摘要
采用水蒸气蒸馏法提取椪柑(Citrus reticulate Blanco)果皮精油,并用GC-MS对其成分进行分析,共鉴定出39种成分,主要包括柠檬烯(12.18%)、β-芳樟醇(10.88%)、γ-松油烯(9.37%)、5-亚乙基-1-甲基-环庚烯(9.37%)、β-月桂烯(9.36%)、β-蒎烯(8.12%)、2-蒈烯(7.8%)、α-蒎烯(6.74%)、辛醛(5.14%)、α-侧柏烯(3.99%)和β-水芹烯(3.31%)等。并测定不同体积分数椪柑精油对指状青霉孢子萌发和菌丝体生长的影响。结果表明:当体积分数不高于0.25%时,椪柑精油对孢子萌发和菌丝体生长均有促进作用;精油体积分数高于5%时,对孢子萌发和菌丝体生长表现出抑制作用。本实验表明椪柑精油对指状青霉生长具有明显抑制作用。
Essential oil was extracted from poknkan mandarin peels by steam distillation and its chemical composition was analyzed by GC-MS. A total of 39 compounds were identified. Among them, the predominant compounds were limonene （12.18%）, followed by β-linalool （10.88%）, γ-terpinene （9.37%）, cycloheptene, 5-ethylidene-1-methy （9.37%）, β-myrcene （9.36%）, β -pinene （8.12%）, 2-carene （7.8%）, α -pinene （6.74%）, octanal （5.14%）, α -thujene （3.99%） and β -phellandrene （3.31%）. Meanwhile, the effect of the essential oil on the spore germination and mycelium growth of Penicillium digitatum was measured. The results revealed that the spore germination and mycelium growth of Penicillium digitatum could be promoted by the essential oil could promote at a concentration not exceeding 0.25% but be inhibited at a concentration exceeding 0.5%. In conclusion, this study demonstrates that essential oil from poknkan mandarin peels has a notable inhibitory effect on the growth of Penicillium digitatum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期130-133,共4页
Food Science
基金
国家自然科学基金项目(30901010)
湖南省教育厅科学研究项目(08C891)
关键词
精油
GC-MS
指状青霉
抑制作用
essential oil
GC-MS
Penicillium digitatum
inhibitory effect
