3种不同方法提取牛至挥发精油及体外抑菌作用研究  

Effect of Extraction Methods on the Chemical Composition and Antibacterial Activity in vitro of Essential Oil from Whole Plants of Origanum vulgare L.

作　　者：赵海伊[1] 卫飞[1] 周才琼[1] 

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2013年第2期236-240,共5页Food Science

摘　　要：采用水蒸气蒸馏法、同时蒸馏萃取法和微波辅助水蒸气法提取牛至挥发精油,并用气质联用分离鉴定,比较不同提取方法精油的得率及所得精油中具有抑菌功能的挥发性成分组成差异。将所得精油进行体外抑菌试验,比较3种方法所得精油对于供试菌的最小抑菌浓度。结果显示3种方法均得到不同含量的醇、烃、酸、醛、酮、酯和酚类物质,其主要具有抑菌功能的挥发性物质为石竹烯、β-水芹烯、蒈烯和柠檬烯等。Essential oils were extracted from whole plants of Origanum vulgare L. by three different extraction methods, steam distillation, simultaneous distillation extraction and microwave-assisted steam distillation, and their chemical components were separated and identified by GC-MS to investigate the effect of extraction methods on the yield, volatile composition and antibacterial compounds of essential oil. The antibacterial activities in vitro of three essential oils against the tested strains were evaluated by measuring minimum inhibitory concentration （MIC）. All the extracted essential oils were found to contain alcohols, hydrocarbons, acids, aldehydes, ketones, esters and phenols, but in different quantities. The major volatile antibacterial compounds in them were cryophllene, beta- phellandrene, careen, cyclohexane and limonene.

关 键 词：牛至 水蒸气蒸馏法 同时蒸馏萃取法 微波辅助水蒸气法 挥发性物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]