不同提取时间的艳山姜挥发油组分分析及其抑菌活性研究

采用电子鼻和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)结合主成分分析(principal component analysis,PCA),对不同提取时间的艳山姜挥发油成分进行差异分析。并采用肉汤二倍稀释法测定最低抑菌浓度(MIC)和最低致死浓度(MBC),比较抑菌活性。结果显示,电子鼻能够很好地区分不同时间提取的挥发油风味,可将其分为三类,分别为2 h,3~7 h,8 h。GC-MS共分离出38种化合物,结合NIST质谱库检索鉴定出36种化合物,进一步得出1,8-桉叶油醇、β-蒎烯为区分不同风味的重要化合物。艳山姜挥发油对4种供试菌志贺氏菌、沙门氏菌、大肠杆菌和金黄色葡萄球菌均有抑制效果,对金黄色葡萄球菌的抑菌活性最强,提取8 h的挥发油抑菌效果最好。文章分析了不同时间提取的艳山姜挥发油的风味差异与抑菌活性差异,为其进一步开发利用奠定了一定的理论依据。

Analysis of Volatile Oil Components of Alpinia zerumbet at Different Extraction Time and Study on Their Antibacterial Activity

E-nose,GC-MS and principal component analysis(PCA)are used to analyze the differences of volatile oil components of Alpinia zerumbet at different extraction time.The minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)are determined by broth double dilution method.The results show that e-nose can distinguish the flavor of volatile oils extracted at different time,and can be divided into three categories:2 h,3~7 h,8 h.A total of 38 compounds are isolated by GC-MS,36 compounds are identified by NIST mass spectrometry library retrieval,and 1,8-eucalyptol andβ-pinene are the important compounds to distinguish different flavor.The volatile oils of Alpinia zerumbet have the inhibition effect on Shigella,Salmonella,Escherichia coli and Staphylococcus aureus.In this paper,the flavor difference and antibacterial activity of volatile oils extracted at different time are analyzed,which has laid a theoretical basis for their further development and utilization.