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| 精炼工艺对浸出油茶籽油化学成分及抑菌活性的影响 |
| Effect of refining process on chemical components and antibacterial activity of solvent extracted oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 油茶籽油 精炼 化学成分 UPLC-Q-TOF-MS 抑菌活性 |
| 英文关键词:oil-tea camellia seed oil refining chemical component UPLC-Q-TOF-MS antibacterial activity |
| 基金项目: |
| Author Name | Affiliation | | DUAN Yan1, HUANG Dan1, ZHOU Yanhui2, YANG Fuming2,ZHOU Tingting2, LI Shunxiang1,3, LI Juan1,3 | 1.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China； 2.Hunan Amazing Grace Biotechnology Co., Ltd., Changsha 410208, China； 3.Hunan Province Engineering Research Center of Bioactive Substance Discovery of Traditional Chinese Medicine, Changsha 410208, China |
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| 中文摘要: |
| 为阐明浸出油茶籽油精炼前后化学成分和抑菌活性的变化规律,采用甲醇对不同精炼阶段油茶籽油进行萃取，通过打孔法研究了不同精炼阶段的油茶籽油及其甲醇萃取液和甲醇萃取余相的抑菌活性，采用超高效液相色谱-四极杆-飞行时间质谱(UPLC-Q-TOF-MS)对精炼前后油茶籽油甲醇萃取液化学成分进行了定性分析，以SIMCA 16.1软件进行主成分分析（PCA）、正交偏最小二乘法-判别分析（OPLS-DA）、变量重要性投影分析（VIP）和t检验，寻找显著变化的差异性成分。结果表明，不同精炼阶段的油茶籽油及其甲醇萃取液具有较好的抑菌作用，且甲醇萃取液的抑菌活性优于相应油茶籽油，而甲醇萃取余相没有抑菌活性，此外，油茶籽油及其甲醇萃取液抑菌活性随着精炼程度的加深呈减弱的趋势。浸出油茶籽油甲醇萃取液中鉴定出47个化学成分，包括油酸、亚油酸等不饱和脂肪酸和以3-对香豆酰基奎宁酸为主的酚类成分，其中油酸、亚油酸、儿茶素类化合物、绿原酸、葛根素、α-生育酚和胡萝卜素等20个成分在精炼后明显降低或者消失。油茶籽油精炼前后化学成分变化明显，抑菌活性也显著降低，根据成分分析结果和抑菌活性考察推测油茶籽油中的抑菌活性物质可能是儿茶素衍生物、绿原酸、葛根素、胡萝卜素、α-生育酚和3-对香豆酰基奎宁酸等成分。 |
| 英文摘要: |
| In order to elucidate the change rule of chemical components and antibacterial activity of solvent extracted oil-tea camellia seed oil before andafter refining, methanol was used to extract the oil-tea camellia seed oil prepared with different refining processes. The punch method was used to analyze the antibacterial activity of oil-tea camellia seed oil prepared with different refining processes, its methanol extract and methanol extraction raffinate. Ultra performance liquid chromatography-quadrupole-time of flight-mass spectrometry(UPLC-Q-TOF-MS) was used for the qualitative analysis of chemical components in the methanol extract of oil-tea camellia seed oil before and after refining．SIMCA 16.1 software was used for principal component analysis(PCA), orthogonal partial least squares discriminant analysis(OPLS-DA), variable importance projection analysis(VIP) and t-test to identify the components with significant changes. The results showed that the oil-tea camellia seed oil and its methanol extracts of different refining stages had good antibacterial effects, and the antibacterial activity of the methanol extract was better than that of oil-tea camellia seed oil, while the methanol extraction raffinate had no antibacterial activity. In addition, the antibacterial activity of oil-tea camellia seed oil and its methanol extract tended to weaken as the degree of refining deepening. A total of 47 chemical components were characterized in the methanol extract of solvent extracted oil-tea camellia seed oil, including unsaturated fatty acids such as oleic acid and linoleic acid and phenols mainly 3-p-coumaroyl quinic acid. A total of 20 components like the oleic acid and linoleic acid, catechin compounds, chlorogenic acid, puerarin, α-tocopherol and carotene decreased significantly or disappeared after refining. The research found that there were significant differences in the chemical components of oil-tea camellia seed oil before and after refining, and its antibacterial activity was also obviously diminished. It is speculated that catechin derivatives, chlorogenic acid, puerarin, carotene, α-tocopherol and 3-p-coumaroyl quinic acid might be the antibacterial active substances of oil-tea camellia seed oil according to the results of the components analysis and the examination of the antibacterial activity. |
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