肉豆蔻挥发油抑菌及抗花生油氧化作用研究  

Antibacterial and Antioxidant Activities on Peanut Oil of Volatile Oil from Nutmeg

作　　者：黄赛金[1] 尹爱武[2] 龚灯[2] 

机构地区：[1]湖南工程学院化学化工学院,湘潭411104 [2]湖南科技学院生命与化学工程系,永州425100

出　　处：《中国粮油学报》2015年第5期58-61,66,共5页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省重点学科建设项目(2011-76);湖南省高校科技创新团队支持计划(2012-318)

摘　　要：以水蒸气蒸馏法提取肉豆蔻挥发油。平板法涂布研究了肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母菌种的最低抑菌浓度（MIC）;滤纸片固相扩散法研究了肉豆蔻挥发油对供试菌体的抑菌活性。以人工合成抗氧化剂二丁基羟基甲苯（BHT）为对照,以过氧化值、酸值为指标研究了肉豆蔻挥发油对花生油的抗氧化作用。结果表明肉豆蔻挥发油有一定的抑菌作用和抗花生油氧化作用。肉豆蔻挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌及酿酒酵母的MIC分别为：5.0、120.0、150.0、10.0 m L/L,对上述4种菌的抑菌圈直径分别为：（13.46±0.85）、（11.59±0.68）、（10.52±0.74）、（12.15±0.76）mm。在35 d的贮藏期内,添加肉豆蔻挥发油的花生油过氧化值（POV）和酸值极显著低于空白组（P〈0.01）。在0～14 d贮藏期内添加0.12%、0.18%、0.24%肉豆蔻挥发油的花生油POV值和酸值极显著低于BHT组,但从第21天起添加肉豆蔻挥发油的花生油各组过氧化值和酸值极显著高于BHT组。Volatile oil was obtained from nutmeg by steam distillation. The minimal inhibitory concentration （MIC） of volatile oil from nutmeg on Staphylococcus aureus , Bacillus subtilis , Escherichia coli and Saccharmoyces cerevisiae were investigated by spread plate method. The antioxidant activity of volatile oil from nutmeg on test thallus was also investigated by filter solid phase diffusion method. By setting peroxide value （POV） , acid value as indexes, and synthetic antioxidants butylated hydroxytoluene （BHT） as control, the antioxygenation of volatile oil from nutmeg on peanut oil was investigated. The results showed that volatile oil from nutmeg had some antibacterial and antioxidant activities on peanut oil. The MIC of volatile oil from nutmeg on Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Saccharmoyces cerevisiae were 5.0, 120.0, 150.0, 10.0 mL/L and the antibacterial circle diameter were （ 13.46 ± 0.85 ）, （ 11.59±0.68）, （ 10.52 ± 0.74）, （ 12.15 ±0.76） mm respectively. In 35 d storage period, the peroxide value and acid value of peanut oil in these groups added volatile oils were significantly lower than those of blank group （P 〈0.01 ）. In the 0- 14 d storage period, the POV and acid value of peanut oil in these groups added 0.12%, 0.18%, 0.24% volatile oil were significantly lower than those of BHT group, but significantly higher since 21 d.

关 键 词：肉豆蔻 挥发油 抑菌 抗氧化 

分 类 号：TS201.3[轻工技术与工程—食品科学]