粗壮女贞苦丁茶精油的抗氧化和抑菌作用研究  

Antioxidant and Bacteriostatic Activities of Essential Oil from Ligustrum robustum(Rxob.)Blume

作　　者：马秋越 徐乾达 陈南 高浩祥 曾维才[1,2] MA Qiuyue;XU Qianda;CHEN Nan;GAO Haoxiang;ZENG Weicai(Department of Food Engineering,Sichuan University,Chengdu 610065,China;The Key Laboratory of Food Science and Technology of Sichuan Province of Education,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学食品工程系,四川成都610065 [2]食品科学与技术四川省高校重点实验室,四川成都610065

出　　处：《食品工业科技》2022年第20期173-181,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31801548);四川省科技计划项目(2021YFH0072);国家重点研发计划(2019YFE0103800);四川大学创新创业训练计划项目(C2022120408)。

摘　　要：为研究粗壮女贞苦丁茶精油的抗氧化和抑菌作用,以粗壮女贞苦丁茶为原料,采用水蒸气蒸馏法制备精油,采用气相色谱-质谱技术鉴定其挥发性成分,通过体外化学分析法测定其抗氧化作用,利用细菌、真菌和酵母测定其抑菌作用,并进一步以花生油和橙汁为对象测定其在食品贮藏过程中的抗氧化和抑菌作用。结果表明,粗壮女贞苦丁茶精油中共鉴定出4-萜品醇、γ-萜品烯和4-蒈烯等22种挥发性成分。精油能够有效清除ABTS^(+)自由基(EC_(50):395.9μg/mL)、DPPH自由基(EC_(50):165.45μg/mL),抑制脂质过氧化(IC_(50):420.1μg/mL)并展现出较强的还原能力,可有效减缓花生油在贮藏过程中过氧化值的升高,抑制油脂的氧化变质。精油具有良好的广谱抑菌性(供试菌MIC:0.31~5.0μg/mL;MBC:1.25~20.0μg/mL),能明显抑制受试微生物对数生长期的生长,对细菌的抑制作用明显且对大肠杆菌较强(抑菌圈直径达29.85 mm),可有效抑制橙汁在贮藏过程中的腐败变质。研究结果表明粗壮女贞苦丁茶精油具有在食品工业高值开发利用的潜在价值。Antioxidant and bacteriostatic effects of the essential oil from Ligustrum robustum(Rxob.)Blume(EOL)were investigated.L.robustum was used as the crude material to prepare EOL by steam distillation method.The volatile components of EOL were identified by gas chromatography mass spectrometry(GC-MS).Then,its antioxidant activity was analyzed by some chemical methods in vitro,and its bacteriostatic activity was evaluated by using bacteria,fungi and yeast.Furthermore,peanut oil and orange juice were selected as food models to determine its antioxidant and bacteriostatic effects during storage period.Results showed that 22 of volatile components were identified from EOL,such as 4-terpined,γ-terpinene,and 4-carene,etc..In addition,EOL could scavenge ABTS^(+) free radical(EC_(50):395.9μg/mL),DPPH free radical(EC_(50):165.45μg/mL),inhibit lipid peroxidation(IC_(50):420.1μg/mL)and showed strong reduce power.Meanwhile,EOL could effectively slow down the increasing of peroxide value of peanut oil,and inhibit the oxidative deterioration of oil during storage.Moreover,EOL showed the favorable broad-spectrum bacteriostatic activities(MIC:0.31~5.0μg/mL,MBC:1.25~20.0μg/mL),and it inhibited the growth of all testing microorganisms during logarithmic growth period effectively.Specifically,the inhibition of bacteria was obvious,especially for Escherichia coli(the inhibition zone was 29.85 mm).EOL had remarkable abilities to restrain the spoilage and prolong the shelf life of orange juice during storage.All results suggested that the essential oil from L.robustum showed the high value and potential to be developed and utilized in food industry.

关 键 词：粗壮女贞苦丁茶 精油 抗氧化活性 抑菌 食品贮藏 

分 类 号：TS201.2[轻工技术与工程—食品科学]