金柑果皮精油超声波辅助提取工艺优化及其抑菌、抗氧化活性

采用响应面法对金柑果皮精油超声波辅助提取提取工艺条件进行优化,并对金柑果皮精油的抑菌和抗氧化活性进行评价。结果表明,金柑果皮精油超声波辅助提取的最佳工艺条件为:液料比27∶1 m L/g、超声时间1.25 h、超声波功率300 W。在此条件下,金柑果皮精油得率为2.24%,与理论预测值基本一致。金柑果皮精油对金黄色葡萄球菌、大肠杆菌、沙门氏菌、黑曲霉、酵母菌均有一定抑制作用,最小抑菌浓度分别为1.0%、0.5%、0.5%、0.5%、0.1%。抗氧化活性结果表明,金柑果皮精油对食用油脂的货架期有一定的延缓作用,具有一定的清除羟自由基、DPPH自由基的能力和总抗氧化能力。

Optimization of Ultrasonic Extraction Technology of Kumquat Peel Essential Oil and Its Antibacterial,Antioxidant Activity

The ultrasonic extraction technology of kumquat peel essential oil was optimized by a response surface methodology, and its antibacterial, antioxidant activity was further investigated. The optimal extraction conditions were as follows: liquid-material ratio of 27:1 mL/g, ultrasonic time of 1.25 h, ultrasonic power of 300 W. Under the conditions, the yield of kumquat peel oil was 2.24%, which was consistent with the predicted value. Kumquat peel essential oil displayed effective antibacterial activity for Staphylococcus aureus, Escherichia coli, Salmonella, Aspergillus niger and Saccharomycetes, and the minimal inhibitory concentrations was 1.0%, 0.5%, 0.5%, 0.5%, 0.1%, respectively. Based on the investigation of the antioxidant activity for kumquat peel essential oil, it indicated the kumquat peel essential oil could delay the shelf life of edible oil and had a certain ability to remove hydroxyl radicals, DPPH free radicals and total antioxidant capacity.