学术论文

      香青菜挥发油提取及化学成分和抑菌活性研究

      Research on Extraction, Chemical Composition and Bacterial Inhibition Activity of Volatile Oils from Brassica Chinensis

      摘要:
      为了研究香青菜挥发油的提取工艺、化学成分及其抑菌活性,本试验通过超声波辅助回流萃取法对香青菜挥发油进行提取,在单因素试验基础上利用响应面法优化提取工艺条件.然后采用气相色谱-质谱联用分析挥发油化学成分.最后运用抑菌圈法研究香青菜挥发油的抑菌效果.结果表明,所得的最优工艺条件为:超声波功率378 W、提取时间50 min、液料比26.5∶1 (mL/g)、提取温度62 ℃,在此条件下挥发油的得率为2.43%.在香青菜挥发油中鉴定出46种化合物,其主要成分为亚麻酸甲酯(14.76%)、3-苯基丙腈(12.18%)、邻苯二甲酸二丁酯(10.34%)、邻苯二甲酸二乙酯(9.74%)、棕榈酸(7.12%)等.同时最优条件下提取的香青菜挥发油对受试菌种都有一定的抑菌活性,对大肠杆菌的抑菌活性最强,其MIC值为0.625 mg/mL.该研究为香青菜挥发油在食品和药品方面的进一步研究与应用提供了理论基础.
      Abstract:
      To study extraction technology,chemical composition and antibacterial activity of volatile oils from brassica chinensis,in this experiment,volatile oils from brassica chinensis were extracted by virtue of ultrasonic-assisted reflux extraction method,and response surface methodology was used to optimize extraction technology conditions based on single-factor experiments.The chemical composition of volatile oils was analyzed by GC-MS and antibacterial effect of volatile oils from brassica chinensis was researched by inhibition zone method finnaly.The results indicated that the optimal technology conditions obtained were as follows:ultrasonic power of 378 W,extraction time of 50min,ratio of material and solution of 26.5∶1 (mL/g) and extraction temperature 62 ℃.On this condition,the yield of volatile oils was 2.43%.Additionally,a total of 46 compounds were identified and the main compounds were methyl linolenate (14.76%),3-phenyl propionitrile (12.18%),dibutyl phthalate (10.34%),diethyl phthalate (9.74%),palmitic acid (7.12%),etc.Besides,volatile oils from brassica chinensis,extracted on the optimal condition had a certain bacteriostatic activity on the tested bacterial species.And it had the strongest bacteriostatic activity on escherichia coli,with the minimum inhibitory concentration (MIC)for escherichia coli being 0.625 mg/mL.These may further provide theoretical basis for further research and application of volatile oils from brassica chinensis,in food and medicine products.
      作者: 王桃云 [1] 蒋伟娜 [1] 胡翠英 [1] 李倩 [1] 沈雪林 [2] 吕海超 [1]
      Author: Wang Taoyun [1] Jiang Weina [1] Hu Cuiying [1] Li Qian [1] Shen Xuelin [2] Lü Haichao [1]
      作者单位: 苏州科技学院化学生物与材料工程学院,苏州,215009 苏州市种子管理站,苏州,215011
      刊 名: 中国粮油学报 ISTICPKU
      年,卷(期): 2017, 32(3)
      分类号: TS201.2
      在线出版日期: 2017年4月18日
      基金项目: 苏州科技计划,苏州市科技局基础类研究