福建农业学报2016，Vol.31Issue(7)：747-751,5.DOI:10.19303/j.issn.1008-0384.2016.07.016
尾叶香茶菜挥发油的提取工艺及其抗菌和抗氧化作用
Extraction and Antibacterial and Antioxidative Properties of Volatile Oil from Isodon excia
摘要
Abstract
Extraction,as well as the antibacterial and antioxidative properties,of the volatile oil from Isodon excia were studied.The volatile oil was extracted by means of the steam distillation (SD)and supercritical CO2 (SFE) method.The processes were optimized by an orthogonal test and the results were compared. An in vitro antibacterial test and a para-DPPH-radical scavenging ability determination were conducted on the oil samples obtained.The results showed that the optimized extraction conditions for the SD method included substrate soaking for 8 h,a substrate:solvent ratio of 1∶6,and distillation for 7 h to get an oil yield of 0.186%.Whereas,those for the SFE method consisted of a processing pressure of 30 MPa and extract at 50℃ for 80 min to achieve an oil yield of 0.440%.The antibacterial and antioxidation properties of the volatile oil extracted by SFE were higher than those of the oil extracted by SD method.The bacteriostatic efficacies against various pathogens of the oils were in the order of:Bacillus subtilis > Staphyloccocus aureus > Escherichia coli .The para-DPPH-radical scavenging ability of the oil extracted by SFE was the greatest,followed by that of SD and vitamin C.Both optimized processes were stable,however,the SFE method was considered more suitable for the extraction because its process cycle was shorter,oil yield higher, andantibacterial and antioxidant efficacies of the extracted volatile oil greaterthan the SD method.关键词
尾叶香茶菜/挥发油/提取工艺/抗菌/抗氧化Key words
Isodon excia/volatile oil/extractionprocess/antibacterial/antioxidative分类
医药卫生引用本文复制引用
王霞,许菊香,于晓明,徐亚维..尾叶香茶菜挥发油的提取工艺及其抗菌和抗氧化作用[J].福建农业学报,2016,31(7):747-751,5.基金项目
长白山重点实验室培育项目(吉农院合字[2013]第 s016号) （吉农院合字[2013]第 s016号）
