摘要
以黔产青花椒为原料,采用水蒸气蒸馏法提取精油,运用气相色谱-质谱法(GC-MS)分析化学成分,并以大肠杆菌、耻垢分岐杆菌、铜绿假单胞菌、金黄色葡萄球菌为试验菌种评价抑菌活性和以DPPH自由基清除能力为指标评价精油的抗氧化活性。结果表明,从黔产青花椒精油中共鉴定出10个成分,以烯烃类、醇类、酮类为主,占精油总量的99.51%,其中相对含量高于3%的分别为β-芳樟醇(91.10%)、D-柠檬烯(3.12%);精油对耻垢分岐杆菌的最小抑菌浓度(MIC)为4%,对大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌的最小抑菌浓度(MIC)为8%。精油的抗氧化活性随着青花椒精油浓度的增加而逐渐升高,当浓度在52.1~884.2 mg/mL范围内时,最高清除率为92.747%。水蒸气蒸馏提取的青花椒精油中β-芳樟醇含量最高,具有较好的抑菌作用和抗氧化活性。
The essential oil was extracted from Zanthoxylum schinifolium produced in Guizhou Province by steam distillation.GC-MS was used to analysis the composition of essential oil.the bacteriostatic activity was evaluated with Escherichia coli,Bifidobacterium smegmatis,Pseudomonas aeruginosa and Staphylococcus aureus as test strains and the antioxidant activity of the essential oil was evaluated with DPPH free radical scavenging ability.The results showed that a total of 10 components were identified from the essential oil of Zanthoxylum schinifolium,olefins,alcohols and ketones,accounting for 99.51%of the total essential oil,of which,the relative content higher than 3%wasβ-Linalool(91.10%),D-limonene(3.12%);The minimum inhibitory concentration(MIC)of the essential oil against Bifidobacterium smegmatis was 4%,and the MIC against Escherichia coli,Pseudomonas aeruginosa and Staphylococcus aureus was 8%.The antioxidant activity of the essential oil gradually increased with the increase of the concentration of Zanthoxylum schinifolium essential oil.When the concentration was in the range of 52.1-884.2 mg/mL,the essential oil highest clearance rate was 92.747%.In the essential oil of Zanthoxylum schinifolium extracted by steam distillation,β-Linalool had the highest content and had a better bacteriostasis and antioxidant activity.
作者
王友峰
罗忠圣
黎浪
杨小生
严艳芳
杨娟
覃容贵
罗喜荣
WANG Youfeng;LUO Zhongsheng;LI Lang;YANG Xiaosheng;YAN Yanfang;YANG Juan;QIN Ronggui;LUO Xirong(School of Pharmacy,Guizhou Medical University,Guiyang 550025;Ministry and the Province Jointed National Key Laboratory of Efficacy and Applications of Medicinal Plants,Guiyang 550025;Key Laboratory of Natural Products Chemistry of Chinese Academy of Sciences in Guizhou Province,Guiyang 550014)
出处
《中国食品添加剂》
CAS
北大核心
2023年第4期285-292,共8页
China Food Additives
基金
贵州省科技支撑项目(黔科合支撑[2021]一般129号)
贵州省2020年省级农业生产发展专项(黔财农[2020]307号)
贵州省教育厅高等学校特色重点实验室项目(黔教合KY字[2020]018号)。
关键词
青花椒精油
GC-MS
抑菌
抗氧化
Zanthoxylum schinifolium essential oil
GC-MS
antibacterial
antioxidant activity
