砂糖橘精油化学组成及对指状青霉的抑菌活

doi:10.7506/spkx1002-6630-201307026

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 125-128.doi: 10.7506/spkx1002-6630-201307026

砂糖橘精油化学组成及对指状青霉的抑菌活

杨彦松

湘潭大学化工学院，湖南湘潭 411105

收稿日期:2012-01-09 修回日期:2013-02-26 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 杨彦松 E-mail:yansong_yang@163.com
基金资助:
湖南省教育厅科学研究项目(08C891)

Chemical Composition and Antifungal Activity against Penicillium digitatum of Essential Oil from C. reticulate Blanco

YANG Yan-song

College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China

Received:2012-01-09 Revised:2013-02-26 Online:2013-04-15 Published:2013-03-20
Contact: YANG Yan-song E-mail:yansong_yang@163.com

摘要/Abstract

摘要： 采用水蒸气蒸馏法提取砂糖橘(Citrus reticulate Blanco)果皮精油，并用GC-MS对其成分进行分析，共鉴定出17种成分，主要包括柠檬烯(77.99%)、β-月桂烯(3.74%)、β-水芹烯(2.78%)、罗勒烯(2.64%)、β-芳樟醇(2.35%)、α-蒎烯(1.60%)、正辛醇(1.54%)、癸醛(1.24%)、4-松油醇(1.10%)和4-十一烯(1.04%)等。测定不同添加量(0.16、0.31、0.63、1.25、2.50、5.00、10.00μL/mL)砂糖橘精油对指状青霉孢子萌发和菌丝体生长的作用。结果表明：低添加量(＜2.5μL/mL)砂糖橘精油对指状青霉孢子萌发无影响甚至有促进作用，对指状青霉菌丝体生长有轻微的抑制；而高添加量(10μL/mL)则显著抑制孢子萌发和菌丝体生长(P＜0.05)。本实验表明砂糖橘精油在防治指状青霉具有一定作用。

关键词: 精油, GC-MS, 指状青霉, 抑菌活性, C. reticulate Blanco

Abstract: Essential oil of Shatangju (C. reticulate Blanco) was extracted from the fruit peel by hydro-distillation and analyzed by GC-MS. As a result, 17 different components were identified. The major components were limonene (77.99%), followed by β-myrcene (3.74%), β-phellandrene (2.78%), ocimene (2.64%), β-linalool (2.35%), α-pinene (1.60%), 1-octanol (1.54%), decanal (1.24%), 4-terpineol (1.10%) and 4-undecene (1.04%). The antifungal activity of the essential oil at different concentrations (0.16, 0.31, 0.63, 1.25, 2.5, 5.0 μL/mL and 10.0 μL/mL) against the spore germination and mycelia growth of P. digitatum was determined. Results showed that the oil at lower concentrations (＜ 2.5 μL/mL) had no obvious or even stimulatory effect on the spore germination of P. digitatum, but slightly inhibited the mycelia growth of P. digitatum. In contrast, the oil at a higher concentration (10 μL/mL) remarkably inhibited both the spore germination and mycelia growth of P. digitatum. This study indicates that Shatangju essential oil plays a positive role in controlling P. digitatum.

Key words: essential oil, GC-SM, Penicillium digitatum, antifungal activity, C. reticulate Blanco

中图分类号:

S666.1

杨彦松. 砂糖橘精油化学组成及对指状青霉的抑菌活[J]. 食品科学, 2013, 34(7): 125-128.

YANG Yan-song. Chemical Composition and Antifungal Activity against Penicillium digitatum of Essential Oil from C. reticulate Blanco[J]. FOOD SCIENCE, 2013, 34(7): 125-128.

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砂糖橘精油化学组成及对指状青霉的抑菌活

Chemical Composition and Antifungal Activity against Penicillium digitatum of Essential Oil from C. reticulate Blanco

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