香樟叶挥发油的提取工艺及其抑菌活性研究

Extraction of volatile oil from cinnamomum camphora leaves and detection of its antimicrobial activity

采用水蒸气蒸馏法提取香樟叶中的挥发油并测定其抑菌活性.通过单因素试验和正交试验确定香樟叶挥发油的最佳提取条件,利用滤纸片法和管碟法检测挥发油对5种常见指示菌(大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、黑曲霉、酿酒酵母)的抑菌活性.结果表明:香樟叶挥发油的最佳提取工艺条件为:料液比1∶3,蒸馏时间6 h,浸泡时间1.5 h,在此条件下,挥发油的得率为2.3%.此条件下提取的挥发油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、黑曲霉、酿酒酵母均有一定的抑菌作用,MIC分别为3.9μL/mL,7.8μL/mL,15.6μL/mL,31.3μL/mL,31.3μL/mL.结论:香樟叶挥发油对5种指示菌均有一定的抑菌作用,其中对于大肠杆菌的效果最佳.

The volatile oil from cinnamomum camphora leaves was extracted by steam distillation and its antimicrobial activity was determined.The optimum extraction conditions of volatile oil from cinnamomum camphora leaves were determined by single factor test and orthogonal test.The antimicrobial activity of volatile oil against five common indicator bacteria(Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Aspergillus Niger and Saccharomyces cerevisiae)was tested by filter paper method and tube plate method.The results showed that the optimum extraction conditions were as follows:the ratio of material to liquid was 1:3,the distillation time was 6 hours,and the soaking time was 1.5 hours.Under these conditions,the yield of volatile oil was 2.3%.The volatile oil extracted under this condition has certain bacteriostatic effect on Escherichia coli,Staphylococcus aureus,Bacillus subtilis,Aspergillus niger and Saccharomyces cerevisiae.The MIC of the volatile oil to five indicators is 3.9μL/mL,7.8μL/mL,15.6μL/mL,31.3μL/mL and 31.3μL/mL respectively.Conclusion:the volatile oil from cinnamomum camphora leaves has certain bacteriostatic effect on five indicators.It has the best effect on Escherichia coli.