孜然精油成分及其抗菌作用  

The chemical components and antibacterial activity of cumin essential oil

作　　者：李伟[1] 封丹[1] 陆占国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院化学中心,哈尔滨150076

出　　处：《食品科技》2008年第5期182-186,共5页Food Science and Technology

基　　金：黑龙江省自然科学基金项目(B200510)

摘　　要：以水蒸气蒸馏法提取孜然籽精油,产率2.6%,用GC-MS联机对精油进行成分分析,检测出28个成分,解析鉴定了占精油99.801%的26个成分,主要成分枯茗醛占总精油含量的39.511%,其次为2-蒈烯-10-醛(17.707%)和3-蒈烯-10-醛(17.542%)。对精油和蒸馏后残渣有机溶剂萃取物的抗菌活性研究结果显示:孜然精油具有较强的抑菌作用,抑菌活性大小顺序为米曲霉>枯草芽胞杆菌>黑曲霉>白色葡萄球菌>大肠杆菌>根霉;残渣有机溶剂萃取物抗菌活性较精油小。The essential oil was obtained from cumin （Cuminum cyminum L.） seeds by steam distillation extraction method in 2.6% yield. The chemical components of the essential oil were analyzed by gas chromatography-mass spectrometry（GC/MS）. 28 components were detected, and 26 compounds which occupied 99.801% of the total essential oil were identified. The major constituent were cuminal （39.511%）, 2- Caren-10-al（17.707%） and 3-Caren-10-al（17.542%）. The antibacterial activities of oil were tested against 6 different general of bacteda and were compared with that of the extracts of residue with organic solvents. The results showed that the oil have powerful inhibitory effects against Aspergillus oryzae, followed by Bacillus subtilis, Aspergillus niger, Staphylicoccus albus, Escherichia coli and Phizopus sp. But the extracts of residue did not show antibacterial activity or low.

关 键 词：孜然 精油 气相色谱-质谱 抗菌作用 

分 类 号：O657.7[理学—分析化学]