Liu Xiong, Yang Dongliang, Liu Jiajia, Ren Na
a Department of Pharmaceutical Engineering , College of Chemistry and Chemical Engineering, Central South University , Changsha 410083 , Hunan , P.R. China.
Nat Prod Res. 2015;29(20):1950-3. doi: 10.1080/14786419.2015.1012716. Epub 2015 Feb 17.
In this study, essential oils from Voacanga africana seeds at different extraction stages were investigated. In the chemical composition analysis, 27 compounds representing 86.69-95.03% of the total essential oils were identified and quantified. The main constituents in essential oils were terpenoids, alcohols and fatty acids accounting for 15.03-24.36%, 21.57-34.43% and 33.06-57.37%, respectively. Moreover, the analysis also revealed that essential oils from different extraction stages possessed different chemical compositions. In the antioxidant evaluation, all analysed oils showed similar antioxidant behaviours, and the concentrations of essential oils providing 50% inhibition of DPPH-scavenging activity (IC50) were about 25 mg/mL. In the antimicrobial experiments, essential oils from different extraction stages exhibited different antimicrobial activities. The antimicrobial activity of oils was affected by extraction stages. By controlling extraction stages, it is promising to obtain essential oils with desired antimicrobial activities.
在本研究中，对非洲沃坎加种子在不同提取阶段的精油进行了研究。在化学成分分析中，鉴定并定量了占总精油86.69 - 95.03%的27种化合物。精油中的主要成分是萜类、醇类和脂肪酸，分别占15.03 - 24.36%、21.57 - 34.43%和33.06 - 57.37%。此外，分析还表明不同提取阶段的精油具有不同的化学成分。在抗氧化评估中，所有分析的油都表现出相似的抗氧化行为，提供50% DPPH清除活性抑制率（IC50）的精油浓度约为25 mg/mL。在抗菌实验中，不同提取阶段的精油表现出不同的抗菌活性。油的抗菌活性受提取阶段的影响。通过控制提取阶段，有望获得具有所需抗菌活性的精油。
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