摘要
以云南保山产的山鸡椒根为原料,采用水蒸气蒸馏法提取精油,利用气相色谱-质谱法(GCMS)进行成分分析,并考察其抑菌活性和抗氧化活性。结果表明,山鸡椒根精油中共鉴定出10种化合物,其中香茅醛的含量高达76.33%;山鸡椒根精油对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌均有良好的抑菌活性,其对三种菌的最低抑菌浓度分别为100mg/mL、200mg/mL和50mg/mL;山鸡椒根精油具有良好的抗氧化活性,其对DPPH自由基、ABTS^(+)自由基的清除能力和对Fe^(3+)的还原能力随着精油浓度升高而增强,其中对Fe^(3+)的还原能力与抗坏血酸无显著差异,而对DPPH自由基和ABTS^(+)自由基的清除能力较抗坏血酸差。云南保山产山鸡椒根精油的成分分析及抑菌、抗氧化活性研究,为山鸡椒的综合利用提供了理论支持。
The essential oil was extracted from the root of Litsea cubeba from Baoshan,Yunnan by steam distillation.The volatile components of the essential oil were analyzed by GC-MS.The antibacterial and antioxidant activities were investigated.A total of 10 compounds were identified.The content of citronellal was as high as 76.33%.The essential oil had good antibacterial activity against Bacillus subtilis,Escherichia coli and Staphylococcus aureus,with MIC value of 100mg/mL,200mg/mL and 50mg/mL,respectively.The essential oil showed good antioxidant activity,and its DPPH·and ABTS^(+)·scavenging capacity and Fe^(3+) reducing capacity increased with the increase of the essential oil concentration.There was no significant difference in the Fe^(3+) and VC reducing capacity,but the DPPH·and ABTS^(+)·scavenging capacity was worse than that of VC.In summary,the main volatile components of the essential oil from the root of Litsea cubeba were determined,and its antibacterial and antioxidant activity was investigated.The study provides theoretical basis for the comprehensive utilization of Litsea cubeba.
作者
杨丽华
汤志花
杨晓娜
李晓娇
YANG Lihua;TANG Zhihua;YANG Xiaona;LI Xiaojiao(School of Resources and Environment,Baoshan University,Baoshan 678000)
出处
《中国食品添加剂》
CAS
北大核心
2021年第10期140-146,共7页
China Food Additives
基金
国家级大学生创新创业训练计划项目(编号:201710686004)
云南省2018年高校本科教育教学改革研究项目(编号:JG2018225)
保山学院教学改革项目(ZHP202003)。
关键词
山鸡椒根
精油
成分分析
抑菌活性
抗氧化活性
root of Litsea cubeba
essential oil
component analysis
antibacterial activity
antioxidant activity
