苦橙不同部位挥发油成分及抗氧化与抗菌活性分析

刘亚男<sup>1</sup>; 文雅丽<sup>2</sup>; 陈霞蔚<sup>1</sup>; 林家逊<sup>1</sup>; 许有瑞<sup>1*</sup>

引用本文:	刘亚男, 文雅丽, 陈霞蔚, 林家逊, 许有瑞.苦橙不同部位挥发油成分及抗氧化与抗菌活性分析[J].广西植物,2023,43(6):1163-1172.[点击复制]
	LIU Yanan, WEN Yali, CHEN Xiawei, LIN Jiaxun, XU Yourui.Essential oil components and their antioxidant and antibacterial activities in different parts of Citrus aurantium var. amara[J].Guihaia,2023,43(6):1163-1172.[点击复制]

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苦橙不同部位挥发油成分及抗氧化与抗菌活性分析
刘亚男¹, 文雅丽², 陈霞蔚¹, 林家逊¹, 许有瑞^1*
1. 桂林医学院药学院, 广西桂林 541199;2. 桂林医学院科学实验中心, 广西桂林 541199

摘要:

为较全面地研究苦橙(Citrus aurantium var. amara)全植株挥发油成分及抗氧化与抗菌活性,该研究以其叶、花、幼果为材料,采用水蒸气蒸馏法(SD)结合气相色谱-质谱(GC-MS)联用技术分析其成分,并利用体外测试方法比较了三者的抗氧化与抗菌活性。结果表明:(1)从苦橙叶、花及其幼果挥发油中共分离鉴定出94种成分,3个部位的挥发油成分种类及含量存在一定差异,其中13种为共有成分。从叶中鉴定出34种成分,含量较高的有芳樟醇(30.51%)、α-松油醇(14.78%); 从花中鉴定出32种成分,主要成分有芳樟醇(57.59%)和d-柠檬烯(16.15%); 从幼果中鉴定出69种挥发性成分,主要含有d-柠檬烯(25.55%)和γ-萜品烯(10.48%)。(2)苦橙3个部位挥发油表现出不同程度的抗氧化活性,其中苦橙幼果、叶及花的挥发油对ABTS自由基的IC₅₀值分别为2.6、5.1、8.2 mg·mL^-1,对DPPH自由基的IC₅₀值分别为2.7、4.3、5.0 mg·mL^-1,幼果挥发油的抗氧化活性最好。(3)苦橙幼果挥发油对大肠杆菌、金黄色葡萄球菌和铜绿假单胞菌表现出的抗菌活性也强于叶和花。该研究结果为苦橙叶、花及其幼果中挥发油的提取利用提供了理论依据。

关键词: 苦橙, 挥发油, GC-MS, 抗氧化活性, 抗菌活性

DOI：10.11931/guihaia.gxzw202205052

分类号:Q946

文章编号:1000-3142(2023)06-1163-10

基金项目:广西自然科学基金(2017GXNSFAA198237)。

Essential oil components and their antioxidant and antibacterial activities in different parts of Citrus aurantium var. amara

LIU Yanan¹, WEN Yali², CHEN Xiawei¹, LIN Jiaxun¹, XU Yourui^1*

1. School of Pharmacy, Guilin Medical University, Guilin 541199, Guangxi, China;2. Science Experiment Center, Guilin Medical University, Guilin 541199, Guangxi, China

Abstract:

In order to comprehensively analyze the essential oil components, antioxidant and antibacterial activities of the whole plant of Citrus aurantium var. amara, the essential oils from leaves, flowers and young fruits were extracted respectively by steam distillation(SD)and their chemical compositions were identified by GC-MS. Moreover, their antioxidant and antibacterial activities were evaluated and compared using in vitro methods. The results were as follows:(1)A total of 94 volatile components were isolated and identified from the essential oils of leaves, flowers and young fruits, there were some differences between three parts, of which 13 were common components. A total of 34 components were identified from leaves, and the major compounds were linalool(30.51%)and α-terpineol(14.78%); a total of 32 components were identified from flowers, the main components were linalool(57.59%)and d-limonene(16.15%); a total of 69 components were identified from young fruits, mainly containing d-limonene(25.55%)and γ-terpene(10.48%).(2)The essential oils from different parts showed different antioxidant activities. The IC₅₀ values of essential oils from young fruits, leaves and flowers to ABTS free radicals were 2.6, 5.1 and 8.2 mg·mL^-1, respectively, and the IC₅₀ values to DPPH free radicals were 2.7, 4.3 and 5.0 mg·mL^-1, respectively. The antioxidant activity of young fruits was better than that of leaves and flowers.(3)The essential oil from young fruits showed certain antibacterial activity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa, which was better than the leaves and flowers. The results can provide a theoretical basis for the extraction and utilization of the essential oils from different parts of Citrus aurantium var. amara.

Key words: Citrus aurantium var. amara, essential oil, GC-MS, antioxidant activity, antibacterial activity