微波-超声波协同辅助提取紫苏精油工艺优化及抑菌活性的研究  

Microwave-Ultrasound Assisted Extraction Process Optimization of Perilla Essential Oil and Its Antibacterial Activity

作　　者：郑哲浩 禹宸 邱林燕 江苏萱 吴晓蓉 毛晓锐 包陈洁 韩晓祥[1] 修丽丽[1] Zheng Zhehao;Yu Chen;Qiu Linyan;Jiang Suxuan;Wu Xiaorong;Mao Xiaorui;Bao Chenjie;Han Xiaoxiang;Xiu Lili(Department of Applied Chemistry,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学应用化学系,杭州310018

出　　处：《中国粮油学报》2022年第1期115-121,141,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：采用微波-超声波协同方式辅助同时蒸馏萃取法提取紫苏叶中挥发性精油,考察料液比、超声波功率、微波功率、提取时间及提取温度等因素对紫苏精油提取率的影响。在单因素实验的基础上采用响应面分析法优化紫苏精油提取工艺,并利用气相色谱质谱(GC-MS)分析紫苏精油组成。结果表明:在料液比1∶6,微波功率933 W,超声功率245 W,微波-超声温度50℃,微波-超声时间4.5 min条件下,紫苏精油提取率为2.34%。GC-MS分析表明紫苏精油主要成分为紫苏醛和柠檬烯。抑菌活性研究表明紫苏精油对金黄色葡萄球菌、大肠杆菌和希瓦氏菌都有较强的抑菌活性,MBC都为10μL/mL,可作为天然抑菌保鲜剂使用。In the present study,microwave-ultrasonic assisted simultaneous distillation extraction was used to extract essential oil from Perilla leaves.The effects of solid-liquid ratio,ultrasonic power,microwave power,extraction time and temperature on the extraction rate of essential oil were also investigated.On the basis of single factor experiment,response surface analysis was used to optimize the extraction process of Perilla essential oil,and the composition of Perilla essential oil was analyzed by gas chromatography-mass spectrometry(GC-MS).The results indicated that the extraction yield of Perilla essential oil was 2.34%under the conditions of solid-liquid ratio of 1∶6,microwave power of 933 W,ultrasonic power of 245 W,microwave ultrasonic temperature of 50℃,microwave ultrasonic time of 4.5 minutes.GC-MS analysis indicated that the main components of Perilla essential oil were Perillaldehyde and limonene.The antibacterial activity of Perilla essential oil indicated that it had strong antibacterial activity against Staphylococcus aureus,Escherichia coli and Shigella,and the MBC value was 10μL/mL.The Perilla essential oil could be used as natural antiseptic and preservative.

关 键 词：微波-超声波协同萃取 紫苏精油 响应面法 抑菌活性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]