摘要
以乙醚为溶剂,采用超声波法萃取香菜,以0.284%产率获得了香菜芳香精油,用GC-MS对精油进行了成分分析,解析出70种物质,占精油93.634%。其中,酯类化合物47.569%,饱和烃类化合物14.947%,醛类化合物和醇类化合物含量分别为13.406%和12.595%。与水蒸汽蒸馏法获得的精油以及香菜原汁的抗菌作用进行了比较,结果显示水蒸汽蒸馏法和超声波法提取的精油对大肠杆菌、白葡萄球菌、枯草芽孢杆菌,根霉菌的抑制作用大于香菜原汁。其中,水蒸汽蒸馏法获得的精油对大肠杆菌、白葡萄球菌的抑菌活性远远大于超声波法。对枯草芽孢杆菌和根霉菌的抗菌活性,两种提取方法获得的精油抑菌效果相近,但是,香菜精油和原汁对米曲霉、黑曲霉完全没有抑菌作用。
The compositions of essential oil from the aerial parts of coriander by the ultrasound extraction （UE） in ethyl ether as solvent in 0.284% yield were analyzed by GC-MS, and 70 components were identified, which accounting for 93. 634% of total oil. The components of the essential oil were alphatic esters, alkanes, aldehydes, and alcohols, with corresponding peak area of 47. 5690%, 14. 947%, 13. 406%, and 12. 595%. The antifungal activities were tested against 6 fungi and were compared with that of the oil obtained by the water-steam distillation （WSD） and coriander juice. The results showed that the oils have inhibitory effects against Escherichia coli, Staphylococcus albus, Bacillus subtilis, and Phizopus sp than that of coriander juice. The antifungal activity of the oil obtained by the WSD method is much strong than that of the UE against Escherichia coli and Staphylicoccus albus. The antifungal activity of essential oil obtained by the WSD and UE method is same against Bacillus subtilis and Phizopus sp. But the two oils and coriander juice no have antifungal activity against Aspergillus oryzae and Aspergillus niger.
出处
《中国调味品》
CAS
北大核心
2007年第2期42-46,共5页
China Condiment
关键词
芜荽
香菜
超声波法
精油
GC-MS
抗菌作用
coriandrum sativum L.
coriander
essential oil
ultrasonic method
GC-MS
anti-microbial
