加工与贮藏条件对偃松种鳞精油抑菌活性和功能稳定性的影响

Effect of Processing and Storage Conditions on Antimicrobial Activity and Functional Stability of Essential Oil of Pinus pumila Pinecone

以偃松(Pinus pumila)种鳞为试验材料,采用盐析辅助水蒸气蒸馏法提取精油;以大肠杆菌(Escherichia coli)、枯草芽孢杆菌(Bacillus subtilis)、金黄色葡萄球菌(Staphylococcus aureus)、沙门氏菌(Salmonella)4种常见腐败菌为供试菌,以抑菌圈直径、最低抑菌浓度、最低杀菌浓度为评价指标,分析热、酸碱性、光照、金属离子和壳聚糖等处理条件对偃松种鳞精油抑菌活性和功能稳定性的影响。结果表明:偃松种鳞精油对4种供试菌种均有明显的抑菌效果,对革兰氏阴性菌的抑菌效果强于对革兰氏阳性菌的抑菌效果。精油抑菌稳定性试验表明,4℃长时间贮藏、25℃短时间处理、紫外线处理,对精油抑菌活性无显著影响;在60、80℃处理时,精油的抑菌活性明显下降;而酸性、金属离子(CaCl_(2)、KCl、FeCl_(3)、FeCl_(2))、壳聚糖处理时,均提高了种鳞精油的抑菌活性。

Essential oil was extracted from the seminiferous scale of Pinus pumila by salting-out auxiliary steam distillation.The effect of treatment conditions of heat,acid and alkaline,light,metal ions and chitosan was analyzed using four common corrupt bacteria,Escherichia coli,Bacillus subtilis,Staphylococcus aureus and Salmonella,and the diameter of antibacterial zone,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)as the evaluation index.The essential oil had obvious bacteriostatic effect on the four strains tested,and the bacteriostatic effect on Gram-negative bacteria was stronger than that on Gram-positive bacteria.The antibacterial stability test of essential oils showed that long-term storage at 4℃,short-term treatment at 25℃and ultraviolet treatment had no significant effect on the antibacterial activity of essential oils.At 60℃and 80℃,the antibacterial activity of essential oils decreased significantly.However,treatment with acid,metal ions(CaCl_(2),KCl,FeCl_(3)and FeCl_(2))and chitosan all improved the antibacterial activity of the essential oil.