QIN Nan,LIU Haohao,DING Kun,et al.Study on Extraction，GC-MS of Forsythia suspensa Leaves Essential Oil and Its Activities[J].Northern Horticulture,2019,43(23):113-121.[doi:10.11937/bfyy.20191422]
连翘叶精油提取、GC-MS分析及其活性研究
- Title:
- Study on Extraction，GC-MS of Forsythia suspensa Leaves Essential Oil and Its Activities
- Keywords:
- essential oil from Forsythia suspensa leaves; ultrasonic wave; GC-MS; antimicrobial activity; antioxidant activity
- 文献标志码:
- A
- 摘要:
- 以连翘叶为试材，采用单因素和响应面试验方法确定了最佳超声提取条件，通过气相色谱质谱联用仪(GC-MS)对精油进行分析鉴定，同时对其抑菌活性与抗氧化活性进行了研究。结果表明:连翘叶精油最佳提取工艺条件为,液料比13∶1 mL?g-1，超声时间50 min，超声温度50 ℃，超声功率200 W，该条件下连翘叶精油的平均提取率约为1.87%。抑菌结果表明，连翘叶精油对金黄色葡萄球菌、红酵母MIC为 2.0％，枯草芽孢杆菌、大肠杆菌MIC为1.5％，白地霉、灰葡萄孢、假丝酵母MIC为1.0％，黄曲霉MIC为 0.5％，均有一定抑制效果。抗氧化活性结果表明，连翘叶精油具有清除DPPH?、ABTS+?及羟自由基的能力，其抗氧化能力随着精油浓度的增加而增强。
- Abstract:
- Forsythia suspensa leaves were used as experimental materials，its extraction yield was evaluating indicator，the ultrasonic extraction condition were optimized by single factor experiments and response surface methodology(RSM).Finally，the extracted essential oil was analyzed and identified by gas chromatography-mass spectrometry(GC-MS)，and its antimicrobial and antioxidant activity were further investigated.The results showed that theoptimal extraction conditions were as follows,ratio of liquid to solid 13∶1 mL?g-1，ultrasonic time 50 minutes，ultrasonic temperature 50 ℃，ultrasonic power 200 W，and average extraction rate of essential oil from Forsythia suspensa leaves reach to 1.87%.The essential oil of Forsythia suspensa leaves displayed effective antimicrobial activity and the minimal inhibitory concentration were Staphylococcus aureus and Rhodotorula 2.0%,Bacillus subtilis and Escherichia coli 1.5%，Geotrichum candidum,Botrytis cinerea and Candida 1.0%，Aspergillus flavus 0.5%，respectively.Based on the investigation of the antioxidant activity for essential oil，it indicated that it had a certain ability to remove DPPH?，ABTS+? and hydroxyl free radicals，its antioxidant capacity enhanced with the increase of essential oil concentration.
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备注/Memo
第一作者简介：秦楠（1981-），男，博士，副教授，研究方向为食品微生物发酵及功能。E-mail:bszy6688@163.com.责任作者：刘星（1969-），男，博士，副教授，研究方向为药食同源产品。E-mail:sxzyydxlx@163.com.基金项目：山西省自然科学基金面上资助项目（201801D121256）:山西中医药大学博士科研启动基金资助项目(2016BK10)；山西晋药协同中心资助项目(2017-JYXT-28,2019-JYXT-11)。收稿日期：2019-07-22