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Chemical composition and antioxidant activities of essential oils from different parts of the oregano

牛至不同部位所得精油的化学成分及抗氧化活性研究

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概要

目 的

本研究试图证明湖北产牛至不同部位所得精油存在化学成分和抗氧化性的差异, 并为开发牛至药材新的药用部位提供实验依据及参考。

创新点

首次对湖北产牛至的“地上部分”和“地下部分”进行了化学成分和抗氧化活性的对比研究, 结果表明“地下部分”同样是有效的药用部位。

方 法

采用气相色谱-质谱联用法(GC-MS)对牛至不同部位(花-叶、茎、根)所得精油的化学成分进行比较与分析(附表1), 同时结合二苯三硝基苯肼(DPPH)自由基清除率实验和铁氰化钾总还原能力实验考察了各部位精油的抗氧化性(图1、图2 和表1), 为牛至精油抗氧化活性的研究进行了新的尝试。

结 论

湖北产牛至药材的“地下部分”(根)与“地上部分”(花-叶)的精油具有类似的抗氧化作用, 具有一定的药用价值。牛至精油在作为抗氧剂使用时, “地下部分”(根)不应被忽略, 而应适当保留或开发。

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Acknowledgements

We would like to thank Prof. Fei GE from Jiangxi University of Traditional Chinese Medicine (Nanchang, China) for identifying Origanum vulgare L.

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Authors and Affiliations

  1. College of Pharmacy, Hubei University of Traditional Chinese Medicine, Wuhan, 430065, China

    Fei Han & Han-lin Xu

  2. College of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, China

    Fei Han & Wei Xiong

  3. Basis Medical College, Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, China

    Guang-qiang Ma & Zhi-dong Zhao

  4. Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, China

    Ming Yang & Ji-cheng Shu

  5. College of Humanities, Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, China

    Li Yan

  6. Collaborative Innovation Center of TCM of New Products for Geriatrics Hubei Province, Wuhan, 430065, China

    Han-lin Xu

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  1. Fei Han
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  2. Guang-qiang Ma
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  3. Ming Yang
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Corresponding author

Correspondence to Han-lin Xu.

Additional information

The two authors contributed equally to this work

Project supported by the National Natural Science Foundation of China (No. 81560657) and the Jiangxi Provincial Department of Science and Technology (No. 20142BAB205083), China

ORCID: Fei HAN, http://orcid.org/0000-0002-6973-7110

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Han, F., Ma, Gq., Yang, M. et al. Chemical composition and antioxidant activities of essential oils from different parts of the oregano. J. Zhejiang Univ. Sci. B 18, 79–84 (2017). https://doi.org/10.1631/jzus.B1600377

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