A new source of natural D-borneol and its characteristic
A new source of natural D-borneol and its characteristic
复制标题
天然右旋冰片的新来源及其特性
DOI：
10.5897/jmpr.9000015
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发表时间：
2011-08
影响因子：
--
通讯作者：
Li, Wang
中科院分区：
文献类型：
--
作者：
Chen, Lei;Su, Jianyu;Li, Lin;Li, Bing;Li, Wang
采用水蒸气蒸馏法提取阴香生理型梅片树叶的挥发油，并采用气相色谱-质谱联用技术（GC/MS）对其化学成分进行分析。从挥发油中分离得到40个化合物，占挥发油总量的99.61%，主要成分为右旋糖苷（78.6%）。采用升华法对D-色氨酸进行纯化，并通过红外光谱分析和旋光分析，比较了精制D-色氨酸与标准D-色氨酸和合成D-色氨酸的性质。从梅片树叶中提取的D-β-环糊精的化学组成和旋光度与标准品D-β-环糊精极为相似，明显优于合成的D-β-环糊精。通过测定精制D-甜菜碱和标准D-甜菜碱对DPPH自由基、羟自由基的清除能力和还原能力，研究精制D-甜菜碱和标准D-甜菜碱的抗氧化活性。精制D-甜菜碱与标准D-甜菜碱具有相同的抗氧化活性。它们对羟自由基的清除能力较强，但还原能力较弱。
关键词：冰片，右旋糖酐，合成冰片，气相色谱-质谱（GC-MS），抗氧化活性
The essential oils from leaves of Mei Pian tree (a Cinnamomun burmannii physiological type), were obtained by hydro-distillation and analyzed by gas chromatography and mass spectrometry (GC/MS). Forty compounds representing 99.61% of the total oil containing D-borneol (78.6%) as the major component were obtained. D-borneol was purified by sublimation, and the characteristic of the refined D-borneol was compared with standard D-borneol and synthetic borneol by infrared spectra analysis and optical activity analysis. The chemical composition and the optical rotation of refined D-borneol from leaves of Mei Pian tree were extremely similar to the standard D-borneol and materially surpass synthetic borneol. Antioxidant activities of the refined D-borneol and standard D-borneol were determined by testing their DPPH and hydroxyl radicals scavenging activities and the reducing power. The refined D-borneol and standard D-borneol had the same antioxidant activity. They exhibited higher hydroxyl radicals scavenging activity, but weaker reducing power, compared with the synthetic borneol.
Key words: Borneol, D-borneol, synthetic borneol, gas chromatography and mass spectrometry (GC-MS), antioxidant activity.
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影响因子：
3.3
作者：
Mao, LC;Pan, X;Fang, XH
通讯作者：
Fang, XH
影响因子：
8.8
作者：
Siddhuraju, P;Mohan, PS;Becker, K
通讯作者：
Becker, K
影响因子：
4
作者：
Gupta, Sheetal;Prakash, Jamuna
通讯作者：
Prakash, Jamuna
DOI：
--
发表时间：
2009-01
期刊：
--
影响因子：
--
作者：
Ma Zhiyu;Lin Cuiwu;H. Kejian;Pan Zhiwen;Jia Shuangshuang
通讯作者：
Ma Zhiyu;Lin Cuiwu;H. Kejian;Pan Zhiwen;Jia Shuangshuang
DOI：
10.5264/eiyogakuzashi.44.307
发表时间：
1986
期刊：
THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS
影响因子：
--
作者：
M. Oyaizu
通讯作者：
M. Oyaizu