Department of Food Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania.
Food Chem. 2012 Dec 1;135(3):1539-46. doi: 10.1016/j.foodchem.2012.05.094. Epub 2012 Jun 9.
Essential oil was isolated from the leaves of Calamintha grandiflora L. by hydrodistillation and analysed by gas chromatography-mass spectrometry (GC-MS). The most abundant compounds in C. grandiflora essential oil were isomenthone, neo-isomenthol, pulegone and isomenthol, constituting 34.07%, 7.65%, 19.83% and 19.54%, respectively. The residues obtained after hydrodistillation were separated into the solid and liquid fractions, the former one was extracted with acetone, methanol and ethanol, while the latter one was sprayed or freeze dried. Antioxidant potential of extracts was evaluated by DPPH() (batch and HPLC-on-line) and ABTS(+) radical scavenging, ferric ion reduction (FRAP) assays and by the effect on oil peroxidation in Oxipres apparatus. The content of total phenolic compounds, flavonoids and flavonols was determined spectrophotometrically. Rosmarinic and salvianolic C acids were identified as the main antioxidants in C. grandiflora.
从荆芥叶中用水蒸气蒸馏法提取精油，并通过气相色谱-质谱联用仪（GC-MS）进行分析。荆芥精油中含量最丰富的化合物为异薄荷酮、新异薄荷醇、薄荷酮和异薄荷醇，分别占 34.07%、7.65%、19.83%和 19.54%。水蒸气蒸馏后的残渣分为固液两部分，固体部分用丙酮、甲醇和乙醇提取，液体部分喷雾干燥或冷冻干燥。通过 DPPH（）（分批和 HPLC 在线）和 ABTS（+）自由基清除、铁离子还原（FRAP）测定以及 Oxipres 仪器中对油脂过氧化的影响来评估提取物的抗氧化潜力。总酚类化合物、类黄酮和黄酮醇的含量通过分光光度法测定。迷迭香酸和丹酚酸 C 被鉴定为荆芥中的主要抗氧化剂。
