資源描述:
《湘西永順產(chǎn)山蒼子精油成分分析和抑菌活性研究》由會(huì)員上傳分享,免費(fèi)在線閱讀,更多相關(guān)內(nèi)容在工程資料-天天文庫(kù)。
1、湘西永順產(chǎn)山蒼子精油成分分析與抑菌活性研究彭湘蓮1,2付紅軍1*劉微微1(1.中南林業(yè)科技大學(xué)食品科學(xué)與工程學(xué)院,長(zhǎng)沙410004;2.稻谷及副產(chǎn)物深加工國(guó)家工程實(shí)驗(yàn)室,長(zhǎng)沙410004)摘要研究湘西永順產(chǎn)山蒼子精油的成分分析及其抑菌活性。采用水蒸氣蒸餾法提取山蒼子,利用氣相色譜-質(zhì)譜法分析山蒼子精油的化學(xué)成分,選取大腸桿菌、金黃色葡萄球菌、白曲霉、青霉四種菌種為代表菌種,通過(guò)平板計(jì)數(shù)、最低抑菌濃度、不同熱處理以及不同pH值來(lái)探討山蒼子精油的抑菌活性。結(jié)果表明:湘西永順產(chǎn)山蒼子精油的主要成分檸檬醛含量為74
2、.07%。其對(duì)大腸桿菌、金黃色葡萄球菌、白曲霉、青霉四種菌的最低抑菌濃度分別為1.88、0.94、0.94、0.47μL/mL。山蒼子精油能抑制細(xì)菌和霉菌的生長(zhǎng)。當(dāng)熱處理溫度在40~100℃區(qū)間時(shí),溫度升高導(dǎo)致山蒼子精油的抑菌活性下降;當(dāng)pH值在3.5~7.5的范圍內(nèi),pH值越小山蒼子精油的抑菌效果越好。湘西永順產(chǎn)山蒼子精油成分分析為其開發(fā)利用提供了技術(shù)參數(shù),通過(guò)對(duì)其抑菌活性的研究,為研發(fā)山蒼子精油防腐保鮮劑提供理論參考,拓展其在我國(guó)生鮮食品防腐保鮮中的應(yīng)用。關(guān)鍵詞山蒼子精油GC-MS抑菌活性中圖分類號(hào):T
3、S202文獻(xiàn)標(biāo)識(shí)碼:A文章編號(hào):1003-0174()--AntibacterialActivityResearchandCompositionAnalysisonLitseacubebaEssentialOilProducedinWestYongshunofHunanProvincePengXianglian1,2FuHongjun1*LiuWeiwei1(1.CollegeofFoodScienceandEngineering,CentralSouthUniversityofForestryandTec
4、hnology,Changsha,410004;2.NationalEngineeringLaboratoryforRiceandByproductsProcessing,Changsha410004)AbstractStudyonconstituentsandantibacterialactivitiesoflitseacubebaessentialoilproducedinwestyongshunofhunanprovince.Thedecoctionoflitseacubebawasextracted
5、bysteamdistillation.Thechemicalconstituentsoflitseacubebaessentialwereanalyzedbygaschromatography-massspectrometry.Fourstrainsofescherichiacoli,staphylococcusaureus,aspergillusoryzae,platecount,theminimuminhibitoryconcentration,differentheattreatmentanddif
6、ferentpHtoexploretheantimicrobialactivityoflitseacubebaessentialoil.Theresultsshowedthatthemaincomponentcitralcontentofyongshunlitseacubebaessentialoilinxiangxiwas74.07%.Theminimuminhibitoryconcentrationsagainstescherichiacoli,staphylococcusaureus,aspergil
7、lusnigerandpenicilliumrespectivelywere1.88,0.94,0.94and0.47μL/mL.Litseacubebaessentialoilcaninhibitthegrowthofbacteriaandmold.Whentheheattreatmenttemperaturewasintherangeof40~100℃,theantibacterialactivityoflitseacubebaessentialoildecreased.WhenpHvalueisint
8、herangeof3.5~7.5,theinhibitoryeffectoflitseacubebaessentialoilisbetterwhenthepHvalueislower.Thecompositionanalysisoflitseacubebaessentialoilinyongshunofwesternhunanprovidedtechnicalparametersforthedevelopment