首页|不同方法提取柳叶蜡梅挥发油成分及其抗氧化性、抑菌性的比较

不同方法提取柳叶蜡梅挥发油成分及其抗氧化性、抑菌性的比较

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采用挥发油提取器法、同时蒸馏萃取法、水蒸气蒸馏法提取柳叶蜡梅中的挥发油,运用气相色谱质谱法进行成分分析,以DPPH自由基、ABTS自由基清除能力及抑菌圈实验结果为评价指标,研究其体外抗氧化性和抑菌活性.结果表明,挥发油提取器法、同时蒸馏萃取法、水蒸气蒸馏法得率分别为 2.68%、2.35%、1.80%,分别鉴定出22、24、28种化学成分,以萜类化合物为主,共有成分21种,共有成分相对含量有所不同,含量较高的共有成分为桉叶油醇、喇叭烯氧化物-(I)、黑蚁素、石竹素.3 种方法提取的挥发油对DPPH自由基和ABTS自由基有一定的清除能力,活性大小均为水蒸气蒸馏法＞同时蒸馏萃取法＞挥发油提取器法.3 种方法提取的挥发油对鼠伤寒沙门氏菌、蜡样芽孢杆菌、金黄色葡萄球菌有较为明显的抑制作用,对大肠埃希氏菌和黑曲霉菌无明显抑制作用.3 种方法提取的挥发油得率、化学成分、抗氧化活性和抑菌性存在一定差异,但 3 种挥发油的化学成分较为相似,成分相对含量有一定区别.
Comparison of the Volatile Oil Components of Chimonanthus salicifolius Extracted by Different Methods and Their Antioxidant and Bacteriostatic Properties
The essential oil of Chimonanthus salicifolius was extracted using volatile oil extractor method,simultaneous distillation extraction method,and steam distillation method,and the composition analysis was carried out using gas chromatography-mass spectrometry.Then the different essential oil was detected by scavenging DPPH and ABTS free radical and antibacterial activities.The results showed that the extration yields of essential oil of Chimonanthus salicifolius were 2.68%(volatile oil extractor),2.35%(imultaneous distillation-extraction),1.80%(team distillation).And there were 22 peaks(volatile oil extractor),24 peaks(imultaneous distillation-extraction),28 peaks(team distillation)identified,mainly composed of terpenoids.There were 21 common components in the essential oil extracted by the three methods,and the relative content of common components were different.The common components with higher contents include eucalyptol,ledene oxide-(I),(E)-3-(4,8-dimethyl-3,7-nonadienyl)-furan and caryophyllene oxide.The essential oil extracted by the three methods had the ability to scavenge DPPH and ABTS free radical,and the experimental results showed that the sequence of their antioxidant activity was steam distillation method>imultaneous distillation-extraction method>volatile oil extractor method.The essential oil extracted by the three methods had inhibitory effect on Salmonella typhimurium,Bacillus cereus and Staphylococcus aureus,but had no significant inhibitory effect on Escherichia coli and Aspergillus niger.The chemical composition,antioxidant activity and antibacterial activity essential oil extracted by the three methods are different,but the main chemical components of the essential oil are similar and their relative content are different.

essential oil of Chimonanthus salicifoliusextraction methodsgas chromatography-mass spectrometry(GC-MS)antioxidant activityantibacterial activity

吴俊清、段凯月、苏婷、吴雅雯、陈秀兰、柳素真

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庆元县市场监督管理局,浙江 庆元 323800

柳叶蜡梅挥发油 提取方法 气相色谱-质谱法(GC-MS) 抗氧化活性 抑菌活性

庆元县科技计划

庆科发[2022]28号-52

2024

10.16736/j.cnki.cn41-1434/ts.2024.03.052

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子：0.169
ISSN：2096-5060
年,卷(期)：2024.30(3)
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