The Antioxidant Activities Of Four Species Of Michelia Linn. And Keep Fresh Activity Of Michelia Foveolata Merr.ex Dandy

The volatile oils of Michelia maudiae Dunn, Michelia foveolata Merr.ex Dandy, Michelia chapensis Dandy and Mechlia platypetala Hand.-Mazz of five years were extrated by Supercritical Carbon Dioxid, and their compositions were detected by GC/MS and chemical colorimetric method. The antioxidant activities of four Michelia species volatile oils and keeping fresh activity of M. foveolata were studied in vitro, the conclusions as follows:(1) Results shows that the constitutes of four Michelia species were terpene, ester, alcohol and terpene ramification, but in different species the quantity is different. The result shows that the constitutes of M.maudiae were terpene among to 35.35% followed by ester 15.12% and alcohol 9.09%. The rest 37.02% were terpene ramification, the constitutes of M.foveolata were terpene 36.75% followed by ester 2.49% and 1.28% the rest 54.63% are terpene ramification, the constitutes of M. chapensis were terpene 28.49% followed by ester 11.12% alcohol 1.94%. The rest 54.55% are terpene ramification, the constitutes of M.platypetala were terpene 42.83% followed by ester 16.84% alcohol 0.57%. The rest 36.26%are terpene ramification.(2) The antioxidant indices of four Michelia species leaves were compared with three common antioxidants, PA, PG and Vc and the antioxidant indices were evaluated in vitro by various systems, including free radical scavenging, reducing power and lipid peroxidation and DNA oxidant inhibition. The results showed that four species of Michelia all had antioxidant activities and the antioxidant activities increase with increasing the concentration of samples.The oxidant protection factors of four Michelia species volatile oils were between 1 and 2 in edible oil systems. The results showed that four Michelia species volatile oils have antioxidant activities to corn oil and peanut oil.The antioxidant activities of four Michelia species volatile oils were evaluated comprehensively, and the order of antioxidant activities decreased as M.maudiae, M. foveolata, M.chapensis and M.a platypetala.(3) The capability of keeping fresh of M.platypetala volatile oil to tomatoes was compared with distilled water amonges soluble sugar, organic acid, MDA, Vc, SOD, POD and pecolase. The result shows that M.platypetala volatile oil has the capability of keeping fresh, and the activities increase with the increasing of the concentration of samples.