汉源花椒挥发油提取工艺及其抑菌作用研究  

Study on the extraction process and Antibacterial Activity of Hanyuan Zanthoxylum bungeanum volatile oil

作　　者：章斌[1] 李顺源 杨文君[1] 彭裕红 

机构地区：[1]雅安职业技术学院

出　　处：《雅安职业技术学院学报》2015年第4期14-16,共3页

摘　　要：目的:探讨汉源花椒挥发油的最佳提取工艺,验证其体外的抑菌作用。方法:采用正交试验法,以挥发油含量为指标,对萃取剂用量、提取时间和溶剂用量等因素进行研究。通过抑菌圈实验对其抑菌效果、最低抑菌浓度(MIC值)和最低杀菌质量浓度(MBC值)进行测定。结果:最佳提取工艺条件为提取时间8h,用50 m L乙醚萃取,8倍水量进行蒸馏提取,平均得率为6.97%。汉源花椒挥发油对供试细菌有明显抑制作用,其中对金黄色葡萄球菌的抑制作用最强(MIC值为1.5 mg/m L,MBC值为3.1 mg/m L)。结论:该提取工艺合理,汉源花椒挥发油具有良好的抑菌作用。Objective: To optimize the extractive process and evaluate the antibacterial activity of Hanyuan Zanthoxylum bungeanum volatile oil. Methods: The orthogonal test design was used in the studies of amount of extraction solvent, extraction time and amount of solvent, and content of the volatile oil was tested as guide. It’s minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were also determined by agar diffusion method Results: The optimal condition was added 8 times amount of water and 8 hours for each time, extracted with 50 m L diethyl ether. The average yield was 6.97%. The volatile oil showed a strong antibacterial activity. Its MIC and MBC were 1.5 mg/m L and 3.1 mg/m L against Staphylococcus aureus. Conclusion: The extraction technology is reasonable and Hanyuan Zanthoxylum bungeanum volatile oil has excellent antibacterial activity.

关 键 词：汉源花椒 挥发油 提取 抑菌作用 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]