摘要
目的:对肉桂抑菌活性部位提取工艺进行优化及HPLC定量其主要成分。方法:采用滤纸片法对肉桂水蒸气蒸馏不同提取部位进行抑菌活性筛选,并采用单因素与均匀设计优化提取抑菌活性部位,同时对抑菌活性部位进行多成分HPLC定量分析。结果:肉桂抗菌活性部位为肉桂精油;肉桂精油最佳水蒸气蒸馏的提取工艺为:肉桂浸泡20min,加6倍量水,提取时间8h;肉桂精油中桂皮醛含量为629.38mg/g,肉桂酸含量为18.76mg/g。结论:肉桂精油具有抑菌活性,提取工艺可行,该研究可为肉桂抑菌活性部位的提取、成分分析及产品开发提供参考。
Objective:Optimization of extraction process and HPLC quantitative study on main components on the antibacterial active part of Cinnamomi Cortex.Methods:Filter paper method was used to screen the antibacterial activity of different parts of Cinnamomi Cortexextracted by steam distillation,and single factor and uniform design were used to optimize the extraction of antibacterial activity parts.At the same time,multi-component HPLC quantitative analysis of the antibacterial activity parts was carried out.Results:The antibacterial active part of Cinnamomi Cortex was essential oil,and the best extraction process of essential oil from Cinnamomi Cortexby steam distillation was as follows:soak cinnamon crude powder for 20 min,add 6 times of water,and the extraction time was 8 h;contents of cinnamic acid and cinnamaldehyde in essential oil from Cinnamomi Cortex were 18.76 mg/g and629.38 mg/g,respectively.Conclusion:The essential oil from Cinnamomi Cortex has antibacterial activity and the extraction process is feasible.This study provides a reference for the extraction,component analysis and product development of Cinnamomi Cortex.
作者
翁宗昱
李紫晗
孙琴
王元清
Weng Zongyu;Li Zihan;Sun Qin;Wang Yuanqing(The College of Life Science and Technology,Central South University of Forestry and Techology,Changsha 410004,China)
出处
《亚太传统医药》
2020年第12期59-62,共4页
Asia-Pacific Traditional Medicine
基金
湖南省自然科学基金(2018JJ3876)
长沙市科技计划(Kq2004097)
关键词
肉桂
抑菌
均匀设计
精油
HPLC
Cinnamomi Cortex
Antibacterial Activity
Uniform Design
Essential Oil
HPLC
