辛夷挥发油GC-MS分析及其抗氧化、抗菌活性

采用水蒸气蒸馏（hydrodistillation，HD）法、同时蒸馏萃取（simultaneous distillation extraction，SDE）法、静态顶空（static headspace，SH）法3 种方法对辛夷挥发油进行提取，通过气相色谱结合标准品获得保留指数，气相色谱-质谱联用结合数据库检索进行定性，确定不同方法提取的挥发油的成分和相对含量，并采用1,1-二苯基-2-三硝基苯肼自由基清除法、普鲁士蓝法和新铜试剂法比较HD法和SDE法挥发油的抗氧化能力，以及滤纸片扩散法和96 孔板法测定抗菌活性。结果表明，3 种方法共鉴定出66 种化学成分，其中17 种共有成分。从HD法和SDE法挥发油中分别鉴定出47 种和43 种化合物，SH法对辛夷粉末分析检测到26 种化合物。其中，HD和SDE提取的化合物成分较接近，而SH法获得的挥发成分最少，三者相同成分的相对含量也存在较大差异。HD法和SDE法挥发油均表现出一定的抗氧化活性，对供试菌（金黄色葡萄球菌、单增李斯特氏菌、大肠杆菌、鼠伤寒沙门氏菌）均有抑制作用，对其中的革兰氏阴性菌的抑制效果较好。辛夷挥发油的抗氧化和抗菌研究显示其具有药学研究价值和作为食品天然抗菌剂和食品防腐剂的潜能。

GC-MS Analysis and Antioxidant and Antimicrobial Properties of Volatile Oil from Flos Magnoliae

The volatile oil of Flos Magnoliae was extracted by simultaneous distillation extraction (SDE) method,
hydrodistillation (HD) method and static headspace (SH) method, respectively. Quantitative analyses of volatile oils were
carried out by retention index using gas chromatography-mass spectrometry (GC-MS) combined with database searching.
To compare the volatile oils extracted with the HD and SDE methods, we used Prussian blue method and the Neocuproine
method to examine their antioxidant activities, used 1,1-diphenyl-2-picrylhydrazyl (DPPH) to determine their free radical
scavenging abilities, and used the filter paper method and the 96-well plate method to measure their antibacterial activities.
The results showed that a total of 66 chemical compounds were identified in the volatile oils extracted with the above three
methods, 17 compounds of which were common to the three oils, showing significant differences in the relative amount
of each of them. A total of 47, 43 and 26 volatile compounds were identified in the oils extracted with HD, SDE and SH,
respectively. The composition of volatile compounds extracted with HD and SDE was similar, while SH extracted the
smallest number of compounds. The Flos Magnoliae volatile oils extracted by HD and SDE showed an obvious antioxidant
activity, as well as the ability to inhibit Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella
typhimurium, especially Gram-negative bacteria. The antioxidant activity and antibacterial activity showed the potential
usage of Flos Magnoliae volatile oils as natural food preservatives in the pharmaceutical and food industries.