食品工业科技2016，Vol.37Issue(14)：148-153,6.DOI:10.13386/j.issn1002-0306.2016.14.021
甜橙精油的化学成分、抑菌和抗氧化活性研究
Study on chemical components, antimicrobial and antioxidant activity of essential oil from Citrus sinensis
吴均 1杨德莹 1李抒桐 1严海元 1向建国 1谢青松 1熊虎1
作者信息
- 1. 重庆市永川食品药品检验所,重庆402160
- 折叠
摘要
Abstract
The chemical composition of essential oil from Citrus sinensis was investigated by gas chromatography-mass spectrometry (GC-MS).Its minimum inhibitory concentration (MIC) was determined by inhibition zone experiment and tube double dilution method.The antioxidant activity of citrus sinensis essential oil was comparatively studied by DPPH,ABTS and ferric reducing antioxidant power and ferrous ions chelating capacity.The results showed that 101 components were detected in the essential oil and 50 compounds were identified.The major compounds included aliphatic compounds (5.96％)and terpenoids (78.39％).The essential oil revealed strong antibacterial activity,its MIC was 7.5 μL/mL against Bacillus subtilis,and 15 μL/mL against Trichoderma viride respectively.The citrus sinensis essential oil exhibited significant scavenging capacities against DPPH and ABTS + free radical and ferric reducing antioxidant power and ferrous ions chelating capacity all in a concentration -dependent fashion.关键词
甜橙精油/化学成分/气相色谱-质谱法(GC-MS)/抑菌作用/抗氧化活性Key words
essential oil from Citrus sinensis/chemical components/gas chromatography-mass spectrometry (GC-MS)/antimicrobial activity/antioxidant activity分类
轻工纺织引用本文复制引用
吴均,杨德莹,李抒桐,严海元,向建国,谢青松,熊虎..甜橙精油的化学成分、抑菌和抗氧化活性研究[J].食品工业科技,2016,37(14):148-153,6.
