油樟叶精油的提取、化学成分、抗氧化以及抗菌活性研究

Extraction of Cinnamomum longipaniculatum Essential Oil and Its Chemical Composition,Antioxidation and Antibacterial Properties

采用酶辅助溶剂萃取法(EASE)、酶辅助水蒸气蒸馏法(EASD)、酶辅助同时蒸馏萃取法(EASDE)和超临界流体萃取法(SFE)提取油樟树叶中的挥发性精油,收率分别为1.36%、3.00%、3.70%和2.29%。通过气相色谱-质谱联用技术分析发现,提取物的主要成分均为1,8-桉叶素,并且在酶辅助同时蒸馏提取物中相对含量最高,达到54.05%。采用DPPH自由基清除能力检测樟油的体外抗氧化活性,并采用二倍稀释法测定了樟油对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度和最低杀菌浓度。结果显示,樟油的体外抗氧化活性较弱;酶辅助溶剂萃取、酶辅助水蒸气蒸馏和酶辅助同时蒸馏萃取法提取的樟油对大肠杆菌和金黄色葡萄球菌均有较好的抗菌作用,而超临界流体萃取提取的樟油抗菌效果较差。

The volatile oil was extracted from the leaves of Cinnamomum longipaniculatum by four methods:enzyme-assisted solvent extraction(EASE),enzyme-assisted steam distillation(EASD),enzyme-assisted simultaneous distillation extraction(EASDE)and supercritical fluid extraction(SFE),and the yield was 1.36%,3.00%,3.70%and 2.29%,respectively.The major component in the extract was 1,8-cineole detected by gas chromatography-mass spectrometry,and its content in the essential oil obtained by enzyme-assisted simultaneous distillation extraction was the highest,reaching 54.05%.The antioxidant activity of the essential oils was tested by DPPH free radical scavenging.The minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of the essential oil against Escherichia coli and Staphylococcus aureus were determined by the two-fold dilution method.The results showed that antioxidant activity of the essential oil was weak.The essential oil extracted by enzyme-assisted solvent extraction,enzyme-assisted steam distillation and enzyme-assisted simultaneous distillation extraction had good antibacterial activity against Escherichia coli and Staphylococcus aureus,while the oil extracted by supercritical fluid extraction showed the worst antibacterial activity.