| 汉源花椒精油的化学成分分析及其抑菌作用 |
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| 引用本文： | 祝瑞雪,曾维才,赵志峰,高鸿,闫志农.汉源花椒精油的化学成分分析及其抑菌作用[J].食品科学,2011,32(17):85. |
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| 作者姓名： | 祝瑞雪 曾维才 赵志峰 高鸿 闫志农 |
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| 作者单位： | 四川大学轻纺与食品学院;四川省绿色食品发展中心; |
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| 摘 要： | 目的:分析汉源花椒精油的化学成分,评价其对常见食品腐败菌的抑制作用。方法:采用气相色谱-质谱法(GC-MS)对汉源花椒精油的挥发性成分进行分析,通过抑菌圈实验和试管二倍稀释法对其抑菌效果、最低抑菌浓度(MIC值)和最低杀菌质量浓度(MBC值)进行测定。结果:汉源花椒精油主要含D-柠檬烯(26.55%)、芳樟醇(22.11%)、乙酸芳樟酯(14.71%)、β-蒎烯(7.39%)等成分。不同抑菌方法均表明,汉源花椒精油对供试细菌有较明显的抑制作用,其中,对金黄色葡萄球菌的抑制作用最强(MIC值和MBC值分别为1.25mg/mL和2.5mg/mL),大肠杆菌最弱(MIC值和MBC值分别为5.0mg/mL和20.0mg/mL)。结论:汉源花椒精油具有良好的抑菌作用,可作为一种天然食品防腐剂资源。
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| 关 键 词： | 汉源花椒 精油 化学成分 抑菌作用 |
Chemical Components and Antibacterial Activity of Hanyuan Zanthoxylum bungeanum Seed Oil |
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| ZHU Rui-xue,ZENG Wei-cai,ZHAO Zhi-feng,GAO Hong,YAN Zhi-nong.Chemical Components and Antibacterial Activity of Hanyuan Zanthoxylum bungeanum Seed Oil[J].Food Science,2011,32(17):85. |
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| Authors: | ZHU Rui-xue ZENG Wei-cai ZHAO Zhi-feng GAO Hong YAN Zhi-nong |
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| Affiliation: | ZHU Rui-xue1,ZENG Wei-cai1,ZHAO Zhi-feng1,GAO Hong1,YAN Zhi-nong2(1.College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,China,2.Sichuan Green Food Development Center,Chengdu 610041,China) |
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| Abstract: | Objective: To analyze the chemical composition and evaluate the antibacterial activity of Hanyuan Zanthoxylum bungeanum seed oil.Methods: The chemical composition of Hanyuan Zanthoxylum bungeanum seed oil was determined by gas chromatography-mass spectrometry(GC-MS).Its minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were also determined by agar diffusion method and tube double dilution method.Results: The major components of Hanyuan Zanthoxylum bungeanum seed oil were D-li... |
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| Keywords: | Zanthoxylum bungeanum essential oil chemical components antibacterial activity |
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