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时间:2020-05-15
《肉桂精油的提取及其抑菌性的研究.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、中国调味品第39卷第11期ChinaCondiment基础研究2014年11月肉桂精油的提取及其抑菌性的研究邱春强,祝恒前,符绍辉(安徽宝迪肉类食品有限公司研发部,安徽淮北235000)摘要:实验研究了微波和超声波的辅助处理对内桂精油提取的影响。微波辅助最佳工艺:800W破碎2min,蒸馏功率300W,蒸馏时间40min,料液比1:4O,最大提取率2.85。超声波辅助最佳工艺:超声波密度1Ow/cm。,超声波处理时间15min,料液比1:4O,最大提取率2.93。对比得到:超声波辅助法优于微波辅助法,提取率更高。肉桂油对供试的大肠杆茵、金黄色葡萄球茵的MIC<0.8mL/
2、L,对黑曲霉和异常汉逊式酵母的M1C<0.4mL/L。在肉桂油浓度大于30mL/L时,真茵的抑茵圈直径显著大于细茵的(P3、QIUChun-qiang,ZHUHeng—qian,FUShao-hui(R&DDepartmentofAnhuiBaodiMeatFoodCo.,Ltd.,Huaibei235000,China)Abstract:Theeffectsofmicrowaveandultrasonicwaveontheextractionofcinnamonessentialoilareresearched.Thebestprocessofmicrowaveauxiliarymethodisasfollows:microwavedisruptionfor2minwith800W,dist4、illationpowerof300W,distillationtimeof40min,theratioofmaterialtoliquidis1:40,andthe1argestextractionratiois2.85.Thebestprocessofultrasonicwaveauxiliarymethodisasfollows:ultrasonicdensityis10W/cm。,ultrasonicwavetreatmenttimeis15min,theratioofmaterialtoliquidis1:40,andthelargestextractionra5、tiois2.93.Bycontrast,itisfoundthatultrasonicwaveauxiliarymethodisbetterwithhigherextractionratio.TheMICofcinnamonessentialoilactedonselectedEscherichiacoli,Staphylococcusaureusisunder0.8mL/L,theMICofAspergillusnigerandHansenulaanomalaisunder0.4mL/L.Whenthecinnamonoi1concentrationexceeds306、mL/L.theantibacterialcirclediameteroffungusissignificantlygreaterthanthatofbacterium(P<0.05).TherestrainedmicroorganismhasGandG—bacterium,bacteriumwithsporeornot.Soitisconsideredthatthecinnamonessentialoilhasbroad—spectrumantibacterialactivity.Keywords:microwave;ultrasonicwave;essentialoi7、lextraction;antibacterialactivity肉桂(Cinnamomumcassia),属樟科常绿乔木,是含有肉桂醇、桂皮酸、苯乙酮等几十种成分。肉桂油我国南方主要的经济林树种之一[引。从肉桂的皮、无毒无害,可作为天然的香料广泛应用于食品、医药和叶等部位提取的植物精油称为肉桂油,简称桂油。如化妆品等领域,具有很高的应用价值。李京晶等‘通桂油含有多种重要活性成分,肉桂醛(75~9O),还过体外抗菌试验得到:桂油的抗菌作用强于苯甲酸钠收稿日期:2014—05-20作者简介:邱春强(1988-),男,山东临沂人,
3、QIUChun-qiang,ZHUHeng—qian,FUShao-hui(R&DDepartmentofAnhuiBaodiMeatFoodCo.,Ltd.,Huaibei235000,China)Abstract:Theeffectsofmicrowaveandultrasonicwaveontheextractionofcinnamonessentialoilareresearched.Thebestprocessofmicrowaveauxiliarymethodisasfollows:microwavedisruptionfor2minwith800W,dist
4、illationpowerof300W,distillationtimeof40min,theratioofmaterialtoliquidis1:40,andthe1argestextractionratiois2.85.Thebestprocessofultrasonicwaveauxiliarymethodisasfollows:ultrasonicdensityis10W/cm。,ultrasonicwavetreatmenttimeis15min,theratioofmaterialtoliquidis1:40,andthelargestextractionra
5、tiois2.93.Bycontrast,itisfoundthatultrasonicwaveauxiliarymethodisbetterwithhigherextractionratio.TheMICofcinnamonessentialoilactedonselectedEscherichiacoli,Staphylococcusaureusisunder0.8mL/L,theMICofAspergillusnigerandHansenulaanomalaisunder0.4mL/L.Whenthecinnamonoi1concentrationexceeds30
6、mL/L.theantibacterialcirclediameteroffungusissignificantlygreaterthanthatofbacterium(P<0.05).TherestrainedmicroorganismhasGandG—bacterium,bacteriumwithsporeornot.Soitisconsideredthatthecinnamonessentialoilhasbroad—spectrumantibacterialactivity.Keywords:microwave;ultrasonicwave;essentialoi
7、lextraction;antibacterialactivity肉桂(Cinnamomumcassia),属樟科常绿乔木,是含有肉桂醇、桂皮酸、苯乙酮等几十种成分。肉桂油我国南方主要的经济林树种之一[引。从肉桂的皮、无毒无害,可作为天然的香料广泛应用于食品、医药和叶等部位提取的植物精油称为肉桂油,简称桂油。如化妆品等领域,具有很高的应用价值。李京晶等‘通桂油含有多种重要活性成分,肉桂醛(75~9O),还过体外抗菌试验得到:桂油的抗菌作用强于苯甲酸钠收稿日期:2014—05-20作者简介:邱春强(1988-),男,山东临沂人,
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