Study on Components and Antioxidant Activity of Volatile Oil from Gangu Fujiao
:Gangu Fujiao is one of the important condiments.In this paper,the extraction process conditions of volatile oil from Gangu Fujiao are investigated in detail using steam distillation method and orthogonal test design.At the same time,the chemical components of the extracted volatile oil are determined and analyzed by GC-MS,and the scavenging capacity of the volatile oil on hydroxyl radicals and DPPH radicals is studied.The results show that the optimal conditions for the extraction of volatile oil from Gangu Fujiao by steam distillation method are as follows:solid-liquid ratio is 1∶10,soaking time is 4 h and distillation time is 5 h.There are 41 kinds of chemical components identified in the volatile oil and the main components are γ-terpinene,E,E-acacia alcohol acetate,terpinolene,cis-geraniol and so on.Among them,unsaturated hydrocarbons account for 94.01％of volatile oil components.The antioxidant test indicates that the volatile oil has good antioxidant capacity and good scavenging effects on hydroxyl radicals and DPPH radicals,with the highest scavenging rates of 73.2％and 93.9％respectively.Therefore,volatile oil from Gangu Fujiao has strong antioxidant function and important application value in the field of condiments.
万方数据
维普
