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投稿时间：2017-02-14
投稿时间：2017-02-14
中文摘要: 采用气相色谱-质谱联用（gas chromatography-mass spectrography，GC-MS）技术研究不同萃取方法获得的花椒精油的风味成分。结果显示，3种萃取方法获得的精油主要成份基本相同，只是含量略有差异。主要有1-（2-羟基-4，6-甲氧基苯基）-乙基酮（水蒸汽蒸馏39.83%、超临界萃取41.06%、亚临界萃取35.46%）、3-甲基-6-（1-甲基乙基）-2-环己烯-1-酮（水蒸汽蒸馏5.22%、超临界萃取3.95%、亚临界萃取4.36%）、4-亚甲基-1-（1-甲基乙基）-环己烯（水蒸汽蒸馏4.19%、超临界萃取3.65%、亚临界萃取3.84%）、β-水芹烯（水蒸汽蒸馏3.15%、超临界萃取2.68%、亚临界萃取3.02%）等。抗菌试验表明，花椒精油对金黄色葡萄球菌、伤寒沙门氏菌、绿脓杆菌的抗菌活性非常好，而且3种提取方法提取的精油的抗菌活性差异不大。花椒精油对黑曲霉、假丝酵母具有较弱的抑菌作用。抗肿瘤试验结果表明，精油对MFC-7细胞具有最强的抑制率，对Hela细胞具有最弱的抑制率。总的来看，上述3种菌株的生长抑制率受上述3种方法提取的精油的影响效果差异不大。
Abstract:Component composition of Zanthoxylum bungeanum Maxim.essential oil from different extraction methods was analysed by using gas chromatography-mass spectrography （GC-MS）.Results showed that main components in Zanthoxylum bungeanum Maxim.essential oil from different extraction methods were basic same，e.g.，1-（2-hydroxy-4，6-methyl ethyl ketone）-ethyl ketone（Steam distillation 39.83%，Supercritical extraction 41.06%，Subcritical extraction 35.46%），3-Methyl-6-（1-methylethylidene）-2-cyclohexen-1-one（Steam distillation 5.22%，Supercritical extraction 3.95%，Subcritical extraction 4.36%），4-methylene-1-（1-methyl ethyl）-cyclohexane（Steam distillation 4.19%，Supercritical extraction 3.65%，Subcritical extraction 3.84%），β-phellandrene（Steam distillation 3.15%，Supercritical extraction 2.68%，Subcritical extraction 3.02%）etc.Antibacterial experiment showed that Zanthoxylum bungeanum Maxim.essential oil effectively inhibited Staphylococcus aureus，Salmonella typhosa and Pseudomonas aeruginosa growth.Antibacterial activities of essential oil from different extraction methods didn't display significant difference.But，Zanthoxylum bungeanum Maxim.essential oil showed weaker inhibition effect against Aspergillus niger and Candida albicans.Antitumour experiment showed that Zanthoxylum bungeanum Maxim.essential oil showed stronger inhibition effect against MFC-7 cells，but weaker effect against Hela cells.Antitumour activities of essential oil from different extraction methods didn't display significant difference.
文章编号：201721013 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WANG Feng，WANG Hai-ping | Institute of Agro-food Science and Technology，Shanxi Academy of Agricultural Science，Taiyuan 030031，Shanxi，China |
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