均匀设计法优化丁香精油提取工艺及其抑菌活性研究

采用单因素试验和均匀设计试验法U6(64)优化有机溶剂萃取丁香精油工艺;分离鉴定冬枣主要致病菌青霉菌和浆胞,并研究丁香精油对青霉菌和浆胞的抑制作用。结果表明:最佳提取工艺为溶剂选用正己烷、萃取温度80℃、颗粒度110目、料液比1∶15(g/mL),丁香精油收率为22.98%;丁香精油对青霉、浆胞的最小抑菌浓度(minimal inhibitory concentration,MIC)为2.0μL/mL和2.5μL/mL,其中活性成分中丁香酚和乙酰基丁香酚完全抑制青霉菌的浓度为350 mg/L和300 mg/L,β-石竹烯对青霉菌没有抑制效应。

Optimization of Organic Solvent Extraction of Essential Oil from Clove by Uniform Design Method

Application of single factor test and uniform design method U6(64)test were used to optimize the process of organic solvent extraction of essential oil from clove.Penicillium and plasma cell were isolated and identified.The inhibition of clove essential oil on Penicillium and plasmocytes was studied.The experimental results showed that the optimum extraction conditions were as follows:organic solvents n-hexane,extraction temperature 80℃,particle size 110 mesh,ratio of material to liquid 1∶15(g/mL).Under optimum conditions,the yield of clove essential oil was 22.98%.The minimum inhibitory concentrations(MIC)of essential oil of clove to Penicillium and plasmacytoplasm were 2.0μL/mL and 2.5μL/mL.The concentrations of eugenol and acetyleugenol as the active components to completely inhibitting Penicillium were 350 mg/L and 300 mg/L,and carbamene had no inhibitory effect on Penicillium.