柑橘皮精油成分分析及抑菌活性研究

doi:10.7506/spkx1002-6630-201017006

食品科学 ›› 2010, Vol. 31 ›› Issue (17): 25-28.doi: 10.7506/spkx1002-6630-201017006

柑橘皮精油成分分析及抑菌活性研究

陈林林¹，米强²，辛嘉英^1,3

1. 哈尔滨商业大学食品工程学院
2. 黑龙江省绿色食品发展中心 3. 中国科学院兰州化学物理研究所羰基合成与选择氧化国家重点实验室

收稿日期:2010-01-27 修回日期:2010-06-13 出版日期:2010-09-15 发布日期:2010-12-29
通讯作者: 陈林林 E-mail:linlinchen2009@yahoo.cn
基金资助:
国家自然科学基金项目(20873034)；教育部新世纪优秀人才支持计划项目(NCET-05-0356)

Composition Analysis and Antibacterial Activity of the Essential Oil from Citrus Peel

CHEN Lin-lin1，MI Qiang2，XIN Jia-ying1,3

1. Department of Food Engineering, Harbin University of Commerce, Harbin 150076, China；2. Green Food Development Center
of Heilongjiang Province, Harbin 150066, China；3. State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou
Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China

Received:2010-01-27 Revised:2010-06-13 Online:2010-09-15 Published:2010-12-29
Contact: CHEN Lin-lin1 E-mail:linlinchen2009@yahoo.cn

摘要/Abstract

摘要：

采用水蒸气蒸馏法提取柑橘皮精油，通过气相色谱- 质谱法(GC-MS)对精油进行成分分析，鉴定出17 种化合物，占精油的99.80%。其中主要以柠檬烯(92.72%)为主，萜类化合物的含量最高，可达97.90%。还含有少量的醛、醇和酮等化合物。通过测量柑橘皮精油的抑菌圈直径判定其抗菌活性的大小，结果表明：柑橘皮精油对大肠杆菌、白色葡萄球菌和青霉均有较强的抑菌作用，对大肠杆菌的抑菌作用最强。对大肠杆菌和白色葡萄球菌的抑菌圈直径均大于15mm，属高度敏感；对青霉的抑菌圈直径为14.1mm，属中度敏感。大肠杆菌和白色葡萄球菌的最低抑菌浓度(MIC)分别小于1.25% 和2.5%。

关键词: 柑橘皮精油, 气相色谱-质谱（GC-MS）, 抑菌活性

Abstract:

Citrus peel essential oil was obtained by distillation and its composition was analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Totally 17 compounds were identified and represented 99.80% of the essential oil, including D-limonene (92.72%), the most predominant compound, terpenoids having the highest relative content (97.90%) and small amounts of aldehyde, alcohol and ketone compounds. The antibacterial activity of the essential oil was determined by measuring inhibition zone diameter, and the results showed that it had stronger inhibitory effect against Escherichia coli, Staphylococcus cremoris and Penicillium sp., especially against Escherichia coli. The inhibition zone diameters against Escherichia coli and Staphylococcus cremoris were both larger than 15 mm, indicating high sensitivity, and that against Penicillium sp. 14.1 mm, moderate sensitivity. The minimum inhibitory concentrations (MICs) against Escherichia coli and Staphylococcus cremoris were 1.25% and 2.5%, respectively.

Key words: citrus peel essential oil, gas chromatography coupled with mass spectrometry (GC-MS), antibacterial activity

中图分类号:

TS209

陈林林，米强，辛嘉英. 柑橘皮精油成分分析及抑菌活性研究[J]. 食品科学, 2010, 31(17): 25-28.

CHEN Lin-lin1，MI Qiang2，XIN Jia-ying1,3. Composition Analysis and Antibacterial Activity of the Essential Oil from Citrus Peel[J]. FOOD SCIENCE, 2010, 31(17): 25-28.

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柑橘皮精油成分分析及抑菌活性研究

Composition Analysis and Antibacterial Activity of the Essential Oil from Citrus Peel

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