摘要
通过水蒸气蒸馏法提取了花椒、柠檬、脐橙、蜜柚、砂糖橘、丑柑以及椪柑7种芸香科植物的挥发性成分。采用肉汤稀释法测定了上述7种单种精油以及2组复配精油对金黄色葡萄球菌、表皮葡萄球菌、白色葡萄球菌、枯草芽孢杆菌等6种常见致病细菌的抑菌活性。结果表明,7种芸香科精油对金黄色葡萄球菌、表皮葡萄球菌、白色葡萄球菌、大肠杆菌、伤寒杆菌和枯草芽孢杆菌的生长均表现不同程度的抑制活性。除了丑柑精油外,其余6种精油对大肠杆菌均表现出了杀灭活性,MBC值在20~40mg/mL之间。精油按照不同比例复配后,抑制活性表现出差异性,柠檬与蜜柚或花椒精油存在拮抗作用。研究结果有助于了解单种精油和复方精油的抑菌性能,为芸香科植物精油的开发应用提供依据。
The essential oils of Zanthoxylum bungeanum,Citrus limon,C.sinensis,C.maxima,C.reticulata.cv.Shiyueju,Rhoncus turpis and C.reticulata cv.Ponkan were extracted by steam distillation.The antibacterial activities of these essential oils against 6 common clinical bacteria,including Staphylococcus aureus,S.epidermidis,S.albus,Escherichia coli,Salmonella typhi and Bacillus subtilis,were determined by broth dilution method.The results showed that seven Rutaceae essential oils exhibited inhibitory activities against S.aureus,S.epidermidis,S.albus,E.coli,S.typhi and B.subtilis.Except Rhoncus turpis essential oil,all six other essential oils could kill E.coli at MBC content of 20~40 mg/mL.In genteral,compound essential oils can have different inhibitory effects.Antagonistic effects was observed in the combination of C.limon and C.maxima,or C.limon and Z.bungeanum.These results help us to understand antibacterial effects of single and compound essential oils,and provided a basis for the development and application of Rutaceae essential oils.
作者
刘巧
钟灵允
曾佳恒
江兰
赵江林
LIU Qiao;ZHONG Ling-yun;ZENG Jia-heng;JIANG Lan;ZHAO Jiang-lin(Chengdu University Medical College(College of Nursing),Chengdu 610106;Chengdu University of Pharmacy and Biology,Chengdu 610106)
出处
《中国食品添加剂》
CAS
2020年第5期37-41,共5页
China Food Additives
基金
四川省教育厅项目(18ZB0147),农业农村部杂粮加工重点实验室开放课题(2018CC7)。
关键词
芸香科
果皮
精油
抑菌活性
Rutaceae
peel
essential oil
antibacterial activity
