3种香辛料提取物抑菌及挥发性成分的研究

选取常见的辛辣调味料花椒、八角、辣椒为材料,以乙醇为提取剂,采用普通蒸馏法进行提取,以3种常见细菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为供试菌,采用牛津杯法测定八角、辣椒、花椒提取液的抑菌效果。实验结果表明,八角提取液对3种菌株均有抑制作用,其中对金黄色葡萄球菌的抑制作用较好;辣椒提取液对金黄色葡萄球菌有一定的抑制作用;花椒提取液对3种供试菌均无明显的抑制作用。采用气相色谱-质谱法分析提取物中主要挥发性化学成分,分析结果表明:八角、花椒提取液中的主要挥发性有机成分各有27种,八角提取物的成分中存在多种同分异构体,有机成分中茴香脑相对含量为59.4568%,占一半以上;花椒提取物中茴香脑的相对含量为4.1965%,有机成分中大多以低分子量的烷烯为主;辣椒提取液中的挥发性主要有机成分有30种,含量最高的也是茴香脑,其相对含量为22.7613%,活性成分辣椒素的相对含量为12.5766%。

Study on the Antibacterial Activities and Volatile Components of Three Spices Extracts

In this paper, select common spicy seasonings such as star anise, Chinese prickly ash and chili as the materials,with ethanol as the extraction agent,take the ordinary distillation method to extract them, three kinds of common bacteria such as Escherichia coli, Bacillus subtilis and Staphylococcus aureus are used to test the bacteriostatic effect of ethanol extracts of them by Oxford cup method. The results show that the extract of aniseed has effective antimicrobial activity against the tested bacteria, moreover, the antimicrobial activity of the extract against Staphylococcus aureus is better, the chili extract has effective antimicrobial activity against Staphylococcus aureus , the pepper extract has no antimicrobial activity.The main volatile chemical components in their extracts are analyzed by gas chromatography- mass spectrometry (GC-MS).The results show that there are 27 kinds of main volatile organic compounds in aniseed and Chinese prickly ash extracts respectively. There are many isomers in the extracts of aniseed.The relative content of anethole in organic ingredients is 59.4568%, accounting for more than half.The relative content of anethole in the extract of Chinese prickly ash is 4.1965%, most of the organic compounds are mainly alkanes with low molecular weight.There are 30 kinds of main volatile organic compounds in chili extract, and the highest one is also anethole, the relative content of the active ingredient capsaicin is 12.5766%.