Using Pistacia weinmannifolia leaves as test materials, the main components, ability to clear DPPH· and ABTS+·, antibacterial activity on Bacillus subtilis, Staphylococcus aureus and Escherichia coli of essential oil extracted by ultrasonic assisted-common water method (UWD), microwave assisted-common water method (MWD), simultaneous-distillation extraction(SDE) were studied. The results showed that the highest extraction rate of essential oil was 2.03% achieved by MWD; 12, 10 and 10 compounds were identified from the essential oils extracted by UWD, MWD and SDE method, which accounted for 95.42%, 97.00% and 98.01% of the peak area respectively. The ability of these three essential oils to remove DPPH· was: UWD oil>MWD oil>SDE oil; the ability to clear ABTS+· was: SDE oil>MWD oil>UWD oil; the inhibitory effects on Bacillus subtilis were higher than those of Staphylococcus aureus and Escherichia coli. Compared with MWD and SDE extracted essential oils, UWD extracted essential oil had better bacteriostasis and bactericidal effects, and its minimum inhibition concentration (MIC) against these three bacteria was: 0.005, 0.02, 0.04 g/mL, its minimum bactericidal concentration (MBC) was 0.01, 0.02, 0.04 g/mL.
LI Xiaojiao
,
YANG Lihua
,
CHEN Yumei
,
CAO Kaihong
,
HE Jianmin
. Antioxidant and antibacterial activity of essential oil extracted from leaves of the Pistacia weinmannifolia by three methods[J]. Food and Fermentation Industries, 2020
, 46(16)
: 93
-98
.
DOI: 10.13995/j.cnki.11-1802/ts.022889
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