山胡椒挥发油的提取及其抑菌活性研究  

Extraction and Antimicrobial Activity of Spicebush Volatile Oil

作　　者：张小云[1,2] 覃文庆[1] 喻连香[3] 

机构地区：[1]中南大学资源加工与生物工程学院,湖南长沙410083 [2]湘潭大学化工学院,湖南湘潭411105 [3]广州有色金属研究院,广东广州510650

出　　处：《现代生物医学进展》2010年第1期133-136,共4页Progress in Modern Biomedicine

基　　金：湖南省教育厅资助项目(04C645)

摘　　要：目的:研究山胡椒中挥发油最佳提取方法和其抑菌作用。方法:采用水蒸汽蒸馏法、微波萃取法和超临界CO2萃取法三种方法提取干山胡椒果实中的挥发油,研究山胡椒挥发油对7种细菌、4种霉菌、2种酵母的抑菌活性及其最低抑菌浓度(MIC)。结果:水蒸汽蒸馏法提取的山胡椒挥发油为淡黄色液体,提取率为10.0%;微波萃取法提取的山胡椒挥发油为黄褐色液体,提取率为11.6%;超临界CO2萃取的山胡椒挥发油为亮黄色液体,提取率为14.7%。山胡椒挥发油经固相和气相扩散,对细菌、酵母有较强的抑菌能力,对霉菌具有很强的抑制能力。对所有供试菌的最低抑菌浓度(MIC)为0.2%。结论:提取干山胡椒果实中的挥发油的最好方法是超临界CO2萃取法。山胡椒挥发油有较强的抑菌能力,最低抑菌浓度(MIC)为0.2%。Objective：To investigate the best method to extract volatile oil from spicebush,and to investigate the antimicrobial activity of spicebush volatile oil.Methords：The steam distillation method,the microwave extraction method and the supercritical carbon dioxide extraction method were used.7 kinds of bacteria,4 kinds of molds,2 kinds of yeasts was used to investigate the antimicrobial activity and the minimum inhibitory concentration（MIC）of spicebush volatile oil was determined.Results：The colour of spicebush volatile oil extracted by the steam distillation method,the microwave extraction method and the supercritical carbon dioxide extraction method,respectively,is canary,filemot,and yellow,and the extraction rate is 10.0 %,11.6 % and 14.7 %,respectively.Spicebush volatile oil presented a strong antimicrobial activity to tested bacteria and yeasts,and a very strong antimicrobial activity to tested molds,the MIC is 0.2 %.Conclusion：The best method to extract volatile oil from spicebush is supercritical carbon dioxide method,and spicebush volatile oil has very strong antimicrobial activity to tested molds,the MIC is 0.2 %.

关 键 词：山胡椒 山胡椒挥发油 抑菌活性 

分 类 号：S567[农业科学—中草药栽培] R284.2[农业科学—作物学]