期刊论文

中文

中国调味品

1000-9973

2008

33

12

40-44

10.3969/j.issn.1000-9973.2008.12.006

基金项目：湖南省教育厅基金资助项目（07C811）

本校为第一机构

采用水蒸气蒸馏法、同时蒸馏萃取法和有机溶剂提取-水蒸气蒸馏法从川桂叶中提取挥发油,以金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酵母、曲霉、青霉等6种常见污染菌作为供试菌,通过体外抑菌实验研究了3种不同提取工艺对挥发油抑菌活性的影响。实验结果表明,川桂叶挥发油对6种供试菌都具有很强的抑制作用,其中对酵母菌的抑制作用最强。不同提取工艺对挥发油的抑菌活性有显著影响,同时蒸馏萃取法提取的挥发油抑菌活性最强,其最低抑菌浓度（MIC）和最低杀菌浓度（MBC）是:金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌MIC 0.125%,MBC 0.125%,酵母MIC 0.0625%,MBC 0.0625%,曲霉和青霉MIC 0.250%,MBC 0....

Volatile oils were extracted from Cinnamomum wilsonii Gamble leaves by steam distillation （SD）, simultaneous distillation-solvent extraction （SDE） and organic solvent extraction-steam distillation （SE-SD）. The effect of extraction technology on antibacterial activities of the volatile oils was studied in vitro against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Saccbaromyces cerevisiae, Aspergillus niger and Penicillum citrinum. Experimental results showed that these volatile oils have strong inhibition against the six kin...