不同方法提取的柠檬精油挥发性成分比较及其抑菌性研究

Comparison of different extraction methods on volatile components and antimicrobial activities of lemon essential oil

以新鲜的柠檬果皮为原料,采用超声波辅助溶剂浸提法、索氏提取法以及同时萃取蒸馏法三种方法提取柠檬精油。通过气质联用仪对这三种方法提取的精油挥发性成分进行比较。考察了三种方法提取的精油的抑菌效果。结果表明:柠檬精油中相对含量在0.2%以上的挥发性成分,超声波辅助法提取的有56种,索氏提取的有72种、同时萃取蒸馏提取的有46种。三种菌种对柠檬精油呈中度敏感。三种方法提取的精油对大肠杆菌的抑菌效果为:同时萃取蒸馏>超声波辅助提取>索氏提取法。对于枯草芽孢杆菌的效果为:超声波辅助提取法>索氏提取法>同时蒸馏萃取法。对金黄色葡萄球菌的抑菌效果为:超声波辅助提取法>同时蒸馏萃取法>索氏提取法。

Fresh lemon peel was used as raw material and lemon essential oil was extracted by three methods ： ultrasonic assisted solvent extraction, Soxhlet extraction and simultaneous extraction and distillation. The volatile components of the essential oil by these three methods were compared by GC / MS. Antibacterial effect of three methods was studied. The results showed that volatile components which was more than 0.2% in lemon essential oil had 56 compounds identified by ultrasonic assisted extraction, 72 compound identified by Soxhlet extraction method and 46 kinds by distillation method. Lemon essential oil has certain antibacterial effect on three bacterial strains. The orderof the effect in Escherichia coli was ： simultaneous extraction distillation 〉 ultrasonic assisted extraction 〉 Soxhlet extraction ~ the effect on Bacillus subtilis was ; ultrasonic assisted extraction method 〉 Soxhlet extraction method 〉 simultaneous distillation extraction method ; and the antibacterial effect on Staphylococcus aureus was ; ultrasonic assisted extraction method 〉 simultaneous distillation extraction method 〉 Soxhlet extraction method.