鸡蛋花挥发油的提取及其抗氧化和抑菌活性研究  

Study on Essential Oil Extraction of Plumeria rubra L. and Its Antioxidant and Antibacterial Activity

作　　者：黄晓辰[1] 李妍[2] 张思然 王贝贝[2] 林斯滢 马金魁[2] 

机构地区：[1]肇庆学院生命科学学院,广东肇庆526061 [2]肇庆学院化学化工学院,广东肇庆526061 [3]肇庆学院科技处社科处,广东肇庆526061

出　　处：《广州化工》2017年第12期31-33,共3页GuangZhou Chemical Industry

基　　金：肇庆市科技创新计划项目(肇科[2015]63号);肇庆学院自然科学项目(No:201531);大学生创新创业训练计划项目(No:201510580042)

摘　　要：以鸡蛋花为原料,采用索氏提取法制备得到鸡蛋花醇提物,采用DPPH·自由基清除法及测定抑菌圈直径法研究了鸡蛋花醇提物的抗氧化及抑菌活性。结果表明,鸡蛋花醇提物对DPPH·具有较好的清除效果,清除率达93%,其DPPH·清除率与样液浓度呈量效关系,IC50为2.88 mg/mL;鸡蛋花醇提物具有一定的抑菌活性,抑菌效果金黄色葡萄球菌>枯草芽孢杆菌>大肠杆菌>沙门氏菌,其最低抑菌浓度分别为金黄色葡萄球菌3.2 mg/mL,枯草芽孢杆菌和大肠杆菌6.3 mg/mL,沙门氏菌12.5 mg/mL。The aim of this study was to investigate the optimal technique for extracting volatile oil from the Plumeria rubra L., the antioxidant and antibacterial activities were also studied by DPPH radical scavenging method and determination of the inhibition zone diameter method. The results showed that the volatile oil of Plumeria rubra L. had a good DPPH radical scavenging effect and the scavenging rate of DPPH was 93%, and there was a dose-dependent relationship between the DPPH·scavenging rate and the sample concentration, the half maximal inhibitory concentration （ICso） was 2.88 mg/mL. The antibacterial effect of the extracted essential oil Of Plumeria rubra L. was observed as follows： Staphylococcus aureus 〉Bacillus subtiiis 〉 Escherichia coli 〉 Salmonella, the lowest inhibitory concentration of Staphylococcus aureus was 3.2 mg/mL, Bacillus subtilis and Escherichia coli was 6.3 mg/mL and Salmonella was 12. 5 mg/mL.

关 键 词：鸡蛋花 甲醇提取物 抗氧化性 抑菌性 

分 类 号：TS202.3[轻工技术与工程—食品科学]