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1、236 2013, Vol.34, No.02食品科学※分析检测3种不同方法提取牛至挥发精油及体外抑菌作用研究赵海伊，卫飞，周才琼*(西南大学食品科学学院，重庆市特色食品工程技术研究中心，重庆400716)摘 要：采用水蒸气蒸馏法、同时蒸馏萃取法和微波辅助水蒸气法提取牛至挥发精油，并用气质联用分离鉴定，比较不同提取方法精油的得率及所得精油中具有抑菌功能的挥发性成分组成差异。将所得精油进行体外抑菌试验，比较3种方法所得精油对于供试菌的最小抑菌浓度。结果显示3种方法均得到不同含量的醇、烃、酸、醛、酮、酯和酚类物质，其主要具有抑菌功能的挥发性物质为石竹烯、β-水芹烯、蒈烯和柠檬
2、烯等。关键词：牛至；水蒸气蒸馏法；同时蒸馏萃取法；微波辅助水蒸气法；挥发性物质Effect of Extraction Methods on the Chemical Composition and Antibacterial Activity in vitro of Essential Oil fromWhole Plants of Origanum vulgare L.ZHAO Hai-yi，WEI Fei，ZHOU Cai-qiong*(Chongqing Special Food Engineering Technology Research Center, Colleg
3、e of Food Science, Southwest University,Chongqing400716, China)Abstract：Essential oils were extracted from whole plants of Origanum vulgare L. by three different extraction methods,steam distillation, simultaneous distillation extraction and microwave-assisted steam distillation, and their c
4、hemicalcomponents were separated and identified by GC-MS to investigate the effect of extraction methods on the yield, volatilecomposition and antibacterial compounds of essential oil. The antibacterial activities in vitro of three essential oils againstthe tested strains were evaluated by me
5、asuring minimum inhibitory concentration (MIC). All the extracted essential oils werefound to contain alcohols, hydrocarbons, acids, aldehydes, ketones, esters and phenols, but in different quantities. The majorvolatile antibacterial compounds in them were cryophllene, beta- phellandrene, car
6、een, cyclohexane and limonene.Key words：Origanum vulgare L.；steam distillation；simultaneous distillation extraction；microwave-assisted steamdistillation；volatile compounds中图分类号：TS207.3文献标志码：A文章编号：1002-6630(2013)02-0236-05牛 至 ( O r i g a n u m v u l g a re L . ) 为 唇 形 科 牛 至 属(Origanum)植物，味辛、
7、性凉、无毒。全草可提取芳香油，也可用作药用植物，具有解表、理气、化湿等功效，可用于治疗中暑、感冒、头痛、急性肠胃炎等，在的挥发性成分进行分离鉴定，并比较分析其中主要挥发成分和牛至精油的功能相关性，为开发利用牛至资源提供科学参考。我国主要分布在华北、西北及长江以南各地。牛至全草的挥发精油具有抑菌和抗氧化等功效，被当作一种新型抗生素添加在饲料中，并且由于其浓郁的香味和良好的11.1材料与试剂抗氧化性被广泛用于饮料、果酱、化妆品和香水中[1-3]。牛至 云南西双版纳产，经鉴
