摘要
采用水蒸气蒸馏法提取青蒿叶和花蕾中的精油并研究其抑菌活性。通过单因素试验和正交试验优化青蒿精油的提取工艺;以5种代表性的微生物:金黄色葡萄球菌(Staphylococcus aureus)CICC 10384、大肠埃希菌(Escherichia coli)CICC 23657、枯草芽孢杆菌(Bacillus subtilis)CICC 10275、黑曲霉(Aspergillus niger)CICC 2487、酿酒酵母(Saccharomyces cerevisiae)CICC 33032作为指示菌,利用滤纸片法检测青蒿精油的抑菌活性,采用液体培养基倍比稀释法进一步测定青蒿精油对这5种指示菌的最低抑菌浓度。结果表明:水蒸气蒸馏法提取青蒿叶和花蕾中精油的最佳工艺条件为:浸泡时间1.5 h,蒸馏时间3 h,料液比1∶8;此条件下提取出的青蒿精油对5种指示菌(包含革兰氏阴性菌、革兰氏阳性菌和真菌)均有一定的抑菌活性,其中对金黄色葡萄球菌和酿酒酵母的抑菌效果最好,MIC均为48.5μL/mL。
In this paper,the essential oil from Artemisia annua leaves and buds was extracted by steam distillation and its antimicrobial properties was studied.The extraction process of Artemisia annua essential oil was optimized by single factor test and orthogonal test.Five representative microorganisms:Staphylococcus aureus CICC 10384,Escherichia coli CICC 23657,Bacillus subtilis CICC 10275,Aspergillus niger CICC 2487 and Saccharomyces cerevisiae CICC 33032 were used as indicators.The antimicrobial activity of volatile oil was tested by filter paper method.The minimum inhibitory concentration of Artemisia annua essential oil against five indicators was further determined by liquid culture medium specific dilution method.The results showed that the optimum extraction conditions of essential oil from Artemisia annua leaves and buds were as follows:soaking time 1.5 h,distillation time 3 h,the ratio of material to liquid 1∶8.Under these conditions,Artemisia annua essential oil inhibited five microorganisms(including Gram-negative bacteria,Gram-positive bacteria and fungi)used as indicators to a certain degree,among which the inhibition effect to Staphylococcus aureus and Saccharomyces cerevisiae was the best,with MIC of 50μL/mL.
作者
李玲玲
LI Lingling(Biochemistry Engineering Department,Chongqing Industry&Trade Polytechnic,Fuling,Chongqing 408000,China)
出处
《贵州师范大学学报（自然科学版）》
CAS
2020年第5期9-13,34,共6页
Journal of Guizhou Normal University：Natural Sciences
基金
重庆市教委科学技术研究项目(KJ1603401)。
关键词
青蒿
精油
提取
抑菌
Artemisia annua
essential oil
extract
antibacterial activity
