摘要
通过水蒸气蒸馏法提取荆芥挥发油,由单因素实验、正交实验确定工艺条件为:浸泡时间80 min、加水量500 mL、提取时间5 h;影响因素从主到次为提取时间>浸泡时间>加水量。通过稀释法测定了荆芥挥发油的抑菌性能,结果显示荆芥挥发油对金黄色葡萄球菌、大肠杆菌、白色念珠菌的最低抑制浓度(MIC)分别为6.25、25、50 mg/mL。
By steam distillation, essential oil from Schizonepeta tenuifolia Briq was extracted. By single factor and orthogonal experiments to determine conditions： the soaking time was 80 min, water volume was 500 mL, extraction time was 5 h, influencing factors from main to secondary as extraction timesoaking timewater amount. Antibacterial properties of Schizonepeta essential oil was determined, the results showed that minimum inhibitory concentration（MIC） of Staphylococcus aureus and Escherichia coli and Candida albicans were 6.25 mg/mL, 25 mg/mL and 50 mg/mL.
出处
《食品科技》
CAS
北大核心
2017年第2期232-235,共4页
Food Science and Technology
基金
河北省高等学校科学技术研究项目(z2015126)
邯郸学院项目(15216)
关键词
荆芥
水蒸气蒸馏
抑菌
Schizonepeta tenuifolia Briq
steam distillation
antibacterial
