摘要
采用气相色谱-质谱联用技术(GC-MS)对罗勒精油进行成分分析及主要抑菌成分的定量分析,采用紫外分光光度法对抑菌成分进行超市生鲜灯光照、pH值稳定性分析,采用滤纸片扩散法研究罗勒精油的抑菌效果,并通过扫描电镜观察菌体细胞的变化,初步探索罗勒精油的抑菌机理。结果表明:罗勒精油的主要抑菌成分为丁香酚,其绝对含量为0.9734g/mL;光照对丁香酚的稳定性影响较小,其在溶液pH值处于5~8时稳定性较好;罗勒精油通过破坏菌体细胞的完整性对大肠杆菌与金黄色葡萄球菌均有显著的抑制作用。
Analysis of main components and quantitative analysis of antibacterial composition of basil essential oil are conducted by using gas chromatography-mass spectrometry （GC-MS）. Stability analysis of supermarket fresh light beam and pH value on antibacterial components is studied by ultraviolet spectrophotometry. Antibacterial effect of basil essential oil is determined by filter paper diffusion method. Through the observation of change of cell by using scanning electron microscope （SEM）, the bacteriostatic mechanism of basil essential oil is explored. The results show that the main antibacterial composition of basil essential oil is eugenol whose absolute content is 0. 9734 g/mL. Light has little influence to the stability of eugenol. It has good stability if the solution pH value is in the range of 5～8. Basil essential oil has significant inhibition on Escherichia coli and Staphylococcus aureus by breaking the integrity of cell.
作者
丁华
王建清
王玉峰
姜楠楠
DING Hua;WANG Jian-qing;WANG Yu-feng;JIANG Nan-nan(College of Packaging&Printing Engineering,Tianjin University of Science and Technology,Tianjin 300222,China;Henan Mechanical and Electrical Engineering College,Xinxiang 453000,China)
出处
《中国调味品》
CAS
北大核心
2017年第2期43-48,共6页
China Condiment
基金
国家科技支撑计划项目(2015BAD16B00)
天津食品安全低碳环保制造协同创新中心资助项目
关键词
罗勒精油
GC-MS
紫外分光光度法
抑菌机理
basil essential oil
GC-MS
ultraviolet spectrophotometric method
antibacterial mechanism
