大果木姜子挥发油的提取工艺优化、成分分析及抗氧化活性

为研究大果木姜子挥发油的最优提取工艺及其成分组成和抗氧化活性，以大果木姜子挥发油得率为指标，在单因素实验基础上，采用响应面法对提取工艺进行优化；采用气相色谱-质谱法（GC-MS）分析挥发油的组成；运用清除DPPH·试验初步评价大果木姜子挥发油的体外抗氧化活性。结果表明，最佳提取工艺为浸泡时间5 h，料液比1:5 g/mL，提取时间8 h，在上述条件下，实际得率为10.67%。从大果木姜子挥发油中鉴定出74个成分，占挥发油总量的93.175%，其中相对含量高于3%的分别为1,8-桉叶素（21.854%）、正癸酸（12.893%）、β-蒎烯（4.873%）、对伞花烃（4.579%）、α-蒎烯（4.452%）、月桂酸（3.734%）、α-萜品烯醇（3.188%）；大果木姜子挥发油抗氧化活性随着浓度的增加而逐渐升高，当浓度在1.0~6.0 mg/mL范围内时，最高清除率为92.94%。优化的工艺适用于大果木姜子挥发油的提取，大果木姜子挥发油中含有多种成分，其中以萜类、烃类及酸类成分为主，抗氧化结果提示其具有一定的体外抗氧化能力。

Extraction Optimization,Composition Analysis of Volatile Oil from Litsea lancilimba Merr. and Its Antioxidant Activity

In order to study the optimal extraction process, composition and antioxidant activity of the Litsea lancilimba Merr. volatile oil, using the extraction rate of the Litsea lancilimba Merr. volatile oil as index, based on the single factor test, the response surface method was used to investigate the extraction process; GC-MS was used to analysis the composition of volatile oil; DPPH· scavenging test was used to evaluate the in vitro antioxidant activity of Litsea lancilimba Merr. volatile oil. The results showed that the best extraction process was soak time 5 h, 5 times the material-liquid ratio, and extraction time 8 h. Under the above conditions, the extraction rate was 10.67%. 74 components were identified from the Litsea lancilimba Merr. volatile oil by GC-MS, accounting for 93.175% of the total volatile oil. Among them, the relative contents higher than 3% were 1, 8-cineole (21.854%), n-decanoic acid (12.893%), β-pinene (4.873%), p-cymene (4.579%), α-pinene (4.452%), lauric acid (3.734%), α-terpinenol (3.188%). The total antioxidant activity of Litsea lancilimba Merr. volatile oil gradually increased with the increase of the concentration. When the concentration was in the range of 1.0~6.0 mg/mL, the highest clearance rate was 92.94%. The optimized process was suitable for the extraction of Litsea lancilimba Merr. volatile oil. There were many components in the Litsea lancilimba Merr. volatile oil, among which terpenoids, hydrocarbons and acids were the main components. The antioxidant results indicate that it has a certain in vitro antioxidant capacity.