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目的:优化番石榴叶挥发油提取工艺,考察抑菌活性并分析其化学成分,为番石榴叶开发提供实验依据。方法:采用水蒸气蒸馏法提取番石榴叶挥发油,正交试验优化提取工艺;采用纸片扩散法探究番石榴叶挥发油的抑菌活性;气相色谱-质谱联用法(GC-MS)分析其化学成分。结果:最佳工艺条件:粉碎程度为粉末(20目),料液比为1∶12,时间为5h;挥发油对枯草芽孢杆菌、金黄色葡萄球菌、铜绿假单胞菌及大肠杆菌均有较好的抑菌效果,其最小抑菌浓度均为50μL/m L;从番石榴叶挥发油中共鉴定出23种成分,占挥发油总量的99.33%,主要为烯、醇等成分,其中,广藿香烯为其主要成分,含量占54.97%。结论:番石榴叶挥发油具有较好的抑菌活性,成分明确,可作为番石榴叶开发和利用的依据。
OBJECTIVE: To optimize the extraction process of volatile oil from guava leaves, investigate its antimicrobial activity and analyze its chemical composition, providing experimental basis for the development of guava leaf. Methods: Volatile oil of guava leaves was extracted by steam distillation, and the optimum extraction process was optimized by orthogonal test. The antibacterial activity of volatile oil of guava leaves was explored by disc diffusion method. The chemical constituents were analyzed by gas chromatography-mass spectrometry (GC-MS) . Results: The optimum conditions were as follows: the degree of pulverization was 20 mesh, the ratio of solid to liquid was 1:12, and the time was 5h. The volatile oil was more effective than Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli Good antibacterial effect, the minimum inhibitory concentration of 50μL / m L; volatile oil from the guava leaves identified a total of 23 kinds of components, accounting for 99.33% of the total volatile oil, mainly ene, alcohol and other ingredients, of which patchouli Carnotine is its main component, accounting for 54.97%. Conclusion: The volatile oil of guava leaves has good antibacterial activity, definite composition and can be used as the basis for the development and utilization of guava leaves.