摘要
为优化丁香精油的盐效应辅助同时蒸馏萃取(SSDE)提取工艺,并对丁香精油的成分和抑菌效果进行研究。采用响应面法优化SSDE萃取工艺,使用气相色谱-质谱联用仪对水蒸气蒸馏(SD)、盐效应辅助水蒸气蒸馏(SSD)、SSDE提取的丁香精油成分进行分析,并利用扫描电子显微镜(SEM)观察提取后的丁香粉末,采用滤纸片法测定SSDE提取的丁香精油对金黄色葡萄球菌、藤黄八叠球菌和大肠杆菌的抑菌作用。结果表明,SSDE的最优工艺条件为:NaCl溶液质量分数8.8%,料液比(m_(丁香粉):V_(NaCl))1:14(g/mL),萃取液体积比(V_(二氯甲烷):V_(NaCl))1∶3,在此条件下,精油得率预测值为18.31%,验证试验结果为18.29%。3种提取方法获得的丁香精油主要成分基本一致,均以丁香酚、乙酸丁香酚酯和石竹烯为主。SEM图显示,提取后的干燥丁香粉末结构松散,出现孔洞,比表面积增大,SSDE提取后的粉末被破坏程度尤为明显。抑菌试验结果表明,SSDE提取的丁香精油对3种供试菌种表现出不同的抑菌活性,对金黄色葡萄球菌和藤黄八叠球菌的抑制作用强于对大肠杆菌。本研究为丁香精油的工业化生产提供了新的技术思路,并为其在食品防腐保鲜中的应用提供了理论支持。
In order to optimize the extraction process of clove essential oil with the extraction method of salt effect assisted simultaneous distillation extraction(SSDE)and study its antibacterial effects.The response surface methodol⁃ogy was used to optimize the SSDE extraction process.The components of clove essential oil obtained from steam distil⁃lation(SD),salt effect-assisted steam distillation(SSD),and SSDE extraction were analyzed by gas chromatographymass spectrometry(GC-MS).Scanning electron microscopy(SEM)was utilized to observe the extracted clove powder,and the filter paper method was employed to determine the antibacterial activity of the SSDE-extracted clove essential oil against Staphylococcus aureus,Sarcina lutea,and Escherichia coli.The results indicated that the optimal SSDE extraction conditions were as follows:NaCl solution mass fraction was 8.8%,mass ratio of clove power to NaCl volume was 1∶14(g/mL),volume ratio of dichloromethane to NaCl was 1∶3.Under these conditions,the predicted essential oil yield was 18.31%,and the validation experimental yield was 18.29%.The main components of the extracted clove essential oil by the three extraction methods were consistent,with eugenol,eugenol acetate,and caryophyllene being the predominant compounds.SEM images showed that the dried powder after extraction had a loose structure,many holes,and increased specific surface area,particularly evident in the SSDE-extracted power.The results of the antibac⁃terial experiment showed that the clove essential oil extracted by SSDE extraction had different antibacterial activity against three tested bacteria.The effect on Staphylococcus aureus and Sarcina lutea was stronger than Escherichia coli.This study can provide a new idea for the industrial production of clove essential oil and theoretical support for its application in food preservation.
作者
白瑕
吴迪
张华伟
王有斌
蒋琪
宋立亚
李江阔
李东华
BAI Xia;WU Di;ZHANG Huawei;WANG Youbin;JIANG Qi;SONG Liya;LI Jiangkuo;LI Donghua(College of Environmental and Safety Engineering,Shenyang University of Chemical Technology,Shenyang 110142,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China;Hefei Midea Refrigerator Co.,Ltd.,Hefei 230000,China;YCIH Logistics Co.,Ltd.,Kunming 650501,China;Hualian Machinery Group Co.,Ltd.,Wenzhou 325006,China;National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China)
出处
《保鲜与加工》
北大核心
2025年第3期65-73,共9页
Storage and Process
基金
国家重点研发计划项目(2022YFD1600504)
辽宁省教育厅青年项目(JYTQN2023359)
辽宁省教育厅面上项目(LJKMZ20220785)。
关键词
丁香精油
盐效应辅助同时蒸馏萃取
工艺优化
抑菌效果
气相色谱-质谱法
clove essential oil
salt effect assisted simultaneous distillation extraction
process optimization
antibacte⁃rial effect
GC-MS
