丁香提取物的成分分析及对肉品中常见腐败菌和致病菌的抑菌效果

对丁香乙醇提取物的化学成分及其抗菌活性进行了研究。用气相色谱—质谱联用技术对其丁香乙醇提取物组分进行分离和鉴定,运用气相色谱面积归一化法确定各组分的相对含量,并利用正构烷烃系列物质对各组分进行定性确定。从丁香醇提取物中鉴定出29种化学成分,其主要组分有丁香酚（30.7%）、石竹烯（30.6%）、（Z,Z）-9,12-十八碳二烯酸甲酯（5.05%）、α-石竹烯（4.62%）。研究了丁香乙醇提取物对一些肉品中常见致病菌和腐败菌的抑菌效果,其提取物对肉中常见的腐败菌和致病菌包括大肠杆菌（ATCC25922）、荧光假单胞菌（AS1.1802）、单增李斯特菌（NICPBP54002）、清酒乳杆菌（AS1.80）均有显著的抑制和灭活作用,其中对单增李斯特菌的抑制效果最好,最小抑菌浓度（MIC）为0.63mg/mL,对另外三种菌的最小抑菌浓度均为1.25mg/mL。 

Study on volatile components of ethanol extract from clove and its antimicrobial activities

The study was carried out to investigate the chemical composition and antimicrobial activity of the ethanol extract from clove.The components of the clove ethanol extract were separated and structurally identified by gas chromatography/mass spectrometry, the relative contents of the components were assayed by the peak-area normalization method with gas chromatography, and all components of the clove ethanol extract were calibrated with a standard mixture of homologous n-alkane series.32 components were separated, among of them 29 components were identified accounted for 95.21％ of the all peak area.The main constituents in ethanol extraction were eugenol (30.7％), Caryophyllene (30.6％), (Z, Z)- 9, 12 - octadecanoic acid methyl ester (5.05％) and α-caryophyllene(4.62％). Four bacteria that could potentially contaminate meat products- L monocytogenes (NICPBP 54002), E. coll(ATCC 25922), Pseudomonas fluorescens (AS1. 1802), and Lactobacillus sake (AS1.80) were used to evaluate the antimicrobial activity of clove ethanol extracts.The results showed that the extract had antimicrobial activities of inhibiting the growth of experimental bacteria, Especially, L. monocytogenes were most sensitive to it,the minimum inhibitory concentration (MIC) values of it was 0.63mg/mL.