该文采用水蒸气蒸馏萃取法(steam distillation,SD)对柠檬香蜂草提取精油,气相色谱-质谱联用(gas chromatograph-mass spectrometry,GC-MS)分析精油成分,制备成不同体积分数稀释液,通过纸片扩散法(kirby-bauer,K-B)测定柠檬香蜂草精油对3种食源性致病菌(金黄色葡萄球菌、大肠杆菌、四联球菌)的药物敏感性,筛选敏感菌株,最后稀释涂布平板法测定半数抑制浓度(50% inhibitory concentration,IC50)。测得柠檬香蜂草精油中脂肪族占25.91%,芳香族占20.16%,萜类占53.93%。且其对金黄色葡萄球菌抑制作用最弱,对四联球菌抑制作用最强,在实验浓度范围内,抑制强度随精油浓度升高而升高,经计算,柠檬香蜂草精油对四联球菌的IC50为457 μg/mL。最终判断柠檬香蜂草精油对四联球菌有较好抑制作用,且起抑菌作用的物质为β-石竹烯、香茅醇和柠檬醛。
To expand natural food additives in replacement of chemicals,steam distillation was applied to extract essential oil of lemon balm,followed by gas chromatography-mass spectrometry(GC-MS) to clarify components of the essential oil.After dilution,an antimicrobial screening was performed with three pathogenic bacteria (Staphylococcus aureus,Escherichia coli,Micrococcus tetragenus) using kirby-bauer method.IC50 was determined by dilution plating procedure subsequently.The results showed that the 25.91% of lemon balm essential oil were aliphatic compounds,20.16% were aromatic compounds and 53.93% were terpenoids.The lemon balm essential oil showed the weakest inhibition on S.aureus and the strongest inhibition on M.tetragenus.The inhibition intensity increased with the concentration of essential oil.The IC50 of lemon balm essential oil to M.tetragenus was 457 μg/mL.The essential oil of lemon balm had strong inhibitory effect on M.tetragenus,and the antimicrobial components were caryophyllene oxide,citronellal and 2,6-octadienal,3,7-dimethyl.
[1] 钟晨滑.我国食品添加剂生产、监管及应用中存在的问题及分析[J].现代食品,2020,1(1):15-17.
ZHONG C H.Problems and analysis in the production supervision and application of food additives in China[J].Modern Food,2020,1(1):15-17.
[2] 王锡茂,黎彧,陈如溪.天然食品添加剂研究状况[J].广东微量元素科学,2013,20(2):44-49.
WANG X M,LI Y,CHEN R X.The present situation and development of Chinese and foreign natural food additive industry[J].Trace Elements Science,2013,20(2):44-49.
[3] 胡林峰,许明录,朱红霞.植物精油抑菌活性研究进展[J].天然产物研究与开发,2011,23(2):384-391.
HU L F,XU M L,ZHU H X.Advances in antifungal activity of plant essential oil[J].Natural Product Research and Development,2011,23(2):384-391.
[4] 王丹,张静,翟浩,等.蓝莓果实黑斑病的病原鉴定及植物精油抑菌研究[J].核农学报,2019,33(12):2 384-2 391.
WANG D,ZHANG J,ZHAI H,et al.Pathogenic identification of black spot rot on postharvest blueberry and antifungal activity of plant essential oils[J].Journal of Nuclear Agricultural Sciences,2019,33(12):2 384-2 391.
[5] STOJANOVIC′ N M,RANDJELOVIC′ P J,MLADENOVIC′ M Z,et al.Toxic essential oils,part VI:Acute oral toxicity of lemon balm (Melissa Officinalis L.) essential oil in BALB/c mice[J].Food and Chemical Toxicology,2019,133:110 794.
[6] ABDEL-NAIME A W,FAHIM J R,ABDELMOHSEN U R,et al.New antimicrobial triterpene glycosides from lemon balm (Melissa Officinalis L.)[J].S Afr J Bot,2019,125:161-167.
[7] CALEJA C,BARROS L,BARREIRA J C M,et al.Suitability of lemon balm (Melissa Officinalis) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes[J].Food Chem,2018,250:67-74.
[8] DIMITRIS D,EKATERINA-MICHAELA T,CHRISTINA K,et al.Melissa officinalis ssp.altissima extracts:A therapeutic approach targeting psoriasis in mice[J].J Ethnopharmacol,2020,246:112 208.
[9] IRANSHAHY M,JAVADI B.Diet therapy for the treatment of alzheimer′s disease in view of traditional persian medicine:A review[J].Majallah iulum i Payah i Pizishki i Iran,2019,22(10):1 102-1 117.
[10] 靳素娟,高庆春.柠檬香蜂草在重庆地区的栽培适应性初步研究[J].南方农业,2012,6(8):21-24.
JIN S J,GAO Q C.Preliminary study on the cultivation adaptation of lemon balm in Chongqing in China[J].Southwest Horticulture,2012,6(8):21-24.
[11] 郝文凤,田玉红,董菲,等.植物精油协同抑菌的研究进展[J].中国调味品,2020,45(3):172-175.
HAO W F,TIAN Y H,DONG F,et al.Research progress on synergistic bacteriostasis of plant essential oil[J].China Condiment,2020,45(3):172-175.
[12] ISMAIL A,SOUISSI A,HOSNI K,et al.Essential oil and fatty acid composition of Melissa officinalis L.[J].Progress in Nutrition,2020,22(1):253-258.
[13] KESKIN D,GUVENSEN N C.Comparative analyses of phytochemical composition and antimicrobial properties of different solvent extracts of Melissa officinalis leaves[J].Journal of Environmental Biology,2018,39(5):633-638.
[14] 高海荣,黄振旭,李霞,等.河南产白蒿精油的化学成分分析及抑菌活性研究[J].食品研究与开发,2020,41(7):69-74.
GAO H R,HUANG Z X,LI X,et al.Study on chemical composition and antibacterial activity of the essential oil of herba artimisiae sieversianae from Henan province in China[J].Food Research and Development,2020,41(7):69-74.
[15] 段静雨,魏贤勇,么焕开,等.番泻叶药渣超临界甲醇解产物的GC/MS分析[J].广州化工,2014,42(20):105-108.
DUAN J Y,WEI X Y,YAO H K,et al.GC/MS analysis of depolymerization product of senna residue in supercritical methanol[J].Guangzhou Chemical Industry and Technology,2014,42(20):105-108.
[16] 卢克刚,张红霞.植物来源角鲨烯的制备与检测方法研究进展[J].食品研究与开发,2019,40(9):217-224.
LU K G,ZHANG H X.Research progress in preparation and detection methods of squalene from plants[J].Food Research and Development,2019,40(9):217-224.
[17] 朱云.植物油中角鲨烯含量及其在油脂加工与使用过程中的变化[J].中国油脂,2019,44(12):136-138.
ZHU Y.Content of squalene in vegetable oils and its change during oil processing and utilization[J].China Oils and Fats,2019,44(12):136-138.
[18] 王静,李荣,姜子涛.柠檬香蜂草精油化学成分的研究[J].中国调味品,2013,38(9):28-30;36.
WANG J,LI R,JIANG Z T.Research on the chemical constituents of essential oils in lemon balm[J].China Condiment,2013,38(9):28-30;36.
[19] 王静.柠檬香蜂草精油的成分、性质及分子微胶囊化研究[D].天津:天津商业大学,2013.
WANG J.Study on chemical compositions,activities and microencapsulation of Melissa Officinails L.essential oil[D].Tianjin:Tianjin University of Commerce,2013.
[20] 刘晓生,庄东红,吴清韩,等.固相微萃取技术分析两种芳香植物精气成分及与其精油成分的比较[J].西北师范大学学报(自然科学版),2015,51(2):58-65;84.
LIU X S,ZHUANG D H,WU Q H,et al.Chemical composition of phytonciders from two aromatic plants by HS-SPME and comparison with their essential oil[J].Journal of Northwest Normal University (Natural Science),2015,51(2):58-65;84.
