摘要
传统柑橘果实加工后剩下的大量柑橘皮往往被随意丢弃,对环境造成污染的同时也造成浪费。利用水蒸气蒸馏法提取柑橘皮中的挥发油,结合气相色谱-质谱法(GC-MS)对柑橘皮挥发油的成分进行分析,共鉴定出25种化合物,占总量的99.32%。发现其萜烯类含量达90%以上,其中D-柠檬烯的含量达77.85%。此外还有少量醛类,醇类和酮类等化合物。利用平板稀释法得到柑橘皮挥发油对7种供试菌的最小抑菌浓度(MIC)。结果表明,柑橘皮挥发油具有广谱抗菌效果,其中,对铜绿假单胞菌的效果尤为显著。
The rest in the traditional citrus fruit processing a large number of citrus peel is otten thrown away, polluting the environment and wasteful. The extraction of citrus peel volatile oil was performed by steam distillation method and its components were analyzed by gas chromatography-mass spectrometry（GC-MS）. 25 compounds were identified, which account for 99.32% of the oil. It was found the terpenoids were the most enriched compounds for the ratio with over 90%, and D-limonene was about 77.85%. Besides, there were small amounts of aldehydes, alcohols and aldehydes. Bacteriostasis experimentation cans- ing by citrus peel volatile oil acting on 7 kinds of microorganism were determined by means of plate dilution, and confirmed its minimum inhibitory concentrations （MICs） acting on these microorganisms. It is demonstrated that the citrus peel volatile oils have a broad-spectrum bacteriostasis effect, which is especially efficient for the Pseudomonas aeruginosa.
出处
《食品工业》
北大核心
2013年第5期149-151,共3页
The Food Industry
基金
华东理工大学2010年度"大学生创新试验计划"项目(编号:x1023)的资助
