柠檬果皮精油的化学组成、抗氧化及抑菌活性研究

采用GC-MS法分析经水蒸气蒸馏法所提柠檬果皮精油的化学组分,并对其抗氧化与抑菌活性进行了研究。实验结果表明:鉴定出23种挥发性成分,占精油总量的94.57%,主要为dl-柠檬烯（42.93%）、γ-萜品烯（8.41%）、α-松油醇（6.39%）和E-柠檬醛（6.09%）等;柠檬精油对OH自由基有较好的清除效果,清除率可达95.14%;而对DPPH自由基的清除率在实验条件下最高为34.81%,远低于同浓度的PG和TBHQ。200mg/kg添加量的柠檬精油可延缓猪油和花生油的贮藏期,但略差于同浓度TBHQ和VE的抗氧化效果。抑菌活性实验结果表明柠檬精油对6种供试菌都有一定的抑菌作用,其中对大肠杆菌的抑菌效果最好,其最低抑菌浓度（MIC）为0.1μL/m L。 

Study on chemical composition,antioxidant and antibacterial activities of lemon peel essential oil

Essential oil from lemon peel was extracted by steam distillation method and analyzed by GC- MS,meanwhile,antioxidant and antibacterial activities of essential oil in vitro were explored in this paper. Results showed that 23 volatile constitutes which account for 94.57% of the total essential oil were identified,and the main constitutes were dl- limonene( 42.93%),γ- terpinene( 8.41%),α- Terpineol( 6.39%),E- Citral( 6.09%) and so on.Lemon essential oil showed a good efficiency to remove ·OH with clearance rate reaching to 95.14%; whereas clearance rate of DPPH free radical as high as 34.81% under experimental conditions was far lower than PG and TBHQ.Meanwhile,it could delay the storage period of lard and peanut oil under dosage of 200 mg / kg in spite that antioxidant effect was slightly lower than TBHQ and VE. Antibacterial activity test results indicated that lemon essential oil exhibited definitely activity against the six test microbe,and which showed a best efficiency for Escherichia coli with MIC 0.1μL / m L.