汉源花椒精油的化学成分分析及其抑菌作用

Chemical Components and Antibacterial Activity of Hanyuan Zanthoxylum bungeanum Seed Oil

目的:分析汉源花椒精油的化学成分,评价其对常见食品腐败菌的抑制作用。方法:采用气相色谱-质谱法(GC-MS)对汉源花椒精油的挥发性成分进行分析,通过抑菌圈实验和试管二倍稀释法对其抑菌效果、最低抑菌浓度(MIC值)和最低杀菌质量浓度(MBC值)进行测定。结果:汉源花椒精油主要含D-柠檬烯(26.55%)、芳樟醇(22.11%)、乙酸芳樟酯(14.71%)、β-蒎烯(7.39%)等成分。不同抑菌方法均表明,汉源花椒精油对供试细菌有较明显的抑制作用,其中,对金黄色葡萄球菌的抑制作用最强(MIC值和MBC值分别为1.25mg/mL和2.5mg/mL),大肠杆菌最弱(MIC值和MBC值分别为5.0mg/mL和20.0mg/mL)。结论:汉源花椒精油具有良好的抑菌作用,可作为一种天然食品防腐剂资源。

Objective： To analyze the chemical composition and evaluate the antibacterial activity of Hanyuan Zanthoxylum bungeanum seed oil.Methods： The chemical composition of Hanyuan Zanthoxylum bungeanum seed oil was determined by gas chromatography-mass spectrometry（GC-MS）.Its minimum inhibitory concentration（MIC） and minimum bactericidal concentration（MBC） were also determined by agar diffusion method and tube double dilution method.Results： The major components of Hanyuan Zanthoxylum bungeanum seed oil were D-limonene（26.55%）,linalool（22.11%）,linalyl acetate（14.71%） and β-pinene（7.39%）.Meanwhile,the essential oil revealed strong antibacterial activity.Its MIC and MBC were 1.25 mg/mL and 5.0 mg/mL against Staphylococcus aureus,and 2.5 mg/mL and 20.0 mg/mL against Escherichia coli,respectively.Conclusion： Hanyuan Zanthoxylum bungeanum seed oil has excellent antibacterial activity so that it can be used as a resource of natural food preservatives.