摘要
实验研究了微波和超声波的辅助处理对肉桂精油提取的影响。微波辅助最佳工艺:800 W破碎2min,蒸馏功率300 W,蒸馏时间40min,料液比1∶40,最大提取率2.85%。超声波辅助最佳工艺:超声波密度10 W/cm3,超声波处理时间15min,料液比1∶40,最大提取率2.93%。对比得到:超声波辅助法优于微波辅助法,提取率更高。肉桂油对供试的大肠杆菌、金黄色葡萄球菌的MIC<0.8mL/L,对黑曲霉和异常汉逊式酵母的MIC<0.4mL/L。在肉桂油浓度大于30mL/L时,真菌的抑菌圈直径显著大于细菌的(P<0.05)。被抑制的微生物中既有G+菌和G-菌,也有产孢子和不产孢子的。因此,认为肉桂油具有较好的广谱抑菌作用。
The effects of microwave and ultrasonic wave on the extraction of cinnamon essential oil are researched.The best process of microwave auxiliary method is as follows：microwave disruption for 2 min with 800 W,distillation power of 300 W,distillation time of 40 min,the ratio of material to liquid is 1 ∶ 40,and the largest extraction ratio is 2.85%.The best process of ultrasonic wave auxiliary method is as follows：ultrasonic density is 10 W/cm^3 ,ultrasonic wave treatment time is 15 min,the ratio of material to liquid is 1 ∶ 40,and the largest extraction ratio is 2.93%.By contrast,it is found that ultrasonic wave auxiliary method is better with higher extraction ratio.The MIC of cinnamon essential oil acted on selected Escherichia coli,Staphylococcus aureus is under 0.8 mL/L,the MIC of Aspergillus niger and Hansenula anomala is under 0.4 mL/L.When the cinnamon oil concentration exceeds 30 mL/L, the antibacterial circle diameter of fungus is significantly greater than that of bacterium （P 〈 0.05 ）.The restrained microorganism has G^＋ and G^- bacterium,bacterium with spore or not.So it is considered that the cinnamon essential oil has broad-spectrum antibacterial activity.
出处
《中国调味品》
CAS
北大核心
2014年第11期27-31,共5页
China Condiment
关键词
微波
超声波
精油提取
抑菌活性
microwave
ultrasonic wave
essential oil extraction
antibacterial activity
