[1]孟君,彭秀丽,张峻松,等.三种香辛料提取物抑菌及挥发性成分的研究[J].中国调味品,2019,(01):40-44.
　MENG JunPENG Xiu-liZ Jun-songLUO Li-qiang.Study on Antibacterial Activities and Volatile Components of Three Spices Extracts[J].CHINA CONDIMENT,2019,(01):40-44.
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三种香辛料提取物抑菌及挥发性成分的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
40-44
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Study on Antibacterial Activities and Volatile Components of Three Spices Extracts
作者:
孟君1; 2; 彭秀丽3; 张峻松1; 罗立强4
1.郑州轻工业学院食品与生物工程学院, 郑州450002 2.食品生产与安全河南省协同创新中心 3.郑州铁路职业技术学院 药学系,河南 郑州 451460 4.上海大学化学系,上海2000444
Author(s):
MENG Jun12PENG Xiu-li3Z Jun-song1LUO Li-qiang4
(1.school of Food and Bioengineering, Zhengzhou University of Light Industry ,Zhengzhou 45002,China; 2. Collaborative innovation Center of Food Production and Safety, Zhengzhou 450002, China; 3. Department of PharmacyZhengzhou Railway Vocational &Technical CollegeZhengzhou 450052China; 4. Department of Chemistry, Shanghai University, Shanghai 200444, China)
关键词:
香辛料; 抑菌牛津杯法; 挥发成分
Keywords:
spices extracts; antimicrobial activities;  Oxford cup method; gas chromatography-mass spectrometry; volatile compound
文献标志码:
A
摘要:
选取常见的辛辣调味料：花椒、八角、辣椒为材料，以乙醇为提取剂，采用的普通蒸馏法进行提取，以三种常见细菌大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌为供试菌，采用牛津杯法测定八角、辣椒、花椒提取液的抑菌效果。实验结果表明，八角提取液对3种菌株均有抑制作用，其中对金黄色葡萄球菌的抑制作用较好；辣椒提取液对金黄色葡萄球菌有一定的抑制作用；花椒提取液对3种供试菌均无明显的抑制作用。采用气相色谱-质谱法分析提取物中挥发性主要化学成分，分析结果表明：八角、花椒提取液中的主要挥发性有机成分各有27种，八角提取物的成分中存在多种同分异构体，有机成分中茴香脑相对含量为59.4568%，占一半以上；花椒提取物中茴香脑的相对含量4.1965%，有机成分中大多以低分子量的烷烯为主；辣椒提取液的中挥发性主要有机成分有30种，含量最高的也是茴香脑，其相对含量为22.7613%，成分辣椒素的相对含量为12.5766%。
Abstract:
: In this paper, Selecting common spicy seasonings: star anise, chinese prickly ash and chili as the materials ，with ethanol as extraction agent ,taking the ordinary distillation to extract them, three kinds of common bacteria, Escherichia coli, Bacillus subtilis and Staphylococcus aureus were used to test the bacteriostatic effect of ethanol extracts of them by Oxford cup method. The results showed that the extract of aniseed had effective antimicrobial activities against the tested bacterial , moreover, the antimicrobial activity of the extract against Staphylococcus aureus was better; the chili extract had effective antimicrobial activity against the Staphylococcus aureus; the pepper extract had no antimicrobial activities.The main volatile chemical components in their extracts were analyzed by gas chromatography-mass spectrometry (GC-MS),The results showed the main?volatile organic compounds have 27 kinds in the aniseed and Chinese prickly ash extract each，There are many isomers in the extracts of aniseed，The relative content of anethole in organic ingredients was 59.4568%, accounting for more than half The relative content of anethole in the extract of Chinese prickly ash was 4.1965%，most of the organic compounds are mainly alkanes with low molecular weight;There are 30 main volatile organic compounds in chili extract, and the highest one is anethole too, the relative content of the active ingredient capsaicin was 12.5766%

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备注/Memo

备注/Memo:
基金项目：国家自然科学基金资助项（31271854）
作者简介：孟君（1971-），女，教授，
更新日期/Last Update: 2019-02-11