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食品与发酵工业  2021, Vol. 47 Issue (5): 193-200    DOI: 10.13995/j.cnki.11-1802/ts.024904
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
新鲜羌活挥发油的成分分析以及抗氧化和抑菌活性探究
王小云1,2, 脱聪聪1,2, 黄志芸1,2, 丁旭1,2, 周瑫1,2, 史金涵1, 俞树良1, 霍归国1, 张继1,2,3*
1(西北师范大学 生命科学学院, 甘肃 兰州, 730070)
2(甘肃省特色植物有效成分制品工程技术研究中心, 甘肃 兰州, 730070)
3(西北师范大学 新农村发展研究院, 甘肃 兰州, 730070)
Composition analysis of volatile oil from Notopterygium incisum, its antioxidant and bacteriostatic activities
WANG Xiaoyun1,2, TUO Congcong1,2, HUANG Zhiyun1,2, DING Xu1,2, ZHOU Tao1,2, SHI Jinhan1, YU Shuliang1, HUO Guiguo1, ZHANG Ji1,2,3*
1(College of Life Science, Northwest Normal University, Lanzhou 730070, China)
2(Bioactive Products Engineering and Distinctive Plants Technology Research Center for Gansu, Lanzhou 730070, China)
3(Institute of New Rural Development, Northwest Normal University, Lanzhou 730070, China)
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摘要 研究了新鲜羌活挥发油的化学成分, 构建了挥发油的红外图谱, 并分析了挥发油的抗氧化和抑菌活性。采用水蒸汽提取法获得新鲜羌活挥发油, 利用GC-MS鉴定出91种化学成分, 主要组分为D-柠檬烯(18.83%)、γ-松油烯 (13.91%)、芹菜脑(13.16%)和胡萝卜次醇(7.69%)等;利用傅里叶红外光谱共确定34个特征吸收峰, 表明了不同种类烯醇类、醛酯类以及酮类物质的存在;抑菌实验表明新鲜羌活挥发油对铜绿假单胞杆菌、大肠杆菌和金黄色葡萄球菌具有一定的抑制作用, 其中对铜绿假单胞杆菌的抑制效果最佳, 其最小抑菌浓度为2.5 μL/mL;抗氧化实验表明新鲜羌活挥发油对DPPH自由基和·OH的清除作用明显, IC50值分别为15.27和4.07 mg/mL。
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王小云
脱聪聪
黄志芸
丁旭
周瑫
史金涵
俞树良
霍归国
张继
关键词:  羌活  挥发油  红外光谱  抑菌  抗氧化    
Abstract: The chemical constituents of the volatile oil obtained from fresh Notopterygium incisum and the infrared map of the volatile oil were studied, and the antioxidant and antibacterial activities were investigated. The volatile oil was extracted via water vapor. A total of 91 chemical constituents of volatile oil were identified by GC-MS which were D-limonene (18.83%), γ-terpinene (13.91%), apiol (13.16%) and carotol (7.69%), etc. Infrared spectroscopy was used to identify a total of 34 characteristic absorption peaks, indicating the presence of different types of enols, aldehyde esters and ketones. The bacteriostasis experiments showed that the volatile oil showed inhibitory effect on Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus, and the inhibitory effect on P.aeruginosa was the best with the MIC value 2.5 μL /mL. The antioxidant experiments showed that the volatile oil had significant activity on scavenging of DPPH and OH radicals, and the IC50 were 15.27 mg/mL and 4.07 mg/mL, respectively.
Key words:  Notopterygium incisum    infrared spectrum    volatile oil    bacteriostasis    antioxidant
收稿日期:  2020-06-30      修回日期:  2020-09-27                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 国家自然基金项目(51873175)
作者简介:  硕士研究生(张继教授为通讯作者, E-mail:zhangji@nwnu.edu.cn)
引用本文:    
王小云,脱聪聪,黄志芸,等. 新鲜羌活挥发油的成分分析以及抗氧化和抑菌活性探究[J]. 食品与发酵工业, 2021, 47(5): 193-200.
WANG Xiaoyun,TUO Congcong,HUANG Zhiyun,et al. Composition analysis of volatile oil from Notopterygium incisum, its antioxidant and bacteriostatic activities[J]. Food and Fermentation Industries, 2021, 47(5): 193-200.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024904  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/193
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