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作 者:包怡红[1] 刘文丽 Bao Yihong;Liu Wenli(Northeast Forestry University,Harbin 150040,P.R.China)
机构地区:[1]东北林业大学,哈尔滨150040
出 处:《东北林业大学学报》2018年第10期54-58,共5页Journal of Northeast Forestry University
基 金:中央高校基本科研业务费专项基金项目(2572014EA02)
摘 要:采用超声波辅助-盐析-水蒸气蒸馏法提取黑皮油松松针精油,在单因素实验基础上,通过正交实验优化黑皮油松松针精油提取的工艺条件。结合滤纸片法和气相扩散法,确定了黑皮油松松针精油的抑菌活性,运用二倍稀释法确定了最低抑菌体积分数,并且研究了温度、p H值及紫外线对黑皮油松松针精油抑菌效果的影响。结果表明:最佳提取条件为超声功率240 W,超声时间60 min,Na Cl质量分数4%,提取时间5 h,精油得率可达0.388 2%。黑皮油松松针精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌均有抑制作用,对酿酒酵母和米曲霉抑菌效果不明显;对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌的最低抑菌体积分数分别为5,10,20 m L/L;温度和紫外线照射对精油抑菌的活性并未产生显著影响,p H值影响其抑菌活性,酸性环境下其抑菌活性较强。Ultrasonic-assisted salting-out hydrodistillation extraction method was used to extract essential oil of Pinus tabulaeformis needles.By using single factor experiment,the extraction conditions of P.tabulaeformis needles oil were optimized by orthogonal method.Combined with the disc diffusion method and microatmosphere test the antibacterial activity of essential oil of P.tabulaeformis needles were determined.Double dilution method was used to determine the minimum inhibitory concentration(MIC).The effects of pH,temperature and ultraviolet on the antibacterial effect of essential oil of P.tabulaeformis needles were studied.The optimum extraction conditions of essential oil of P.tabulaeformis needles are ultrasonic power of 240 W,ultrasonic time of 60 min,NaCl of 4%,and extraction time of 5 h.Three times of verification experiments show that the yield of P.tabulaeformis needles oil is 0.388 2%.P.tabulaeformis needles oil has inhibitory effects on all three strains of bacteria,and has little antibacterial effect on Saccharomyces cerevisiae and Aspergillus oryzae.MICs of essential oil to Bacillus subtilis,Staphylococcus aureus and Escherichia coli are 5,10 and 20μL/mL,respectively.The essential oils has good stability to temperature and ultraviolet radiation,and their antibacterial activity was unstable under different pH conditions.Antibacterial activity was strong in acid and weak in base solution.
关 键 词:黑皮油松 精油 超声波辅助 盐析辅助 抑菌效果 稳定性
分 类 号:TS201.3[轻工技术与工程—食品科学]
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