College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
J Food Sci. 2012 Nov;77(11):C1156-61. doi: 10.1111/j.1750-3841.2012.02924.x. Epub 2012 Oct 26.
Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation and column chromatography. The antioxidant activity of sweet orange oil and these products was investigated using 2,2-diphenyl-1-picrylhydrazyl and reducing power assays. In this test, product 1 (82.25% valencene), product 2 (73.36% decanal), and product 4 (90.61% linalool) had antioxidant activity, but lower than sweet orange oil. The antimicrobial activity was investigated in order to evaluate their efficacy against 5 microorganisms. The results showed that sweet orange oil, product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) had inhibitory and bactericidal effect on the test microorganisms (except Penicillium citrinum). Valencene did not show any inhibitory effect. Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL). The cytotoxicity was evaluated on Hela cells using the 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. All test samples showed significant cytotoxicity on the cell lines with IC(50) values much less than 20 μg/mL.
从甜橙油中通过分子蒸馏和柱层析的联合使用分离得到了产物 1（82.25%柠檬烯）、产物 2（73.36%壬醛）、产物 3（78.12%辛醛）和产物 4（90.61%芳樟醇）。采用 2,2-二苯基-1-苦基肼基（DPPH）自由基清除法和还原力法研究了甜橙油及其产物的抗氧化活性。在该试验中，产物 1（82.25%柠檬烯）、产物 2（73.36%壬醛）和产物 4（90.61%芳樟醇）具有抗氧化活性，但低于甜橙油。为了评估它们对 5 种微生物的功效，还进行了抗菌活性研究。结果表明，甜橙油、产物 2（73.36%壬醛）、产物 3（78.12%辛醛）和产物 4（90.61%芳樟醇）对试验微生物（除青霉菌外）具有抑制和杀菌作用。柠檬烯没有表现出任何抑制作用。酿酒酵母更易受影响，尤其是对粗甜橙油（最小抑菌浓度 6.25 μL/mL）。采用 3-（4,5-二甲基噻唑-2-基）-2,5-二苯基四氮唑溴盐（MTT）比色法在 Hela 细胞上评价了细胞毒性。所有测试样品对细胞系均表现出显著的细胞毒性，IC50 值均小于 20 μg/mL。
