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综合运用多种化学分析方法对茂县花椒化学成分进行深入研究,并探索其抑菌活性,结果表明:样品水分含量9.5%,总灰分含量5.5%,总碳含量44.14%,总氮含量2.23%,碳氮比19.79,铵态氮含量13.56mg/kg,蛋白质含量9.72g/100g;经氨基酸自动分析仪检测其含有17种氨基酸,总量达到7.15%;经红外光谱、电子鼻和GC-MS定性与定量分析,其挥发性成分主要包含酯类、醛类、烯类、醇类、酮类等。抑菌活性研究表明:其对枯草芽孢杆菌和金黄色葡萄球菌等阳性菌具有明显的抑制作用,对大肠杆菌和乙型副伤寒沙门氏菌等阴性菌的抑菌活性不明显。研究较全面地分析了茂县花椒的化学基础和生物活性,为其进一步开发应用奠定一定的理论基础。
The results showed that the sample had a moisture content of 9.5%, a total ash content of 5.5%, a total carbon content of 44.14% and a total nitrogen content of 2.23% Carbon and nitrogen ratio of 19.79, ammonium nitrogen content of 13.56mg / kg, protein content of 9.72g / 100g; detected by amino acid analyzer containing 17 kinds of amino acids, the total reached 7.15%; by infrared spectroscopy, electronic nose and GC-MS qualitative And quantitative analysis, the volatile components mainly include esters, aldehydes, alkenes, alcohols, ketones and so on. Antibacterial activity studies have shown that: Bacillus subtilis and Staphylococcus aureus and other positive bacteria have significant inhibitory effect on E. coli and Salmonella paratyphi B and other negative bacteria antibacterial activity was not obvious. The study comprehensively analyzed the chemical basis and biological activity of pepper in Maoxian County and laid a theoretical foundation for its further development and application.