商品肉豆蔻挥发油化学组成及抑菌活性研究  

Composition and Antimicrobial Activity of the Volatile Oil from Nutmeg

作　　者：唐裕芳[1] 曾永德[1] 张妙玲[1] 

机构地区：[1]湘潭大学化工学院,湖南湘潭411105

出　　处：《湘潭大学自然科学学报》2014年第4期56-62,共7页Natural Science Journal of Xiangtan University

基　　金：湖南省科技厅资助项目(2011FJ3013);湘潭大学博士科研启动基金项目(12QDZ29)

摘　　要：气相色谱-质谱(GC-MS)联用分析了肉豆蔻挥发油的化学组成.平板扩散法研究了肉豆蔻挥发油对6种细菌和6种真菌的抑菌活性,同时研究了高温对挥发油抑菌活性的影响和肉豆蔻挥发油对煮熟土豆的防腐保鲜效果.结果表明:从肉豆蔻挥发油中分离并鉴定出31种化合物,主要含有肉豆蔻醚(35.84%),4-松油醇(19.36%),细辛脑(11.19%)等物质.挥发油对6种细菌具有较强的抑菌活性,对6种真菌的抑制效果较弱.高温加热减弱肉豆蔻挥发油的抑菌活性.肉豆蔻挥发油对煮熟的土豆保鲜10d不变质.The composition of the volatile oil extracted from Nutmeg was analyzed by GC-MS. Anti-microbial activity against 6 bacteria and 6 fungi were investigated by plate diffusion. The effect of temperature on anti-microbial activity of the volatile oil and keeping the cooked potato flesh were also investigated. The results indicated that 31 compounds were separated and identified from the volatile oil , the volatile oil is mainly composed of 4-methoxy-6- （ 2-propenyl ）-1,3-Benzodioxole （ 35.84%）, 4-methyl-1-[1-methylethyl]-3- Cyclohexen-l-ol{ 19.36%）, 1,2,4-trimethoxy-5-（1-propenyl）Benzene （ 11. 19%）. The volatile oil showed more significant antimicrobial activity against tested bacteria than against tested fungi. The anti-microbial activity of the volatile oil was weakened by being treated in high temperature. The cooked potato was keeping fresh for days when Nutmeg volatile oil was used as preservative for cooked potato.

关 键 词：肉豆蔻 挥发油 气相色谱-质谱 抑菌活性 

分 类 号：TP391.41[自动化与计算机技术—计算机应用技术]