丁香精油抑菌及抗氧化作用研究

Study on the anti-oxidation and bacterioslasis of Clove essential oil

利用超临界CO2萃取法从丁香中提取精油,研究测定了丁香精油对各种供试菌种的抑菌圈直径,加热处理及pH对丁香精油抑菌效果的影响,同时研究了丁香精油的抗氧化效果。结果表明:丁香精油对各供试菌种的抑菌圈直径在18.0～38.2mm之间,表明丁香精油对G+和G-细菌、霉菌和酵母均有很强的抑制作用;丁香精油的抑菌效果随pH的降低而增强;121℃/15min加热处理对丁香精油的抑菌效果无明显影响;丁香精油还具有一定的抗氧化性能。

Supercritical carbon dioxide extraction （SCDE） technique was used to extract the Clove essential oil. The diameter of inhibition cycle of this essential oil on various bacteria was studied. The influences to the level bacteriostaic were investigated by heating and changing the pH value. Meanwhile, the anti-oxidation effect of Clove essential oil was studied, too. The results showed that： the inhibition cycle of this essential oil on mold, yeast, G^＋ and G^- bacteria was range from 18.0 to 38.2mm, i.e. the Clove essential oil has strong bacteriostatic action on the tested bacteria, the level bacteriostatic of the Clove essential oil was getting stronger along with the lowering of the pH value, the level bacteriostatic of the essential oil was not changed obviously under the condition of heat treating in 121℃ for 15 minutes, and the essential oil has definite antioxidation ability also.