食凉茶挥发油提取工艺及抗菌活性研究

Extracting Technology of Volatile Oil from Chimonanthus salicfoliu and Antifungal in vitro

对食凉茶挥发油的提取工艺进行优化并开展白色念珠菌抑制活性研究。采用正交设计法对水蒸气蒸馏法提取食凉茶挥发油工艺进行优化。采用刃天青显色法评价食凉茶挥发油体外抗菌活性。实验结果显示,食凉茶在浸泡时间为2.5 h、料液比为1:10h、提取时间为2.0 h的情况下提取率最高。食凉茶挥发油对1×10~3CFU/mL白色念珠菌最低抑制浓度为6.25 mg/mL,最小杀菌浓度为12.5mg/mL。结果表明,食凉茶挥发油含量较高且具有抑制白色念珠菌的活性。

The extraction technology of volatile oil from Chimonanthus salicfoliu was optimized and the inhibitory activity of Candida albicans was studied. The orthogonal experiments were carried out to study extraction process of volatile oil with soaking time, material-to-liquid ratio and extraction time. Antimicrobial activity of volatile Oil from Chimonanthus salicfoliu was evaluated in Vitro by resazurin-based assay. The optimal process was obtained as soaking time of 2.5 h, material-to-liquid ratio of 1:10 g/ml, extraction time of 2.0 h. Under the optimal conditions,the extraction yield of volatile oil was determined to be 1.95%. The minimum inhibitory concentration(MIC)of Candida albicans was 6.25 mg/mL and the minimum bactericidal concentration(MBC)was 12.5 mg/m L. According to the above results, the volatile oil from Chimonanthus salicfoliu has high content and activity of inhibiting Candida albicans.