栀子的化学成份及其药理活性

栀子是茜草科栀子属植物,是药食两用植物,其果实具有清热解毒等多种功效。其主要化学成份有环烯醚萜类、有机酸(酯)、黄酮、香豆素、挥发油等。文章主要对栀子的环烯醚萜类及单萜苷类化学成份及其药理活性作一综述。     

栀子化学成分及药理作用的研究进展

我国栀子属植物种类约十几种。从栀子属植物中分离鉴定出的特征性化合物有40多种,包括环烯醚萜类、二萜类、三萜类、黄酮类、三萜皂苷类及色素等。研究已发现栀子具有利胆、保肝、抗炎、抗肿瘤以及改善血液循环、抗血栓、防治脑出血等作用。本文通过对栀子属植物的化学成分和药理作用的研究状况作概述,为进一步的研究提供理论基础。     

纤维素酶法提取玄参总环烯醚萜类成分的工艺优化

为了得到酶解法提取玄参中环烯醚萜类成分最佳提取工艺,通过高效液相色谱法测定环烯醚萜类成分中的哈巴俄苷、哈巴苷和桃叶珊瑚苷的提取率为考察目标,筛选最佳酶种类及用量,并在单因素试验基础上,考察料液比、溶剂pH、酶解温度、提取时间对提取率的影响,再进行正交试验优化,确定最佳提取工艺。实验结果表明,选取0.5%纤维素酶时提取率最高;纤维素酶提取玄参中环烯醚萜类成分最佳提取工艺为:料液比1∶15,溶剂pH=3.5,提取时间2 h,提取温度55℃。在此工艺条件下,环烯醚萜类成分的提取率可达2.254%,比传统热回流提取法可提高30%左右的提取率,比不加酶的条件可提高65%的提取率。     

正交工艺优化青叶胆水提工艺

獐牙菜苦苷是青叶胆中主要的抗肝损伤成分,是典型的环烯醚萜类成分,是大部分獐牙菜属药用植物中的主要活性成分。采用水提的方法以加水量、提取时间、提取次数为考察因素,采用紫外可见分光光度法测定獐牙菜苦苷含量,以獐牙菜苦苷含量为评价指标,采用正交试验优化最佳的提取工艺。结果表明青叶胆的最佳提取工艺为加水8倍量,回流提取3次,每次1 h。优选出的提取工艺简单、合理,可作为青叶胆的提取工艺。     

油橄榄中橄榄苦苷的提取及纯化工艺研究

采用ODS C18色谱柱,流动相为甲醇:水(0.2%醋酸)体积比45:55,检测波长为230 nm,建立油橄榄叶中橄榄苦苷的HPLC分析方法。采用单因素和正交试验筛选优化油橄榄叶橄榄苦苷浸提的最佳工艺,并进一步研究大孔树脂静态和动态吸附和解吸附性能。结果表明:1)热回流浸提的最佳工艺为乙醇体积分数80%,温度70℃,提取时间3.5 h,料液比1:15(g:mL),提取次数2次。2)通过对比不同树脂对橄榄苦苷的吸附,筛选出选择性吸附好的AB-8树脂,吸附量为每克湿树脂32.1 mg。AB-8树脂纯化的最佳条件为:上样质量浓度为2 g/L,70%乙醇-水洗脱,流速为3 mL/min,洗脱液用量为3 BV。3)橄榄苦苷的粗提物经过AB-8树脂纯化后,橄榄苦苷的纯度达到47.90%,黄酮含量为16.4%,收率为6.43%。     

龙胆苦苷的药理作用机制的研究进展

龙胆苦苷为为龙胆科植物龙胆(Gentiana scabra Bge)的主要活性成分。属于环烯醚萜苷类,有着多种药理学作用,本文就近年来龙胆苦苷的药理学作用机制的研究近况进行综述。分别介绍了龙胆苦苷在抗抑郁、保肝、抗肿瘤、抗炎、糖尿病和骨质疏松等方面的研究进展。为龙胆苦苷和龙胆的进一步研究提供参考。     

中国油橄榄发展历程与产业展望

介绍了我国油橄榄的引种和推广历程,分析了我国油橄榄引种试验、示范推广和产业开发3个阶段,进一步介绍了甘肃陇南油橄榄的发展历程。重点介绍了橄榄油、橄榄果渣和橄榄叶的化学成分及其加工利用现状。在此基础上,结合我国目前油橄榄的现状和需求,提出油橄榄果叶综合利用的发展思路,开发高品质橄榄油、系列化妆品、洗涤用品、油橄榄茶、油橄榄酒、餐用橄榄、橄榄叶抗氧化剂及果渣保水调节剂,全值化利用油橄榄,提高油橄榄利用率,促进我国油橄榄产业的发展。     

巴戟天属植物化学成分研究进展

巴戟天属植物全世界有100余种,在中医药中有广泛的应用。该属植物的化学成分主要包括环稀醚萜类、蒽醌类、黄酮类、多糖类等,这些化合物主要具有抗菌、抗炎、抗肿瘤等药理作用。综述了近20年来对巴戟天属植物的化学成分的研究进展,为该属植物的开发利用提供参考。     

橄榄苦苷对皮肤的生物活性研究进展

橄榄苦苷是油橄榄叶提取物中主要的多酚成分之一，具有优异的抗炎、抗氧化活性以及其他治疗功效。本文从抑制细胞中NF-κB的核易位，抑制一氧化氮合成酶（iNOS）、环氧合酶-2(COX-2)的表达，减少促炎细胞因子和趋化因子等方面总结了橄榄苦苷抗炎的作用通路，并进一步综述了其抗氧化、抗菌、美白以及抗衰的作用机理，旨在为橄榄苦苷在化妆品中的开发和应用提供理论参考。     

环烯醚萜类化合物在防治糖尿病方面研究进展

目前糖尿病的治疗以口服西药为主,疗效迅速,但临床中多有不良反应的报道,不适于长期使用,易产生耐药性.近年来,不少学者以药材中提取出的天然化合物为主要成分,以期开发出治疗、预防糖尿病的新型药物.因此,在这一领域出现了大量的研究报道.其中,环烯醚萜苷类化合物梓醇、山茱萸环烯醚萜总苷、桃叶珊瑚苷等具有显著的降糖效果,并对糖尿...     

Antioxidant and aldose reductase inhibition activity of Ligustrum japonicum and Olea europaea L. leaf extracts

Ligustrum japonicum and Olea europaea leaf extracts prepared via domestic techniques were studied for antioxidant and aldose reductase inhibitory activity (ARI) in relation to individual phenol/flavonoid composition (HPLC‐various detection means) and content. On the same extract weight basis L. japonicum leaf extracts, poorer in total polar phenol (TPP) content and in most cases in flavonoids, were less efficient than olive leaf extracts in radical scavenging and in retarding lipid oxidation. On the same TPP content basis, the former were of comparable efficiency in radical scavenging but exhibited lower activity than the latter in bulk oils or liposomes. L. japonicum extracts were characterized by the presence of verbascoside and apigenin derivatives, whereas O. europaea extracts by that of oleuropein. Superiority of L. japonicum infusion versus O. europaea infusion was evidenced using the ARI activity assay either on the same extract weight or on TPP content basis. The former was also superior in comparison to oleuropein, tyrosol, and hydroxytyrosol activity. These findings suggest the presence of other active compounds besides the so far identified phenolics and enhance our view on the importance of Oleaceae plants as sources of bioactive compounds beyond O. europaea. Practical applications : Oleaceae plants are a unique source for the secoiridoid oleuropein or verbascoside that confer well documented biological properties. On continuation of our effort to valorize plants of this family as sources for functional constituents we examined, in parallel, leaf extracts of the less investigated species Ligustrum japonicum versus those of Olea europaea L. The data presented for the extracts obtained via domestic preparations techniques (infusions, decoctions, tinctures) are expected to attract the interest of those involved in herbal teas and dietary supplements sector.     

希腊橄榄油的加工技术

介绍希腊橄榄油加工和市场现状,关键技术及其特征,主要设备,橄榄油的等级、质量指标和感官评价,化学组成及分析方法,影响橄榄油质量的因素,废水和果渣的组成及其副产物的开发利用以及橄榄油的食用及药用功能等,提出油橄榄的综合利用和加工方向。     

Variations of iridoid oleuropein in Italian olive varieties during growth and maturation

This research paper reports on the concentrations of oleuropein in fruits of seven Italian olive cultivars. These oleuropein levels, during fruit growth and maturation, were monitored by taking olive samples from the same olive trees grown in Middle Italy. A novel high‐resolution gas chromatography (HRGC) oleuropein quantification method and a new high‐performance liquid chromatography (HPLC) method were developed. The olive fruits showed high contents of oleuropein, which were greatly influenced by the olive cultivar (genetic store) factor. The stage of fruit growth and maturation was another factor strongly affecting the contents of iridoid oleuropein in olive drupes, whatever the olive cultivar considered. Green olives had much higher concentrations of this biofunctional glucoside, which decreased regularly during fruit growth and ripeness. No differences were observed between the two developed oleuropein quantification methods, which gave, for all the olive cultivars, average values of fruit oleuropein contents that were not statistically different. These two reliable repetitive methods, noticeably the HPLC one (which also showed a lower running time), could be used for routine determination of oleuropein in olive drupes. We observed that, in general, olive cultivars having high oleuropein concentrations in the fruits were also characterized by marked oleuropein contents in the leaves.     

Solid/liquid extraction and isolation by molecular distillation of hydroxytyrosol from Olea europaea L. leaves

Molecular distillation, or short‐path distillation (SPD), is particularly appropriate for processing of low‐volatility compounds, which are easily altered at high temperature. Olea europaea L. leaves constitute an olive tree by‐product very interesting for their natural antioxidants content. In this research, molecular distillation technology has been applied to obtain high‐value‐added compounds by the SPD fractionation of an olive tree leaf extract. The process consists of two stages: (a) ethanolic extraction of the olive leaves, followed by incorporation of the extract into glycerine and (b) molecular distillation of the glycerine enriched in olive leaf extract compounds (terpenic and phenolic compounds). Four molecular distillation tests under different conditions were carried out. Results showed that 80.9% 3,4‐dihydroxy‐phenylethanol (hydroxytyrosol) was recovered from the glycerine admixture under a pressure of 1.50–2.00 mbar, a temperature of 190 °C and a feed rate of 15 mL/min.     

Modification of Phenolic Compounds and Volatile Profiles of Chemlali Variety Olive Oil in Response to Foliar Biofertilization

The main objective of this work was to study the effects of foliar biofertilizers on individual volatile profiles and phenolic compounds of olive oil (Olea europaea L. cv. Chemlali). Three foliar biofertilizers were used in two successive application seasons: T1 (rich in nitrogen, phosphorus and potassium); T2 (rich in calcium); and T3 (application of both T1 and T2). Results showed that foliar fertilization with T2 increased the phenolic compound contents (e.g., oleuropein aglycone and decarboxymethyl ligstroside aglycone) of Chemlali olive oil. It also enhanced the levels of many volatile compounds responsible for the good flavor of olive oil such as hexanal. However, T1-tested fertilizer led to a significant decrease in the content of phenolic compounds, although they seemed to improve significantly the levels of the majority of volatile compounds, especially hexanal. Based on these results, a significant relationship between plant nutrition and quality of oil was observed. Our results demonstrated a potential positive influence on the concentration of sensory quality compounds under T2 (Ca²⁺-based fertilizer). This result should be considered in the design of foliar nutrient application management strategies for olive trees.     

泽漆化感作用、化学成分及农用生物活性的相关性

分析了泽漆的化感作用、全草化学成分及农用生物活性的相关性。泽漆根、茎、叶和果实具有不同的化感化用。泽漆中萜、黄酮、酚酸和甾体等不同结构类型的化合物是其具有杀虫、抑菌和对植物生长调节或除草作用的物质基础。泽漆不同产地环境、采收期、部位及提取方法等影响不同结构类型活性成分的比例,进而影响生物活性。寻找泽漆源农用活性先导化合物或新农药有效成分需注意化合物种类、含量与活性的相关性,应重视微量化合物、不同结构类型先导物的复配及化合物的毒性问题,应加强不同结构类型化合物的作用机制研究。     

Iron chlorosis in olive in relation to soil properties

Chlorosis due to iron (Fe) deficiency is becoming severe in olive (Olea europaea L.) trees growing on some highly calcareous soils in southern Spain. We investigated the relationships between the incidence of Fe chlorosis in three olive varieties (`Hojiblanco', `Manzanillo' and `Picual') and soil properties. Leaf chlorophyll content, estimated by the mean value of three SPAD measurements during the growing season, was poorly correlated with soil carbonate content and reactivity. In contrast, it was significantly correlated with the clay content and with the amounts of Fe extracted with oxalate (Fe_ox), citrate/ascorbate (Fe_ca), and diethylendiaminepentaacetid acid (Fe_DTPA). This suggests that the content and reactivity of poorly crystalline Fe compounds play an important role in Fe nutrition. The three olive varieties did not differ significantly in their susceptibility to Fe chlorosis. Soil test critical levels separating chlorotic and non-chlorotic trees were 300 g clay kg^–1 soil and 0.35 g Fe_ox kg^–1 soil.     

油橄榄果渣中山楂酸和齐墩果酸的提取工艺

以油橄榄果渣为原料,对其主要有效成分山楂酸(MA)和齐墩果酸(OA)的提取工艺进行研究。以MA、OA的提取率和浸膏得率为评价指标,采用正交实验优选油橄榄果渣中MA、OA的最佳提取工艺,得到的最佳条件为:以φ(CH3CH2OH)=90%的乙醇为提取剂,料液比〔即油橄榄果渣质量与溶剂体积的比(g/mL),下同〕1∶10,回流提取3 h,提取1次,在该条件下MA、OA提取率分别为91.27%、94.73%,浸膏得率为23.38%。     

Progress in table olive debittering: Degradationin vitro of oleuropein and its derivatives byLactobacillus plantarum

Oleuropein, a bitter-tasting secoiridoid glycoside present in olive leaves and fruit (Olea europaea L.), is hydrolyzed by oleuropeinolyticLactobacillus plantarum strains. The work reports the results of a gas-chromatographic study of the oleuropein derivatives released by incubation withL. plantarum B21, isolated from table olive brines, and byL. plantarum ATCC 8014. Process kinetics indicate that the bacterial strains initially hydrolyze the oleuropein by means of β-glucosidase action with formation of an aglycone (the first observable intermediate compound). In a second step, this derivative, by means of esterase action, gives rise to 2-(3,4-dihydroxyphenyl) ethanol (identified) and elenolic acid (not identified).     

Heat Treatment Improves Olive Oil Extraction

To determine the effect of hot water pre-treatment on olive oil extraction, six cultivars of olive fruit (Olea europaea L. cvs. “Arbequina”, “Hojiblanca”, “Lechín”, “Manzanilla”, “Picual”, and “Verdial”) were heated at 50, 55, and 60 °C prior to laboratory scale oil extraction. Heat treatment resulted in higher oil extraction than unheated control samples. Quality parameters of the oils were not significantly (P < 0.05) affected by these treatments; however, oil stability and bitterness intensity were reduced and pigment content was increased through pre-heat treatment. This process may be incorporated economically into olive oil processing.