香樟果挥发性成分不同提取方法的气相色谱-质谱联用分析及其对神经细胞活性的影响

摘要

目的 利用气相色谱-质谱联用(GC-MS)法分析并比较固相微波萃取法与水蒸气蒸馏法提取香樟果中挥发性成分效果,并研究香樟果挥发性成分对神经细胞活性的影响.方法 采用固相微波萃取法、水蒸气蒸馏法提取挥发性成分,GC-MS法分析和鉴定,并用归一化法计算各成分相对百分含量;采用对照法研究水蒸气蒸馏提取的挥发性成分对神经细胞的活性.结果 2种方法提取的香樟果挥发性化学成分有差异.利用固相微波萃取从香樟果中分析鉴定出26种化学成分,主要成分为 β-侧柏烯(16.07%)、樟脑(14.31%)、3-蒈烯(13.70%)、桉叶油醇(11.53%)和莰烯(5.09%);利用水蒸气蒸馏从香樟果中分析鉴定出23种化学成分,主要成分为黄樟素(19.81%)、桉叶油醇(9.68%)和芳樟醇(5.88%).香樟果挥发油质量浓度为100μg/mL时能增强神经细胞活性.结论 2种提取方法得到的香樟果挥发油成分,主要成分差异较大,可根据目标产物的不同采取不同的提取方法.同时,固相微波萃取法提取香樟果挥发性成分,集萃取、进样于一体,操作简单,重复性好,对香樟果的质量控制有应用价值.%Objective To analyze and compare the methods of solid-phase microextraction(SPME)and steam distillation for extracting volatile oils from fruits of Cinnamomum Camphora by GC-MS and to study its effect on nerve cell activity. Methods The volatile oils were extracted by SPME and steam distillation,analyzed and identified by GC-MS. The compounds were quantitatively determined by normalization method. The effect of volatile oils extracted by steam distillation on nerve cell activity was study by contrast method. Results The main volatile compounds extracted from fruits of Cinnamomum Camphora by the 2 methods were different. Totally 26 compounds were identified by SPME from fruits of Cinnamomum Camphora. The major chemical constituents were β-thujene (16. 07%),camphor(14. 31%),3-carene(13. 70%),eucalyptol(11. 53%)and camphene(5. 09%). Totally 23 compounds were identified by steam distillation from fruits of Cinnamomum Camphora. The major chemical constituents were safrole(19. 81%),eucalyptol(9. 68%) and linalool(5. 88%). The volatile oils at the concentration of 100 μg/mL could enhance the activity of nerve cells. Conclusion The main volatile compounds extracted from fruits of Cinnamomum Camphora by the 2 methods were different,different extraction methods can be adopted according to different target products. Meanwhile,the extraction of volatile components of Cinnamomum Camphora by SPME is a combination of extraction and sample introduction. It has simple operation,good repeatability,and practical value for the quality control of Cinnamomum Camphora.