期刊
NATURAL PRODUCT RESEARCH
卷 26, 期 9, 页码 842-849出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/14786419.2011.558016
关键词
Schisandra chinensis; essential oil; chemical composition; antioxidant activity
资金
- Fundamental Research Funds for the Central Universities [DL09BB48]
This study was designed to examine the composition and in vitro antioxidant activity of the essential oil of Schisandra chinensis fruits. Gas chromatography/mass spectrometry was used to determine the composition of the essential oil. Forty components were identified, representing 90.80% of the oil; ylangene (37.72%), beta-himachalene (10.46%) and alpha-bergamotene (8.57%) were the main components. Antioxidant and radical-scavenging properties were evaluated by means of 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and beta-carotene bleaching assay. In the DPPH assay, IC50 value of the S. chinensis essential oil was determined as 4.17 mgmL(-1). In the beta-carotene bleaching assay, the essential oil (1.0 mgmL(-1)) exhibited 25.89% inhibition against linoleic acid oxidation. In both systems, antioxidant capacity of butylated hydroxytoluene was also determined in parallel experiments.
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