中国食品添加剂Issue(2)：130-137,8.
薰衣草挥发油的响应面法优化提取及抗菌活性分析
Lavender volatile oil extraction optimization by RSM and its antibacterial activity
朱丽云 1高永生 2宋林珍 1钱俊青 2李素芳1
作者信息
- 1. 中国计量大学芳香工程技术研发中心,杭州310018
- 2. 中国计量大学浙江省海洋食品品质及危害物控制技术重点实验室,杭州310018
- 折叠
摘要
Abstract
The extraction conditions and antibacterial activity of Lavender volatile oil (LVO) were discussed.On the basis of single factor experiment,regression equation was established by four factors including extraction temperature,extraction time,distillation speed and particle size.The optimum conditions for extraction of LVO were:distillation rate 2.105mL/min,the extraction temperature 143.6℃,the extraction time 2.285h,and lavender grinding at 54 mesh.The predicted value of extraction rate of lavender essential oil was 2.08％.The tested values were in good agreement with the predicted values.The inhibitory effect of LVO was determined by agar diffusion method,the results showed that the inhibitory effect on Gram-positive bacteria such as Staphylococcus aureus and Listeria monocytogenes was better than Gram-negative bacteria such as Escherichia coli and Pseudomonas aeruginosa,and antibacterial effect was in a dose-dependent manner.关键词
薰衣草挥发油/单因素提取/响应面分析/抗菌活性Key words
lavender volatile oil/single factor extraction/response surface methodology/antibacterial activity分类
农业科技引用本文复制引用
朱丽云,高永生,宋林珍,钱俊青,李素芳..薰衣草挥发油的响应面法优化提取及抗菌活性分析[J].中国食品添加剂,2018,(2):130-137,8.
