热带作物学报2017，Vol.38Issue(7)：1345-1352,8.DOI:10.3969/j.issn.1000-2561.2017.07.026
金柑果皮精油超声波辅助提取工艺优化及其抑菌、 抗氧化活性
Optimization of Ultrasonic Extraction Technology of Kumquat Peel Essential Oil and Its Antibacterial, Antioxidant Activity
摘要
Abstract
The ultrasonic extraction technology of kumquat peel essential oil was optimized by a response surface methodology, and its antibacterial, antioxidant activity was further investigated. The optimal extraction conditions were as follows: liquid-material ratio of 27:1 mL/g, ultrasonic time of 1.25 h, ultrasonic power of 300 W. Under the conditions, the yield of kumquat peel oil was 2.24%, which was consistent with the predicted value. Kumquat peel essential oil displayed effective antibacterial activity for Staphylococcus aureus, Escherichia coli, Salmonella, Aspergillus niger and Saccharomycetes, and the minimal inhibitory concentrations was 1.0%, 0.5%, 0.5%, 0.5%, 0.1%, respectively. Based on the investigation of the antioxidant activity for kumquat peel essential oil, it indicated the kumquat peel essential oil could delay the shelf life of edible oil and had a certain ability to remove hydroxyl radicals, DPPH free radicals and total antioxidant capacity.关键词
金柑/果皮精油/超声波/抑菌活性/抗氧化活性Key words
Kumquat peel/essential oil/ultrasonic extraction/antibacterial activity/antioxidant activity分类
化学化工引用本文复制引用
黄灿灿,邓昌俊,陈培林,王绍引,曾红亮,张怡..金柑果皮精油超声波辅助提取工艺优化及其抑菌、 抗氧化活性[J].热带作物学报,2017,38(7):1345-1352,8.基金项目
福建省高等学校科技创新团队支持计划(闵教科[2012]03号) （闵教科[2012]03号）
福建农林大学科技创新团队支持计划(No. cxtd12009) （No. cxtd12009）
福建农林大学高水平大学建设项目(No. 612014042). （No. 612014042）
