超声辅助提取抱朴香桂精油工艺优化及其抑菌作用研究  

Study on the Extracting Conditions by Ultrasound-Assisted Method and Antimicrobial Activity of Essential Oil in Baopu Xianggui

作　　者：孙婕[1] 尹国友[1] 刘梦杰[1] 陈小龙[1] 张现青[1] 张丹 

机构地区：[1]河南城建学院生命科学与工程学院,平顶山467036 [2]河南红枫种苗股份有限公司,郑州450000

出　　处：《食品工业》2017年第5期136-139,共4页The Food Industry

基　　金：河南省产学研合作项目(152107000052);河南省科技计划重点科技攻关项目(132102210192;152102210091);河南省高等学校重点科研项目(17A550008)

摘　　要：以抱朴香桂叶为原料,采用超声辅助法对抱朴香桂精油提取进行单因素和正交试验研究,并对香精油做抑菌性能研究。结果表明,影响抱朴香桂精油得率的因素从大到小依次为:超声温度>超声功率>料液比>超声时间,最佳提取工艺为料液比1∶20(g/mL)、超声处理温度60℃、超声处理功率120 W、超声处理时间20 min,在此条件下,抱朴香桂精油得率为6.03%;抱朴香桂精油对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌有较强的抑菌效果,对其最低抑制浓度分别为:金黄色葡萄球菌0.16 g/L,大肠杆菌为0.32 g/L,枯草芽孢杆菌为0.625 g/L。The extracting conditions and antimicrobial activity of essential oil in Baopu Xianggui leaves were studied. The results showed that the optimum extraction conditions were ratio to solvent 1 ： 20 （g/mL）, ultrasonic temperature for 60 ℃, ultrasonic power 120 W and ultrasonic time 20 min. Under this extracting condition, the yield of essential oil was 6.03%. Essential oil in Baopu Xianggui had strong antimicrobial activity and the minimum inhibitory concentration （MIC） of the essential oil was 0.16 g/L against Staphylococcus aureus, 0.32 g/L against E. coli, and 0.625 g/L against Bacillus subtilis.

关 键 词：抱朴香桂 香精油 超声波 抑菌活性 

分 类 号：TS264.3[轻工技术与工程—发酵工程]