潮州柑果皮挥发油的组分分析及其抑菌性和抗氧化性的研究  

Study on Chemical Composition, Antimicrobial Activity and Antioxidant Ability of Essential Oil from Chaozhou Citrus Peel

作　　者：王军[1] 王忠合[1] 刘谋泉[1] 陈雪纯 黄帆帆[1] 李桂丽[1] 吴悦婷[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《韩山师范学院学报》2014年第3期61-67,共7页Journal of Hanshan Normal University

基　　金：广东省自然科学基金项目(项目编号:S2013040015478);广东省高校优秀青年创新人才培养计划项目(项目编号:2013LYM0056);韩山师范学院青年科学基金项目(项目编号:LQ201202);韩山师范学院博士启动项目(项目编号:QD20130516&QD20140324);韩山师范学院一般项目(项目编号:LY201306);潮州市科技计划项目(项目编号:2013X05&2013X06)

摘　　要：利用水蒸汽蒸馏法提取潮州柑(Citrus reticulata Blanco‘Jiao gan’)果皮中的挥发油,并用气相色谱-质谱联用法对其化学成分进行分析和鉴定,并利用比重瓶法等测定挥发油的相对密度等理化性质;以金黄色葡萄球菌、大肠杆菌等为受试菌株,观察潮州柑果皮挥发油对各菌的体外抑制作用;以清除DPPH自由基的能力考察挥发油的抗氧化性.结果表明,潮州柑果皮精油共鉴定出66种化学成分,其含量占挥发油总量的98.89%,主要为:D-柠檬烯(93.75%)、β-月桂烯(2.46%)、β-芳樟醇(1.55%)、α-蒎烯(0.57%)、乙酸乙酯(0.34%)、3-蒈烯(0.14%),α-水芹烯(0.05%),4,5-二甲基-2,6-辛二烯(0.03%).理化性质结果表明:潮州柑果皮挥发油的相对密度为0.83,折光率为1.47,酸价为7.29,过氧化值为8.33 meq/kg,含皂量0.07%.抑菌试验结果表明:潮州柑果皮挥发油可抑制金黄色葡萄球菌、藤黄微球菌、枯草芽孢杆菌、大肠杆菌等细菌的生长.抗氧化性分析表明:潮州柑果皮挥发油可有效清除DPPH自由基,其IC50值为50.16μg/mL.上述实验结果表明,潮州柑果皮精油可作为一种食品防腐剂或抗氧化剂应用.The essential oil was extracted from Citrus reticulata Blanco‘Jiao gan’ peel by steam distillation, and the constituents were separated and identified by capillary GC-MS method, and the relative density was determined by pycnometer method. Moreover, the antimicrobial activity of the essential oil was evaluated against a panel of 4 bacteria and 2 fungal strains using agar diffusion and broth microdilution methods, and the antioxidant ability was also studied based on DPPH-scavenging model. Results showed that 66 different components were identified in the essential oil. Among them, the major components detected were： D-limonene （93.75%）, beta-myrcene （2.46%）, beta.-Linalool （1.55%）, alpha.-Pinene （0.57%）, Ethyl Acetate （0.34%）, 3-Carene （0.14%）, alpha-Phellandrene （0.05%）, 2,6-Octadiene, 4,5-dimethyl-（0.03%）. Physiochemical experiments showed relative density 0.83, refractive index 1.47, acid value 7.29 mg KOH/g, POV 8.33 meq/kg and saponified matter content 0.07%. The antimicrobial experimental results showed that essential oil from Citrus peel exhibited strong antimicrobial activity against the tested species, Staphylococus aureus, Micrococcus lu-teus, Bacillus subtilis, Escherichia coli. Antioxidant experimental results indicated that the essential oil exhibited strong DPPH-scavenging ability, where IC50 value was 50.16μg/mL. Overall, results presented here suggest-ed that the essential oil from Chaozhou citrus peel possessed antimicrobial and antioxidant properties, and is therefore a potential source of preservative ingredients in food industry.

关 键 词：潮州柑 果皮 挥发油 化学成分 抑菌 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]