CAJ | 학술논문

目的:比较益智盐炙前后挥发油化学成分及抗氧化活性的差异,探讨盐炙对益智挥发油成分及抗氧化活性的影响.方法:采用水蒸气蒸馏法提取益智挥发油,气相色谱-质谱联用仪(GC-MS)对其定性分析,气相色谱(GC)对其中的有效成分圆柚酮进行含量测定,DPPH法测定其抗氧化活性.结果:益智生品检出77个峰,鉴定了其中的38个峰,盐炙品检出94个峰,鉴定了34个峰,生品与盐炙品有36个共有峰;生品和盐炙品挥发油中圆柚酮的含量分别为0.9659mg/g和0.6498mg/g,清除DPPH自由基的IC50分别为0.195g/ml和0.147g/ml(相当于生药量).结论:益智盐炙后,药材中挥发油含量、组成和组分的相对含量,圆柚酮的含量均发生了较大的变化,抗氧化活性增加,研究为揭示其盐炙机理提供了一定的依据.
목적:비교익지염자전후휘발유화학성분급항양화활성적차이,탐토염자대익지휘발유성분급항양화활성적영향.방법:채용수증기증류법제취익지휘발유,기상색보-질보련용의(GC-MS)대기정성분석,기상색보(GC)대기중적유효성분원유동진행함량측정,DPPH법측정기항양화활성.결과:익지생품검출77개봉,감정료기중적38개봉,염자품검출94개봉,감정료34개봉,생품여염자품유36개공유봉;생품화염자품휘발유중원유동적함량분별위0.9659mg/g화0.6498mg/g,청제DPPH자유기적IC50분별위0.195g/ml화0.147g/ml(상당우생약량).결론:익지염자후,약재중휘발유함량、조성화조분적상대함량,원유동적함량균발생료교대적변화,항양화활성증가,연구위게시기염자궤리제공료일정적의거.
Objective:To compare the difference of chemical constituents and antioxidant activity of volatile oil of Alpiniae Oxyphyllae Fructus between the raw and the salt, and to investigate the impact on the chemical compounds and antioxidant activity of volatile oil of Alpiniae Oxyphyllae Fructus after salt processing.Meth-ods:The volatile oil of Alpiniae Oxyphyllae Fructus was extracted by steam distillation, and its chemical con-stituents were analyzed and identified by GC-MS, and the content of Nootkatone was determined by GC,and the antioxidant effect was determined by DPPH method.Results:77 chemical compounds were detected and 38 of them were identified in the volatile oil of Alpiniae Oxyphyllae Fructus, and 94 chemical compounds were detected and 34 of them were identified in the volatile oil of Alpiniae Oxyphyllae Fructus after salt processing. 36 common chemical compounds were detected in both the raw and the salt.The content of nootkatone was 0.9659mg/g, 0.6498mg/g in the raw and the salt.Conclusion:The chemical constituents and antioxidant ac-tivity of volatile oil of Alpiniae Oxyphyllae Fructus all have a great change after salt processing .The study pro-vides a basis for revealing the mechanism of salt processing of Alpiniae Oxyphyllae Fructus.