甜橙精油的化学成分、抑菌和抗氧化活性研究
Study on chemical components,antimicrobial and antioxidant activity of essential oil from Citrus sinensis
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摘要: 采用气相色谱-质谱法（GC-MS）对甜橙精油的挥发性成分进行分析,通过抑菌圈实验和试管二倍稀释法对其抑菌效果、最低抑菌浓度（MIC值）进行测定,采用3种方法（DPPH、ABTS和FRAP）对甜橙精油的抗氧化活性进行体外评价。结果表明:甜橙精油含有101种组分,鉴定出50种成分,主要为脂肪族（5.96%）和萜类化合物（78.39%）;甜橙精油对6种供试菌均有较明显的抑制作用,其中对枯草芽孢杆菌的抑制作用最强（MIC值7.5μL/m L）,绿色木霉最弱（MIC值15μL/m L）;甜橙精油对DPPH自由基和ABTS+自由基有明显的清除作用,样品量与清除率间呈量效关系。Abstract: The chemical composition of essential oil from Citrus sinensis was investigated by gas chromatographymass spectrometry( GC- MS). Its minimum inhibitory concentration( MIC) was determined by inhibition zone experiment and tube double dilution method. The antioxidant activity of citrus sinensis essential oil was comparatively studied by DPPH,ABTS and ferric reducing antioxidant power and ferrous ions chelating capacity.The results showed that 101 components were detected in the essential oil and 50 compounds were identified.The major compounds included aliphatic compounds( 5.96%) and terpenoids( 78.39%). The essential oil revealed strong antibacterial activity,its MIC was 7.5 μL / m L against Bacillus subtilis,and 15 μL / m L against Trichoderma viride respectively.The citrus sinensis essential oil exhibited significant scavenging capacities against DPPH and ABTS+free radical and ferric reducing antioxidant power and ferrous ions chelating capacity all in a concentration- dependent fashion.
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