竹柏果皮和果壳中挥发油成分及其抗肿瘤活性研究

摘要目的 比较瑶药竹柏果皮和果壳中挥发油成分,并对两部位的挥发油进行抗肿瘤活性研究。方法应用水蒸气蒸馏法分别从竹柏果皮和果壳中提取挥发油,并结合气相色谱 质谱法分析其化学成分;采用噻唑蓝（MTT）法分别对果皮和果壳挥发油进行抗肿瘤活性研究。结果竹柏果皮挥发油收率为0.23%,分离出21种成分,鉴定18种,主要含有石竹烯,占挥发油总量的72.44%;竹柏果壳挥发油收率为0.15%,分离出15种成分,鉴定其中13种,与果皮共有4种成分;竹柏果皮和果壳挥发油对鼻咽癌细胞均具有抑制增殖活性,半数抑制浓度分别为54.58和114.83 μg·mL－1,果皮挥发油抑制活性较强。结论从竹柏果皮和果壳中提取挥发油主要成分为烯类、醇类、萜类,其中果皮挥发油具有较强的抗肿瘤活性。     

海狗油中脂肪酸的组成成分

研究了两种不同的衍生化方法对海狗油中脂肪酸成分分析的影响．分别用杂环化法和甲酯化法衍生化海狗油，应用气相色谱-质谱联用法对海狗油其中含有的脂肪酸成分进行分析，结果发现：用杂环化法衍生化海狗油，再经GC／MS分析可分离鉴定出30个峰，30种成分，并能对长链多不饱和脂肪酸的双键位置进行准确地定位；用甲酯化法衍生化海狗油，再经GC／MS分析只能分离出25个峰，15种成分得到鉴定(有的峰为同一种成分)，有两个峰未确定，且双键数目相同而位置不同的脂肪酸的色谱峰分离不够理想．总体而言，杂环化衍生化法优于甲酯化衍生化法．     

顶空固相微萃取法测定果酒中的挥发性成分

应用顶空固相微萃取法(HS-SPME)和气质联用(GC-MS)研究果酒中的挥发性成分.在3种果酒中共检测到95种挥发性成分,鉴定出73种;在梅酒、荔枝酒、枸把酒中分别鉴定出46种、52种、50种化合物,有23种化合物是3种果酒中共有的成分.通过TIC峰面积归一化定量发现辛酸乙酯、辛酸以及β-苯乙醇等成分是3种果酒中的主要挥发性成分.     

金华火腿挥发性风味物质

采用同时蒸馏提取(SDE)法和顶空固相微萃取(HS SPME)法制备样品,利用 GC MS分离,鉴定了金华火腿的挥发性风味物质. 比较了两种样品制备方法的优劣,鉴定了金华火腿中 143种挥发性风味组分,并分析了风味成分的生成途径.在 SDE的结果中,最丰富的是醛类化合物,出峰面积相对比例为48%,其次是酸类23 45%,酮类 8 52%;在 SPME结果中,出峰面积相对比例较高的是醇、酸和醛类化合物,分别为26 8%、25 84%和 19 83%.两种方法得到的结果差异是由于处理过程的不同造成的,SDE中有2 h的高温蒸煮过程,因而其结果可以表征熟火腿的香气成分;而SPME则直接吸附萃取香气成分,未使香气成分发生变化,因而可以表征生火腿的香气成分,两种方法在研究金华火腿的挥发性风味物质方面可相互补充.     

牛肉风味料的香气成分

采用Tenax-Gc（Diphenyl-PhenyleneOxide）吸附剂吸附－解吸法和同时蒸馏萃取法(SDE)两种方法提取牛肉风味料中的挥发性香气成分,并利用GC-MS（色质联用）进行了成分的分离与鉴定.结果表明,鉴定得出的化合物共104种,杂环化合物和含硫、氮化合物构成了牛肉风味的主体.比较两种提取方法得知吸附－解吸法有利于提取易挥发性化合物,而SDE法对提取中、高沸点化合物更有效.     

莪术挥发油的提取工艺和主要成分测定

用水蒸气蒸馏法提取莪术挥发油 ,通过正交试验设计法优选获取莪术挥发油的技术参数 ,结果表明 ,以药材粗粉为原料 ,按m (药材 )∶m (水 ) =1∶8加水 ,蒸馏 8h ,药材出油得率平均可达2 .5 1% ,该工艺稳定、可靠 .莪术挥发油的GC MS分析确定其主要成分为倍半萜类化合物     

固相微萃取气质联用分析白兰花的香气成分

采用固相微萃取和气相色谱－质谱联用技术分析了白兰花的香气成分,共分离了114个色谱峰,鉴定了其中的75个成分,占其香气成分的97.26%.     

烤肉的香气成分

选用牛肉、猪肉和鸡肉为原料,对烤肉香气成分进行了研究.采用动态吸附解吸法,在烧烤肉的同时将产生的烧烤香气吸附,吸附的香气成分经加热解吸后直接进入色谱-质谱(GC-MS)联用仪分析.3种烤肉香气成分经分离,鉴定出大量含硫、氧、氮的杂环化合物,这些化合物多数呈肉香、烤肉香、焦香和坚果香等,它们综合作用形成特征的烤肉风味,其中含硫化合物是形成肉香的关键化合物.     

不同干燥温度和方式对绿茶香气组分和特征影响的研究

研究了不同干燥温度(高、中、低)和干燥形式(烘干和炒干)对绿茶香气组分和香型的影响。用SDE蒸馏萃取香气物质,GC-MS从中分离鉴定出55种化合物。分别计算比较了各峰的面积百分比及各峰与内标峰面积的比。用不同处理的茶样中绝大多数的香气组分是相同的,大部分化合物的相对含量,其低温处理的茶样比高温处理的含量高。作者认为这样香气化合物的不同配比导致了不同的香气特征。     

4种果酒中的挥发性成分分析比较

应用顶空固相微萃取法(HS-SPME)和气质联用(GC-MS)快速测定果酒中的挥发性微量成分.在4种果酒中共检测出113种挥发性成分,鉴定出80种,在苹果酒(CW)中49种,荔枝酒(LW)、木瓜酒(PW)和桑椹酒(MW)中分别检测出40种、49种、51种化合物.检测结果显示,有20种化合物是4种果酒中共有的成分;在CW中9种成分是特有的,4、5和9种成分分别只在LW、PW和MW中检测出;酯类和醇类化合物是果酒主要组分,4种果酒的主要成分差异较大.     

Chemical composition and antimicrobial activity of essential oils of Ocimum canum Sims. and Ocimum selloi Benth

This work describes the chemical composition and antimicrobial activity of the volatile oils of Ocimum canum and Ocimum selloi, both occurring in Jequié/BA, northeastern Brazil. The plants were collected in the winter/2005 and summer/2006, the oils extracted by steam distillation and further analyzed by GC-MS. A total of 30 and 31 compounds was identified from the oils of O. selloi and O. canum, respectively. It was observed that the oil content of O. canum showed variation during the seasons, while the oils of O. selloi did not. Methylchavicol and linalool were the main chemical components found in the aerial parts and leaves of O. canum. This finding permitted to characterize this specimen as a new chemotype of O. canum. Regarding the aerial parts of O. selloi, eugenol, 1,8-cineole, transcaryophyllene and linalool were identified as their major components. All extracted oils from the aerial parts showed biological activity against gram-positive cocci – Staphylococcus aureus ATCC 25923 – but only the O. canum one showed activity against gram-negative bacilli – Escherichia coli ATCC 25922.     

蒸煮鸡肉的挥发性香气成分

采用同时蒸馏萃取法(即SimultaneousDistillationExtractor,以下简称SDE)提取蒸煮鸡肉中的挥发性香气成分,并采用气相色谱质谱联用法(GC-MS)对香气成分进行了鉴定.结果得到化合物44种,共分成9类,其中羰基化合物最多、芳香族次之.羰基化合物对鸡肉特征香气的形成起重要作用,芳香族和呋喃是蒸煮鸡肉的主要香气成分.     

蚕蛹异味物质的分离与剖析

利用同时蒸馏-萃取器(S·D·E)蒸馏、萃取20g蚕蛹粉末中异味物质,并经oldshow蒸馏柱和K·D浓缩仪浓缩后,由色-质联用仪(GC-MS)分离鉴定,得到39个确证异味化合物和18个未确证异味化合物,这些化合物主要是由烃、烯、醇、醛、酮、酸、酯、胺、硫化物、吡嗪类、呋喃类和酚类化合物组成。     

发酵辣椒的挥发性风味成分分析

采用同时蒸馏萃取（SDE）和顶空固相微萃取（HS-SPME）两种方法提取传统发酵辣椒挥发性成分，通过气相色谱-质谱联用仪对挥发性成分进行分离鉴定，共得到了10类56种化合物，其中烃类最多有20种，其次是醇类有13种和酯类有8种，另外酚类、醛类、酮类、缩羰基类、酸类、吡嗪类和其他杂环类分别是1、3、4、1、3、1、2种。发酵辣椒所特有的香气并非由一种或一类化合物单独形成。比较两种提取挥发性成分的方法可知，HS-SPME法主要检出香气组分中的易挥发性化合物，它们代表了风味物质的“香气”；SDE法则体现了“香味”，它检测所得的化合物平均分布于整个检测区域。只有将两种方法结合起来，才能得到对产品的挥发性物质的综合评价。     

Production of volatile substances by rhizomorphs of Marasmius crinisequi and its significance in nature

Twigs entangled by rhizomorphs of Marasmius crinisequi inside tea bushes are mostly devoid of leaves. This was found to be due to the emission of a defoliation-inducing volatile by the rhizomorphs, because when tea twigs were enclosed with rhizomorph sections of M. crinisequi, leaf fall occurred within 5 days. Leaves on control twigs remained healthy and attached. The volatile substances emitted from rhizomorphs were passed through acetone and the volatile compounds in acetone were analyzed by GC/MS. The emitted volatiles were identified as 3-oxo-β-ionol, 2,4,6-tri-ter-butyl-4-methyl-cyclohexadien-2,5-one and 2-phenyl-3,4,5,6-tetramethylpyridine. These compounds have not been reported from fungi or plants prior to this report. The significance of the production of a defoliation-inducing volatile by rhizomorphs of M. crinisequi in its acquisition of nutrients from tea leaves in the competitive environment is discussed.     

Root, stem and leaf anatomy of Geranium palustre Torner Cent. (Geraniaceae)

An anatomical study on the root, stem and leaf of Geranium palustre Torner Cent. has been performed in order to continue our previous researches on this species. Technique of inclusion into paraffin and optical microscope have been used. Root, stem and leaf transverse sections were studied. They contain calcium oxalate crystals as inclusions. The root presents elements of secondary structure (suber, secondary cortex, secondary xylem and phloem). The vascular bundles in the stem can be classified as internal or external and differ in the presence or absence of an own sclerenchyma sheet depending on their age. The vascular bundles of stem are collateral. Leaf structure is bi-facial. Stem and leaf surface have no glandular hairs.     

Anesthetic and Nonanesthetic Halogenated Volatile Compounds Have Dissimilar Activities on Nicotinic Acetylcholine Receptor Desensitization Kinetics

Background: The Meyer-Overton rule predicts that an anesthetic's potency will correlate with its oil solubility. A group of halogenated volatile compounds that disobey this rule has been characterized. These compounds do not induce anesthesia in rats at partial pressures exceeding those predicted by the Meyer-Overton rule to be anesthetic. The observation that potentiation of GABAA receptor responses by anesthetic and nonanesthetic halogenated volatile compounds correlates with their abilities to induce general anesthesia suggests that this receptor is involved in the mechanism of general anesthesia. However, the GABAA receptor is only one member of a superfamily of structurally similar ligand-gated ion channels. This study compares the actions of both anesthetic and nonanesthetic halogenated volatile compounds on another member of this superfamily of receptors, the nicotinic acetylcholine receptor (nAcChoR).

Methods: The actions of both anesthetic and nonanesthetic compounds on desensitization kinetics were characterized from the time-dependent binding of the fluorescent acetylcholine analogue, Dns-C6 -Cho, to the nAcChoR.

Results: At concentrations predicted by the Meyer-Overton rule to be equianesthetic, the anesthetics isoflurane and enflurane were significantly more effective than the nonanesthetics 1,2-dichlorohexafluorocyclobutane and 2,3-dichlorooctafluorobutane in enhancing the fraction of receptors preexisting in the slow desensitized state and increasing the apparent rates of agonist-induced fast and slow desensitization.     

Qualitative analysis of surgical smoke produced during burn operations

Burned tissue is necrotic and it is surrounded by a zone of stasis and hyperaemia with changed cell metabolism. The removal of burned tissue using an electric knife releases large amounts of surgical smoke. The aim of the research was to analyse volatile, nonpolar, organic compounds that are released during the excision of burned tissue using an electric knife (mono- and bipolar). The study includes analysis from 40 solid-phase microextraction (SPME) fibres, exposed during 10 interventions (6 escharotomy and 4 necrectomy). The analysis of volatile compounds was performed using mass spectrometry gas chromatography (GCxGC-ToFMS).The total analysis covered 432 compounds, whereas after the removal of the “background” compounds – 153 volatile organic substances remained. The analysis of surgical smoke showed that, including derivatives, benzene constituted as much as 17.65% of all of the studied compounds. Cyclic compounds constituted on average 22.5% of the analysed substances, out of which cycloheptatrien constituted 20.26%. Alkanes, alcohols and their derivatives constituted nearly 25% of volatile organic compounds, with chloromethane constituting as much as 13.7%. Permutational multivariate analysis of variance (PERMANOVA) revealed statistically significant differences between escharotomy and necrectomy patients (F(1.9) = 5.91, p = 0.007).Our study revealed the presence of complex toxic hydrocarbon derivatives in surgical smoke. We also observed that the content of surgical smoke is different depending on the type of the conducted intervention. So far, no studies focusing on hazards posed by surgical smoke that is released during the resection of burned tissue are in the literature.     

通过网络药理学研究白术治疗前列腺癌的作用机制

目的:研究白术治疗前列腺癌的潜在靶点和作用机制。方法:使用公共数据库(TCMSP数据库、Genecard数据库、OMIM数据库、CTD数据库、DigSee数据库),筛选出白术的潜在活性成分及药物治疗疾病的预测靶点、前列腺癌靶点,构建成分-疾病-靶点网络图。通过生物信息学分析,包括构建蛋白质-蛋白质相互作用网络(PPI)、基因本体(GO)和京都基因和基因组百科全书(KEGG),随后进行分子对接验证研究结果。结果:筛选出白术治疗前列腺癌的7个有效活性成分及潜在的22个作用靶点,活性成分主要作用于IL-6、VEGFA、ACHE、NOS3、IL1B、PTGS2等靶点,通过调控PI3K-Akt等信号通路来达到治疗前列腺癌效果,分子对接提示白术中内酯成分与IL1B和ACHE有较好的结合。结论:本研究预测了白术治疗前列腺癌的活性成分、潜在靶点和分子机制,也揭示中药治疗恶性肿瘤的分子机制。     

“无锡毫茶”香气的分析与鉴定

首次应用时蒸馏—萃取装置提取了“无锡毫茶”的香气成分。经色谱/质谱(GCMS)分离并鉴定了106种组分,包括25种醇和酚、14个酮,5个醛,10个酯和内酯,39个饱和、不饱和烃与萜烯,还有十余种含氮或含氧的环状化合物。我们认为芳樟醇、苯乙醇、香叶醇、橙花叔醇、金合欢醇、顺与反-青叶醇,紫罗兰酮二氢海葵内酯,已烯醇的乙酸酯,丁酸酯和己酸酯,萜烯等为主共同组成了颇具特色的“毫茶”香味。检出的组分中有近半数未见有文献报道。