Studies on Antioxidative and Volatile Components from Fruits of Ligustrum lucidurn Ait.

• Main Authors: Chen,Peijiun, 陳佩君
• Other Authors: Jeng-De Su
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/79460946534341001361

碩士 === 東海大學 === 食品科學系 === 91 === The purposes of this study were to investigate antioxidative and volatile components from Ligustrum licidum Aiton. The results were summarized as the following: (1) The antioxidative components of Ligustrum licidum Aiton The ground powder of Ligustrum licidum Aiton was extracted with n-hexane, ethyl acetate and methanol. The antioxidative activity of the extract was measured by the ferric thiocyanate method. The order of antioxidative activity was : BHA > methanol extract > α-tocopherol > ethyl acetate extract > n-hexane > control. Due to the strong antioxidative activity of methanol extract, it was fractionated and isolated by various chromatographies to obtain 5 phenolic components : 1-(4- hydroxy-phenyl) ethyl acetate, 4-hydroxy-3,5-methoxy-benzoic acid methyl ester, 3-[4-hydroxy-3-methoxy phenyl]-2-propenyl-1-ol,few trans-ferulic acid and 3-[4-hydroxy-3-methoxy phenyl]-2-propenal. (2) Volatile components of Ligustrum licidum Aiton The volatile extract was obtained from Ligustrum licidum Aiton by Likens-Nickerson extraction and supercritical carbon dioxide extraction. It was isolated and identified by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The 57 components of the volatile extract had been identified, including 18 terpenes, 14 alcohols, 7 ketones, 5 acids, 4 hydrocarbons, 4 aldehydes and 4 esters.