葡萄柚精油及其分子蒸馏组分的抗菌活性研究  

Antibacterial Activities of Grapefruit Oil and Its Molecular Distillation Fraction

作　　者：陈红丽[1] 刘可[1] 杨小爱[1] 贺双 郭青云[1] 钟八莲[1,2] 杨文侠[1,2] 淳炯[1,2] 

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

出　　处：《赣南师范大学学报》2017年第3期81-84,共4页Journal of Gannan Normal University

基　　金：江西省科技项目(20133BAB20009;20141BBG70002;KJLD12042;2014ACB01900);江西省优势科技创新团队建设计划项目(20142BCB24007);赣南脐橙产业化工程技术协同创新中心项目

摘　　要：冷压葡萄柚精油经分子蒸馏得到轻相组分,用气相色谱-质谱联用技术(GC-MS)进行化学成分分析,鉴定出冷压葡萄柚精油中的35种化合物,轻相组分中的31种化合物.抑菌实验结果表明,轻相组分对大肠埃希菌、金黄色葡萄球菌、单增李斯特菌和肠炎沙门氏菌的抑菌效果优于冷压葡萄柚精油,且最小抑菌浓度(MIC)范围在25~100μL/m L之间.分子蒸馏加工冷压葡萄柚精油所得轻相组分,可作为一种潜在的天然保鲜剂和抗菌剂.A light phase fraction was prepared by molecular distillation of cold pressed grapefruit essential oil. The chemical constituents were analyzed by gas spectrometry （ GC-MS）, 35 and 31 compounds were identified in cold pressed grapefruit oil and the light phase, respectively. The antibacterial activity of the light phase fraction on Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis was better than that of cold pressed grapefruit essential oil, and the minimum inhibitory concentration （ MIC ） was between 25 and 100μL/mL. The results show that the light phase fraction, which was prepared by molecular distillation of cold pressed grapefruit oil, can be used as a potential natural preservative and antibacterial agent.

关 键 词：葡萄柚精油 分子蒸馏 GC-MS 抑菌活性 

分 类 号：TQ651.2[化学工程—精细化工]