摘要
采用水蒸气蒸馏法从小茴香中提取精油,通过GC-MS技术对小茴香精油主要成分进行分析,其主要成分为反式茴香脑与4-烯丙基苯甲醚,绝对含量分别为96.7 mg/mL和32.23 mg/mL。通过傅里叶红外光谱对小茴香精油的主要成分在不同光照时长条件、不同pH值条件下的稳定性进行分析,结果表明:光照与pH值变化没有引发新官能团生成和能量偏移,对其稳定性影响较小。研究小茴香精油及其主要成分对青霉的抑菌效果,结果表明效果较好,其主要抑菌成分为反式茴香脑。
The essential oils are extracted from fennel by steam distillation.The main components of fennel essential oils are analyzed by GC-MS.The main components are trans-fennel and 4-allylanisole with absolute content of 96.7,32.23 mg/mL respectively.Fourier transform infrared spectroscopy is used to analyze the stability of the main components of fennel essential oils under different illumination time and pH values.The results show that the changes of illumination and pH values do not cause the formation of new functional groups and energy deviation,and have little effect on the stability.The antimicrobial effects of fennel essential oils and their main components on Penicillium are studied,the results show that the main antimicrobial component is trans-fennel.
作者
姜楠楠
陈小亮
董娜
王建清
JIANG Nan-nan;CHEN Xiao-liang;DONG Na;WANG Jian-qing(Henan Institute of Technology,Xinxiang 453000,China;Tianjin University of Science and Technology,Tianjin 300222,China)
出处
《中国调味品》
CAS
北大核心
2019年第11期162-166,共5页
China Condiment
基金
“十二五”国家科技支撑计划项目(2015BAD16B05)
