| 尤桂春,蔡锦玲,蓝波妙,武竞超,林文忠,陈品品,刘灿洪,梁超凡.柠檬不同部位精油的成分分析及抑菌活性[J].中国南方果树,2023,52(6): |
| 柠檬不同部位精油的成分分析及抑菌活性 |
| Component Analysis and Antibacterial Activity of Essential Oil from Different Parts of The Lemon |
| 投稿时间：2023-02-07 修订日期：2023-02-17 |
| DOI：10.13938/j.issn.1007-1431.20230038 |
| 中文关键词: 柠檬 精油 成分 抑菌 |
| 英文关键词:lemon essential oil ingredients antibacterial |
| 基金项目:泉州市科技计划项目(2020N010)资助 |
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| 中文摘要: |
| 采用水蒸气蒸馏法提取北京柠檬叶片、枝干和果皮的精油,并进行GC-MS分析,共鉴定出38种成分,其中叶片23种,枝干21种,果皮29种。3份精油主要挥发油成分均为D-柠檬烯,相对含量分别为52.85%、53.03%和51.23%；共有成分14种,特异性成分分别有4种、3种和14种。通过对3种食源性细菌的抑菌活性的测定,3份柠檬精油均有一定程度的抑菌作用,其中,叶片精油对大肠埃希氏菌和金黄色葡萄球菌抑菌效果最佳,且抑菌圈直径最大；果皮精油对伤寒沙门氏菌的抑菌效果最佳,抑菌圈最大。研究结果表明,柠檬不同部位精油活性成分含量差异较大,在对其开发利用时,可考虑各自优势,合理利用柠檬的叶片、枝干和果皮,为柠檬资源合理化和精细化的开发利用提供一定的科学依据。 |
| 英文摘要: |
| The essential oils from the leaves, branches and peel of beijing lemon were extracted by steam distillation and examined by GC-MS. A total of 38 components were identified, including 23 from the leaves, 21 from the branches and 29 from the peel. The main volatile oil component of the three essential oils was d-limonene, with relative contents of 52.85%, 53.03% and 51.23%, respectively. There were 14 common components and 4, 3, and 14 specific components. Through the determination of the antibacterial activity of three kinds of foodborne bacteria, three lemon essential oils have a certain degree of antibacterial effect. Among them, the leaf essential oil had the best bacteriostatic effect on Escherichia coli and Staphylococcus aureus, and the diameter of the inhibition zone was the largest. The peel essential oil had the best antibacterial effect on Salmonella typhi and the largest inhibition zone. The results showed that the contents of active components in different parts of lemon essential oil were significantly dissimilar. In the development and utilization of lemon essential oil, we should consider their respective advantages and reasonably use lemon leaves, branches and peel to provide a scientific basis for the rationalization and refinement of lemon resources. |
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