论文总字数：17975字

摘 要

本实验依次用水和乙醇作为提取剂对香樟果丙酮提取后的残渣进行提取。用紫外/可见分光光度法测定提取物总酚含量，采用气相色谱-质谱(GC-MS)法分析化学成分；采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。结果表明提取物的总酚含量乙醇提取物(5.57mg/g)大于水提取物(2.87mg/g)。化学成分分析表明乙醇提取物中主要化合物有1,1二甲基乙烯基甲酸酯,3,7-二甲基-1,6-辛二烯,2.5-二甲基-对苯二甲醛,1-丁氧基-2,7-辛二烯,半乳糖烯，2-甲氧基-4甲基-6丙烯基苯酚,石竹烯，L( )-抗坏血酸等；水提取物中含有化合物有2,3-二羟基丙醛,吡喃酮1,4-丁二醇二乙酯,邻苯二甲酸庚二酸氢乙酯,丁子香酚甲酯,苯二甲酸-1-丁基-2-乙基己酯,戊醛,邻苯二甲酸二丙烯酯。水和乙醇提取物对·OH、DPPH·自由基均有明显的清除作用，但乙醇提取物的IC₅₀值0.029mg/mL（对·OH），0.003mg/mL（对DPPH·）均明显高于水提取物对0.1332mg/mL（对·OH），0.05 mg/mL（对 DPPH·），同样乙醇提取物对O₂^-自由基清除IC₉₆为0.005mg/mL也大于水提取物对O₂^-自由基清除0.012mg/mL。以上结果表明香樟果乙醇和水均可作为提取物酚类和抗氧化剂的提取原料，且乙醇提取物抗氧化活性大于水提取物抗氧化活性。

关键词： 香樟果，紫外/可见分光光度法，总酚，抗氧化活性

Abstract: In this study polyphenols were extracted by ethanol and water from Cinnamomum camphor fruit which was extracted by petroleum ether. I chose gas chromatography-mass spectrometry (GC-MS) to analyze The two kinds of extraction of polyphenols from Cinnamomum camphor fruit. 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. The result showed that the contents of total phenols in ethanol (5.57mg/g) was more than in water (2.87mg/g). Chemical composition analysis showed that the main components in ethanol were Formic acid,1,1-dimethylethyl ester,1,6-Octadien-3-ol,3,7-dimethyl,1,4-Benzenedicarboxaldehyde,2,5-dimethyl-,2,7-Octadiene,1-butoxy-,Arabino-Hex-1-enitol,1,5-anhydro-2-deoxy,Phenol,2-methoxy-4-methyl-6-[propenyl]- ,Caryophyllene, )-Ledene and the main components in water were Propanal, 2,3-dihydroxy-,4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl- ,Phthalic acid, monoethyl ester,Eugenyl methyl ether,1,2-Benzenedicarboxylic acid, butyl 2-ethylhexyl ester, Pentanal ,Diethyl Phthalate. Results showed that two kinds of extraction of polyphenols from Cinnamomum camphor fruit for • OH, DPPH • radical scavenging effects were significantly. However the IC50 value in ethanol for • OH (0.029mg/mL) and for DPPH • (0.003mg/mL) were smaller than for • OH (0.1332mg/mL) and for DPPH • (0.05mg/mL) in water. Also, ethanol extract for O2-radical scavenging IC96 (0.005mg/ml) is less than the water extract for O2-radical scavenging (0.012mg/ml). These results suggest that ethanol and water can be used as fruit extracts and antioxidants extraction of raw materials, and the antioxidant activity in the extraction of ethanol is stronger than in the extraction of water.

Keywords：Cinnamomum camphor fruit, UV/visible spectrophotometer, total phenol, antioxidant activity

目 录

1 引言 3

2 实验部分 3

2.1 材料、仪器与试剂 3

2.2 样品的提取 4

2.3 样品溶液的配置 4

2.4 总酚含量测定 4

2.4.1 溶液的配制 4

2.4.2 焦性没食子酸标准曲线的绘制 4

2.4.3 总酚测定方法 4

2.5 抗氧化性试验 5

2.5.1 超氧负离子清除率的测定 5

2.5.2 DPPH·清除率的测定 6

2.5.3 ·OH清除率的测定 7

2.6 提取物成分分析 8

2.6.1 液相色谱条件 8

2.6.2气相色谱条件 9

2.6.3 质谱条件 9

2.6.4 数据分析 9

3 结果与讨论 9

3.1 总酚的含量 9

3.2 抗氧化活性 10

3.2.1 超氧负离子自由基清除率 10

3.2.2 DPPH自由基清除率 10

3.2.3 羟基自由基清除率 11

3.3 提取物成分 12

3.3.1 液相色谱分析 12

3.3.2 提取物气质分析 13

结 论 17

参 考 文 献 18

致 谢 19

1 引言

香樟果又叫樟树籽、樟木籽、樟籽、樟犁、香樟子、大木姜子、樟子，是樟科植物樟树的果实也是樟科植物红叶木姜子的果实。廖祥儒等人检测出香樟果实中含有酪氨酸酶活性，并对此酶进行了分离纯化, 同时对其部分性质也做了分析，发现香樟果有很好的开发利用价值^[6]。张彬检测出樟树籽核仁含有40 %左右的油脂,樟树籽油富含癸酸(59.17 %) 、月桂酸(37.22 %)等中碳链的脂肪酸^[7]。属中短碳琏脂肪酸，有其特殊的生理和营养作用，利用樟树籽开发新的油脂产品正在研究之中。在湖南一带，炒牛肉之类的喜欢加点樟树籽油，味道很好，特有的辣和香不是辣椒能替代的。香樟果也是一种中药材，我国很早就有将樟树籽作为药物用于治病的记载，主要用于风湿痹痛、心腹冷痛、霍乱腹胀、宿食不消、跌打损伤。本文主要对香樟果的抗氧化活性做基础的研究，使其具有很大的开发利用价值。因此香樟果具有十分高的利用开发前景和经济意义。

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