| 红松松针精油抗氧化和抑菌活性研究 |
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| 引用本文： | 樊梓鸾,张艳东,张华,王振宇,包怡红.红松松针精油抗氧化和抑菌活性研究[J].北京林业大学学报,2017,39(8):98-103. |
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| 作者姓名： | 樊梓鸾 张艳东 张华 王振宇 包怡红 |
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| 作者单位： | 1.东北林业大学林学院 |
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| 基金项目： | 中央高校基本科研业务费专项，黑龙江省科学自然基金项目，中央高校科学前沿与交叉学科创新基金项目，国家自然科学基金项目 |
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| 摘 要： | 本文以红松松针精油为研究对象，主要研究了红松松针精油的抗氧化和抑菌活性。通过对DPPH自由基、ABTS自由基、超氧阴离子(O2-·)自由基的清除活性以及总还原力探讨红松松针精油的抗氧化活性；以大肠杆菌、枯草芽胞杆菌和金黄色葡萄球菌为供试菌种，测定抑菌圈和最低抑菌浓度来研究红松松针精油的抑菌活性。实验结果显示:该精油对DPPH自由基、ABTS自由基、超氧阴离子(O2-·)自由基的半数清除率IC50值分别为4.24、4.46、3.26 mg/mL；精油对大肠杆菌、枯草芽胞杆菌和金黄色葡萄球菌的抑菌圈分别为(15.2±0.12) mm、(13.3±0.15) mm、(9.5±0.21)mm，最低抑菌质量浓度分别为1.26、2.50、5.00 μL/mL。实验结果证明，红松松针精油作为天然抗氧化、抑菌剂具有巨大的开发潜质。
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| 关 键 词： | 红松松针 精油 抗氧化 抑菌 |
| 收稿时间： | 2016-09-28 |
Antioxidant and antibacterial activity of essential oil from Pinus koraiensis needles |
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| FAN Zi-luan,ZHANG Yan-dong,ZHANG Hua,WANG Zhen-yu,BAO Yi-hong.Antioxidant and antibacterial activity of essential oil from Pinus koraiensis needles[J].Journal of Beijing Forestry University,2017,39(8):98-103. |
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| Authors: | FAN Zi-luan ZHANG Yan-dong ZHANG Hua WANG Zhen-yu BAO Yi-hong |
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| Institution: | 1.School of Forestry, Northeast Forestry University, Harbin, Heilongjiang, 150040, P.R. China2.School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, P.R. China |
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| Abstract: | Taking essential oil from Pinus koraiensis needles as the research object, its antioxidant and antimicrobial activities were evaluated. The antioxidant activity of the essential oil was explored with DPPH free radicals, ABTS free radicals, super-oxide anion free radical ( O2-·) and total reducing power as indicators. Antibacterial activity of the essential oil was studied with Escherichia coli, Bacillus subtilis and Staphylococcus aureus as the test strain against typical food-borne microorganisms, with minimum inhibitory concentration. Pine needle essential oil showed remarkable antioxidant activity in scavenging DPPH free radical, ABTS free radicals, super-oxide anion free radical ( O2-·) , and in reducing power assays. Essential oils of half of the clearance IC50 value concentration were 4. 24, 4. 46, 3. 26 mg/mL. The diameters of Escherichia coli, Bacillus subtilis and Staphylococcus aureus inhibition zone were (15. 20 ± 0. 12) mm, (13. 30 ± 0. 15) mm, and (9. 50 ± 0. 21) mm, and the minimum inhibitory concentration (MIC) was 1. 26, 2. 50, and 5. 00μL/mL. These results suggest that the essential oil from pine needles has potential to be used as a natural antioxidant and antimicrobial agent in food processing. |
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| Keywords: | Pinus koraiensis needle essential oil antioxidant antibacterial |
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