、爱草脑、葑基乙酸酯、甲氧苯基丙酮、反式茴香脑等九种物质。ＧＣ－ＦＴＩＲ法可作为分析挥发油组成的一种有效方法。

我国不同来源茴香精油含量与成分分析

目的 研究我国不同来源茴香精油的含量与成分。方法 使用同时蒸馏萃取法提取茴香种子精油，进行GC／MS分析。结果 我国7个不同来源茴香精油的含量在1．65～3．79ml／100g干重之间；主要成分反式茴香脑的相对含量在76．05％．82．22％之间。结论 我国不同来源茴香在精油含量及主要成分的相对含量上均存在一定的差异。

小茴香储存过程中挥发性成分的变化

采用固相微萃取-气质联用技术,测定了储存12个月的小茴香挥发性成分,探讨了其储存中挥发性成分的相对含量变化。结果发现:小茴香储存中除主要成分反式茴香脑和爱草脑的含量相对稳定外(在储存初始及3,6,9,12个月的总含量分别是72.2%,85.49%,93.06%,95.89%,90.13%),其他成分含量变化较大,其中,茴香醛含量增加,由起初的0.47%不断增加到6.1%;芳樟醇和萜类成分含量减小,且都在储存前半期,芳樟醇由初期的9.72%减少到0.28%,而萜类成分个数由14个减少到10个,总含量也由14.87%减少到2.51%(主要成分柠檬烯由初期的7.98%减少到1.52%)。此外,小茴香在储存中期还有少量酯类产生,尾期主要是酸类和醇类,它们的含量均不高。

小茴香挥发油超声波提取工艺优化及抗菌活性研究

采用超声波法提取了小茴香挥发油,通过正交设计及二次回归方程优化了提取工艺,考察了超声提取时间、温度2个因素对挥发油提取量的影响;并将挥发油应用到农业常见28种致病真菌上,研究其抗菌活性。结果表明,当采用100 g小茴香,超声处理33 min,温度51℃时,挥发油提取量达8.78ml;小茴香挥发油具有较好的杀菌抑菌效果。

小茴香对5-氟脲嘧啶的促渗作用研究

目的 :研究小茴香提取物及主要成分茴香醛、茴香脑等对 5 氟脲嘧啶 (5 Fu)的促渗作用。方法 :采用体外透皮实验方法 ,用Valia Chien水平扩散池为实验装置 ,测定模型药物 5 氟脲嘧啶的累积渗透量及渗透系数、增渗倍数 ,确定其促渗效果的强弱。结果 :完成了小茴香所含成分小茴香油、茴香脑、茴香醛等对 5 氟脲嘧啶的促渗实验 ,上述药物对 5 氟脲嘧啶均有一定的促渗作用 ,增渗倍数分别为 7.14、4.17、9.5 4。结论 :小茴香油、茴香脑、茴香醛等对 5

土香薷挥发油化学成分的研究

采用水蒸气蒸馏法从土香薷中提取挥发油,出油率为3.2％.利用GC-MS联用方法,在最佳分析条件下,共分离出51个峰,并对其化学成分进行了分析,鉴定出了45个化学成分,鉴定率为88.24％.其主要成分为:百里香酚(thymol)58.43％、香荆芥酚(carvacrol)19.29％、异己烷(isohexane)2.74％、甲基香荆醚(methyl carvacryiether)2.67％、乙酸牦牛儿酯(geranylacetane)0.96％、甲基百里醚(methylthymyiether)0.73％、对—聚伞花素(p-cymene)0.34％等.

白花茵陈挥发油主要化学成分及抑菌作用的研究

采用水蒸气蒸馏法从白花茵陈中提取挥发油,出油率为3.2%.利用GC-MS-DC联用方法,在最佳分析条件下,共分离出51个峰,并对其化学成分进行了分析,鉴定出了45个化学成分,鉴定率为88.24%.其主要成分为:百里香酚(thymol)58.43%、香荆芥酚(carvacrol)19.29%、异己烷(isohexane)2.74%、甲基香荆醚(methylcarvacryiether)2.67%、乙酸牦牛儿酯(geranylacetane)0.96%、甲基百里醚(methylthymyiether)0.73%、对-聚伞花素(p-cymene)0.34%等,并对白花茵陈挥发油的部分抑菌作用进行了研究.

用螯形主体分子的识别功能选择分离小茴香挥发油中的茴香醚

目的 用主客体分子包结法选择分离小茴香挥发油中的化学成分。方法 利用超分子化学的分子识别功能 ,采用螯形主体分子trans 1,2 二苯基 1,2 苊二醇作为主体分子 ,小茴香挥发油的化学成分作为客体分子 ,螯形主体分子可与其中有互补性的化学成分形成包结化合物 ,以晶体形式析出。结果 选择性地识别小茴香挥发油中的茴香醚并形成包结物晶体 ,用Kugelrohr真空蒸馏技术将茴香醚从包结物晶体中分离出 ,产率 11 2 %。采用IR、粉末XRD分析方法确定了包结物的形成。采用IR ,1 HNMR和MS等分析方法 ,确定了被分离的化学组分的结构为反式茴香醚。结论 此法分离挥发油化学组分有选择性高、速度快、方法简单等优点。

牛至挥发油对小鼠特异性免疫功能的影响

The experimental results showed that volatile oil of Origanum vulgare L. (VO) significantly inhibited skindelayed type hypersensitivity (DTH) of mice induced by Dinitrochlorobenzene (DNCB) and sheep red blood cell(SRBC), and also inhibited the production of hemolysin in serum and SRBC hemolysis mediated by spleen cells atthe same dose of 100 mg·kg-1×7 d ip. The results also indicated it could cause thymus and spleen atrophyin mice at the dose. When the dose of VO was reduced to 50 mg·kg-1·d-1×7 d ip, it significantly increasedthe level of hemolysin in the serum of the mice and SRBC hemolysis mediated by spleen cells. VO couldremarkably inhibited DTH in mice induced by DNCB and SRBC at the dose. It suggested that VO could inhibit specificCell-mediated immunity and had different effects on specific humoral immunity with different doses.