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| Effect of refining process on chemical components and antibacterial activity of solvent extracted oil-tea camellia seed oil |
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| DOI： |
| KeyWord:oil-tea camellia seed oil refining chemical component UPLC-Q-TOF-MS antibacterial activity |
| FundProject: |
| 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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| Abstract: |
| 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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