微波对山苍子油化学成分的影响及其抑菌活性研究

doi:10.7506/spkx1002-6630-201617011

摘要/Abstract

摘要：

研究微波对山苍子油化学成分的影响及其抑菌活性。采用水蒸气蒸馏（steam distillation，SD）法和微波辅助水蒸气蒸馏（microwave assisted steam distillation，MASD）法提取山苍子油，气相色谱-质谱法分析山苍子油的化学成分，采用滤纸片法测定山苍子油的抑菌活性，并对其抑菌机理进行探讨。两种方法提取的山苍子油中，橙花醛（SD：14.82%，MASD：11.50%，以上数据为相对含量，下同）、香叶醛（SD：17.95%，MASD：13.90%）、柠檬烯（SD：10.80%，MASD：5.57%）、α-松油醇（SD：5.70%，MASD：9.05%）、桉树脑（SD：7.11%，MASD：12.88%）和芳樟醇（SD：8.44%，MASD：12.65%）的含量发生了明显变化，微波作用下，单萜类化合物之间发生了化学转化。抑菌活性实验结果表明，山苍子油具有较好的抑菌活性，对黑曲霉和根霉的抑制活性优于对大肠杆菌和金黄色葡萄球菌的，山苍子油对大肠杆菌、金黄色葡萄球菌、黑曲霉和根霉的最小抑菌质量浓度分别为3.12、6.25、1.56、3.12 mg/mL。山苍子油能够破坏菌体细胞膜结构，增加细胞膜通透性，从而抑制其生长。

关键词: 山苍子油, 微波, 化学转化, 抑菌活性

Abstract:

The effect of microwave-assisted extraction on chemical components of Litsea cubeba oil and its antimicrobial
activity were studied. Litsea cubeba oil was extracted by either steam distillation extraction (SD) or microwave-assisted
steam distillation extraction (MASD), and analyzed by gas chromatography-mass spectrometry (GC-MS) for qualitative
analysis of chemical components. The in vitro antimicrobial activity of Litsea cubeba oil was determined by filter paper
method, and its underlying mechanism was explored. There were significant differences in the contents of neral (SD-LCO:
14.82%, MASD-LCO: 11.50%, the same order below), geranial (17.95%, 13.90%), limonene (10.80%, 5.57%), α-terpineol
(5.70%, 9.05%), cineole (7.11%, 12.88%) and linalool (8.44%, 12.65%) in Litsea cubeba oil extracted by SD and MASD.
Chemical transformation of monoterpenes was promoted under microwave irradiation. The results of antimicrobial assay
showed that Litsea cubeba oil displayed high antimicrobial activity. The antimicrobial activity of Litsea cubeba oil against
Aspergillus niger and Rhizopus was better than that against Escherichia coli and Staphylococcus aureus, and its minimal
inhibitory concentration (MIC) against Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Rhizopus were 3.12,
6.25, 1.56 and 3.12 mg/mL, respectively. Litsea cubeba oil could destroy the cell membrane structure and increase cell
membrane permeability, thus inhibiting the growth of microorganisms.

Key words: Litsea cubeba oil, microwave, chemical transformation, antimicrobial activity

中图分类号:

TS202
O629.6

付红军. 微波对山苍子油化学成分的影响及其抑菌活性研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201617011.

FU Hongjun. Effect of Microwave on Chemical Components of Litsea cubeba Oil and Its Antimicrobial Activity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201617011.

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微波对山苍子油化学成分的影响及其抑菌活性研究

Effect of Microwave on Chemical Components of Litsea cubeba Oil and Its Antimicrobial Activity

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