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机构地区:[1]华南理工大学轻工与食品学院,广东广州510640
出 处:《食品工业科技》2012年第18期167-171,共5页Science and Technology of Food Industry
基 金:国家自然科学基金项目(31101278;31130042);广东省自然科学基金博士启动项目(10451064101005160);华南理工大学中央高校基本科研业务费专项资金(2011ZM0099)
摘 要:目的:研究龙脑樟鲜叶中挥发油的化学成分和抗菌活性。方法:采用水蒸汽蒸馏法提取龙脑樟叶中挥发油;通过气相色谱-质谱(GC-MS)联用技术分析挥发油化学成分;采用K-B纸片琼脂扩散法和微量肉汤稀释法分别测其对细菌、酵母菌和霉菌的抑菌圈直径和最小抑菌浓度(MIC值),以评估挥发油的抑菌性能。结果:GC-MS结果表明该挥发油有27种组成成分,占整个挥发油的98.14%,其中以右旋龙脑(81.58%)、樟脑油(2.96%)和α-蒎烯(2.03%)为主要成分;该挥发油及其主要成分右旋龙脑对实验所选的细菌、酵母菌和霉菌三类微生物均表现出一定的抗菌效果。其中,挥发油对所测菌的抑菌直径范围为(9.21±0.6)~(22.12±1.30)mm,而右旋龙脑组分对所测菌的抑菌直径范围为(7.32±0.5)~(20.42±1.40)mm;对应两种物质对所测菌的最低抑菌浓度(MIC值)范围分别为(31.25~125)μg/mL和(62.5~125)μg/mL。结论:该研究为龙脑樟叶的综合利用及天然右旋龙脑药用资源的研究开发提供参考依据。In order to investigate chemical composition and antimicrobial activities of the essential oil obtained from fresh leaves of a novel plant of Cinnamomum camphora Chvar.Borneol in vitro,steam distillation was used to extract the essential oil,Gas Chromatography-Mass Spectrometer(GC-MS) was utilized to analyze compounds and their relative contents,and K-B disc agar diffusion or micro-broth dilution technique was taken to evaluate the antimicrobial activities by measuring the size of antibacterial zone and determining minimum inhibitory concentrations(MIC) respectively.GC-MS analysis results showed that in determination of 27 compounds composed 98.14% of the oil,D-Borneol(81.58%),camphor(2.96%) and α-pinene(2.03%) were determined as major components.The essential oil and D-Borneol exhibited antimicrobial effect and the diameters of zones of inhibition(9.21±0.6)^(22.12±1.30)mm and(7.32±0.5)^(20.42±1.40)mm respectively,along with their MIC values was 31.25~125μg/mL and 62.50~125μg/mL respectively against three common microorganisms selected including bacteria,yeasts and moulds.Our results indicated that this plant of Cinnamomum camphora chvar.Borneol could be as an abundant raw material source to get rich essential oil and D-borneol,which had a promising prospect for developing medical products or other uses.
分 类 号:TS255.1[轻工技术与工程—农产品加工及贮藏工程]
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