香樟果挥发性成分脂肪酸组成分析及抗氧化活性研究

摘要：本文对香樟果采用同时蒸馏萃取方法提取挥发性组分，用石油醚提取脂肪酸并对其甲基化。采用气相色谱-质谱(GC-MS)法对挥发性组分及其脂肪酸甲基化后产物进行了化学成分的分析；用超氧负离子清除法、DPPH自由基清除法和羟基自由基清除法对石油醚提取物进行了抗氧化活性的研究。化学成分的分析结果表明，香樟果的挥发性成分主要含1R-α-蒎萜、4-甲基-1-(1-甲基乙基)-二环[3.1.0]-己烯-2、α-水芹烯、桉油精、芳樟醇、松油醇、黄樟油、ξ-榄香烯等。脂肪酸的化学成分主要含有癸酸、十二烷酸、7-十八碳烯酸等。香樟果的脂肪酸组分抗氧化活性研究表明，脂肪酸的DPPH的IC90 的值为0.040μg/mL，超氧负离子的IC90的值为0.028μg/mL，羟基的IC90的值为0.112 μg/mL。结果表明，香樟果可作为提取抗氧化剂和香料精油的原料。57241

毕业论文关键词：香樟果，气相色谱-质谱(GC-MS)法，抗氧化活性

Abstract: The volatile fraction(VF) of the fruit of Cinnamomum camphora was extracted by si-

-multaneous distillation extraction. The chemical components of the volatile fraction and fatty acid were analyzed by gas chromatography-mass spectrometry (GC-MS). The fatty acid antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl(DPPH),superoxid -e anion and hydroxy(OH).Chemical composition analysis showed that the main components of the volatile fraction of the fruit of Cinnamomum camphora were1R-.alpha.-Pinene, Bicyclo[3.1.0]hex-2-ene, 4-methyl-1-(1-methylethyl)-, .alpha.-Phellandrene , Eucalyptol, 1,6-Octadien-3-ol, 3,7-dimethyl-, p-menth-1-en-8-ol, 1,3-Benzodioxole, 5-(2-propenyl)-, .gamma.-Elemene and so on. Chemicalcomposition analysis showed that the main components of the fatty acid of the fruit of Cinnamomum camphora were Decanoic acid, Dodecanoic acid, 7-Octadecenoic acid and so onThe fruit of Cinnamomum camphora fatty acid of antioxidant activity study showed that the IC90 value of essential oil of DPPH was 0.040μg/mL, the IC50 value of the superoxide anion was 0.028μg/mL and the IC50 value of the hydroxy was 0.112μg/mL. Above results showed that the fruit of Cinnamomum camphora the antioxidant and spice essential oils can be extracted as a raw material.

Keywords:, the fruit of Cinnamomum camphora, Gas chromatography - mass spectrometry method, Antioxidant activity　

1 前言 3

1.1 香樟果的研究背景 3

1.2 香樟果的营养成分 3

1.3 香樟果的用处 3

1.4 香樟果的研究现状 3

1.5 本研究的目的 3

2 实验部分 4

2.1 材料、仪器与试剂 4

2.2 香樟果挥发性组分的提取 4

2.3 香樟果脂肪酸成分的提取及其甲基化 4

2.4 香樟果挥发性组分、脂肪酸甲基化产品的GC/MS的分析 4

2. 4. 1 色谱条件 4

2. 4. 2 质谱条件 5

2. 4. 3 数据分析 5

2.5 香樟果脂肪酸的抗氧化活性评价 5

2. 5. 1 DPPH·清除率的测定 5

2.5. 2 ·OH清除率的测定 5

2.5.2.1 溶液的配制 5

2.5.3 超氧负离子清除率的测定香樟果挥发性成分脂肪酸组成分析及抗氧化活性研究:http://www.youerw.com/huaxue/lunwen_61869.html