摘要
Clevenger法萃取草果获得草果精油,采用GC-MS分析检测出38个成分,通过保留指数解析出占总成分97.14%的30个成分,主要成分为1,8-桉树脑(40.89%),α-水芹烯(9.77%),4-丙基苯甲醛(6.99%)等.与匹配度对照解析法比较,有24个成分一致,占总成分的92.81%.用外标法定量分析了主要成分1,8-桉树脑含量,其质量分数为48.03%.然后,研究了草果精油和1,8-桉树脑的抗菌活性.结果显示,精油具有明显的抗菌活性,而1,8-桉树脑几乎无抗菌活性.精油对细菌的抗菌活性由大到小依次是枯草芽孢杆菌、白葡萄球菌、大肠杆菌;对霉菌的抑菌活性由大到小依次是米曲霉菌、根霉、青霉.
The Amomum tsao-ko essential oil was obtained by the Clevenger method. A total of 38 constituents were detected by GC-MS in which 30 compounds accounting for 97. 14% were identified by the RI （retention index） method. The main constituents were 1,8-cineole （40.89%）, α-phellandrene （9.77%）, and 4-propylbenzaldehyde （6.99%）. Twentyfour constituents accounting for 92.81% were consistent with the similarity match analysis. Through the external standard method, 1,8-cineole was determined as the main component of essential oil, which content was 48.03 %. The antibacterial activities of Amomum tsao-ko essential oil and 1,8-cineole were evaluated. The order of the antibacterial activity of essential oil against the bacteria was as follows： Bacillus subtilis 〉 Staphylicoccus albus 〉 Escherichia coli, while the order of antimicrobial activity against the fungi was： Aspergillus oryzae 〉 Rhizopus sp. 〉 Penicillium sp.. However, 1,8-cineole did not have the antibacterial activity.
出处
《食品科学技术学报》
CAS
2013年第5期24-30,共7页
Journal of Food Science and Technology
关键词
草果
精油
气相色谱-质谱
保留指数
抗菌活性
Amomum tsao-ko
essential oil
GC-MS
retention index
antimicrobial activity
