同时蒸馏法提取艾叶挥发油及其抑菌性研究

Study on the Extraction of the Essential Oil from the Artemisia argyi by Simultaneous Distillation and the Effects on Antibacterial

采用同时蒸馏法提取艾叶挥发油,研究影响提取效果的单因素,并采用正交设计试验。结果表明各因素对提取效果影响程度依次为：D（蒸馏提取时间）〉A（液料比）〉B（物料粒径）〉C（浸泡时间）。正交试验最佳组合是A2B2C2D2,即粒径60目,液料比8∶1（mL/g）,浸泡10h后萃取8h,得到挥发油2.94g/kg。研究挥发油的抑菌活性,结果表明,对几种常见食品腐败微生物进行抑菌试验,黑曲霉最为敏感,在浓度为100μg/mL完全抑制。对常见的植物病原菌进行毒力测试,辣椒疫霉最敏感,EC50为95.0μg/mL。

Extraction of essential oil from Artemisia argyi by simultaneous distillation,single factor＇s influencing the degree extraction were studied both by orthogonal experiment.The order of the influencing significance of the parameters tested is：D（distillating and extracting time）A（ratio of water to leaves）B（Mesh）C（soaking time）.The optimistic combination is A2B2C2D2：the diameter of material power 0.30 mm,water to leaves 8：1（mL/g）,soaking time 10 h,distilling and extracting time 8 h,the yeilds of essential oil from the Artemisia argyi obtained is 2.94 g/kg.The antibacterial activity of frequent deteriorative microbes in food were tested,the results showed that the aspergillus niger was the most sensitive,with the concentration values of 100 μg/mL.The toxicity of essential oil from the Artemisia argyi against the fungi were tested,phytophthora capsici was the most sensitive with the EC50 95.0 μg/mL.