[1]杜丽霞,姜子涛,占豪.调味香料丁香罗勒精油成分、抗氧化及抑菌活性[J].中国调味品,2021,46(4):174-178.
 Components, Antioxidant and Antibacterial Activities of Essential Oil of Spice, Ocimum gratissimum L[J].CHINA CONDIMENT,2021,46(4):174-178.
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调味香料丁香罗勒精油成分、抗氧化及抑菌活性()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
174-178
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Components, Antioxidant and Antibacterial Activities of Essential Oil of Spice, Ocimum gratissimum L
作者:
杜丽霞姜子涛占豪
文献标志码:
A
摘要:
利用GC-MS联用技术鉴定了丁香罗勒精油(OGEO)的化学成分,15个化学成分被鉴定,占精油总量的99.62%,主要成分为丁香酚(EG,51.85%)、莰烯(17.13%)和氧化石竹烯(8.52%)。采用不同的方法对OGEO的抗氧化和抑菌活性进行了评价。结果表明,与合成抗氧化剂相比,OGEO具有明显的抗氧化活性和抑菌活性,OGEO和EG对大肠杆菌的抑菌直径分别为13.0±0.7 mm和14.5±0.6 mm,对金黄色葡萄球菌的抑菌直径分别为12.5±0.8 mm和13.5±0.9 mm。OGEO对两种细菌的最低抑菌浓度(MIC)分别为0.16 mg/mL和0.31 mg/mL。EG对OGEO的抗氧化和抑菌活性起重要作用。
Abstract:
The chemical composition of Ocimum gratissimum L. essential oil (OGEO) was analyzed by GC-MS and fifteen chemical components were identified, accounting for 99.62% of the total oil. The main components were eugenol (EG, 51.85%), camphene (17.13%), and caryophyllene oxide (8.52%). The antioxidant and antibacterial activities of OGEO were evaluated by different methods. The results showed that OGEO had significant antioxidant and antibacterial activities. The inhibitory zone diameters of OGEO and EG against Escherichia coli were 13.0± 0.7 mm and 14.5± 0.6 mm, respectively, and the inhibitory zone diameters against Staphylococcus aureus were 12.5± 0.8 mm and 13.5± 0.9 mm, respectively. The minimum inhibitory concentrations (MIC) of OGEO against such two kinds of bacteria were 0.16 mg/mL and 0.31 mg/mL, respectively. EG plays an important role in the antioxidant and antibacterial activities of OGEO.
更新日期/Last Update: 2021-04-09