草果精油成分鉴定及其抗菌活性研究  

Identification of Compositions of Amomum tsao-ko Essential Oil Using GC-MS and Its Antibacterial Activity

作　　者：孟大威[1] 李伟[1] 王鹏君[2] 重松正己 任慧峰[4] 陆占国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院/黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076 [2]燕山大学环境与化学工程学院,河北秦皇岛066004 [3]日本萜化学(株) [4]东京海洋大学海洋环境学科

出　　处：《食品科学技术学报》2013年第5期24-30,共7页Journal of Food Science and Technology

摘　　要：Clevenger法萃取草果获得草果精油,采用GC-MS分析检测出38个成分,通过保留指数解析出占总成分97.14%的30个成分,主要成分为1,8-桉树脑(40.89%),α-水芹烯(9.77%),4-丙基苯甲醛(6.99%)等.与匹配度对照解析法比较,有24个成分一致,占总成分的92.81%.用外标法定量分析了主要成分1,8-桉树脑含量,其质量分数为48.03%.然后,研究了草果精油和1,8-桉树脑的抗菌活性.结果显示,精油具有明显的抗菌活性,而1,8-桉树脑几乎无抗菌活性.精油对细菌的抗菌活性由大到小依次是枯草芽孢杆菌、白葡萄球菌、大肠杆菌;对霉菌的抑菌活性由大到小依次是米曲霉菌、根霉、青霉.The Amomum tsao-ko essential oil was obtained by the Clevenger method. A total of 38 constituents were detected by GC-MS in which 30 compounds accounting for 97. 14% were identified by the RI （retention index） method. The main constituents were 1,8-cineole （40.89%）, α-phellandrene （9.77%）, and 4-propylbenzaldehyde （6.99%）. Twentyfour constituents accounting for 92.81% were consistent with the similarity match analysis. Through the external standard method, 1,8-cineole was determined as the main component of essential oil, which content was 48.03 %. The antibacterial activities of Amomum tsao-ko essential oil and 1,8-cineole were evaluated. The order of the antibacterial activity of essential oil against the bacteria was as follows： Bacillus subtilis 〉 Staphylicoccus albus 〉 Escherichia coli, while the order of antimicrobial activity against the fungi was： Aspergillus oryzae 〉 Rhizopus sp. 〉 Penicillium sp.. However, 1,8-cineole did not have the antibacterial activity.

关 键 词：草果 精油 气相色谱-质谱 保留指数 抗菌活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]