萃取方法对迷迭香加工残渣提取物抑菌和抗氧化活性的影响  

Effects of extraction methods on antibacterial and antioxidant activities of the extracts from Rosmarinus officinalis processing residues

作　　者：刘玉芳 刘芬 宋宇坤 张春玲 马菁华 马冬丽 张盼盼[1] 李明婉 赖勇 丁申 何功秀[4] 张党权 LIU Yufang;LIU Fen;SONG Yukun;ZHANG Chunling;MA Jinghua;MA Dongli;ZHANG Panpan;LI Mingwan;LAI Yong;DING Shen;HE Gongxiu;ZHANG Dangquan(College of Forestry of Henan Agriculture University,Zhengzhou 450002,Henan,China;Research Institute of Forestry Science,Fuzhou 344000,Jiangxi,China;Xinmi Forestry Bureau,Zhengzhou 452370,Henan,China;Central South University of Forestry&Technology,Changsha 410004,Hunan,China)

机构地区：[1]河南农业大学林学院,河南郑州450002 [2]抚州市林业科学研究所,江西抚州344000 [3]河南省新密市林业局,河南郑州452370 [4]中南林业科技大学林学院,湖南长沙410004

出　　处：《经济林研究》2023年第2期272-281,共10页Non-wood Forest Research

基　　金：河南省科技重大专项(201300110900);国家自然科学基金项目(32071752)。

摘　　要：【目的】为实现迷迭香提取精油后残渣的高值化利用提供参考。【方法】以迷迭香提取精油后固体残渣为原料,分别采用溶剂提取(CSE)、超声波辅助提取(UAE)、超临界CO_(2)萃取(SC-CO_(2))和亚临界萃取(SE)4种方法对有效组分进行提取,采用液相色谱-四级杆-高分辨串联质谱仪进行成分分析,通过分析对DPPH、ABTS、羟基等3种自由基的清除能力综合评估所得提取物的抗氧化能力,采用抑菌圈、最小抑菌浓度(MIC)、最小杀菌浓度(MBC)3个指标评价提取物的抑菌效果。【结果】4种提取物中的主要活性物质为鼠尾草酚、齐墩果酸和熊果酸等萜类化合物,木樨草素、橙皮素、香叶木苷和橙皮苷等黄酮类化合物,以及鼠尾草酸和绿原酸等酚酸类化合物。采用4种方法所得提取物均具有显著的抗氧化效果,其抗氧化能力由强到弱依次为SC-CO_(2)、CSE、UAE、SE。采用4种方法所得提取物均对革兰氏阳性菌(金黄色葡萄球菌和枯草芽孢杆菌)有明显的抑制作用,对金黄色葡萄球菌的抑菌效果由强到弱依次为SC-CO_(2)、SE、CSE、UAE,对枯草芽孢杆菌的抑菌效果由强到弱依次为SC-CO_(2)、SE、UAE、CSE,其中采用SC-CO_(2)所得提取物对蜡状芽孢杆菌有明显的抑制作用;综合分析对5种供试菌种的抑菌圈、MIC和MBC,抑菌能力由强到弱依次为SC-CO_(2)、UAE、SE、CSE。【结论】SC-CO_(2)为回收迷迭香加工残渣抗氧化和抑菌成分的最优途径。【Objective】To provide the reference for the high value utilization of the rosemary solid waste.【Method】The effective components of the rosemary processing residue were extracted by solvent extract(CSE),ultrasonic-assisted extraction(UAE),supercritical CO_(2) extraction(SC-CO_(2))and subcritical extraction(SE),respectively,and three free radical scavenging capabilities of DPPH,ABTS and hydroxyl group were evaluated by the antibacterial sphere,minimum antibacterial concentration(MIC)and minimum bactericidal concentration(MBC).【Result】The main active substances of rosemary and essential oil residue extract was sage phenol,cidun acid and guago acid,melago,hesperidin,gerinin and hesperidin flavonoids,and sage acid and chlorogenic acid organic acids.All four extracts showed significant antioxidant effects.The comprehensive evaluation of its antioxidant capacity was successively decreased as:SC-CO_(2),CSE,UAE,SE.All four extracts significantly inhibited gram-positive bacteria(Staphylococcus aureus and Bacillus subtilis).the antibacterial effects on Staphylococcus aureus were observed successively decreased as:SC-CO_(2),SE,CSE,UAE.The antibacterial effect on Bacillus subtilis was observed successively decreased as:SC-CO_(2),SE,UAE,CSE,among which,SC-CO_(2) showed significant inhibition of Bacillus cereus.The bacteriosphere diameter was(10.71±0.78)mm.Considering the antibacterial coil diameter,MIC and MBC of the five tested species,the antibacterial ability was successively decreased as:SC-CO_(2),UAE,SE,CSE.【Conclusion】SC-CO_(2) can be regarded as a new way with better antioxidant and antibacterial effects from the rosemary processing residue.

关 键 词：迷迭香 加工残渣 萃取方法 抗氧化 抑菌 

分 类 号：S573.9[农业科学—作物学]