【摘要】 对桂皮乙醇提取物的化学成分及其抗菌活性进行研究。用气相色谱—质谱联用技术对其桂皮乙醇提取物组分进行分离和鉴定,运用气相色谱面积归一化法确定各组分的相对含量,并利用正构烷烃系列物质对各组分进行定性确定。从桂皮醇提取物中鉴定出30种化学成分,其主要组分有9,12-十八烷二烯酸甲酯(13.91%)、9-十八烯酸甲酯(13.87%)、十六酸甲酯(12.63%)、茴香丙酮(10.34%)。研究桂皮乙醇提取物对一些肉品中常见致病菌和腐败菌的抑菌效果,其提取物对肉中常见的腐败菌和致病菌包括大肠杆菌(ATCC25922)、荧光假单胞菌(AS1.1802)、单增李斯特菌(NICPBP54002)、清酒乳杆菌(AS1.80)均有显著的抑制和灭活作用,其中对清酒乳杆菌的抑制效果最好,最小抑菌浓度(MIC)为1.25mg/mL,对另外3种菌的最小抑菌浓度均为2.5mg/mL。更多还原

【Abstract】 The study was carried out to investigate the chemical composition and antimicrobial activity of the ethanol extract from cassia bark.The components of the cassia bark ethanol extract were separated and structurally identified by gas chromatlgraphy/mass spectrometry,the relative contents of the components were assayed by the peak-area normalization method with gas chromatography,and all components of the cassia bark ethanol extract were calibrated with a standard mixture of homologous n-alkane series.32 components were separated,among of them 30 components were identified accounted for 80.94 % of the all peak area.The main constituents in ethanol extraction were Methyl linoleate(13.91 %),9-Octadecenoic acid methyl ester(13.87 %),Hexadecanoic acid methyl ester(12.63 %),4-(4-methoxyphenyl)-2-Butanone(10.34 %).Four bacteria that could potentially contaminate meat products L.monocytogenes (NICPBP 54002),E.coli (ATCC 25922),Pseudomonas fluorescens (AS1.1802),and Lactobacillus sake (AS1.80) had been used to evaluate the antimicrobial activity of cassia bark ethanol extracts.The results showed that the extract has antimicrobial activities of inhibiting the growth of experimental bacteria,Especially,Lactobacillus sake are most sensitive to it,the minimum inhibitory concentration(MIC)values of it is 1.25 mg/mL.更多还原