甘肃陇南不同品种油橄榄叶化学成分系统表征 及抗氧化活性研究Systematic characterization and antioxidant activity study of chemical components in different varieties of olive leaves from Longnan, Gansu
Year: 2025
Type: article
Abstract: 为了更好地开发利用油橄榄叶，采用超高效液相色谱-四极杆飞行时间质谱和超高效液相色谱-三重四极杆/复合线性离子阱质谱分析技术分别定性定量分析甘肃陇南不同品种油橄榄叶提取物中的化学成分，并考察其体外抗氧化活性。结果表明：从甘肃陇南油橄榄叶提取物中主要鉴定了73个化学成分，其中萜类38个、黄酮类16个、苯乙醇类7个、挥发油类5个、脂肪酸类2个、苯甲酸类1个、苯丙素类1个、其他类3个；不同品种27批油橄榄叶提取物中的11个化学成分总含量存在一定差异，陇南武都和礼县的油橄榄叶提取物中11个化学成分总含量分别为1 601.19~2 941.99 μg/g和925.98~2 617.04 μg/g，其中木犀草素-7-O-芸香糖苷、女贞苷、木犀草苷、野漆树苷含量较高。整体上，陇南礼县油橄榄叶提取物的抗氧化活性强于陇南武都，其中科拉蒂、阿尔波萨纳和陇育1号的抗氧化活性相对较优。综上，油橄榄叶中的化学成分以萜类和黄酮类化合物为主，不同来源油橄榄叶11个化学成分总含量存在一定差异，陇南礼县油橄榄叶抗氧化活性较优。To better develop and utilize olive leaves, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry and ultra-high performance liquid chromatography-triple quadrupole/composite linear ion trap mass spectrometry were used to qualitatively and quantitatively analyze the chemical components in different varieties of olive leaves in Longnan, Gansu Province, and their antioxidant activities in vitro were studied. The results showed that 73 chemical components were identified from the olive leaf extracts, including 38 terpenoids, 16 flavonoids, 7 phenylethanols, 5 volatile oils, 2 fatty acids, 1 benzoic acid, 1 phenylpropanoid and 3 others. The total contents of 11 chemical components in 27 batches of olive leaf extracts of different varieties were different. The total contents of 11 chemical components in olive leaf extracts from Longnan Wudu and Lixian were 1 601.19 μg/g to 2 941.99 μg/g and 925.98 μg/g to 2 617.04 μg/g, respectively. The contents of luteolin-7-O-rutinoside, ligustroflavone, luteolin and rhoifolin were higher in different olive leaf extracts. Overall, the antioxidant activity of olive leaf extracts from Longnan Lixian was stronger than that from Longnan Wudu, and the antioxidant activities of Coratina,Arbosana and Longyu No. 1 were relatively better. In conclusion, terpenoids and flavonoids are the main components in olive leaves with certain difference in the content of 11 chemical components in olive leaves from different sources, and olive leaves from Longnan Lixian has better antioxidant activity.
Author: 赵强宏1，邹诚2，王文亮1，王惠明3，瞿城2ZHAO Qianghong1, ZOU Cheng2, WANG Wenliang1, WANG Huiming3, QU Cheng2
Institution: Nanjing University of Chinese Medicine
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6907304543
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