肉豆蔻有效成分的提取及抗菌、抗氧化性研究

目的:研究肉豆蔻挥发油的提取工艺及其抗菌、抗氧化作用.方法:采用正交试验、抑菌试验及对DPPH -自由基清除能力试验等对肉豆蔻有效成分之-挥发挥油的提取工艺、抑菌、自由基清除能力等进行研究.结果:肉豆蔻与水配量比1∶10、浸泡时间8h、蒸馏时间5h为较佳挥发油蒸馏提取工艺；最低抑菌浓度(MIC):酵母菌＞31.25 mg·ml-1、霉菌＞ 125.00 mg·ml-1、大肠埃希菌、金黄色葡萄球菌＞ 15.63 mg·ml-1.对DPPH -自由基的清除能力随着浓度的增加而增强.结论:采用蒸馏法提取肉豆蔻挥发挥油工艺的较佳条件为A3 B3 C2,提取物均具有一定的抗菌和抗氧化作用.

Study on Extraction Process,Antimicrobial and Antioxidant Activities of Active Ingredients from Myristica fragrans Houtt

Objective： To study the extraction process, antimicrobial and antioxidant activities of volatile oil from Myristicafragrans Houtt. Method： Using the orthogonal design, antimicrobial test in vitro and the DPPH- free radical elimination ability test, the extrac- tion process, bacterium inhibition and free radical elimination ability of volatile oil from Myristica fragrans Houtt were investigated. Re- suit： The optimal extraction process was the following： the ratio of raw material and water was 1： 10, the time required for distillation was 6 h and the soaking time was 8 h. MIC of Saccharomycete, mold, Escherichia coli and Staphylococcus aureu was above 31.25 mg- m1-1 ,125.00 mg＇m1-1 ,15.63 mg-m1-1 ,respectively. DPPH- free radical elimination ability enhanced along with the increase of the volatile oil concentration. Conclusion： The optimal extraction conditions for the essential oil from Myristica fragrans Houtt is A3 B3 C2, and the extract shows antibacterial and anti-oxidation activities to some extent.