植物精油提取方法、组成成分及功能特性研究进展
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摘要
植物精油,属植物体自身的次级代谢产物,是一类存在于植物的叶、根、皮、花和果中,可随水蒸气蒸馏,且具有一定气味的挥发性油状液体。本文对植物精油的传统提取方法及新型提取方法的原理、优缺点进行了阐述,对其检测分析技术及主要组成成分进行了总结,此外,还对其功能特性进行了综述,旨在为后续植物精油的应用研究及开发推广提供一定的参考。
Essential oil(EO),belonging to the secondary metabolites of plant body,was a kind of liquid of volatile oil with certain special odor that exists in leaves,roots,skins,flowers and fruits of a plant,and can be distilled with water vapor.In this paper,the principles,advantages and disadvantages of traditional extraction methods and new extraction methods of EO were expounded.At the same time,the detection and analysis techniques and the major components of EO were summarized. In addition,the functional characteristics of EO were reviewed.The aim of this article was to provide the references for the followup research and development of EO.
Essential oil(EO),belonging to the secondary metabolites of plant body,was a kind of liquid of volatile oil with certain special odor that exists in leaves,roots,skins,flowers and fruits of a plant,and can be distilled with water vapor.In this paper,the principles,advantages and disadvantages of traditional extraction methods and new extraction methods of EO were expounded.At the same time,the detection and analysis techniques and the major components of EO were summarized. In addition,the functional characteristics of EO were reviewed.The aim of this article was to provide the references for the followup research and development of EO.
引文
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[19]Annamaria B,Jiménez-Carmona M M,Clifford A A.Extraction of Rosemary by Superheated Water[J].Journal of Agricultural and Food Chemistry,1998,46(12):5205-5209.
[20]Khajenoori M,Asl A H,Eikani M H.Subcritical Water Extraction of Essential Oils from Trachyspermum ammi Seeds[J].Journal of Essential Oil Bearing Plants,2015,18(5):1165-1173.
[21]Mottahedin P,Asl A H,Khajenoori M.Extraction of Curcumin and Essential Oil from Curcuma longa L.by Subcritical Water via Response Surface Methodology[J].Journal of Food Processing and Preservation,2017,41(4):814-821.
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[24]王鹏.分子蒸馏提取毛葱精油关键技术的研究[D].长春:长春工业大学,2013.
[25]陈芳,廖小军,汪政富,等.分子蒸馏工艺参数对高碳脂肪醇提取物精制效果的研究[J].农业工程学报,2005(11):197-199.
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[27]黄灿灿,邓昌俊,陈培林,等.金柑果皮精油超声波辅助提取工艺优化及其抑菌、抗氧化活性[J].热带作物学报,2017(7):1345-1352.
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[29]Filly A,Fabiano-Tixier A S,Louis C,et al.Water as a Green Solvent Combined with Different Techniques for Extraction of Essential Oil from Lavender Flowers[J].Comptes Rendus Chimie,2016,19(6):707-717.
[30]Passos C P,Yilmaz S,Silva C M,et al.Enhancement of Grape Seed Oil Extraction Using a Cell Wall Degrading Enzyme Cocktail[J].Food Chemistry,2009,115(1):48-53.
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[34]Orio L,Alexandru L,Cravotto G,et al.UAE,MAE,SFE-CO2and Classical Methods for the Extraction of Mitragyna Speciosa Leaves[J].Ultrasonics sonochemistry,2012,19(3):591-595.
[35]王巨媛,翟胜.植物精油应用进展及开发前景展望[J].江苏农业科学,2010(4):1-3.
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[37]Oliveira G L,Vieira T M,Nunes V F,et al.Chemical Composition and Efficacy in the Egg-hatching Inhibition of Essential Oil of Piper aduncum against Haemonchus contortus from Sheep[J].Revista Brasileira de Farmacognosia,2014,24(3):288-292.
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[39]潘永梅.植物精油对枇杷果实常温保鲜的效果及其机理研究[D].南京:南京农业大学,2013.
[40]王卿,祁芳斌,陈发兴,等.植物精油对果蔬贮藏保鲜的应用研究进展[J].福建广播电视大学学报,2014(1):89-94.
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[42]Lv F,Liang H,Yuan Q,et al.In vitro Antimicrobial Effects and Mechanism of Action of Selected Plant Essential Oil Combinations against Four Food-related Microorganisms[J].Food Research International,2011,44(9):3057-3064.
[43]Bajpai V K,Baek K,Kang S C.Control of Salmonella in Foods by Using Essential Oils:A Review[J].Food Research International,2012,45(2):722-734.
[44]邵淑丽,刘锐,隋文静,等.大蒜素诱导结肠癌HT-29细胞凋亡[J].基因组学与应用生物学,2015,34(2):227-233.
[45]陈建烟,李永裕,吴少华.植物精油生物活性作用机理研究进展[J].天然产物研究与开发,2012,24(9):1312-1318,1322.
[46]周泽雄,曲珍义,刘颖.植物精油及其组分的抗癌机制研究[J].中医药临床杂志,2015,27(12):1664-1667.
[47]Peana A T,Marzocco S,Popolo A,et al.(-)-Linalool Inhibits in Vitro NO Formation:Probable Involvement in the Antinociceptive Activity of This Monoterpene Compound[J].Life Sciences,2006,78(7):719-723.
[48]李素芳,朱丽云,张春苗,等.抗癌活性植物精油的主要功效成分及作用机制研究进展[J].中草药,2017,48(6):1229-1239.
[49]贺红宇,朱永清,王自鹏,等.10种植物精油对圣女果中三种致病菌抑制效果的研究[J].食品工业科技,2016,37(18):153-157.
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[51]Nielsen P V,Rios R.Inhibition of Fungal Growth on Bread by Volatile Components from Spices and Herbs,and the Possible Application in Active Packaging,with Special Emphasis on Mustard Essential Oil[J].International Journal of Food Microbiology,2000,60(2):219-229.
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[2]薛山.不同提取方法下紫苏叶精油成分组成及抗氧化功效研究[J].食品工业科技,2016(19):67-74.
[3]崔刚.分子蒸馏法分离提取大蒜精油[J].食品科学,2010(24):236-240.
[4]朱栋梁,张晓宇,刘非,等.水蒸气蒸馏法和同时蒸馏萃取法制备新疆产罗马洋甘菊油及成分比较[J].香料香精化妆品,2016(3):25-29.
[5]梁秀媚,胡卓炎,赵雷,等.提取方法对芒果皮精油化学成分的影响[J].食品与机械,2017(3):155-159.
[6]王亚琦.崖柏精油提取及其功能性研究[D].长沙:中南林业科技大学,2016.
[7]Oliveira G L,Cardoso S K,Lara Junior C R,et al.Chemical Study and Larvicidal Activity Against Aedes aegypti of Essential Oil of Piper aduncum L.(Piperaceae)[J].Anais da Academia Brasileira de Ciências,2013,85(4):1227-1234.
[8]Benbela6d F,Khadir A,Bendahou M,et al.Composition and Antimicrobial Activity of Cistus munbyi Essential Oil:an Endemic Plant from Algeria[J].Journal of Forestry Research,2017,28(6):1129-1134.
[9]Monzote L,Scull R,Cos P,et al.Essential Oil from Piper aduncum:Chemical Analysis,Antimicrobial Assessment,and Literature Review[J].Medicines,2017,4(3):49.
[10]Bouchekrit M,Laouer H,Hajji M,et al.Essential Oils from Elaeoselinum asclepium:Chemical Composition,Antimicrobial and Antioxidant Properties[J].Asian Pacific Journal of Tropical Biomedicine,2016,6(10):851-857.
[11]Memariani Z,Sharifzadeh M,Bozorgi M,et al.Protective Effect of Essential Oil of Pistacia atlantica Desf.on Peptic Ulcer:Role ofα-pinene[J].Journal of Traditional Chinese Medicine,2017,38(1):57-63.
[12]赵建芬,董基,郑钟云,等.香茅油抑菌活性及其在猪肉保鲜中的应用研究[J].中国食品添加剂,2016(2):112-117.
[13]Bakkali F,Averbeck S,Averbeck D,et al.Biological Effects of Essential Oils-A Review[J].Food and Chemical Toxicology,2008,46(2):446-475.
[14]Okoh O O,Sadimenko A P,Afolayan A J.Comparative Evaluation of the Antibacterial Activities of the Essential Oils of Rosmarinus officinalis L.Obtained by Hydrodistillation and Solvent Free Microwave Extraction Methods[J].Food Chemistry,2010,120(1):308-312.
[15]郭秀艳.臭柏、油松精油的提取与抑菌活性[D].呼和浩特:内蒙古农业大学,2009.
[16]陈建烟.花叶艳山姜叶片精油提纯、结构鉴定及生物活性研究[D].福州:福建农林大学,2014.
[17]吴嘉碧,陈丹玲,陈侣平.植物精油提取方法研究进展综述[J].化工设计通讯,2016(2):33-34.
[18]Wang Z Y,Zheng H J,Shi S Y,et al.Comparison of Chemical Components of Essential Oil from Ocimum basilicum var.pilosum Extracted by Supercritical CO2Fluid and Steam Distillation[J].Journal of Chinese medicinal materials,2015,38(11):2327-2330.
[19]Annamaria B,Jiménez-Carmona M M,Clifford A A.Extraction of Rosemary by Superheated Water[J].Journal of Agricultural and Food Chemistry,1998,46(12):5205-5209.
[20]Khajenoori M,Asl A H,Eikani M H.Subcritical Water Extraction of Essential Oils from Trachyspermum ammi Seeds[J].Journal of Essential Oil Bearing Plants,2015,18(5):1165-1173.
[21]Mottahedin P,Asl A H,Khajenoori M.Extraction of Curcumin and Essential Oil from Curcuma longa L.by Subcritical Water via Response Surface Methodology[J].Journal of Food Processing and Preservation,2017,41(4):814-821.
[22]郭娟,杨日福,范晓丹,等.肉桂精油的不同提取方法比较[J].食品工业科技,2014(14):95-99.
[23]应丽亚,苏平.亚临界水萃取技术在植物精油提取中的应用潜力[J].食品与发酵工业,2011(5):142-145.
[24]王鹏.分子蒸馏提取毛葱精油关键技术的研究[D].长春:长春工业大学,2013.
[25]陈芳,廖小军,汪政富,等.分子蒸馏工艺参数对高碳脂肪醇提取物精制效果的研究[J].农业工程学报,2005(11):197-199.
[26]罗吉,黄妙玲,冀红斌,等.分子蒸馏用于精油精制及在芳香疗法中的应用[J].香料香精化妆品,2008(6):40-43.
[27]黄灿灿,邓昌俊,陈培林,等.金柑果皮精油超声波辅助提取工艺优化及其抑菌、抗氧化活性[J].热带作物学报,2017(7):1345-1352.
[28]黄薪安.柑桔花主要成分分析及精油提取技术研究[D].长沙:湖南农业大学,2014.
[29]Filly A,Fabiano-Tixier A S,Louis C,et al.Water as a Green Solvent Combined with Different Techniques for Extraction of Essential Oil from Lavender Flowers[J].Comptes Rendus Chimie,2016,19(6):707-717.
[30]Passos C P,Yilmaz S,Silva C M,et al.Enhancement of Grape Seed Oil Extraction Using a Cell Wall Degrading Enzyme Cocktail[J].Food Chemistry,2009,115(1):48-53.
[31]郭娟,杨日福,范晓丹,等.肉桂精油的不同提取方法比较[J].食品工业科技,2014(14):95-99.
[32]陈秀敏,方桂丽,陈敏儿,等.植物精油的抑菌作用及检测技术研究进展[J].山东化工,2017,46(10):67-69.
[33]Li D D,Liu Z H.Chemical Composition and Antimicrobial Activity of Essential Oil Isolated from the Cultured Mycelia of Ganoderma japonicum[J].Journal of Nanjing Medical University,2009,23(3):168-172.
[34]Orio L,Alexandru L,Cravotto G,et al.UAE,MAE,SFE-CO2and Classical Methods for the Extraction of Mitragyna Speciosa Leaves[J].Ultrasonics sonochemistry,2012,19(3):591-595.
[35]王巨媛,翟胜.植物精油应用进展及开发前景展望[J].江苏农业科学,2010(4):1-3.
[36]温朋飞,彭艳.植物精油抗氧化作用机制研究进展[J].饲料工业,2017,38(2):40-45.
[37]Oliveira G L,Vieira T M,Nunes V F,et al.Chemical Composition and Efficacy in the Egg-hatching Inhibition of Essential Oil of Piper aduncum against Haemonchus contortus from Sheep[J].Revista Brasileira de Farmacognosia,2014,24(3):288-292.
[38]孙嘉怡.牡丹花瓣精油化学成分及其抗氧化能力研究[D].杨凌:西北农林科技大学,2017.
[39]潘永梅.植物精油对枇杷果实常温保鲜的效果及其机理研究[D].南京:南京农业大学,2013.
[40]王卿,祁芳斌,陈发兴,等.植物精油对果蔬贮藏保鲜的应用研究进展[J].福建广播电视大学学报,2014(1):89-94.
[41]王健,薛山,赵国华.紫苏不同部位精油成分及体外抗氧化能力的比较研究[J].食品科学,2013,34(7):86-91.
[42]Lv F,Liang H,Yuan Q,et al.In vitro Antimicrobial Effects and Mechanism of Action of Selected Plant Essential Oil Combinations against Four Food-related Microorganisms[J].Food Research International,2011,44(9):3057-3064.
[43]Bajpai V K,Baek K,Kang S C.Control of Salmonella in Foods by Using Essential Oils:A Review[J].Food Research International,2012,45(2):722-734.
[44]邵淑丽,刘锐,隋文静,等.大蒜素诱导结肠癌HT-29细胞凋亡[J].基因组学与应用生物学,2015,34(2):227-233.
[45]陈建烟,李永裕,吴少华.植物精油生物活性作用机理研究进展[J].天然产物研究与开发,2012,24(9):1312-1318,1322.
[46]周泽雄,曲珍义,刘颖.植物精油及其组分的抗癌机制研究[J].中医药临床杂志,2015,27(12):1664-1667.
[47]Peana A T,Marzocco S,Popolo A,et al.(-)-Linalool Inhibits in Vitro NO Formation:Probable Involvement in the Antinociceptive Activity of This Monoterpene Compound[J].Life Sciences,2006,78(7):719-723.
[48]李素芳,朱丽云,张春苗,等.抗癌活性植物精油的主要功效成分及作用机制研究进展[J].中草药,2017,48(6):1229-1239.
[49]贺红宇,朱永清,王自鹏,等.10种植物精油对圣女果中三种致病菌抑制效果的研究[J].食品工业科技,2016,37(18):153-157.
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