胡椒梗中挥发性成分提取及其抑菌效果研究
Extraction of Volatile Components from Piper nigrum L.Stalk and Their Antibacterial Effects
王延辉 1师邱毅 1孙金才 2杨宸笑2
作者信息
- 1. 浙江医药高等专科学校,浙江宁波315100;浙江医药高等专科学校功能食品研究所,浙江宁波315100
- 2. 浙江医药高等专科学校,浙江宁波315100
- 折叠
摘要
[目的]提取并分析胡椒果梗和胡椒果中的挥发性化合物成分及其抑菌效果.[方法]联合采用项空固相微萃取(HS-SPME)和同时蒸馏萃取(SDE)提取胡椒果梗和胡椒果中的挥发性化合物,利用气质联用对提取的挥发性成分进行定性和相对定量分析;采用滤纸片抑茵圈法测定胡椒梗挥发油抑茵效果.[结果]试验显示,胡椒梗共分离鉴定出α-香芹烯27.23％、β-月桂烯8.48％、α-蒎烯8.32％、莰烯7.77％、α-柠檬醛7.68％、松油醇7.52％、α-石竹烯4.99％等85种化合物,胡椒梗与胡椒中的挥发性成分无明显差异;其提取物对金黄色葡萄球菌和大肠杆菌的抑制能力无明显差异.[结论]研究可为胡椒果梗的综合利用提供理论数据和技术支持.
Abstract
[Objective] To extract and analyze the volatile compounds and antibacterial effects of Piper nigrum L.stalks and fruits.[Method] Volatile compounds were extracted from P.nigrum stalks and fruits by HS-SPME and SDE.Qualitative and relative quantitative analysis of volatile components was carried out by GC-MS.Antibacterial effects of essential oil in P.nigrum stalks were detected by filter paper inhibition zone method.[Result] d-limonene(27.23％),β-myrcene (8.48％),α-pinene (8.32％),camphene(7.77％),α-citral(7.68％),terpineol(7.52％) and caryophyllene (4.99％) were the major components of the 89 identified volatile compounds in the P.rigrum stalk.Volatile components of P.nigrum and P.nigrum stalks had no significant differences.Inhibiting ability of extracts had no significant differences between Staphylococcus aureus and Escherichia coli.[Conclusion] This research provides theoretical data and technical support for the comprehensive utilization of P.nigrum stalks.
关键词
气相色谱质谱联用/胡椒梗/挥发油/抑茵Key words
Gas Chromatograph Mass Spectrometer (GCMS)/P.nigrum stalks/Volatile oil/Bacteriostasis引用本文复制引用
基金项目
浙江省教育厅高校科研项目(Y201320218)
浙江医药高等专科学校科研项目(ZPCSR2013008)
慈溪市科技计划项目(CN2014019)
宁波科技富民项目(201501CX-D01021)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据