丁香精油的提取及其对老北京肉肚抑菌作用

Extraction of clove oil and its antibacterial effects on Beijing sausages

【目的】考察丁香精油水浴恒温振荡提取和超声波辅助提取两种提取方法的最佳提取条件及其对老北京肉肚中三种优势菌假单胞菌、葡萄球菌和环丝菌属的抑菌作用。【方法】以乙醇为提取剂,分别采用水浴恒温振荡提取法和超声波辅助提取法两种方法提取丁香精油,利用正交试验得出两种方法的最佳提取条件。利用紫外可见分光光度法和高效液相色谱法(HPLC)确定丁香精油中的有效成分并测定有效成分的含量。应用管碟法考察不同浓度丁香精油的抑菌特性。【结果】乙醇溶液体积分数60%、料液比1∶9、温度60℃、时间2.5h是水浴恒温振荡提取法的最佳提取条件。料液比1∶25、乙醇溶液体积分数70%、时间1h、温度45℃是超声波辅助提取法的最佳提取条件。紫外可见分光光度法确定丁香精油中的有效成分为丁香酚,HPLC测定丁香精油中丁香酚的含量为48μg/mL。抑菌试验表明,丁香精油对老北京肉肚中分离鉴定出的假单胞菌、葡萄球菌和环丝菌属均有一定的抑制效果。

【Objective】To investigate the extraction methods of clove oil from clove buds and its anti bacterial effects.【Method】Clove oil was extracted with bath-shocking or ultrasonic extractions.The best extraction conditions were accessed with orthogonal experimental design.Eugenol was identified as effective chemical of clove oil by ultraviolet spectrophotometer and high performance liquid chromatography(HPLC).The amount of eugenol determined by HPLC was 48μg/mL.The antibacterial properties of the extracted clove oil were studied by oxford plate assay system.【Result】The ethanol concentration at 60%,ratio of clove to extract liquid at 1∶9,temperature at 60℃,time at2.5hwere the optimal extraction conditions for bath-shocking method.The ratio of clove to extract liquid at 1∶25,ethanol concentration at 70%,time at 1h,temperature at 45 ℃ were the optimal conditions for ultrasonic extraction.The extracted clove oil showed certain inhibitory effects on Pseudomonas,Brochothrixand Staphylococcus.