3种方法提取的八角茴香油的比较研究

发布时间：2018-02-02 00:27

本文关键词： 八角茴香油水蒸气蒸馏索氏提取超声波提取化学组成稳定性抗菌活性　出处：《食品科技》2016年12期 　论文类型：期刊论文

【摘要】：目的:比较水蒸气蒸馏、索氏和超声波3种方法提取的八角茴香油的化学组成、稳定性和抗菌活性。方法:采用气相色谱-质谱分析提取物化学组成,称重法监测八角茴香油质量损失情况以考察其稳定性,琼脂-孔洞扩散法研究抗菌活性。结果:索氏提取的八角茴香油产率最高(25.98%),其次是超声波法(23.89%),水蒸气蒸馏法产率最低(8.50%),但颜色最浅,且澄清透明。水蒸气蒸馏、索氏和超声波提取物中各鉴定出12、15、24种组分,分别占总量的100.000%、99.851%和99.595%。3种提取物中最主要成分都是反式茴香脑,含量分别为94.897%(水蒸气蒸馏)、90.911%(索氏)和88.360%(超声波)。α-萜品醇和顺式茴香脑是水蒸气蒸馏提取物中的特征组分,索氏和超声波提取物中含有更多的酯类化合物。温度对八角茴香油的质量损失有较大影响,为提高其稳定性,建议置于冷藏条件下储藏。水蒸气蒸馏提取的八角茴香油对供试微生物的抑制效果好于索氏和超声波法。八角茴香油对供试微生物的抑制作用为:细菌酵母霉菌,八角茴香油对枯草芽孢杆菌抑制效果最好,黑曲霉对八角茴香油最不敏感。结论:水蒸气蒸馏提取的八角茴香油展现更强的抗菌活性,有望作为植物源抗菌剂用于食品保鲜领域。
[Abstract]:Objective: to compare the chemical composition, stability and antibacterial activity of anise oil extracted by steam distillation, Soxhlet and ultrasound. Methods: the chemical composition of the extract was analyzed by gas chromatography-mass spectrometry. The mass loss of anise oil was monitored by weighing method and its stability was investigated. The antibacterial activity was studied by Agar-pore diffusion method. Results: the yield of anise oil extracted by Soxhlet was the highest (25.98%). The second was ultrasonic distillation, the lowest yield was 8.50%, but the color was lighter and transparent. 12% were identified in steam distillation, Soxhlet and ultrasonic extraction. The most important components in the extracts of 150.000 and 99.595.3 species were trans-anisole, which accounted for 100.000% and 99.595% of the total amount of anise respectively. The contents were 94.897 (steam distillation). 90.911 and 88.360 (ultrasonic. 伪 -terpene alcohol and cis-anisole) are the characteristic components in the distilled water vapor. Soxhlet and ultrasonic extracts contain more ester compounds. Temperature has a great effect on the quality loss of anise oil in order to improve its stability. It is suggested that the oil extracted by steam distillation can inhibit the tested microorganism better than Soxhlet and ultrasonic wave. The inhibition effect of anise oil on the tested microorganism is as follows:. Bacteria, yeasts, molds. Anise oil has the best inhibitory effect on Bacillus subtilis and Aspergillus Niger is the least sensitive to anise oil. Conclusion: the anise oil extracted by steam distillation shows stronger antibacterial activity. It is expected to be used as an antimicrobial agent in the field of food preservation.
【作者单位】：天津农学院基础科学学院;
【基金】：天津市应用基础与前沿技术研究计划项目(14JCQNJC06300) 2016年天津市大学生创新创业训练计划项目(201610061067)
【分类号】：TQ28;O657.63
【正文快照】： 近年来,大量文献报道了香料和草药提取物的抗菌活性[1-3]。其中,八角茴香油是从八角茴香果实、枝、叶等部位提取的组成复杂的混合物,具有杀虫、杀菌、抗氧化等活性[4-6],在食品、医药和化妆品领域应用广泛。由于生产工艺的不同,八角茴香油化学组成及生理活性存在较大差异,用途

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