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当前位置: 首页 > 文章 > 花椒精油的提取、抗菌活性研究及GC-MS分析 中国农学通报 2014,30 (21) 263-270
Position: Home > Articles > Study of Extraction, Antimicrobial Activities of Essential Oil from Zanthoxylu bungeanum Maxim and GC-MS Chinese Agricultural Science Bulletin 2014,30 (21) 263-270

花椒精油的提取、抗菌活性研究及GC-MS分析

作  者：
宋蓉;贾晓娟;邵彦春
单  位：
华中农业大学食品科技学院
关键词：
花椒;精油;抗菌活性;气质分析
摘  要：
中国是花椒主产地。花椒的品种、生长环境以及提取方法的不同都会导致花椒精油化学组成与含量的差异。对产自山东德州的花椒采用索氏提取法提取花椒精油,分析精油抗菌活性,采用气相-质谱联用仪(GC-MS)分析精油化学成分。结果表明,不同溶剂提取所得精油在颜色、气味、状态等方面差别明显,对微生物抑制程度也不同,其中,乙醚提取的精油抗菌活性最强,对7种受试菌均有明显抑制作用。GC-MS显示在匹配度大于80%时,乙醚和石油醚提取的精油分别鉴定出45和63种物质,酮类为主要组分,2种精油中都含有大量的未被报道过的1-(2-羟基-4,6-甲氧基苯基)乙酮。花椒精油作为花椒的重要功能成分,将会在食品呈香及抑菌防腐方面发挥重要的作用。
译  名：
Study of Extraction, Antimicrobial Activities of Essential Oil from Zanthoxylu bungeanum Maxim and GC-MS
作  者：
Song Rong;Jia Xiaojuan;Shao Yanchun;College of Food Science and Technology,Huazhong Agricultural University;
关键词：
Zanthoxylum bungeanum Maxim;;essential oil;;antimicrobial activities;;gas chromatography-mass spectrometry analysis(GC-MS analysis)
摘  要：
The wild pepper is mainly produced in China, and its variety, habitat and extraction method all have important influence on the chemical composition and content in zanthoxylum oil. Essential oil was extracted by a Soxhlet extractor from Zanthoxylu bungeanum Maxim produced in Dezhou of Shandong. The antimicrobial effect was studied and the volatile compounds of the extracted oil were also analyzed by GC-MS. Essential oils extracted by different solvents showed significant differences in color, odor, state and antimicrobial effect. The essential oil extracted by ether exhibited the most significant antimicrobial activity to seven kinds of tested microorganisms. At the 80% similarity level, GC- MS analysis showed that 45 and 63 kinds of volatile compounds were detected in essential oil extracted by ether and petroleum ether, respectively, and the ketone compounds were the main constitutes. It was worth mentioning that large amount of 1-(2-hydroxy-4,6-methoxy phenyl) ethyl ketone was detected in both essential oil extracted by ether and petroleum ether, which had not been described in published documents. As the important functional component of wild pepper,essential oil could play an important part in food flavor and bacteriostasis.

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