巨大口蘑挥发油化学成分及抑菌作用的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2008, Vol.24, No.12 巨大口蘑挥发油化学成分及抑菌作用的研究 张倩勉，莫美华 （华南农业大学食品学院，广东 广州 510642） 摘要：利用水蒸气蒸馏法提取巨大口蘑(Macrocybe gigantean (Massee))的挥发油，应用气相色谱-质谱联用系统对其挥发油的化学 成分进行了初步研究。以HP-1 柱分离出 32 个峰，用质谱法鉴定出 25 个成分，主要有烷烃 （31.74% ）、酯类（19.01% ）、醇类（4.86% ）、 脂肪酸类（1.77% ）和烯烃等。用其挥发油进行抑菌试验，结果表明：用0.5 mg/mL、1 mg/mL、2 mg/mL 巨大口蘑挥发油处理大肠杆 菌（Escherichia coli ）、枯草芽孢杆菌（Bacillus subtilis ）、苏云金芽孢杆菌（Bacillus thuringiensis ）、沙门氏菌（Salmonella ）、金黄色葡 萄球菌（staphylococcus aureus ），均有较强的抑制作用，与对照相比差异显著；三种浓度的挥发油对上述五种受试菌的抑制作用强弱 顺序为：大肠杆菌枯草芽孢杆菌苏云金芽孢杆菌沙门氏菌金黄色葡萄球菌。 关键词：巨大口蘑；挥发油；化学成分；抑菌作用 中图分类号：TS221；文献标识码：A ；文章篇号:1673-9078(2008)12-1232-04 Study of Chemical Components and Antimicrobial Activity of Volatile Oil of Macrocybe gigantean (Massee) ZHANG Qian-mian, MO mei-hua （Food Science College, South China Agricultural University, Guangzhou 510642, China ） Abstract: The volatile oil of Macrocybe gigantean (Massee) is extracted by water-steaming method. The chemical compositions of the volatile oil have been identified by Gas Chromatography-Mass Spectrometry. Twenty five compositions have been identified from 32 separated peaks. The major compositions are alkane (31.74%), esters (19.01%), alcohol (4.86%), fatty acid (1.77%), olefin, etc. Antimicrobial activity of the volatile oil is also preliminarily tested. The results showed that 0.5 mg/mL, 1 mg/mL and 2 mg/mL of the volatile oil of Macrocybe gigantean (Massee) have strong inhibition effect on Escherichia coli, Bacillus subtili, Bacillus thuringiensis, Salmonella and staphylococcus aureus. The decreasing sequence of the inhibition effects of the volatile oil on the five microorganisms was Escherichia coli, Bacillus subtili, Bacillus thuringiensis