薰衣草挥发油的响应面法优化提取及抗菌活性分析  

Lavender volatile oil extraction optimization by RSM and its antibacterial activity

作　　者：朱丽云[1,2] 高永生[1,2] 宋林珍[1,2] 钱俊青[3] 李素芳[1,2] 

机构地区：[1]中国计量大学芳香工程技术研发中心,杭州310018 [2]中国计量大学浙江省海洋食品品质及危害物控制技术重点实验室,杭州310018 [3]浙江工业大学生工学院,杭州310012

出　　处：《中国食品添加剂》2018年第2期130-137,共8页China Food Additives

摘　　要：以法国蓝薰衣草为原料,研究挥发油提取工艺及其抑菌活性。在单因素实验基础上,以提取温度、提取时间、蒸馏速度和粉碎粒度四个因素做中心组合实验,建立回归方程。由方程获得薰衣草挥发油提取的最佳条件为:蒸馏速度为2.105mL/min,提取温度143.6℃,提取时间为2.285h,粉碎度为54目,预测在此条件下的薰衣草挥发油提取得率的理论值为2.08%,经验证,实测值与预测值吻合度好。采用琼脂扩散法测定了薰衣草挥发油的抑菌效果,结果发现对金黄色葡萄球菌和李斯特氏菌等革兰氏阳性菌的抑制作用优于对大肠杆菌和铜绿假单胞菌等革兰氏阴性菌,且抑菌效果存在剂量依赖性。The extraction conditions and antibacterial activity of Lavender volatile oil（LVO）were discussed. On the basis of single factor experiment,regression equation was established by four factors including extraction temperature,extraction time,distillation speed and particle size. The optimum conditions for extraction of LVO were ：distillation rate 2.105 mL/min,the extraction temperature 143.6℃,the extraction time 2.285 h,and lavender grinding at 54 mesh. The predicted value of extraction rate of lavender essential oil was 2.08%. The tested values were in good agreement with the predicted values. The inhibitory effect of LVO was determined by agar diffusion method,the results showed that the inhibitory effect on Gram-positive bacteria such as Staphylococcus aureus and Listeria monocytogenes was better than Gram-negative bacteria such as Escherichia coli and Pseudomonas aeruginosa,and antibacterial effect was in a dose-dependent manner.

关 键 词：薰衣草挥发油 单因素提取 响应面分析 抗菌活性 

分 类 号：Q946.85[生物学—植物学] TS202.3[轻工技术与工程—食品科学]