| 红松不同部位精油的成分分析及抑菌活性 |
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| 引用本文： | 王雪薇,李德海.红松不同部位精油的成分分析及抑菌活性[J].中南林业科技大学学报,2021(2). |
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| 作者姓名： | 王雪薇 李德海 |
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| 作者单位： | 东北林业大学林学院;东北林业大学黑龙江省森林食品资源利用重点实验室 |
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| 基金项目： | 中央高校基本科研业务费专项资金项目(2572019BA04);哈尔滨市科技局创新研究基金项目(2017RAQXJ091);黑龙江省自然科学基金面上项目(C2015062)。 |
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| 摘 要： | 【目的】植物精油是安全并有良好抑菌效果的天然产物,在食品防腐剂领域潜力巨大。本研究通过对红松不同部位精油成分与抑菌活性的研究,能为开发安全绿色的食品防腐剂及为其在食品、化妆品等领域的应用提供理论基础。【方法】采用水蒸气蒸馏法从红松的松针、松塔、松壳中制备精油,采用气相色谱-质谱(GC-MS)联用技术结合保留指数(RI)分析法,对精油化学成分组成进行鉴定。采用滤纸片法分析比较了3种精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌活性,并用二倍稀释法测定对3种菌的最小抑菌浓度和最小杀菌浓度。【结果】松针、松塔、松壳精油分别检测出28、46、21种成分,其中松针和松塔精油以萜类为主,而松壳精油以酮类为主。3种不同部位的精油对大肠杆菌抑制效果更佳,但松针精油的抑制效果比其他两种抑制效果更强。松针精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的最低抑菌浓度分别为1.6、3.2、6.4μL/mL,最小杀菌浓度为3.2、6.4、12.5μL/mL;松塔精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的最低抑菌浓度分别为3.2、6.4、6.4μL/mL,最小杀菌浓度为6.4、12.5、12.5μL/mL;松壳精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的最低抑菌浓度分别为3.2、12.5、6.4μL/mL,最小杀菌浓度为6.4、12.5、6.4μL/mL。【结论】红松不同部位的精油均具有较好的抑菌效果,而且红松不同部位精油的成分不同其抑菌效果亦不同,作为天然的抑菌剂资源具有巨大的开发利用价值。
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| 关 键 词： | 红松 精油 成分 抑菌 |
Phytochemical composition and antibacterial activity of the essential oils from different parts of Korean pine |
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| Institution: | (College of Forestry,Northeast Forest University,Harbin 150040,Heilongjiang,China;Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040,Heilongjiang,China) |
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| Abstract: | 【Objective】Plant essential oil is a natural product which is safe and has good antibacterial effect,and has great potential preservatives in food.Therefore,through the study on the composition and antibacterial activity of essential oil from different parts of Korean pine,this paper provides a theoretical basis for the development of safe and green food preservatives and their application in food,cosmetics and other fields.【Method】The essential oil was prepared from pine needle,pine tower and pine shell of Korean pine by steam distillation.The chemical composition of essential oil was identified by gas chromatography-mass spectrometry(GC-MS)combined with retention index(RI)analysis.The antimicrobial activities of three essential oils against escherichia coli,Staphylococcus aureus and Bacillus subtilis were compared by filter paper method.The minimum inhibitory concentration and the minimum bactericidal concentration were determined by double dilution method.【Result】There are 28,46 and 21 components in pine needle,pine tower and pine shell essential oil respectively.Terpenoids are the main components in pine needle and pine tower essential oil,while ketones are the main components in pine shell essential oil.Three kinds of essential oils from different parts all had better inhibitory effect on Escherichia coli,but pine needle essential oil had stronger inhibitory effect than the other two.The minimum inhibitory concentrations of pine needle essential oil to Escherichia coli,Staphylococcus aureus and Bacillus subtilis were 1.6,3.2,6.4μL/mL and 3.2,6.4 and 12.5μL/mL respectively;the minimum inhibitory concentrations of pine needle essential oil to escherichia coli,Staphylococcus aureus and Bacillus subtilis were 3.2,6.4,6.4μL/mL and 6.4,12.5 and 12.5μL/mL respectively.The minimum inhibitory concentrations of pine shell essential oil to Escherichia coli,Staphylococcus aureus and Bacillus subtilis were 3.2,12.5 and 6.4μL/mL,respectively,and the minimum inhibitory concentrations were 6.4,12.5 and 6.4μL/mL.【Conclusion】The essential oil from different parts of Korean pine has better bacteriostatic effect,and the components of essential oil from different parts of Korean pine have different bacteriostatic effect.As a natural bacteriostatic resource,it has great development and utilization value. |
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| Keywords: | Korean pine essential oil ingredients bacteriostasis |
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