肉桂蒸油剩余物中活性成分的提取、纯化及其抗氧化活性研究

doi:10.3969/j.issn.0253-2417.2020.02.015

Abstract

Abstract:

The bioactive compounds were extracted from cinnamon distillation residue(CR) by using ultrasonic-assisted extraction technology, and the extract were further purificated with AB-8 macro porous resin. The contents of total flavonoid and polyphenol were measured by UV spectrophotometer, and the contents of six main components were detected by HPLC. The antioxidant properties of the extract were evaluated. The results showed that the contents of flavonoid and polyphenol in the sample were increased by about 2.6-4.2 times after elution with 80% ethanol. The contents of flavonoid extracted from the residues of leaves (LR), twigs (TR) and barks (BR) were 18.50%, 53.93% and 44.48%, and the contents of polyphenol were 2.60%, 37.56% and 28.16%, respectively. The components with the maximum content in LR, TR and BR extracts were coumarin or cinnamic acid. The contents of the six main components in the extracts of LR, TR and BR were significantly different and decreased in the following order TR > BR > LR. The total antioxidant capacities of TR and BR extracts were 8.12 and 7.5 U/mL. The IC₅₀ value of the scavenging effects on DPPH·of TR, BR and LR extracts were 0.017, 0.021 and 0.150 g/L, respectively. The IC₅₀ of the scavenging effects on·OH of TR extracts was 0.12 g/L. TR and BR have good total antioxidant capacity and the scavenging effects on DPPH· and·OH. LR extracts have relatively weak antioxidant capacity.

Key words: cinnamon, flavonoid, polyphenol, antioxidant activity

CLC Number:

TQ35

Xian CHENG,Liangwu BI,Weixing ZENG,Zhendong ZHAO,Yuxiang CHEN,Zuohui ZHANG. Extraction, Purification and Antioxidant Activity of Cinnamon Distillation Residues[J]. Chemistry and Industry of Forest Products, 2020, 40(2): 109-116.

Figures/Tables 5

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References 19

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提取物 extraction	黄酮质量分数mass fraction of flavonoid/%		多酚质量分数mass fraction of polyphenol/%
提取物 extraction	纯化前 before purified	纯化后 after purified	纯化前 before purified	纯化后 after purified
TR	15.05±2.6	53.93±1.1	8.24±3.0	37.56±1.5
BR	8.53±1.6	44.48±1.6	7.16±1.3	28.16±1.4
LR	4.31±2.5	18.50±2.0	—	2.60±1.6

化合物compound	校正方程calibration curves	R²	RSD/%		平均值mean/(mg·g^-1)
化合物compound	校正方程calibration curves	R²	精密度precision	稳定性stability	LR	TR	BR
原儿茶酸protocatechuic acid	y=20188 x	0.9996	5.11	3.47	0.20±0.03	1.65±0.03	1.63±0.05
儿茶素catechin	y=3802 x-460.41	0.9997	8.49	8.39	0.78±0.00	5.58±0.08	2.69±0.08
香豆素coumarin	y=35959 x-6438	0.9996	14.07	10.78	1.35±0.01	7.97±0.11	5.39±0.04
肉桂酸cinnamic acid	y=72161 x-5078.2	0.9996	9.00	0.19	1.92±0.01	7.56±0.00	4.33±0.09
肉桂醛cinnamic aldehyde	y=44074 x-2689.8	0.9998	0.92	9.22	0.24±0.00	0.89±0.03	0.22±0.01
o-甲氧基肉桂醛methoxycinnamaldehyde	y=39283 x-6921.5	0.9997	0.43	13.90	—	1.24±0.12	0.92±0.00

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Extraction, Purification and Antioxidant Activity of Cinnamon Distillation Residues

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