甜橙精油分子蒸馏组分的成分分析及其抗菌活性研究  

Chemical Composition and Antimicrobial Activities of Sweet Orange Essential Oil Prepared by Molecular Distillation

作　　者：陈红丽[1] 郭青云[1] 钟八莲[1,2] 杨文侠[1,2] 淳炯[1,2] CHEN Hong-li GUO Qing-yun ZHONG Ba-lian YANG Wen-xia CHUN Jiong(College of Life and Environmental Sciences, Gannan Normal University, Ganzhou 341000, China National Navel Orange Engineering Research Center, Ganzhou 341000, China)

机构地区：[1]赣南师范大学生命与环境科学学院,江西赣州341000 [2]国家脐橙工程技术研究中心,江西赣州341000

出　　处：《保鲜与加工》2017年第2期95-100,共6页Storage and Process

基　　金：江西省科技项目(20133BAB20009;20141BBG70002;KJLD14079;GJJ151010);江西省优势科技创新团队建设计划项目(20142BCB24007)

摘　　要：应用分子蒸馏技术加工冷压甜橙精油,分离得到轻相与重相两个组分,采用气相色谱-质谱联用技术(GC-MS)分析其化学成分,鉴定出甜橙精油轻相组分中含22种化合物,重相组分中含40种化合物。抑菌试验结果表明,甜橙精油轻相和重相组分对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和酵母菌均具有较好的抑菌效果,最低抑菌浓度(MIC)范围为0.78~3.125μL/m L。抑菌活性受不同p H和温度条件的影响,酸性环境下轻相组分的抑菌效果较好,碱性环境下重相组分的抑菌活性更强。在高温处理下,轻相组分对细菌的抑菌效果具有较好的热稳定性,重相组分的抑菌效果有所减弱。Cold pressed sweet orange essential oil was separated into two fractions： light phase and heavy phase by molecular distillation.Gas chromatography-mass spectrometry（GC-MS） analysis of both fractions showed that the light phase contained 22 constituents and the heavy phase contained 40 constituents.The experimental results showed that,both phases constituents had better antimicrobial effects on Escherichia coli,Staphylococcus aureus,Bacillus subtilis,and Saccharomyces cerevisiae.The minimum inhibitory concentration（MIC） values were in the range of 0.78 ~3.125 μL/m L.Antimicrobial activities were influenced by p H and temperature.The light phase constituents showed better antimicrobial activity under acidic condition,however,the heavy phase constituents showed stronger antimicrobial activity under alkaline condition.After high-temperature treatment,the inhibitory effect of the light phase constituents had good thermal stability,while that of the heavy phase weakened.

关 键 词：甜橙精油 分子蒸馏 GC-MS 抑菌活性 

分 类 号：R284.1[医药卫生—中药学]