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当前位置: 首页 > 文章 > 丁香和肉桂挥发油的提取、主要成分测定及其抗菌活性研究 食品科学 2006,27 (8) 64-68
Position: Home > Articles > Study on Extraction of Two Essential Oils,Analysis of Major Components and Antimicrobial Activities FOOD SCIENCE 2006,27 (8) 64-68

丁香和肉桂挥发油的提取、主要成分测定及其抗菌活性研究

作  者：
李京晶;籍保平;周峰;李博
单  位：
中国农业大学食品科学与营养工程学院
关键词：
挥发油;水蒸汽蒸馏;体外抗菌;MIC;肉桂醛;丁香酚
摘  要：
本文采用水蒸汽蒸馏法提取丁香和肉桂的挥发油,并对所得挥发油主要成分进行气相测定,通过体外抗菌试验,比较了这两种挥发油及其主要成分和目前常用化学防腐剂苯甲酸钠和山梨酸钾对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、沙门氏菌和志贺氏菌等5株食品中常见污染菌的抗菌作用。结果表明丁香油中丁香酚含量为78.1%,肉桂油中肉桂醛含量为86.8%;这两种挥发油及其主要成分丁香酚和肉桂醛的抗菌作用均强于两种化学防腐剂,其中肉桂油与其主要成分肉桂醛表现出的抗菌活性最强,最小抑菌浓度(MIC)为200～1600mg/L;仅为苯甲酸钠和山梨酸钾MIC(6400～25600mg/L)的1/64～1/16;丁香油及其主要成分丁香酚的抗菌活性次之,MIC为800～1600mg/L,相当于苯甲酸钠和山梨酸钾MIC的1/16～1/8。
译  名：
Study on Extraction of Two Essential Oils,Analysis of Major Components and Antimicrobial Activities
作  者：
LI Jing-jing,JI Bao-ping*,ZHOU Feng,LI Bo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
关键词：
essential oils;steam distillation;antimicrobial test ;MIC(minimum inhibition concentration);cinnamaldehyde;eugenol
摘  要：
In this study,we used steam distillation to extract clove and cinnamon essential oils.Components of the two essential oils were analyzed by GC.The antimicrobial effects of the plant oils were studied to inhibit five important foodborne pathogens:Staphylococcus aureus,Escherichia coli,Bacillus subtilis,Salmonella typhimurium and Shigella dysenteriae,to be compared with sodium benzoate and potassium sorbate,the chemical preservatives commonly used now.The experimental results showed that the content of eugenol in clove is 78.1%,and that of cinnamaldehyde in cinnamon 86.8%.The antimicrobial effects of clove and cinnamon oils and their components are stronger than those of chemical preservatives.Cinnamon oil and cinnamaldehyde showed that the strongest antimicrobial effects with their MIC range from 200 to 1600mg/L,only 1/64～1/16 of the ranging of sodium benzoate and potassium sorbate(with their MIC ranging from 6400 to 25600mg/L).Clove oil and eugenol are most active against the foodborne pathogens(with their MIC ranging from 800 to 1600mg/L).

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