肉桂的化学成分及抑菌作用探索

Research on Chemical Composition and Bacteriostatic Action of Cinnamon

对桂皮乙醇提取物的化学成分及其抗菌活性进行研究。用液-质谱联用技术对肉桂的乙醇提取物化学成分进行分离和鉴定,从肉桂醇提取物中鉴定出6种化学成分,分别为香豆素、桂皮醇、桂皮醛、桂皮酸、2-甲氧基桂皮醛、9,12-十八烷二烯酸甲酯。为了探讨肉桂乙醇提取物对肉质食品中常见致病菌和腐败菌的抑菌活性,其提取物对肉中常见的腐败菌和致病菌包括大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、黑曲霉、青霉菌、啤酒酵母均有较强的抑制作用,其中对青霉菌的抑制效果最好。青霉菌最小抑菌浓度(MIC)为0.4mL/L,大肠杆菌的MIC为0.1mL/L,其余4种菌的MIC为0.2mL/L。

This study is carried out to investigate the chemical composition and antimicrobial activity of the ethanol extracts from cassia bark. Use the technology of liquid chromatography/mass spectrometry to isolate and identify the chemical composition of ethanol extracts from cassia bark.6kinds of chemical composition are identified,which are coumarin,cinnamyl alcohol,cinnamic aldehyde,cinnamic acid,2-methoxycinnamic aldehyde,9,12-octadecane diene acid methyl ester.In order to explore the bacteriostatic activity of cinnamon ethanol extracts to common pathogenic bacteria and spoilage bacteria in meat food,6 bacteria contain Escherichia coli, Bacillus subtilis,Staphylococcus aureus,Aspergillus niger,Penicillium,beer yeast have been used to evaluate the antimicrobial activity of cassia bark ethanol extracts.The results show that the extracts have strong antimicrobial effect on inhibiting 3types of bacteria especially on penicillium in this experiment.The minimum inhibitory concentration（MIC）values of penicillium is 0.4 mL/L,the MIC of Escherichia coli is 0.1mL/L,and the MIC of other four bacteria is 0.2mL/L.