5种蒿属植物精油的成分及其体外抗氧化活性分析OA
Chemical Composition and Antioxidant Activity of Essential Oils from Five Different Artemisia Species
为寻找高效、绿色的食品抗氧化保鲜剂,以水蒸气蒸馏法从陕西产5种蒿属植物(白蒿、蒌蒿、青蒿、牡蒿、艾蒿)中提取精油,采用气质联用法对其主要化学成分进行分析,并对5种不同精油感官、抗氧化能力进行评估.结果显示,5种蒿属植物精油的含量和主要化学成分有一定的差异,从白蒿精油中鉴定出10种化合物,蒌蒿精油鉴定出32种化合物,青蒿精油鉴定出24种化合物,牡蒿精油鉴定出18种化合物,艾蒿精油鉴定出40种化合物.5种精油主要成分虽各不相同,但也存在共同的成分氧化石竹烯.采用DPPH、ABTS自由基清除试验对精油的抗氧化能力进行测定.研究表明,蒌蒿、青蒿、艾蒿精油有良好的抗氧化活性,蒌蒿精油抗氧化能力尤为突出,蒿类植物有望成为潜在的食品保鲜剂.
The aim is to find efficient and green natural antioxidants for food preservation.Essential oils were extracted from five Artemisia species(Artemisia sieversiana,A.selengensis,A.carvifolia,A.japonica and A.argyi)produced in Shaanxi by hydrodistillation.Their chemical compositions were analyzed via GC-MS,and their sensory profiles and antioxidant activities were evaluated.The results indicated distinct variations in chemical constituents among the five oils.Specifically,10,32,24,18,and 40 compounds were identified in the oils of A.sieversiana,A.selengensis,A.carvifolia,A.japonica,and A.argyi,respectively.While the dominant components differed,caryophyllene oxide was identified as a common constituent across all samples.Antioxidant capacities were determined using DPPH and ABTS radical scavenging assays.The findings demonstrate that the essential oils of A.selengensis,A.carvifolia,and A.argyi exhibit favorable antioxidant activity,with A.selengensis oil showing the most prominent efficacy.These results suggest that Artemisia species hold significant potential as natural food preservatives.
李子涵;马养民;马思悦;尚梦华;王凯;张珊珊;王鹤达;张艳辉
陕西科技大学化学与化工学院,西安 710021陕西科技大学化学与化工学院,西安 710021陕西科技大学化学与化工学院,西安 710021陕西科技大学化学与化工学院,西安 710021陕西科技大学化学与化工学院,西安 710021陕西中烟工业有限责任公司,西安 710065陕西中烟工业有限责任公司,西安 710065陕西中烟工业有限责任公司,西安 710065
农业科技
蒿属植物水蒸气蒸馏精油GC-MS成分分析抗氧化能力氧化石竹烯
Artemisiasteam distillation methodessential oilGC-MScomponent analysisantioxidant activitycaryophyllene oxide
《中国农学通报》 2026 (9)
155-162,8
陕西中国烟草工业有限责任公司科技项目"陕产特色香料植物的烟用香料开发及应用研究"(ZB23012).
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