5种柚皮精油成分及油脂抗氧化和抑菌活性

Chemical compositions, antioxidation on oil and antimicrobial activity of essential oils from five shaddock peels

采用气相色谱与质谱联用(GC-MS)的方法分析了中国5种柚皮精油的化学成分;采用国家标准测定方法,以过氧化值为指标,评价了5种柚皮精油对葵花籽油的抗氧化性能;采用牛津杯法测定了5种柚皮精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌及四联球菌的抑菌活性。结果表明,从5种柚皮精油中共鉴定出43种化合物,其中共有化合物24种,主要化合物为d-柠檬烯(42.43%~89.91%);所有柚皮精油均具有一定的油脂抗氧化活性,其中广东沙田柚柚皮精油的油脂抗氧化活性最佳,优于阳性对照BHT;5种柚皮精油均对4种受试菌显示出抑菌活性,其中广东沙田柚柚皮精油对4种测试菌均显示出最佳的抑菌活性。

The essential oils from five pomelo peels collected in China were characterized by GC-MS analysis. Taking peroxide values as indexes, the national standard determination method was used for evaluating the antioxidant effect of essential oils on sunflower oil. And the antimicrobial effects of five tested essential oils on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Micrococcus tetragenus were determinated by Oxford cup method. A total of 43 compounds were identified in the 5 essential oils, of which 24 compounds were common, the uppermost composition for each species was d-limonene The results suggested that all essential oils showed antioxidation on oil, and the essential oils of Citrus maxima(Burm.) Merr cv. Shatian Yu from Guangdong of China showed the best antioxidation on oil, even better than the BHT. Moreover, five essential oils showed antimicrobial activities on four tested strains, and C. maxima(Burm.) Merr cv. Shatian Yu from Guangdong of China also showed the best antimicrobial capacity.