摘要
采用微波辅助提取罗勒精油,优化了实验条件对精油得率的影响。在单因素实验的基础上,通过正交实验对提取工艺进行优化。将所得精油作为抑菌剂,结合滤纸片法和二倍稀释法,确定了罗勒精油的抑菌活性和最低抑菌浓度(MIC)、最低杀菌浓度(MBC)。结果表明:选用粗粉碎干料罗勒,在料液比1∶16 g/m L,Na Cl浓度4%,浸泡时间6 h,微波功率567 W,微波时间120 s的条件下,罗勒精油的最佳得率为0.3758%(n=3)。罗勒精油对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌均有抑制作用,最低抑菌浓度分别为31.25、62.5、125μg/m L,最低杀菌浓度分别为31.25、125、500μg/m L,表明抑菌作用大小为:大肠杆菌(E.coli)>枯草芽孢杆菌(B.subtilis)>金黄色葡萄球菌(S.au Teus)。该研究为罗勒的综合利用与开发提供了理论依据。
In this study, microwave-assisted extraction was applied to extract the essential oil from Ocimum basilicum Linn with petroleum ether. By using orthogonal methodology, the effects of concentration of NaC1, soaking time, solid- liquid ratio, microwave power and extraction time were investigated. It was found that when soaking time was 6 h, solid- liquid ratio was 1： 16, microwave power was 567 W and microwave time was 120 s, the optimal oil yield was 0.3758% （n = 3 ）.Then, essential oil＇ s antibacterial effect was determined by using paper discassay and fold dilution plate method.The results indicated that the mininmm inhibitory concentration （ MIC ） for Escherichia coli, Bacillus subtilis and Staphylococcus aureus were 31.25,62.5, 125 μg/mL, respectively, and the minimum bactericidal concentration （MBC） for these were 31.25, 125,500 μmL, respectively.The antibacterial order was ： Escherichia coli 〉 Bacillus subtilis 〉 Staphylococcus aureus.The research provides the theoretical basis for development and comprehensive utilization of Ocimum basilicum Linn.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期240-244,共5页
Science and Technology of Food Industry
基金
保山学院食品科学重点学科建设项目
云南省教育厅科学研究基金资助性项目(2016ZZX221)
关键词
罗勒
精油
微波辅助提取
抑菌效果
Ocimum basilicum Linn
essential oil
microwave- assisted extraction
antibacterial effect
