食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 132 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028861

水提藤椒挥发油的成分分析以及抗氧化和抑菌活性研究

  • 程思 ,
  • 罗园 ,
  • 罗莎杰 ,
  • 代建刚 ,
  • 李美凤 ,
  • 饶朝龙 ,
  • 陈艳
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  • 1(成都中医药大学 公共卫生学院,四川 成都,611130)
    2(成都中医药大学 医学技术学院,四川 成都,611130)
第一作者:本科生(陈艳副教授为通信作者,E-mail:danshuicao@cdutcm.edu.cn)

收稿日期: 2021-07-31

  修回日期: 2021-08-23

  网络出版日期: 2022-05-26

基金资助

成都市科技局课题项目(2019-YF05-00105-SN);成都中医药大学2021年大学生创新创业训练计划项目(S202110633058)

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Composition analysis, antioxidant and bacteriostatic activities of volatile oil from Zanthoxylum armatum DC.

  • CHENG Si ,
  • LUO Yuan ,
  • LUO Shajie ,
  • DAI Jiangang ,
  • LI Meifeng ,
  • RAO Chaolong ,
  • CHEN Yan
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  • 1(School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611130, China)
    2(School of Medical Technology, Chengdu University of Traditional Chinese Medicine, Chengdu 611130, China)

Received date: 2021-07-31

  Revised date: 2021-08-23

  Online published: 2022-05-26

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摘要

采用水蒸气蒸馏法提取藤椒果皮挥发油,利用GC-MS分析其成分并测定了挥发油的抗氧化活力和抑菌能力。同时通过监测光密度和观察细胞形态,初步探究了藤椒挥发油的抑菌机理。从藤椒挥发油中鉴别出12种化合物,其中芳樟醇(46.43%)、柠檬烯(26.41%)、桧烯(10.84%)相对含量较高。经测定,藤椒挥发油具有一定的抗氧化能力,但抗氧化效果不及维生素C;对大肠杆菌、产气肠杆菌、鼠伤寒沙门氏菌、痢疾志贺氏菌及金黄色葡萄球菌的抑菌圈直径分别为11.4、9.1、12.7、13.5和12.1 mm,最小抑菌浓度(minimal inhibitory concentration,MIC)分别为0.1%、1.0%、0.1%、0.2%、0.2%(体积分数,下同),最低杀菌浓度分别为0.2%、1.0%、0.2%、0.2%、0.4%。用1/2 MIC和MIC的藤椒挥发油分别处理大肠杆菌、痢疾志贺氏菌及金黄色葡萄球菌,12 h内与对照组相比,光密度值明显下降;扫描电镜图像显示,用藤椒挥发油处理的细菌细胞凹陷,表面粗糙。结果表明挥发油对5种供试菌种均有不同程度的抑制作用,并能破坏细菌的细胞膜和细胞壁的通透性,导致细胞内成分渗漏。

关键词： 藤椒; 挥发油; 化学成分; 抗氧化活性; 抑菌活性; 作用机理

本文引用格式

程思 , 罗园 , 罗莎杰 , 代建刚 , 李美凤 , 饶朝龙 , 陈艳 . 水提藤椒挥发油的成分分析以及抗氧化和抑菌活性研究[J]. 食品与发酵工业, 2022 , 48(9) : 132 -138 . DOI: 10.13995/j.cnki.11-1802/ts.028861

Abstract

The volatile oil from Zanthoxylum armatum DC. was extracted by steam distillation and analyzed by GC-MS, and the antioxidant and bacteriostatic activities were measured. Moreover, the bacteriostatic mechanism of the volatile oil was preliminarily explored by monitoring the optical density and observing the cell morphology. In this experiment, a total of 12 chemical compounds were identified from the components of the volatile oil. The relative contents of linalool (46.43%), D-limonene (26.41%), sabinene (10.84%) were higher. The results showed that the volatile oil had certain reducing ability, but the antioxidant effect was not as good as vitamin C. The DIZ of volatile oil against Escherichia coli, Enterobacter aerogenes, Salmonella enterica, Shigella castellani and Staphylococcus aureus were 11.4, 9.1, 12.7, 13.5 and 12.1 mm, and MIC were 0.1%, 1.0%, 0.1%, 0.2%, 0.2%, respectively. MBC were 0.2%, 1.0%, 0.2%, 0.2% and 0.4%, respectively. The Escherichia coli, S. castellani and S. aureus were treated with the volatile oil (1/2 MIC and MIC) and the optical density value was significantly decreased compared with the control within 12 h. The bacterial cells treated with the volatile oil were sunken and had rough surface according to SEM images. The results indicated that the volatile oil had different degrees of antibacterial effect on the five tested bacteria, which could destroy the membranes and cytoderms of the bacterial, resulting in leakage of intracellular components.

Key words： Zanthoxylum armatum DC.; volatile oil; composition; antioxidant activity; bacteriostatic activity

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