碧桃花、叶、茎、果实挥发油成分及抗油脂氧化、抑菌作用

doi:10.11944/j.issn.1000-0518.2016.08.150455

摘要/Abstract

摘要：

采用超临界CO₂萃取,应用气相色谱-质谱联用(GC-MS) 法鉴定碧桃花、叶、茎、果实挥发油中化学成分和相对质量浓度,共鉴定178个化合物。其中花挥发油中主要成分有苯甲醛(11.42%)、α-金合欢烯(9.18%)、十六烷酸(8.03%)。叶挥发油中主要成分有:苯甲醛(14.72%)、二十五烷(9.85%)、二十八烷(8.29%)、二十三烷(5.14%)。茎挥发油中主要成分有(Z)-3-己烯-1-醇(28.90%)、(E)-2-己烯醇(16.06%)、正己醇(6.86%)。果实挥发油中主要成分有:苯甲醛(20.46%)、十六烷酸(5.84%)、苯甲醇(5.01%)。在10~40 d贮藏期内,花、叶、茎、果实挥发油可明显降低花生油的过氧化值和酸值,其中以茎挥发油高剂量组降低作用最强。花和茎挥发油具有较强的抑菌作用,其最小抑菌浓度(MIC)值在0.024~0.188 g/L范围内。

关键词: 碧桃, 挥发油, 化学成分, 抗氧化, 抑菌

Abstract:

The volatile oils of the flower, leaf, stem and fruit from Amygdalus persica var. persica f. duplex extracted by supercritical carbon dioxide are analyzed by GC-MS. There are 178 components identified and their relative mass fractions are determined. The main constituents and mass concentration are benzaldehyde(11.42%), α-farnesene(9.18%) and n-hexadecanoic acid(8.03%) from the flower, benzaldehyde(14.72%), pentacosane(9.85%), octacosane(8.29%) and tricosane(5.14%) from the leaf, (Z)-3- hexen-1-ol(28.90%), (E)-2-hexen-1-ol(16.06%) and 1-hexanol(6.86%) from the stem, benzaldehyde(20.46%), n-hexadecanoic acid(5.84%) and benzyl alcohol(5.01%) from the fruit. The volatile oils of the flower, leaf, stem and fruit lower the contents of peroxides and acid value of peanut oil during 10~40 d storage period. The volatile oils of the flower and stem show significant antimicrobial activities with the minimum inhibitory concentration(MIC) of 0.024~0.188 g/L.

Key words: Amygdalus persica var. persica f. duplex, volatile oil, chemical components, antioxidation, antimicrobial activities

卫强, 彭喜悦. 碧桃花、叶、茎、果实挥发油成分及抗油脂氧化、抑菌作用[J]. 应用化学, 2016, 33(8): 945-950.

WEI Qiang, PENG Xiyue. Chemical Components of Essential Oils of the Flower, Leaf, Stem and Fruit from Amygdalus persica var. persica f. duplex and Their Antioxidant, Antimicrobial Effects[J]. Chinese Journal of Applied Chemistry, 2016, 33(8): 945-950.

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