蒌叶挥发油的提取及抗氧化和抑菌活性研究  

Extraction,antioxidant capacity and antibacterial activities of essential oil from Piper betle L.

作　　者：吕纪行[1] 纪明慧[2] 郭飞燕[2] 陈光英[2] 翟富荣[2] 

机构地区：[1]南京大学化学化工学院,江苏南京210023 [2]海南师范大学化学与化工学院,海南海口571158

出　　处：《食品工业科技》2017年第9期75-81,共7页Science and Technology of Food Industry

基　　金：海南省社会发展科技专项(2015SF48)

摘　　要：采用水蒸气提取法对蒌叶挥发油进行提取,在单因素实验的基础上,以正交实验筛选最佳的提取工艺条件;同时考察蒌叶挥发油抗氧化和抑菌活性。结果表明,蒌叶挥发油提取的最佳工艺条件为:料液比m_(干蒌叶粉)∶V_水=50∶1000(g/m L),超声时间为30 min,超声温度70℃,超声功率192 W,加热回流提取4 h,蒌叶挥发油的得率为2.96%。蒌叶挥发油清除DPPH·和·OH的IC_(50)分别为33.19、71.11μg/m L;挥发油对金黄色葡萄球菌、枯草杆菌、大肠杆菌、蜡状芽孢杆菌、四联球菌、藤黄八叠球菌、白色葡萄球菌、黑曲霉、毛霉、青霉均有明显的抗菌活性,其MIC分别为0.625、1.25、0.625、0.625、0.625、2.50、1.25、0.313、0.625、0.313 mg/m L,故蒌叶挥发油具有较强的抗氧化和抑菌活性。The essential oil was extracted by hydrodistillation, and the best extraction technology were studied through single factor experiment and orthogonal experiment.The antioxidant and antimicrobial activities of the essential oil from Piper betle L. were investigated.The results indicated that the optimal conditions were solid-to-liquid ratio 50：1000 g/mL, ultrasonic time of 30 min, extraction temperature of 70 ℃, ultrasonic power of 192 W, heated refluxed of 4 h, the extraction rate of Piper betle L. essential oil was 2.96%.The ICs0 of the oil for scavenging activities against DPPH free radical and hydroxyl free radical were 33.19 μg/mL and 71.11 μg/mL. The oil had certain antibacterial activity on the microorganisms, the minimal inhibitory concentration of Staphyloccocus aureus, Bacillus subtilis, Escherichia coli, Bacillus cereus, Micrococcus tetragenus, Sarcina lutea, Staphylococcus albus, Aspergillus niger, Mucor, Penicillium were 0.625,1.25,0.625,0.625,0.625,2.50, 1.25,0.313,0.625, 0.313 mg/mL,respeetively. In conclusion, the essential oil from Piper betle L. had strong antioxidative and antibacterial activities.

关 键 词：蒌叶 挥发油 抗氧化 抑菌 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]