油橄榄叶提取物抗氧化及抑菌活性研究

目的 研究油橄榄叶提取物的成分组成和生物活性。方法 采用溶剂浸提法, 以水、50%、70%、90%乙醇(V:V)为溶剂提取油橄榄叶有效成分, 通过傅里叶变换红外光谱法(fourier transform infrared spectrometry, FTIR)、气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)等方法对所得提取物的结构特征与组成进行表征分析, 通过DPPH·清除能力、还原力以及滤纸片法分别研究了提取物的抗氧化活性和抑菌活性特征。结果 以90%乙醇为提取剂时, 提取物得率和提取物中总多酚含量最高, 提取物中酚类化合物以2,6-二叔丁基对甲酚和2,4-二叔丁基苯酚为主, 相对含量高达29.34%。提取物具有良好的抗氧化活性, 对灰葡萄孢(Botrytis cinerea)、扩展青霉(Penicillium expansum)表现出明显的抑菌活性。结论 首次发现橄榄叶提取物成分中主要酚类物质是2,6-二叔丁基对甲酚和2,4-二叔丁基苯酚, 提取物具有较强的抗氧化和抑菌活性, 为橄榄叶提取物作为抗氧化剂和抑菌剂提供了理论依据。

Study on antioxidant and antibacterial activity of Olea europaea leaves extract

Objective In order to study the active components and bioactivities of olive leaves extracts. Methods The effective components of olive leaves were extracted with water, 50%, 70%, and 90% ethanol by solvent extraction. The structural characteristics and components of the obtained extracts were characterized and analyzed by Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS), the antioxidant and antibacterial activities of the extracts were studied by DPPH· scavenging activity, reducing power and filter paper method. Results When 90% ethanol was used as extraction solvent, the yield and total polyphenol content of the extract were the highest. The phenolic compounds in the extract were mainly 2,6-di-tert-butyl-4-cresol and 2,4-di-tert-butylphenol, and the relative content was up to 29.34%. The extract had good antioxidant activity and showed obvious antibacterial activity against Botrytis cinerea and Penicillium expansum. Conclusion The main phenolic compounds in olive leaf extract were 2,6-di-tert-butyl-4-cresol and 2,4-di-tert-butylphenol, the extracts had strong antioxidant and antibacterial activities, which provided a theoretical basis for olive leaf extract as antioxidant and antibacterial agents.