不同生长环境和生长年限肉桂的出油率、挥发油成分及抑菌活性研究
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摘要
目的对比研究不同生长环境和生长年限肉桂出油率、挥发油成分和抑菌活性。方法采用水蒸气蒸馏法提取肉桂挥发油,经气相色谱-质谱技术分离和鉴定不同生长环境和生长年限肉桂油,用归一化法测定其相对百分含量,通过滤纸片法、微量稀释法分别测定抑菌圈直径及最小抑菌浓度(MIC),比较7份肉桂油对常见的3种致病菌的抑菌活性。结果 10年生肉桂出油率最高,为6.41%;20年生肉桂出油率最低,为1.75%,15年生肉桂中疏植出油率最高,为4.48%;7份肉桂油共鉴定出44种化合物,其中相对含量≥1%的共有成分为反式肉桂醛(16.23%～73.08%)、α-古巴烯(7.39%～41.70%)、β-杜松烯(2.22%～12.30%)、α-依兰油烯(1.00%～9.16%)。抑菌实验显示,不同生长环境和生长年限肉桂油对供试菌株大肠杆菌、金黄色葡萄球菌均有明显的抑制作用,对绿脓杆菌抑制作用较弱,其中15年生疏植、15年生密植的抑菌活性较好。结论肉桂出油率、肉桂挥发油成分和抑菌活性受生长环境和生长年限的影响,肉桂油中除肉桂醛、α-古巴烯外,还含有其他有效抑菌成分。
Objective To investigate the oil yield, components and antimicrobial activity of the essential oil of Cinnamomi Cortex from different growth environments and growth years. Methods Cinnamon oil was extracted by steam distillation, the chemical components were separated and identified by GC-MS, and the relative content of each component was determined by area normalization. The diameter of the inhibition zone and the minimum inhibitory concentration(MIC) were measured using filter paper method and micro dilution method. The antimicrobial effect of seven copies of cinnamon oil on three common pathogens of respiratory tract were evaluated. Results The highest oil yield was 10-year-old cinnamon(6.41%), the lowest was 20-year-old(1.75%), and sparse planting(4.48%) was the best among 15-year-old cinnamon. A total of 44 compounds were identified in the seven samples. The major common components with a relative content of more than 1% were trans-cinnamaldehyde(16.23%—73.08%), α-copaene(7.39%—41.70%), β-cadinene(2.22%—12.30%), and α-muurolene(1.00%—9.16%). The antibacterial experiments showed that essential oil of cinnamon from different growth environments and growth years had obvious inhibitory effect on the tested strains of Staphylococcus aureus and Escherichia coli, but weaker inhibitory effect on Pseudomonas aeruginosa. Among them, volatile oil of 15-year-old sparse planting and close planting cinnamon had better antimicrobial activity. Conclusion Oil yield, essential oils components and antimicrobial activity of cinnamon were affected by growth environments and growth years. Cinnamon oil contains other effective antimicrobial components besides cinnamaldehyde and α-copaene.
Objective To investigate the oil yield, components and antimicrobial activity of the essential oil of Cinnamomi Cortex from different growth environments and growth years. Methods Cinnamon oil was extracted by steam distillation, the chemical components were separated and identified by GC-MS, and the relative content of each component was determined by area normalization. The diameter of the inhibition zone and the minimum inhibitory concentration(MIC) were measured using filter paper method and micro dilution method. The antimicrobial effect of seven copies of cinnamon oil on three common pathogens of respiratory tract were evaluated. Results The highest oil yield was 10-year-old cinnamon(6.41%), the lowest was 20-year-old(1.75%), and sparse planting(4.48%) was the best among 15-year-old cinnamon. A total of 44 compounds were identified in the seven samples. The major common components with a relative content of more than 1% were trans-cinnamaldehyde(16.23%—73.08%), α-copaene(7.39%—41.70%), β-cadinene(2.22%—12.30%), and α-muurolene(1.00%—9.16%). The antibacterial experiments showed that essential oil of cinnamon from different growth environments and growth years had obvious inhibitory effect on the tested strains of Staphylococcus aureus and Escherichia coli, but weaker inhibitory effect on Pseudomonas aeruginosa. Among them, volatile oil of 15-year-old sparse planting and close planting cinnamon had better antimicrobial activity. Conclusion Oil yield, essential oils components and antimicrobial activity of cinnamon were affected by growth environments and growth years. Cinnamon oil contains other effective antimicrobial components besides cinnamaldehyde and α-copaene.
引文
[1]中国药典[S].一部.2015.
[2]侯小涛,郝二伟,秦健峰,等.肉桂的化学成分、药理作用及质量标志物(Q-marker)的预测分析[J].中草药,2018,49(1):20-34.
[3]郑锋.外界因素对肉桂精油抑菌活性的影响研究[D].上海:上海应用科技大学,2016.
[4]王小慧,魏法山,李苗云.几种香辛料精油对产气荚膜梭菌的体外抑菌效果[J].食品工业科技,2017,38(23):10-13.
[5]Oussalah M,Caillet S,Saucier L,et al.Inhibitory effects of seleted plant essential oils on the growth of four pathogenic bacteria:E.coli O157:H7,Salmonella tyhimurium,Staphylococcus aureus and Listeria monocytogenes[J].Food Control,2007,18(5):414-420.
[6]Zhang Y,Liu X,Wang Y,et al.Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli,and Staphylococcus aureus[J].Food Control,2016,59:282-289.
[7]Xing Y,Li X,Xu Q,et al.Antifungal activities of cinnamon oil against Rhizopus nigricans,Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test[J].Int J Food Sci Tech,2010,45(9):1837-1842.
[8]Gordana D,Suncica K T,Ljiljana M,et al.Antifungal activity of lemon essential oil,coriander and cinnamon extracts on foodborne molds ini direct contact and the vapor phase[J].J Food Process Reservat,2014,38(1):1-10.
[9]Becerril R,Gomez-Lus R,Goni P,et al.Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon of oregano against E.coli and S.aureus[J].Anail Bioanal Chem,2007,388(5/6):1003-1011.
[10]胡云峰,贾亦森,李宁宁,等.肉桂精油对气调小包装大鲵分割肉保鲜效果的研究[J].保鲜与加工,2016,16(6):16-19.
[11]郭胜男,卢金清,蔡君龙,等.HS-SPME-GC-MS联用分析不同产地肉桂挥发性成分[J].中国调味品,2014,39(12):113-117.
[12]张文焕,罗思,赵谋明,等.肉桂挥发油不同提取工艺的比较研究[J].食品科技,2008(8):158-160.
[13]黄亚非,黄际,陶玲,等.不同树龄肉桂挥发油的成分比较[J].中山大学学报,2005,44(1):82-85.
[14]刘志雄,刘祝祥,田启建.七叶一枝花挥发油成分及其抑菌活性分析[J].中药材,2014,37(4):612-616.
[15]朱梅芳,唐宇,郑琴,等.不同提取方式对连翘、荆芥、薄荷挥发油成分及抗菌活性的影响[J].中草药,2018,49(12):2845-2854.
[16]刘蓬蓬,王晶,雷天莉,等.不同生长环境朝鲜淫羊藿结实及有效成分差异分析[J].沈阳药科大学学报,2014,31(6):488-492.
[17]陈佳菁,张永,刘畅,等.不同树龄肉桂树皮挥发油及桂皮醛含量比较[J].广西林业科学,2018,47(3):358-361.
[18]张桂芝,张石楠,孟庆华,等.GC-MS分析肉桂与桂皮挥发油的化学成分[J].药物分析杂志,2009,29(8):1256-1259.
[19]黄际薇.气相色谱-质谱法分析不同树龄肉桂挥发油成分[J].药物分析杂志,2005,25(3):288-291.
[20]董岩,魏兴国,刘明成.肉桂挥发油化学成分的GC/MS分析[J].齐鲁药事,2004,23(3):34-35.
[21]梁忠云,刘虹,文彩琳,等.肉桂皮挥发油的化学成分研究[J].香料香精化妆品,2008(1):7-11.
[22]李萍,石春韬,舒婷,等.三种不同方法提取肉桂油的抗菌活性比较[J].保鲜与加工,2018,18(2):31-38.
[23]贾佳,吴艳,苏莉芬,等.迷迭香精油和肉桂精油抗菌活性研究[J].黑龙江医药,2015,8(1):8-11.
[24]Muthuswamy S,Rupasinghe H P V,Stratton G W.Antibacterial effect of cinnamon bark extract on Escherichia coli O157:H7,Listeria innocua and fresh-cut apple slices[J].J Food Safety,2008,28(4):534-549.
[25]Siddiqua S,Anusha B A,Ashwini L S,et al.Antibacterial activity of cinnamaldehyde and clove oil:Effect on selected foodborne pathogens in model food systems and watermelon juice[J].J Food Sci Tech,2015,52(9):5834-5841.
[26]Huang D F,Xu J G,Liu J X,et al.Chemical constituents,antibacterial activity and mechanism of action of the essential oil from Cinnamomum cassia bark against four food related bacteria1[J].Microbiology,2014,83(4):357-365.
[2]侯小涛,郝二伟,秦健峰,等.肉桂的化学成分、药理作用及质量标志物(Q-marker)的预测分析[J].中草药,2018,49(1):20-34.
[3]郑锋.外界因素对肉桂精油抑菌活性的影响研究[D].上海:上海应用科技大学,2016.
[4]王小慧,魏法山,李苗云.几种香辛料精油对产气荚膜梭菌的体外抑菌效果[J].食品工业科技,2017,38(23):10-13.
[5]Oussalah M,Caillet S,Saucier L,et al.Inhibitory effects of seleted plant essential oils on the growth of four pathogenic bacteria:E.coli O157:H7,Salmonella tyhimurium,Staphylococcus aureus and Listeria monocytogenes[J].Food Control,2007,18(5):414-420.
[6]Zhang Y,Liu X,Wang Y,et al.Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli,and Staphylococcus aureus[J].Food Control,2016,59:282-289.
[7]Xing Y,Li X,Xu Q,et al.Antifungal activities of cinnamon oil against Rhizopus nigricans,Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test[J].Int J Food Sci Tech,2010,45(9):1837-1842.
[8]Gordana D,Suncica K T,Ljiljana M,et al.Antifungal activity of lemon essential oil,coriander and cinnamon extracts on foodborne molds ini direct contact and the vapor phase[J].J Food Process Reservat,2014,38(1):1-10.
[9]Becerril R,Gomez-Lus R,Goni P,et al.Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon of oregano against E.coli and S.aureus[J].Anail Bioanal Chem,2007,388(5/6):1003-1011.
[10]胡云峰,贾亦森,李宁宁,等.肉桂精油对气调小包装大鲵分割肉保鲜效果的研究[J].保鲜与加工,2016,16(6):16-19.
[11]郭胜男,卢金清,蔡君龙,等.HS-SPME-GC-MS联用分析不同产地肉桂挥发性成分[J].中国调味品,2014,39(12):113-117.
[12]张文焕,罗思,赵谋明,等.肉桂挥发油不同提取工艺的比较研究[J].食品科技,2008(8):158-160.
[13]黄亚非,黄际,陶玲,等.不同树龄肉桂挥发油的成分比较[J].中山大学学报,2005,44(1):82-85.
[14]刘志雄,刘祝祥,田启建.七叶一枝花挥发油成分及其抑菌活性分析[J].中药材,2014,37(4):612-616.
[15]朱梅芳,唐宇,郑琴,等.不同提取方式对连翘、荆芥、薄荷挥发油成分及抗菌活性的影响[J].中草药,2018,49(12):2845-2854.
[16]刘蓬蓬,王晶,雷天莉,等.不同生长环境朝鲜淫羊藿结实及有效成分差异分析[J].沈阳药科大学学报,2014,31(6):488-492.
[17]陈佳菁,张永,刘畅,等.不同树龄肉桂树皮挥发油及桂皮醛含量比较[J].广西林业科学,2018,47(3):358-361.
[18]张桂芝,张石楠,孟庆华,等.GC-MS分析肉桂与桂皮挥发油的化学成分[J].药物分析杂志,2009,29(8):1256-1259.
[19]黄际薇.气相色谱-质谱法分析不同树龄肉桂挥发油成分[J].药物分析杂志,2005,25(3):288-291.
[20]董岩,魏兴国,刘明成.肉桂挥发油化学成分的GC/MS分析[J].齐鲁药事,2004,23(3):34-35.
[21]梁忠云,刘虹,文彩琳,等.肉桂皮挥发油的化学成分研究[J].香料香精化妆品,2008(1):7-11.
[22]李萍,石春韬,舒婷,等.三种不同方法提取肉桂油的抗菌活性比较[J].保鲜与加工,2018,18(2):31-38.
[23]贾佳,吴艳,苏莉芬,等.迷迭香精油和肉桂精油抗菌活性研究[J].黑龙江医药,2015,8(1):8-11.
[24]Muthuswamy S,Rupasinghe H P V,Stratton G W.Antibacterial effect of cinnamon bark extract on Escherichia coli O157:H7,Listeria innocua and fresh-cut apple slices[J].J Food Safety,2008,28(4):534-549.
[25]Siddiqua S,Anusha B A,Ashwini L S,et al.Antibacterial activity of cinnamaldehyde and clove oil:Effect on selected foodborne pathogens in model food systems and watermelon juice[J].J Food Sci Tech,2015,52(9):5834-5841.
[26]Huang D F,Xu J G,Liu J X,et al.Chemical constituents,antibacterial activity and mechanism of action of the essential oil from Cinnamomum cassia bark against four food related bacteria1[J].Microbiology,2014,83(4):357-365.