Kashima Yusei, Nakaya Satoshi, Miyazawa Mitsuo
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University.
J Oleo Sci. 2014;63(2):149-58. doi: 10.5650/jos.ess13125. Epub 2014 Jan 17.
The chemical composition of volatile oil obtained from aerial parts of Pavonia odorata were investigated using gas chromatography-mass spectrometry (GC-MS). Its aroma-active compounds were identified using gas chromatography-olfactometry (GC-O) and aroma extraction dilution analysis (AEDA). In order to determine the relative contribution of each compound to the aroma of P. odorata, relative flavour activity (RFA) was calculated. The hydrodistillation of P. odorata afforded yellowish oil and the yield was 0.009% (w/w) with a spicy, sweet, and green odour. Eighty-five compounds were identified in the oil by GC-MS; the major constituents of the volatile oil were ageratochromene (11.95%), palmitic acid (9.95%), hexahydrofarnesyl acetone (5.96%), β-eudesmol (4.53%) and β-caryophyllene oxide (3.08%). The most characteristic aroma compounds in the volatile oil were identified for β-caryophyllene oxide (FD-factor = 128, spicy), (E)-pinocarveol (FD-factor = 64, sweet), 3-butylpyridine (FD-factor = 64, spicy), and 2-nonanone (FD-factor = 32, green) by GC-MS, GC-O and AEDA. It seems that these compounds are responsible for the spicy, sweet and green odour of the aerial parts of P. odorata. The antioxidant activity of the volatile oil was also investigated by the oxygen radical absorbance capacity (ORAC) assay using fluorescein (FL) as the fluorescent probe. The ORAC value of the oil was 594.2 ± 25.9 μM TE/g. The results indicated that the volatile oil from the aerial parts of P. odorata could be considered as a natural antioxidant effect agent.
采用气相色谱 - 质谱联用（GC - MS）技术对来自香葵地上部分的挥发油化学成分进行了研究。利用气相色谱 - 嗅觉测定法（GC - O）和香气萃取稀释分析（AEDA）鉴定了其香气活性成分。为了确定每种化合物对香葵香气的相对贡献，计算了相对风味活性（RFA）。香葵经水蒸馏得到淡黄色油状物，得率为0.009%（w/w），具有辛辣、甜和青香气味。通过GC - MS在该油中鉴定出85种化合物；挥发油的主要成分是藿香色烯（11.95%）、棕榈酸（9.95%）、六氢法呢基丙酮（5.96%）、β - 桉叶醇（4.53%）和β - 石竹烯氧化物（3.08%）。通过GC - MS、GC - O和AEDA鉴定出挥发油中最具特征的香气化合物为β - 石竹烯氧化物（FD因子 = 128，辛辣味）、（E） - 松油烯醇（FD因子 = 64，甜味）、3 - 丁基吡啶（FD因子 = 64，辛辣味）和2 - 壬酮（FD因子 = 32，青香味）。似乎这些化合物赋予了香葵地上部分辛辣、甜和青香的气味。还采用以荧光素（FL）为荧光探针的氧自由基吸收能力（ORAC）测定法研究了挥发油的抗氧化活性。该油的ORAC值为594.2±25.9 μM TE/g。结果表明，香葵地上部分的挥发油可被视为一种天然抗氧化剂。
