草果精油的化学组成、抗氧化及抑菌活性研究  

Chemical composition,antioxidant and antibacterial activities of the essential oil from Amomum Tsaoko

作　　者：韩林[1] 汪开拓[1] 王兆丹[1] 唐华丽[1] 卢霞[1] 韩秋玲[1] 

机构地区：[1]重庆三峡学院生命科学与工程学院,重庆404100

出　　处：《食品工业科技》2013年第14期152-155,共4页Science and Technology of Food Industry

基　　金：重庆高校创新团队建设计划(201040)

摘　　要：以正己烷为溶剂提取草果精油,利用气相-质谱联用技术(GC-MS)分析其化学成分,同时研究了草果精油的抗氧化和抑菌活性。结果表明,草果精油成分比较复杂,其中有23种化合物被鉴定,主要成分为香叶醇(29.42%)、橙花叔醇(9.87%)、十八碳烯酸(8.62%)等。草果精油对DPPH和ABTS自由基均显示出了较好的清除效果,EC50值分别为3.84、3.20mg/mL;不同浓度的草果精油对5种测试菌都有一定的抑菌作用,其中对大肠杆菌的抑菌效果最好,其最低抑菌浓度(MIC)为2.0mg/mL。The essential oil from Amomum tsaoko was extracted by n-hexane and analyzed by GC-MS, meanwhile,the antioxidant and antibacterial activities of the essential oil were researched. The results showed that the composition of the essential oil from Amomum tsaoko was complex and 23 constitutes were identified, the main constitutes were geraniol （29.42%）, nerolidoi （9.87%） and octadecenoic acid （8.62%）. The essential oil from Amomum tsaoko showed a good efficiency to scavenging the DPPH and ABTS,the ECso were 3.84mg/mL and 3.20mg/mL respectively. The antibacterial test indicated that the different concentrations of the essential oil showed definitely antibacterial activity against the five test microbe,and which showed a best efficiency for Escherichia coli,the MIC was 2.0mg/mL.

关 键 词：草果精油 气相色谱-质谱法 抗氧化活性 抑菌活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]