广藿香挥发油的提取及抑菌活性成分稳定性的研究  

Extraction of essential oil from Pogostemon cablin(Blanco) Benth and the stability of antimicrobial compositions

作　　者：刘晓蓉[1] 邓毛程[1] 张媛媛[1] 

机构地区：[1]广东轻工职业技术学院食品系,广东广州510300

出　　处：《中国酿造》2009年第8期87-90,共4页China Brewing

基　　金：广东省科技工业攻关项目(2007B080701004)

摘　　要：以水蒸汽蒸馏法从广藿香中提取挥发油,采用正交试验法,研究了乙醇浓度、浸泡温度及提取时间对出油量的影响。确定了最佳的提取条件:70%乙醇,50℃浸泡,提取9 h。对挥发油的抑菌性能进行了研究,结果表明,该挥发油在强酸、重金属离子处理下不稳定,高温、紫外光处理对其稳定性基本没有影响。对金黄色葡萄球菌、绿脓杆菌和痢疾杆菌的最低抑菌浓度(M IC)分别为0.5 mg/mL、0.25 mg/mL和1 mg/mL,对三者的最低杀菌浓度(MBC)都是2 mg/mL。The essential oil was extracted from Pogostemon cablin （Blanco） Benth by steam distillation. The effects of three parameters （ ethanol concentration,soaking temperature and extract time） on the content of essential oil were investigated through orthogonal experimental experiment. The optimum extract conditions were as follows： ethanol 70%, extraction temperature 50℃ and extraction time 9 h. In addition, the antimicrobial activity of essential oil was evaluated. The results showed that its antimicrobial activity was unstable in strong acidic solution and after treated by heavy metal ions. It was stable under high temperature and ultraviolet treatment. The Minimum Inhibition Concentration （ MIC ） of essential oil against Staphylococlus aureus, Pseudomons aeruginosa and Shigella dysenteriae were 0. 5,0.25 and 1 mg/ml, respectively, and the Minimum Bactericidal Concentration （MBC） against these three bacteria was 2 mg/ml.

关 键 词：广藿香 挥发油 提取 抑菌活性 稳定性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]