3种香辛料提取物抑菌及挥发性成分的研究
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摘要
选取常见的辛辣调味料花椒、八角、辣椒为材料,以乙醇为提取剂,采用普通蒸馏法进行提取,以3种常见细菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为供试菌,采用牛津杯法测定八角、辣椒、花椒提取液的抑菌效果。实验结果表明,八角提取液对3种菌株均有抑制作用,其中对金黄色葡萄球菌的抑制作用较好;辣椒提取液对金黄色葡萄球菌有一定的抑制作用;花椒提取液对3种供试菌均无明显的抑制作用。采用气相色谱-质谱法分析提取物中主要挥发性化学成分,分析结果表明:八角、花椒提取液中的主要挥发性有机成分各有27种,八角提取物的成分中存在多种同分异构体,有机成分中茴香脑相对含量为59.4568%,占一半以上;花椒提取物中茴香脑的相对含量为4.1965%,有机成分中大多以低分子量的烷烯为主;辣椒提取液中的挥发性主要有机成分有30种,含量最高的也是茴香脑,其相对含量为22.7613%,活性成分辣椒素的相对含量为12.5766%。
In this paper,select common spicy seasonings such as star anise,Chinese prickly ash and chili as the materials,with ethanol as the extraction agent,take the ordinary distillation method to extract them,three kinds of common bacteria such as Escherichia coli,Bacillus subtilis and Staphylococcus aureus are used to test the bacteriostatic effect of ethanol extracts of them by Oxford cup method.The results show that the extract of aniseed has effective antimicrobial activity against the tested bacteria,moreover,the antimicrobial activity of the extract against Staphylococcus aureus is better,the chili extract has effective antimicrobial activity against Staphylococcus aureus,the pepper extract has no antimicrobial activity.The main volatile chemical components in their extracts are analyzed by gas chromatography-mass spectrometry(GC-MS).The results show that there are27 kinds of main volatile organic compounds in aniseed and Chinese prickly ash extracts respectively.There are many isomers in the extracts of aniseed.The relative content of anethole in organic ingredients is59.4568%,accounting for more than half.The relative content of anethole in the extract of Chinese prickly ash is 4.1965%,most of the organic compounds are mainly alkanes with low molecular weight.There are 30 kinds of main volatile organic compounds in chili extract,and the highest one is also anethole,the relative content of the active ingredient capsaicin is 12.5766%.
In this paper,select common spicy seasonings such as star anise,Chinese prickly ash and chili as the materials,with ethanol as the extraction agent,take the ordinary distillation method to extract them,three kinds of common bacteria such as Escherichia coli,Bacillus subtilis and Staphylococcus aureus are used to test the bacteriostatic effect of ethanol extracts of them by Oxford cup method.The results show that the extract of aniseed has effective antimicrobial activity against the tested bacteria,moreover,the antimicrobial activity of the extract against Staphylococcus aureus is better,the chili extract has effective antimicrobial activity against Staphylococcus aureus,the pepper extract has no antimicrobial activity.The main volatile chemical components in their extracts are analyzed by gas chromatography-mass spectrometry(GC-MS).The results show that there are27 kinds of main volatile organic compounds in aniseed and Chinese prickly ash extracts respectively.There are many isomers in the extracts of aniseed.The relative content of anethole in organic ingredients is59.4568%,accounting for more than half.The relative content of anethole in the extract of Chinese prickly ash is 4.1965%,most of the organic compounds are mainly alkanes with low molecular weight.There are 30 kinds of main volatile organic compounds in chili extract,and the highest one is also anethole,the relative content of the active ingredient capsaicin is 12.5766%.
引文
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[8]萨仁高娃,姜波,胡文忠,等.辣椒及辣椒食品中可溶性多糖抗氧化活性研究[J].食品工业科技,2012,33(11):127-130.
[9]闫金萍,李秀凤,王庆辉,等.四种调味香辛料与人体健康[J].辣椒杂志,2011(1):46-48.
[10]赵晓侠.花椒的生物活性成分及其应用研究[J].长春大学学报,2008,18(1):108-110.
[11]吴素蕊,阚建全,刘春芬.花椒的活性成分与应用研究[J].中国食品添加剂,2004(2):75-78.
[12]杜木英,吴雪琴,侯大军,等.三种植物提取液的抑菌作用研究[J].四川食品与发酵,2003,39(3):5-8.
[13]曾哲灵,梁丽军,季闯,等.大蒜多糖提取工艺优化及体外抗氧化活性研究[J].食品工业科技,2009,31(4):200-202.
[14]Rohloff J C,Lew W,McGee R L,et al.Practical to total synthesis of the anti-influenza drug GS-4104[J].J.Org.Chem.,1998,63:4545-4550.
[15]汤蕾.植物性香辛料及在食品工业中的应用[J].中国食品添加剂,2008(3):50-53.
[2]中国科学院中国植物志编辑委员会.中国植物志[M].北京:科学出版社,1996:199-200.
[3]国家药典委员会.中华人民共和国药典一部[M].北京:化学工业出版社,2005:4.
[4]吴周和,徐燕,吴传茂.八角中天然防腐剂的提取方法及其抑菌作用研究[J].中国调味品,2003(9):18-20,47.
[5]曹雁平.食品调味技术[M].北京:轻工业出版社,2002:113-114.
[6]De M,De A K,Sen P,et al.Antimicrobial properties of star anise(Illicium verum Hood.f.)[J].Hytotherapy Research,2002,16(1):94-95.
[7]曹晓,朱显峰.辣椒提取液的抑菌活性分析[J].食品科技,2007(11):110-112.
[8]萨仁高娃,姜波,胡文忠,等.辣椒及辣椒食品中可溶性多糖抗氧化活性研究[J].食品工业科技,2012,33(11):127-130.
[9]闫金萍,李秀凤,王庆辉,等.四种调味香辛料与人体健康[J].辣椒杂志,2011(1):46-48.
[10]赵晓侠.花椒的生物活性成分及其应用研究[J].长春大学学报,2008,18(1):108-110.
[11]吴素蕊,阚建全,刘春芬.花椒的活性成分与应用研究[J].中国食品添加剂,2004(2):75-78.
[12]杜木英,吴雪琴,侯大军,等.三种植物提取液的抑菌作用研究[J].四川食品与发酵,2003,39(3):5-8.
[13]曾哲灵,梁丽军,季闯,等.大蒜多糖提取工艺优化及体外抗氧化活性研究[J].食品工业科技,2009,31(4):200-202.
[14]Rohloff J C,Lew W,McGee R L,et al.Practical to total synthesis of the anti-influenza drug GS-4104[J].J.Org.Chem.,1998,63:4545-4550.
[15]汤蕾.植物性香辛料及在食品工业中的应用[J].中国食品添加剂,2008(3):50-53.