山胡椒挥发油抑菌活性的研究  

Study on antibacterial activity of Litsea cubeba essential oil

作　　者：游玉明[1] 

机构地区：[1]重庆文理学院林学与生命科学学院,重庆永川402160

出　　处：《重庆文理学院学报（自然科学版）》2012年第3期70-72,共3页Journal of Chongqing University of Arts and Sciences

基　　金：重庆市教委科技项目(KJ111202);重庆文理学院科研项目(Y2010SK43)

摘　　要：采用水蒸汽蒸馏法和同时蒸馏萃取法获得山胡椒挥发油,利用滤纸片扩散法研究山胡椒挥发油对7种常见食源性污染菌的抑菌作用,并探讨加热处理对水蒸汽蒸馏法所得挥发油抑菌活性的影响.实验表明,两种萃取方法所得挥发油对7种污染菌都有抑制作用,但对黄曲霉和黑曲霉而言,水蒸汽蒸馏法提取的挥发油的抑菌活性更强,而加热处理对水蒸汽蒸馏法所得山胡椒挥发油的抑菌效果无明显影响.Litsea cubeba essential oil was obtained by steam distillation extraction and simultaneous distillation extraction, respectively. Bacteriostasis diameters to 7 common foodborne pathogenic bacteria were assayed with filter paper. Meanwhile, thermal treatment affecting the antibacterial activity of the steam distillation extraction essential oil was also investigated. Results indicated that essential oil extracted by two methods from L. cubeba exhibited an obvious inhibitory effect against 7 pathOgenic bacteria, but for Penicillium sp. and Aspergillus sp. stronger inhibition effect of L. cubeba essential oil extracted by direct distillation extraction than that of L. cubeba essential oil extracted by simultaneous distillation extraction was observed, treating the Litsea cubeba extraction oil obtained by steam distillation extraction, the bacteriostasis affect is not changed obviously.

关 键 词：山胡椒挥发油 水蒸汽蒸馏法(DDE) 抑菌活性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]