花椒精油的提取、抗菌活性研究及GC-MS分析

中国是花椒主产地。花椒的品种、生长环境以及提取方法的不同都会导致花椒精油化学组成与含量的差异。对产自山东德州的花椒采用索氏提取法提取花椒精油，分析精油抗菌活性，采用气相-质谱联用仪(GC-MS)分析精油化学成分。结果表明，不同溶剂提取所得精油在颜色、气味、状态等方面差别明显，对微生物抑制程度也不同，其中，乙醚提取的精油抗菌活性最强，对7种受试菌均有明显抑制作用。GC-MS显示在匹配度大于80%时，乙醚和石油醚提取的精油分别鉴定出45和63种物质，酮类为主要组分，2种精油中都含有大量的未被报道过的1（- 2-羟基-4,6-甲氧基苯基）乙酮。花椒精油作为花椒的重要功能成分，将会在食品呈香及抑菌防腐方面发挥重要的作用。

Study of Extraction, Antimicrobial Activities of Essential Oil from Zanthoxylu bungeanum Maxim and GC-MS

Wild pepper essential oil was extracted by a Soxhlet extractor from Zanthoxylu bungeanum Maxim produced in Dezhou of Shandong, by different extraction solvents including petroleum ether, ether, dichloromethane and ethanol. The antimicrobial effect and the volatile compounds of the extracted oil were analyzed. Significant differences occurred to essential oils extracted by different solvents in color, odor, state and antimicrobial effect. The essential oil extracted by ether exhibited the most significant antimicrobial activity to seven kinds of tested microorganisms. At the 80% similarity level, GC-MS analysis showed that 45 and 63 kinds of volatile compounds were detected in essential oil extracted by ether and petroleum ether, respectively, and the ketone compounds were the main constitutes. It was worth mentioning that large amount of 1 - (2 - hydroxy - 4, 6 - methoxy phenyl) ethyl ketone was detected in both essential oil extracted by ether and petroleum ether , which has not been described in published documents.