[1]吴子龙,赵昕,叶嘉,等.连翘精油的提取及其抗菌保鲜效果的研究[J].北方园艺,2016,40(11):131-134.[doi:10.11937/bfyy.201611034]
　WU Zilong,ZHAO Xin,YE Jia,et al.Extraction of Essential Oil and Its Effect on Antibacterial Preservation of Forsythia suspensa[J].Northern Horticulture,2016,40(11):131-134.[doi:10.11937/bfyy.201611034]
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连翘精油的提取及其抗菌保鲜效果的研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第40卷 期数: 2016年11 页码: 131-134 栏目: 出版日期: 2016-05-15
Title:
Extraction of Essential Oil and Its Effect on Antibacterial Preservation of Forsythia suspensa
作者:
吴子龙; 赵昕; 叶嘉; 张浩; 周艳丛; 王晓菲
（邯郸学院 生命科学与工程学院，河北省高校冀南太行山区野生资源植物应用技术研发中心，河北 邯郸 056005）
Author(s):
WU Zilong; ZHAO Xin; YE Jia; ZHANG Hao; ZHOU Yancong; WANG Xiaofei
(College of Life Science and Engineering，Handan College/Jinan Taihang Mountain of Wild Plants Resources in Colleges and Universities in Hebei Province Applied Technology Research and Development Center，Handan，Hebei 056005)
关键词:
连翘; 精油; 抗菌; 保鲜
Keywords:
Forsythia suspensa; essential oil; antibacterial; preservation
DOI:
10.11937/bfyy.201611034
文献标志码:
A
摘要:
以连翘果实为原料提取连翘精油，设计正交实验确定最佳提取条件，进一步测定精油的抗菌作用及对圣女果的保鲜效果。结果表明：连翘果粉过60目筛，料液比1∶5 g?mL-1，浸泡3 h后在微波功率400 W下加热8 min，水蒸气蒸馏提取4 h，所得连翘精油的提取率最高；体外抑菌试验表明，连翘精油对金黄色葡萄球菌和大肠杆菌均具有明显的抑制作用，对金黄色葡萄球菌的抑菌能力更强。与对照组相比，2.00%连翘精油溶液处理大大降低了圣女果的烂果率、失重率和维生素C含量损失率，有效地保持了外观品质，提高了圣女果的货架寿命。
Abstract:
Essential oil was extracted from fruit of Forsythia suspense，and designed of orthogonal test to determine the best extraction conditions.The antibacterial activity and its effect on preservation of cherry tomatoes were studied.The results showed that，the granularity of 60 sifter，and solid-liquid ratio 1∶5 g?mL-1，immerse 3 hours before extraction，the microwave power 400 W,heat 8 minutes，and then extracted by steam distillation 4 hours，the extraction rate of essential oil of F.suspensa was the highest.Essential oil of F.suspensa had significant inhibitory effects on Staphylococcus aureu and Escherichia coli，and stronger bacteriostasis ability of S.aureus.Compared with CK，2.00% solution of essential oil of F.suspensa could be greatly reduced the loss of rotting，weight and vitamin C，and effectively maintained the visual quality，and improved the shelf life of cherry tomatoes.

参考文献/References:

 

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备注/Memo

第一作者简介：吴子龙（1977-），男，硕士，讲师，现主要从事植物资源学等研究工作。Email:wuzilonghd@126.com.基金项目：河北省高等学校科学技术研究资助项目（Z2015135）；邯郸学院校级资助项目（13103）。

更新日期/Last Update: 2016-07-14