摘要
用乙醚为溶剂索氏提取广玉兰花精油。气相色谱-质谱联用仪(GC-MS)分离并分析鉴定广玉兰花精油成分及相对含量;鉴定出43个化合物,占精油总量的95.49%。DPPH自由基清除法测定精油的抗氧化活性;广玉兰精油有很强的清除DPPH自由基的能力,当质量浓度达到20μg/m L时,去除率与抗坏血酸相当。抑菌圈法和平板菌落生长法测定精油的抑菌抗菌活性;广玉兰花精油对细菌、真菌均有抑制作用,特别是对红酵母有强的抑制作用,当培养基中精油质量浓度为5.00 mg/m L时能完全抑制培养基中的红酵母生长。广玉兰花精油用于食品工业不仅可作香料还具有食品防腐保鲜效果,具有一定的开发和利用价值。
The essential oils from the flower of Magnolia Grandiflora L.were extracted using Soxhlet with ether. The chemical consitituents were identified by GC-MS and the relative contents were determined by peak area normalization method;forty-three compounds were qualitatively determined which accounted for 95.49% of essential oils.The antioxidant activities were analyzed by DPPH radical scavenging method;the essential oils show antioxidant activity to DPPH radical scavenging at a concentration of 20 μg / mL or more. The antimicrobical activities were identified by inhibition zone diameter and colony growth method;agar diffusion method and agar dilution method showed that the essential oils had antimicrobial activity to bacterial and fungi,it possessed stronger inhibition capacity on Rhodotorula, when the essential oils to 5.00 mg/mL in the medium the red yeast growth were inhibited completely.The above results domenstrated that the essential oils from the flower of Magnolia Grandiflora L.are not only the spice of the food ingredient but also have a preservative effect for the food industry.Therefore,the essential oil has potential development and utilization value in the area of food , cosmetic and medicine.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第8期71-76,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(21504001)
安徽省教育厅自然科学基金(KJ2010A349)
安徽省大学生创新训练(AH201410363148)
关键词
广玉兰
精油
化学成分
抗氧化活性
抗菌活性
Magnolia Grandiflora L, essential oils, chemical composition, antioxidant activity, antbacterial activity
作者简介
叶生梅，女，1963年出生，高级实验师，微生物菌种选育及生理生化
