【目的】探究互叶白千层(澳洲茶树)精油(tea tree oil,TTO)超临界CO_(2)提取的最优条件及其精油的组成成分和抗氧化能力。【方法】采用响应面法优化超临界CO_(2)萃取参数,通过GC-MS结合保留指数(RI)法鉴定茶树精油的组成成分。采用DPPH...【目的】探究互叶白千层(澳洲茶树)精油(tea tree oil,TTO)超临界CO_(2)提取的最优条件及其精油的组成成分和抗氧化能力。【方法】采用响应面法优化超临界CO_(2)萃取参数,通过GC-MS结合保留指数(RI)法鉴定茶树精油的组成成分。采用DPPH及OH自由基清除试验分析茶树精油的体外抗氧化活性,以D-半乳糖致衰小鼠为模型,测定其血清及肝中SOD、GSH-Px、CAT活性及MDA含量来分析茶树精油的体内抗氧化活性。【结果】在30 MPa的萃取压力、55℃的萃取温度、150 min的萃取时间下,可以获得2.239%的茶树精油提取率,与响应面优化试验回归模型预测值(2.241%)接近。GC-MS结合RI分析表明,提取的茶树精油共分离出49种组分,其中含量高于1%的组分有16种,含量最高的组分为松油烯-4-醇。体内外抗氧化结果表明,茶树精油有着良好的抗氧化效果,能够有效减少DPPH和OH自由基的产生,使SOD、GSH-Px和CAT的浓度有所下降,同样能够有效减少MDA的含量。【结论】超临界CO_(2)萃取方法可以从互叶白千层中高效提取具有抗氧化活性的茶树精油。展开更多
Lotus(Nelumbo spp.)is a valuable plant resource with promising applications in the cosmetic and food industries.To effectively utilize the aromatic compounds of lotus flowers,it is essential to clarify the optimal har...Lotus(Nelumbo spp.)is a valuable plant resource with promising applications in the cosmetic and food industries.To effectively utilize the aromatic compounds of lotus flowers,it is essential to clarify the optimal harvesting organ and flowering stage.In this study,headspace solidphase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC—MS)were employed to investigate the volatile profiles of four lotus cultivars across different flowering stages and floral organs.A total of 63 volatile compounds were identified,including 36 terpenes,10 benzenoids/phenylpropanoids,and 17 fatty acid derivatives.Among them,1,4-dimethoxybenzene was the dominant aromatic compound.The volatile profiles of petals differed significantly from those of the other five floral organs.The appendages,a component of the stamens,released the highest concentrations of volatiles,with peak emission at the initial-flowering or full-flowering stages.However,due to pollen dispersal,lotus flowers at full flowering were unsuitable for food or cosmetic applications.Thus,appendages harvested during the initialflowering stage were the most suitable material for high-quality extraction.This study lays a foundation for the industrial development of lotus flower fragrance.展开更多
为探讨微生物辅助发酵香草兰豆荚加工过程中主要风味成分的变化。该文采用在香草兰豆荚加工过程中喷淋从香草兰豆荚上筛选得到微生物的辅助发酵方法,对比喷淋微生物辅助发酵香草兰加工与传统加工过程中香草兰主要风味成分的变化。结果表...为探讨微生物辅助发酵香草兰豆荚加工过程中主要风味成分的变化。该文采用在香草兰豆荚加工过程中喷淋从香草兰豆荚上筛选得到微生物的辅助发酵方法,对比喷淋微生物辅助发酵香草兰加工与传统加工过程中香草兰主要风味成分的变化。结果表明:传统加工处理(C1)过程中香兰素葡萄糖苷含量呈逐渐减少趋势,从杀青前香兰素葡萄糖苷含量8.85%到陈化阶段香兰素葡萄糖苷含量0.74%,下降了91.63%;香兰素含量呈增长趋势,从杀青前香兰素含量0.42%到陈化阶段香兰素含量2.05%,升高了79.51%;喷菌处理(M1)中喷菌量6 m L的发酵豆荚香兰素葡萄糖苷含量为0.67%、香兰素含量最高为2.68%。C1、M1喷菌量6 mL的发酵豆荚上分别检测出26、29种挥发性成分,其中相对含量较高的成分有香兰素、愈创木酚、乙酸和糠醛等物质。电子鼻分析表明C1与M1喷菌量6 mL处理的发酵豆荚风味成分有明显差别。微生物辅助发酵在香兰素含量、挥发性成分上都优于传统加工,研究结果为微生物辅助香草兰豆荚初加工提供了一定的数据支撑。展开更多
文摘【目的】探究互叶白千层(澳洲茶树)精油(tea tree oil,TTO)超临界CO_(2)提取的最优条件及其精油的组成成分和抗氧化能力。【方法】采用响应面法优化超临界CO_(2)萃取参数,通过GC-MS结合保留指数(RI)法鉴定茶树精油的组成成分。采用DPPH及OH自由基清除试验分析茶树精油的体外抗氧化活性,以D-半乳糖致衰小鼠为模型,测定其血清及肝中SOD、GSH-Px、CAT活性及MDA含量来分析茶树精油的体内抗氧化活性。【结果】在30 MPa的萃取压力、55℃的萃取温度、150 min的萃取时间下,可以获得2.239%的茶树精油提取率,与响应面优化试验回归模型预测值(2.241%)接近。GC-MS结合RI分析表明,提取的茶树精油共分离出49种组分,其中含量高于1%的组分有16种,含量最高的组分为松油烯-4-醇。体内外抗氧化结果表明,茶树精油有着良好的抗氧化效果,能够有效减少DPPH和OH自由基的产生,使SOD、GSH-Px和CAT的浓度有所下降,同样能够有效减少MDA的含量。【结论】超临界CO_(2)萃取方法可以从互叶白千层中高效提取具有抗氧化活性的茶树精油。
基金supported by grants from the National Natural Science Foundation of China(Grant No.32102413)the Biological Resources Programme CAS(Grant No.KFJ-BRP-017-44)Zhongshan Sinno Co.,Ltd.
文摘Lotus(Nelumbo spp.)is a valuable plant resource with promising applications in the cosmetic and food industries.To effectively utilize the aromatic compounds of lotus flowers,it is essential to clarify the optimal harvesting organ and flowering stage.In this study,headspace solidphase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC—MS)were employed to investigate the volatile profiles of four lotus cultivars across different flowering stages and floral organs.A total of 63 volatile compounds were identified,including 36 terpenes,10 benzenoids/phenylpropanoids,and 17 fatty acid derivatives.Among them,1,4-dimethoxybenzene was the dominant aromatic compound.The volatile profiles of petals differed significantly from those of the other five floral organs.The appendages,a component of the stamens,released the highest concentrations of volatiles,with peak emission at the initial-flowering or full-flowering stages.However,due to pollen dispersal,lotus flowers at full flowering were unsuitable for food or cosmetic applications.Thus,appendages harvested during the initialflowering stage were the most suitable material for high-quality extraction.This study lays a foundation for the industrial development of lotus flower fragrance.
文摘为探讨微生物辅助发酵香草兰豆荚加工过程中主要风味成分的变化。该文采用在香草兰豆荚加工过程中喷淋从香草兰豆荚上筛选得到微生物的辅助发酵方法,对比喷淋微生物辅助发酵香草兰加工与传统加工过程中香草兰主要风味成分的变化。结果表明:传统加工处理(C1)过程中香兰素葡萄糖苷含量呈逐渐减少趋势,从杀青前香兰素葡萄糖苷含量8.85%到陈化阶段香兰素葡萄糖苷含量0.74%,下降了91.63%;香兰素含量呈增长趋势,从杀青前香兰素含量0.42%到陈化阶段香兰素含量2.05%,升高了79.51%;喷菌处理(M1)中喷菌量6 m L的发酵豆荚香兰素葡萄糖苷含量为0.67%、香兰素含量最高为2.68%。C1、M1喷菌量6 mL的发酵豆荚上分别检测出26、29种挥发性成分,其中相对含量较高的成分有香兰素、愈创木酚、乙酸和糠醛等物质。电子鼻分析表明C1与M1喷菌量6 mL处理的发酵豆荚风味成分有明显差别。微生物辅助发酵在香兰素含量、挥发性成分上都优于传统加工,研究结果为微生物辅助香草兰豆荚初加工提供了一定的数据支撑。
