咖喱粉精油的抗菌作用研究及GC/MS分析  

Antimicrobial activity of Curry powder essential oil and their analysis by GC/MS

作　　者：谭龙飞[1] 钟彩莲[1] 陈颖姬[1] 杨连生[2] 尹亮[1] 

机构地区：[1]华南师范大学生命科学院,广东广州510631 [2]华南理工大学轻化工研究所碳水室,广东广州510641

出　　处：《中国调味品》2003年第11期6-10,共5页China Condiment

基　　金：广东省自然科学基金资助项目(000695)

摘　　要：通过水蒸气蒸馏法提取咖喱粉精油,测试这种精油对几种常见细菌、霉菌、酵母菌的抑菌活性(抑菌圈直径大小)、最低抑菌浓度(MIC值)及气态防腐效果,探讨了咖喱粉精油的抗菌作用。以色谱-质谱联用法(GC/MS)共分析鉴定出咖喱粉水蒸精油中主要的17种成分,其中最主要成分为反式大茴香脑(27.55%)、α-姜烯(15.10%)、β-倍半水芹烯(14.53%)、1-苯—戊酮—1(9.65%)、β-郁金酮(6.47%)、丁香酚(6.20%)、α-郁金酮(5.66%)和反式—石竹烯(4.55%)。The essential oil of Curry powder was extracted by steam distillation.The antimicrobial activity of the essential oil,including the inhibition zone, MIC value and inhibition activity of gaseous state, were studied.The oil was determined by GC/MS.17 compounds have been identified and their relative contents were determined.Trans-Anethole,α-Zingiberene, β-Sesquiphel landrene,l-Pentanone,l-phenyl-,β-Curcumone,Phenol,2-methoxy-4-[2-propenyl]-,α-Curcumome and trans-Carylphyllene were their chief components,and their relative contents were 2755%、1510%、1453%、965%、647%、620%、566%、455%,respectively.

关 键 词：咖喱粉精油 抗菌作用 GC/MS分析 

分 类 号：TS202[轻工技术与工程—食品科学]