香樟果乙酸乙酯和丙酮提取物的化学成分测定及其抗氧化活性的研究

摘要:本研究依次用乙酸乙酯和丙酮作为提取剂对香樟果石油醚提取后的残渣进行多酚的提取。选用气相色谱-质谱(GC-MS)法对两种香樟果提取液进行了化学成分的分析；用紫外/可见分光光度法测定香樟果提取液的总酚含量，并对其用超氧负离子自由基、DPPH自由基和羟基自由基清除法进行抗氧化活性试验。化学成分的分析结果表明，香樟果乙酸乙酯提取液的成分主要含（Z）-5-（1-丙烯基）-1,3-二氧基苯、1,2-二甲氧基-4-2-丙烯基）-苯、2-[（N，N-二甲基氨基)甲基]-3,5-二甲基苯酚、3,7-二甲基-1,3,6-辛三烯、2-（2-氨基丙氧基)-3-甲基苯甲醇、2-（2-羟基-1-萘)-乙酸、DL-苯肾上腺素、3,3,6-三甲基-1,5-庚二烯-4-酮、二-n-辛基邻苯二甲酸酯；丙酮提取液的化学成分主要含有(E)-1,2-（亚甲二氧基-4-丙烯基苯、1,2-二甲氧基-4-（2-丙烯基）-苯、石竹烯、4(14),11-桉叶二烯、3,3,6-三甲基-1,5 -庚二烯-4-酮等。结果表明，乙酸乙酯和丙酮提取液中总酚含量分别为2.471mg/g±0.0330，0.6699mg/g±0.0030。乙酸乙酯提取液对DPPH·，·OH自由基清除率的IC50值分别20.73μg/mL，3.364μg/mL。丙酮提取液对DPPH·，·OH自由基清除率的IC50值分别为21.67μg/mL，3.966μg/mL。以上结果表明，香樟果可作为酚类和抗氧化剂的提取原料。54132

毕业论文关键词：香樟果，气相色谱-质谱(GC-MS)法，总酚，抗氧化活性

Abstract: In this study, polyphenols were extracted by ethyl acetate and acetone sequentially from Cinnamomum camphor fruit which was extracted by petroleum ether. The compnents in two kinds of extraction from Cinnamomum camphor fruit were analyzed by gas chromatography-mass spectrometry (GC-MS). The contents of total phenols in the Cinnamomum camphor fruit were determined by UV/visible spectrophotometer, and the antioxidant properties of the extracts were evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, the O2-·and OH· test, and compared the results of the ethyl acetate extract of Cinnamomum camphora fruit (EAF)and the acetone extract of Cinnamomum camphora fruit (AF). Chemical composition analysis showed that the main components of EAF were (Z)-5-(1-propenyl)-1,3-benzodioxole, 1,2-dimethoxy-4-(2-propenyl)- benzene, 2-[(N,N-dimethylamino)methyl]-3,5-dimethylphenol, 3,7-dimethyl-1,3,6-octatriene,2-(2-aminopropoxy)-3-methylbenzenemethanol,2-(2-hydroxy-1-na-phthylmethylamino) acetic acid, dl-phenylephrine, 3,3,6-trimethyl-1,5-heptadien-4-one, di-n-octyl phthalate and the main components of AF were (E)-1,2-(methylenedioxy)-4-propenyl-benzene, 1,2-dimethoxy-4- (2-propenyl)-benzene, caryophyllene, 4(14),11-diene-eudesma, 3,3,6-trimethyl-1,5-heptadien- 4-one and so on. Results showed that the content of total phenols in EAF and AF were 2.471 mg/g±0.033 and 0.6699 mg/g±0.0030 respectively. The IC50 value of EAF were respectively 20.73 μg/mL and 3.364 μg/mL for DPPH• and •OH free radical clearance rate. The IC50 value of AF were respectively 21.67 μg/mL and 3.996 μg/mL for DPPH• and •OH free radical clearance rate. The above results indicated that Cinnamomum camphora fruit can be used as phenol and antioxidant extract raw materials.

Keywords：cinnamomum camphora fruit, Gas chromatography - mass spectrometry, total phenol, antioxidant activity

1 引言 3

2 实验部分 3

2.1 材料、仪器与试剂 3

2.2 提取方法 4

2.3.1 溶液的配制 4

2.3.2 没食子酸标准曲线的绘制 4

2.3.3 总酚含量的测定香樟果乙酸乙酯和丙酮提取物的化学成分测定及其抗氧化活性的研究:http://www.751com.cn/huaxue/lunwen_58331.html