摘要
采用超临界CO2流体萃取技术提取青翘精油，通过体外试验研究青翘精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的最低抑菌浓度（MIC）以及研究温度、pH对精油抑菌效果的影响。同时采用羟基自由基清除、DPPH自由基清除、磷钼络合物法以及硫氰酸铁法四种体外抗氧化方法，以合成抗氧化剂BHT和天然抗氧化剂Vc作对照，评价青翘精油的抗氧化活性。实验结果表明，青翘精油的抑菌效果随pH的减小而增大，随温度的升高而增强。同时，青翘精油在不同的抗氧化评价方法中均体现出一定的抗氧化活性，但总体抗氧化能力要弱于BHT。
Green Fructus forsythiae essential oil was extracted by supereritical carbon dioxide extraction （SCDE）technique. The minimum inhibitory concentration（MIC）of the essential oil were determined by the test in vitro on the tested strains（ Escherichia coli, Staphylococcus Aureus and Bacillus Subfilis）. The effects of temperature and pH on bactefiostasis of the essential oil were also studied. Hydroxyl radical scavenging method, DPPH radical scavenging method, phosphomolybdenum complex assay and ferric thiocyanate method were used to evaluate antioxidant activities of Green Fructusforsythiae essential oil and the results were compared with those of antioxidants such as butylated hydroxytohene （BHT） and ascorbic acid（ Vc ）. The experimental results showed that the antibacterial effect of Green Fructus forsythiae essential oil enhanced with pH decreasing or with the increase of temperature. Results also showed that Green Fructus forsythiae essential oil in different antioxidant evaluation methods were reflected with certain antioxidant activities, but the overall antioxidant capacity was weaker than BHT.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2014年第A01期96-99,120,共5页
Natural Product Research and Development
基金
山西省科技攻关项目（20130313006-3
20130313011-2）
关键词
青翘精油
抑菌
抗氧化
Green Fructus forsythiae essential oil
bacteriostasis
antioxidation
作者简介
通讯作者Tel：86-013546470353；E-mail：maxuemei@nile．edu．cn
