摘要
为探讨槟榔鲜果和干果挥发油化学成分的差异及其抑菌活性,采用水蒸气蒸馏法提取槟榔挥发油,并用GC-MS联用技术分析鉴定其成分及滤纸片扩散法测定其抗菌活性。结果表明:鲜果和干果挥发油提取率分别为0.0065%和0.0404%,从中均鉴定出26种化合物,分别占挥发油总量的97.10%和97.98%,鲜果和干果挥发油中有20种共有成分;鲜果和干果挥发油主要成分及相对含量(≥4%)分别为十六烷酸(46.9%)、亚油酸(13.49%)、6-十八碳烯酸(11.60%)、肉豆蔻酸(6.82%)、棕榈油酸(4.27%)等及十六烷酸(49.12%)、亚油酸(18.14%)、反油酸(7.64%)、十五烷酸(6.11%)、肉豆蔻酸(4.00%)等,二者均以有机酸类化合物为主;槟榔鲜果和干果挥发油对4种供试菌均有抑制作用,其抑菌活性均为鼠伤寒沙门氏菌>大肠埃希氏菌>金黄色葡萄球菌>铜绿假单胞菌,其中同质量浓度的鲜果挥发油抑菌活性优于干果且抑菌效果存在剂量依赖性。该研究结果为拓宽槟榔资源的开发利用提供理论依据。
In order to study the difference of chemical components and antibacterial activity of the essential oil from fresh and dried betelnut,the essential oils were extracted by water steam distillation method and was identified by gas chromatography-mass spectrometry(GC-MS),and were used to measure their antibacterial activities by filter paper diffusion method.The results showed that the extraction rate of essential oil from fresh and dried betelnut was 0.0065%and 0.0404%,26 components were identified from them,accounting for 97.10%and 97.98%of total essential oils respectively,and there were 20common components in them.The main components or relative contents(≥4%)were n-hexadecanoic acid(46.9%),(Z,Z)-9,12-octadecadienoic acid(13.49%),6-octadecenoic acid(11.60%),tetradecanoic acid(6.82%),palmitoleic acid(4.27%)and n-hexadecanoic acid(49.12%),(Z,Z)-9,12-octadecadienoic acid(18.14%),(E)-9-octadecenoic acid(7.64%),pentadecanoic acid(6.11%),tetradecanoic acid(4.00%),and organic acids were the main components;the essential oils from fresh and dried betelnut showed the ability to inhibit the four tested bacterias,the antibacterial activity of essential oils was Salmonella typhimurium>Escherichia coli>Staphylococcus aureus>Pseudomonas aeruginosa,the antibacterial activity of essential oils from fresh fruit was better than that of dried fruit at the same concentration,and the antibacterial effect was in a dose-dependent manner.The results provide a theoretical basis for the development and utilization of betelnut resources.
作者
王燕
刘书伟
张田田
侯亚楠
WANG Yan;LIU Shuwei;ZHANG Tiantian;HOU Yanan(College of Ecology and Environment,Hainan Tropical Ocean University,Sanya 572022,China;Sanya Key Laboratory of Functional Betel Nut Research,Sanya 572022,China)
出处
《食品科技》
CAS
北大核心
2021年第7期215-220,共6页
Food Science and Technology
基金
海南省自然科学基金项目(319QN240)
海南省高等学校科学研究项目(Hnky2017-48)。
