姜黄挥发油热稳定性研究及其抗氧化剂筛选

doi:10.11669/cpj.2019.15.009

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摘要目的通过气相色谱-质谱联用(GC-MS)分析,探索姜黄挥发油的热稳定性,并分别考察7种抗氧化剂对姜黄挥发油热稳定性的改善情况。方法采用水蒸气蒸馏法提取姜黄挥发油,并分别于不同温度下加热,GC-MS分析成分变化,绘制热图,提取特征成分,筛选使其化学成分变化最剧烈的加热温度。姜黄挥发油分别于100 ℃,加热不同时间,绘制热图及特征成分变化率图,筛选使其化学成分变化最剧烈的加热时间。各取7种不同抗氧化剂分别加入姜黄挥发油中,于使其化学成分变化最剧烈的时间及温度下加热,分析其成分变化规律,优选改善挥发油热稳定性最佳的抗氧化剂。结果姜黄挥发油在加热温度为100 ℃,时间为8 h的条件下最不稳定。生育酚、没食子酸辛酯、丁香酚、麝香草酚、没食子酸丙酯、香芹酚对姜黄挥发油稳定性均有不同程度的改善情况。麝香草酚对氧化组中α-姜黄酮的上升趋势抑制作用最为恰当,生育酚对芳姜黄烯的上升趋势有较好的抑制作用。结论姜黄挥发油有明显的热不稳定性,随着加热温度的升高和加热时间的延长,其挥发性成分发生很大变化。通过加入抗氧化剂可以一定程度上增加其稳定性。

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	邰佳
	邹俊波
	史亚军
	郭东艳
	张小飞
	王瑜
	梁玉琳
	程江雪
	杨明
	王芳
	罗昱

关键词 ：姜黄, 挥发油, 气相色谱-质谱联用, 热稳定性, 抗氧化剂, 水蒸气蒸馏法

Abstract：OBJECTIVE Thermal stability of Curcuma longa L. was studied by GC-MS- analysis. The affect to Curcuma longa L.by seven antioxidants were explored. METHODS Volatile oil of Curcuma longa L. were extracted by steam extraction and heated at different temperature. The compounds of Curcuma longa L. were analysis by GC-MS. Volatile oil were heated in different temperature and the temperature which make volatile oil most obvious changing were selected. The volatile oil was heated at 100 ℃ in different time and the time which make volatile oil most obvious changing were selected. The affect to Curcuma longa L.by seven antioxidants were explored and the antioxidant which improved thermal stability of Curcuma longa L. was selected. RESULTS The compounds of volatile oil from Curcuma longa L. was changed most significant by heated 8 h and heated at 20 ℃.The upward trend of α-turmerone was appropriate inhibited by thymol. The downward trend of ar-curcumen was better inhibited by tocopherol. CONCLUSION The volatile oil from Curcuma longa L. shown obvious thermal instability. The volatility compounds from volatile oil of Curcuma longa L. was changed most by heated. The thermal stability of volatile oil from Curcuma longa L. can improve by antioxidants.

Key words： Curcuma longa L. volatile oil GC-MS thermal stability antioxidants steam distillation

收稿日期: 2018-07-08

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基金资助:国家自然科学基金项目资助(81703720);陕西省重点研发计划项目资助(2018SF-314);陕西省中药制药重点学科项目资助(303061107);陕西中医药大学2017年度科学研究计划项目资助(2017PY29);陕西省中医药管理局中药制药工程重点学科项目资助(20170103);陕西省教育厅资助项目资助(18JK0208);陕西省中管局资助项目资助(JCPT056)

通讯作者: 史亚军,男,博士,教授研究方向:中药新剂型与新技术研究 Tel:(029)38183689 E-mail:328573751@qq.com;张小飞,男,博士,副教授研究方向:中药新剂型与新技术研究 Tel:15929629229 E-mail:zhangxiaofei830@163.com

作者简介: 邰佳,女,硕士研究生研究方向:中药新剂型与新技术研究

引用本文:

邰佳, 邹俊波, 史亚军, 郭东艳, 张小飞, 王瑜, 梁玉琳, 程江雪, 杨明, 王芳, 罗昱. 姜黄挥发油热稳定性研究及其抗氧化剂筛选[J]. 中国药学杂志, 2019, 54(15): 1237-1244. TAI Jia, ZOU Jun-bo, SHI Ya-jun, GUO Dong-yan, ZHANG Xiao-fei, WANG Yu, LIANG Yu-lin, CHENG Jiang-xue, YANG Ming, WANG Fang, LUO Yu. Effect of Seven Antioxidants on Thermal Stability Improvement of Volatile Oil from Curcuma longa L.. Chinese Pharmaceutical Journal, 2019, 54(15): 1237-1244.

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http://journal11.magtechjournal.com/Jwk_zgyxzz/CN/10.11669/cpj.2019.15.009 或 http://journal11.magtechjournal.com/Jwk_zgyxzz/CN/Y2019/V54/I15/1237

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