不同提取工艺对川桂叶挥发油抑菌活性的影响  

Effect of different extraction technology on antibacterial activity of volatile oils from cinnamomum wilsonii gamble leaves

作　　者：李姣娟[1] 黄克瀛[2] 卢丽俐[3] 龚建良[2] 陈丛瑾[2] 

机构地区：[1]中南林业科技大学应用化学研究所,长沙410004 [2]中南林业科技大学材料科学与工程学院,长沙410004 [3]中南林业科技大学资源与环境学院,长沙410004

出　　处：《中国调味品》2008年第12期40-44,共5页China Condiment

基　　金：湖南省教育厅基金资助项目(07C811)

摘　　要：采用水蒸气蒸馏法、同时蒸馏萃取法和有机溶剂提取-水蒸气蒸馏法从川桂叶中提取挥发油,以金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酵母、曲霉、青霉等6种常见污染菌作为供试菌,通过体外抑菌实验研究了3种不同提取工艺对挥发油抑菌活性的影响。实验结果表明,川桂叶挥发油对6种供试菌都具有很强的抑制作用,其中对酵母菌的抑制作用最强。不同提取工艺对挥发油的抑菌活性有显著影响,同时蒸馏萃取法提取的挥发油抑菌活性最强,其最低抑菌浓度(MIC)和最低杀菌浓度(MBC)是:金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌MIC 0.125%,MBC 0.125%,酵母MIC 0.0625%,MBC 0.0625%,曲霉和青霉MIC 0.250%,MBC 0.250%。Volatile oils were extracted from Cinnamomum wilsonii Gamble leaves by steam distillation （SD）, simultaneous distillation-solvent extraction （SDE） and organic solvent extraction-steam distillation （SE-SD）. The effect of extraction technology on antibacterial activities of the volatile oils was studied in vitro against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Saccbaromyces cerevisiae, Aspergillus niger and Penicillum citrinum. Experimental results showed that these volatile oils have strong inhibition against the six kinds of bacteria. The volatile oils have the strongest antibacterial effects against Saccharomyces eerevisiae among these bacteria. Extraction methods also significantly influence antibacterial activities of the volatile oils. Volatile oils extracted by SDE features the strongest antibacterial activities with the minimal inhibitory concentration （MIC） and the minimal bactericidal concentration （MBC） for Staphylococcus aureus, Escherichia coli and Bacillus subtilis 0. 125% （MIC）, 0. 125% （MBC）, for Saccharomycescerevisiae 0. 0625% （MIC）, 0. 0625% （M]3C）, for Aps- ergillus niger and Penicillum 0. 250%（MIC） and 0. 250% （MBC）.

关 键 词：川桂叶 挥发油 抑菌活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]