E-Nose结合GC-MS分析两种花椒精油成分及其抑菌活性研究

Analysis of Two Kinds of Zanthoxylum bungeanum Essential Oils by E-Nose Combined with GC-MS and Their Antibacterial Activities

对红花椒精油和青花椒精油进行风味成分分析和抑菌活性研究,利用电子鼻联合气质及抑菌实验,为花椒精油在食品行业的保鲜利用及研发新型食品抑菌复配剂提供了理论指导。通过GC-MS、电子鼻测定两种花椒精油的挥发性风味物质,并对其做出比较和分析;通过打孔法、滤纸片法、二倍稀释法分别测试两种花椒精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌效果。通过GC-MS有111种挥发性风味物质被检出,红、青花椒精油分别被检出74种、65种,且有28种为共有成分,分别为萜烯类、烃类、醛类、醇类、酮类、酸类、酯类、杂环化合物及其他类共9类,主要挥发性风味物质是萜烯类和醇类、萜烯类和其他类;红花椒精油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的MIC值(最低抑菌浓度)分别为1.25,5.00,2.50 mg/mL,青花椒精油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的MIC值分别为1.25,2.50,2.50 mg/mL。两种花椒精油挥发性风味物质在种类及类别上存在较大差异,但在含量上差异较小,故红花椒精油和青花椒精油可以通过复配使其抑菌达到较优效果;青花椒精油对大肠杆菌及枯草芽孢杆菌的抑制作用大于红花椒精油,但对金黄色葡萄球菌的抑制作用却小于红花椒精油。

The flavor component analysis and antibacterial activity of red Zanthoxylum bungeanum essential oils and green Zanthoxylum bungeanum essential oils are studied to provide theoretical guidance for the fresh-keeping application and efficient utilization of Zanthoxylum bungeanum essential oils in the food industry and the development of new food antibacterial compounding agent.The volatile flavor compounds of two kinds of Zanthoxylum bungeanum essential oils are determined and analyzed by GC-MS and electronic nose;the antibacterial effects of the two Zanthoxylum bungeanum essential oils on Escherichia coli,Staphylococcus aureus and Bacillus subtilis are tested by drilling method,filter paper method and double dilution method.111 volatile flavor compounds are detected by GC-MS,74,65 kinds of red Zanthoxylum bungeanum and green Zanthoxylum bungeanum essential oils are detected respectively,and 28 kinds are the common components,including terpenes,hydrocarbons,aldehydes,alcohols,ketones,acids,esters,heterocyclic compounds and others;the main volatile flavor compounds of red Zanthoxylum bungeanum and green Zanthoxylum bungeanum essential oils are terpenes and alcohols,terpenes and others respectively;the MIC value(minimum inhibitory concentration)of red Zanthox ylum bungeanum essential oils against Staphylococcus aureus,Escherichia coli and Bacillus subtilis is 1.25,5.00,2.50 mg/mL respectively,and the MIC value of green Zanthoxylum bungeanum essential oils against Staphylococcus aureus,Escherichia coli and Bacillus subtilis is 1.25,2.50,2.50 mg/mL respectively.The volatile flavor compounds of the two kinds of Zanthoxylum bungeanum essential oils have great differences in types and categories,but there is little difference in content.Therefore,the red Zanthoxylum bungeanum essential oils and green Zanthoxylum bungeanum essential oils can achieve better antibacterial effect by compounding;the antibacterial effect of green Zanthoxylum bungeanum essential oils on Escherichia coli and Bacillus subtilis is greater than that of red Zanthoxylum bungeanum essential oils,but the antibacterial effect of green Zanthoxylum bungeanum essential oils on Staphylococcus aureus is less than that of red Zanthoxylum bungeanum essential oils.