金柚柚皮精油提取条件优化及其抑菌性能研究
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摘要
以金柚柚子皮为原料,采用水蒸气蒸馏提取法,以柚皮精油提取率为评价指标,在单因素试验基础上,通过响应面法优化了柚皮精油的提取工艺,并采用牛津杯法测定了柚皮精油对细菌、霉菌和酵母菌等的抑菌性能。结果表明:NaCl添加量对柚皮精油提取率有显著性的影响,优化后的提取工艺条件为:添加总质量1.5%的NaCl,提取时间为2 h,料液比为2∶3(g/mL),精油提取率为1.02%。抑菌试验结果表明:柚皮精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、酵母菌、枝霉都具有一定的抑菌作用,且随精油浓度增大,其抑菌性也增强。另外,柚皮精油对各种微生物的最小抑菌质量浓度(MIC)为:枝霉0.2 g/mL,枯草芽孢杆菌、大肠杆菌、酵母菌为0.15 g/mL,金黄色葡萄球菌0.05 g/mL。
In order to obtain a higher extraction effi ciency of essential oil and discuss the antibacterial activity, the essential oil was extracted from pomelo peel of golden-pomelo using steam distillation extraction method. With the extraction rate of essential oil as evaluation index, on the basis of single factor experiment, the response surface method was chosen to optimize the extraction process of essential oils. In addition, the antibacterial activity of essential oil was determined by Oxford cup method. The results showed that the NaCl concentration had a significant effect on the essentia l oil extraction yield of pomelo peel, and the optimized extraction conditions were as follows: 1.5% NaCl concentration of total mass, extraction time 2 h, and solid-liquid ratio 2∶3(g/mL). Under this condition, the extraction yield of essential oil reached at 1.02%. In addition, bacteriostatic experiment results showed that the essential oil in pomelo peel all had certain antibacterial activity on the microorganisms, such as Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Saccharomycete and Cladosporium herbarum, and with the increase of concentration of essential oils, its antibacterial activity also enhanced. In addition, the minimum bacteriostatic concentrations(MIC) of essential oil in pomelo peel for various microbes were as follows: Cladosporium herbarum 0.2 g/mL, Bacillus subtilis, E. coli and Saccharomycete 0.15 g/mL, Staphylococcus aureus 0.05 g/mL.
In order to obtain a higher extraction effi ciency of essential oil and discuss the antibacterial activity, the essential oil was extracted from pomelo peel of golden-pomelo using steam distillation extraction method. With the extraction rate of essential oil as evaluation index, on the basis of single factor experiment, the response surface method was chosen to optimize the extraction process of essential oils. In addition, the antibacterial activity of essential oil was determined by Oxford cup method. The results showed that the NaCl concentration had a significant effect on the essentia l oil extraction yield of pomelo peel, and the optimized extraction conditions were as follows: 1.5% NaCl concentration of total mass, extraction time 2 h, and solid-liquid ratio 2∶3(g/mL). Under this condition, the extraction yield of essential oil reached at 1.02%. In addition, bacteriostatic experiment results showed that the essential oil in pomelo peel all had certain antibacterial activity on the microorganisms, such as Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Saccharomycete and Cladosporium herbarum, and with the increase of concentration of essential oils, its antibacterial activity also enhanced. In addition, the minimum bacteriostatic concentrations(MIC) of essential oil in pomelo peel for various microbes were as follows: Cladosporium herbarum 0.2 g/mL, Bacillus subtilis, E. coli and Saccharomycete 0.15 g/mL, Staphylococcus aureus 0.05 g/mL.
引文
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[18]王满生,刘永乐,王发祥,等.响应曲面法优化草鱼肉冷杀菌工艺[J].食品科学,2011,32(20):48-51.
[19]蒋玲艳,王林果,宾蓉礼,等.沙田柚柚皮提取物的抗菌性能研究[J].安徽农业科学,2008,36(22):9354-9355.
[20]陈莉,何娇明,黄铃惠,等.橙皮精油提取及抑菌效果的研究[J].广西医学,2011,33(2):234-236.
[2]李脉,杨继国,宁正祥,等.亚临界流体提取梅州金柚柚皮精油的研究[J].现代食品科技,2013,29(5):1068-1071.
[3]李斌,杨丽君.柚皮精油的提取与抗菌作用研究[J].南阳理工学院学报,2012,4(2):89-92.
[4]SANTOYO S,CAVERO S,JAIME L,et al.Chemical composition and antimicrobial activity of Rosmarinus officinalis L.essential oil obtained via supercritical fluid extraction[J].Journal of Food Protection,2005,68(4):790-795.
[5]刘顺枝,江学斌,江月玲,等.柚类果实提取物生理功能及综合利用研究进展[J].食品科学,2012,33(13).
[6]樊荣,曾新安,关昕.不同方法提取的柚皮精油质量评价[J].食品工业科技,2012,33(007):202-205.
[7]苏晓云.压榨法在精油提取中的应用[J].价值工程,2010,1(7):51-52.
[8]LUCCHESI M E,CHEMAT F,SMADJA J.Solvent-free microwave extraction of essential oil from aromatic herbs:comparison with conventional hydro-distillation[J].Journal of Chromatography A,2004,1043(2):323-327.
[9]谢三都,张惠婷,江佳佳,等.超声波辅助溶剂法提取芦柑籽精油工艺优化[J].中国农学通报,2013,29(18):211-214.
[10]REVERCHON E,PORTA G D,SENATORE F.Supercritical CO2 extraction and fractionation of lavender essential oil and waxes[J].Journal of Agricultural and Food Chemistry,1995,43(6):1654-1658.
[11]RODRIGUES V M,ROSA P T V,MARQUES M O M,et al.Supercritical extraction of essential oil from aniseed(Pimpinella anisum L)using CO2:solubility,kinetics,and composition data[J].Journal of Agricultural and Food Chemistry,2003,51(6):1518-152 3.
[12]刘晓丽,钟少枢,于泓鹏,等.微波法和水蒸气蒸馏法提取丁香精油的研究[J].食品与机械,2012(4):110-112.
[13]MYERS R H,MONTGOMERY D C,DOGANAKSOY N,et al.Response Surface Methodology:Current Status and Future Directions.Discussion.Authors'reply[J].Journal of Quality Technology,1999,31(1):30-74.
[14]柏选正,任延成,徐春梅.用盐析蒸馏法增高柴胡挥发油含量的实验(摘要)[J].陕西新医药,1985(9):014.
[15]FRANCIS F,SABU A,NAMPOOTHIRI K M,et al.Use of response surface methodology for optimizing process parameters for the production ofα-amylase by Aspergillus oryzae[J].Biochemical Engineering Journal,2003,15(2):107-115.
[16]GANGADHARAN D,SIVARAMAKRISHNAN S,NAMPOOTHIRI K M,et al.Response surface methodology for the optimization of alpha amylase production by Bacillus amyloliquefaciens[J].Bioresource Technology,2008,99(11):4597-4602.
[17]ZHOU J,YU X,DING C,et al.Optimization of phenol degradation by Candida tropicalis Z-04 using Plackett-Burman design and response surface methodology[J].Journal of Environmental Sciences,2011,23(1):22-30.
[18]王满生,刘永乐,王发祥,等.响应曲面法优化草鱼肉冷杀菌工艺[J].食品科学,2011,32(20):48-51.
[19]蒋玲艳,王林果,宾蓉礼,等.沙田柚柚皮提取物的抗菌性能研究[J].安徽农业科学,2008,36(22):9354-9355.
[20]陈莉,何娇明,黄铃惠,等.橙皮精油提取及抑菌效果的研究[J].广西医学,2011,33(2):234-236.