香桂精油的微波辅助提取、化学成分和抗菌活性研究  

Study on Microwave-assisted Extraction,Chemical Constituents and Antibacterial Activity of Cinnamomum subavenium Essential Oil

作　　者：杨婷 邓楠[1] 旷春桃[1] YANG Ting;DENG Nan;KUANG Chun-tao(College of Material Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]中南林业科技大学材料科学与工程学院,长沙410004

出　　处：《中国调味品》2020年第6期54-57,共4页China Condiment

基　　金：“十三五”国家重点研发计划(2017YFD0600704)。

摘　　要：采用微波辅助提取法(MASD)提取香桂叶中的香桂精油,通过单因素试验优化了提取工艺,并对香桂精油的化学成分和抑菌性能进行了研究。优化的提取工艺条件为:液料比20∶1(mL/g),微波功率100 W,提取时间1.5 h,该条件下香桂精油的得率为4.43%。GC-MS分析表明,香桂精油的主要成分为黄樟油素,含量为98.408%。香桂精油对4种测试菌均表现出一定的抑菌活性,对根霉的抑制活性最强,最小抑菌浓度(MIC)为6.25 mg/mL。The microwave-assisted steam distillation(MASD)method is used to extract essential oil from leaves of Cinnamomum subavenium,and the extraction process is optimized by single factor test,and the chemical constituents and antibacterial properties of Cinnamomum subavenium essential oil are studied.The optimized extraction conditions are as follows:liquid-solid ratio is 20∶1(mL/g),microwave power is 100 W,extraction time is 1.5 h,under such conditions,the yield of Cinnamomum subavenium essential oil is 4.43%.GC-MS analysis shows that safrole is the main constituent of Cinnamomum subavenium essential oil with the content of 98.408%.Cinnamomum subavenium essential oil shows a certain antibacterial activity against all the four tested bacteria,and the inhibitory activity against Rhizopus is the strongest,with the minimum inhibitory concentration(MIC)of 6.25 mg/mL.

关 键 词：香桂精油 微波辅助提取法 化学成分 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]