食品科学2011，Vol.32Issue(17)：85-88,4.
汉源花椒精油的化学成分分析及其抑菌作用
Chemical Components and Antibacterial Activity of Hanyuan Zanthoxylum bungeanum Seed Oil
祝瑞雪 1曾维才 1赵志峰 1高鸿 1闫志农2
作者信息
- 1. 四川大学轻纺与食品学院,四川成都610065
- 2. 四川省绿色食品发展中心,四川成都610041
- 折叠
摘要
Abstract
Objective： To analyze the chemical composition and evaluate the antibacterial activity of Hanyuan Zanthoxylum bungeanum seed oil.Methods： The chemical composition of Hanyuan Zanthoxylum bungeanum seed oil was determined by gas chromatography-mass spectrometry（GC-MS）.Its minimum inhibitory concentration（MIC） and minimum bactericidal concentration（MBC） were also determined by agar diffusion method and tube double dilution method.Results： The major components of Hanyuan Zanthoxylum bungeanum seed oil were D-limonene（26.55%）,linalool（22.11%）,linalyl acetate（14.71%） and β-pinene（7.39%）.Meanwhile,the essential oil revealed strong antibacterial activity.Its MIC and MBC were 1.25 mg/mL and 5.0 mg/mL against Staphylococcus aureus,and 2.5 mg/mL and 20.0 mg/mL against Escherichia coli,respectively.Conclusion： Hanyuan Zanthoxylum bungeanum seed oil has excellent antibacterial activity so that it can be used as a resource of natural food preservatives.关键词
汉源花椒/精油/化学成分/抑菌作用Key words
Zanthoxylum bungeanum/essential oil/chemical components/antibacterial activity分类
轻工纺织引用本文复制引用
祝瑞雪,曾维才,赵志峰,高鸿,闫志农..汉源花椒精油的化学成分分析及其抑菌作用[J].食品科学,2011,32(17):85-88,4.
