Natl. Engineering Laboratory of Clean Technology for Leather Manufacture, Sichuan Univ, Chengdu 610065, PR China.
J Food Sci. 2012 Jul;77(7):C824-9. doi: 10.1111/j.1750-3841.2012.02767.x.
The chemical composition of essential oil from pine needles (Cedrus deodara) was determined, and its antioxidant and antimicrobial activities were evaluated. Twenty-three components, representing 95.79% of the oil, were identified by gas chromatography mass spectrometry. The main components include α-terpineol (30.2%), linalool (24.47%), limonene (17.01%), anethole (14.57%), caryophyllene (3.14%), and eugenol (2.14%). Pine needle essential oil showed remarkable antioxidant activity in scavenging free radicals, in lipid peroxidation, and in reducing power assays. Moreover, the essential oil revealed strong antimicrobial activity against typical food-borne microorganisms, with minimum inhibitory concentration and minimum bactericidal concentration values of 0.2 to 1.56 and 0.39 to 6.25 μg/mL, respectively. Transmission electron microscope observation ascertained that the bactericidal mechanism of pine needle essential oil may be the induction of cytoplasmic outflow and plasmolysis. These results suggest that the essential oil from pine needles has potential to be used as a natural antioxidant and antimicrobial agent in food processing.
The present study provides a theoretical basis for the potential application of essential oil from pine needles (C. deodara) to be used as a natural resource of antioxidant and antimicrobial agents in food industry.
确定了雪松针叶精油的化学成分，并评估了其抗氧化和抗菌活性。通过气相色谱-质谱联用技术鉴定了 23 种成分，占油的 95.79%。主要成分包括α-松油醇（30.2%）、芳樟醇（24.47%）、柠檬烯（17.01%）、茴香脑（14.57%）、石竹烯（3.14%）和丁香酚（2.14%）。松针精油在自由基清除、脂质过氧化和还原能力测定中表现出显著的抗氧化活性。此外，该精油对典型的食源性微生物表现出较强的抗菌活性，最小抑菌浓度和最小杀菌浓度值分别为 0.2 至 1.56 和 0.39 至 6.25 μg/mL。透射电子显微镜观察证实，松针精油的杀菌机制可能是细胞质外流和质壁分离的诱导。这些结果表明，雪松针叶精油具有作为食品加工中天然抗氧化剂和抗菌剂的潜力。
本研究为雪松针叶精油（C. deodara）作为食品工业中天然抗氧化剂和抗菌剂的潜在应用提供了理论依据。
