甜橙果皮精油的化学成分、抗氧化活性及其对一些病原微生物的抗菌活性。

Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms.

机构信息

Laboratory of Biologically Active Substances - Plovdiv, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 135 Ruski Blvd, Plovdiv, Bulgaria, Phone: +359 32 642 759, Fax: +359 32 642 759.

Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4000, Bulgaria.

出版信息

Z Naturforsch C J Biosci. 2019 May 27;74(5-6):105-111. doi: 10.1515/znc-2018-0062.

DOI:10.1515/znc-2018-0062

PMID:30685748

Abstract

This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of Citrus aurantium L zest essential oil. The identification of the chemical compounds was done using chromatography analysis. The antioxidant activity was studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that the main components of the essential oil were limonene (85.22%), β-myrcene (4.3%), and α-pinene (1.29%). Regarding the DPPH radical scavenging ability, the zest essential oil showed higher activity than limonene. The antimicrobial activity of the essential oil against pathogenic [Staphylococcus aureus NBIMCC 3703, Salmonella sp. (clinical isolate), Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis NBIMCC 1208, Escherichia coli NBIMCC 3702] microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oil (inhibition zones being between 9 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oil displayed promising results for its application as a biopreservative agent.

摘要

本研究旨在探讨柑橘果皮精油的化学成分、抗氧化和抗菌活性。采用色谱分析对化合物进行鉴定。通过 1,1-二苯基-2-苦基肼（DPPH）自由基清除试验研究抗氧化活性。结果表明，该精油的主要成分是柠檬烯（85.22%）、β-月桂烯（4.3%）和α-蒎烯（1.29%）。就 DPPH 自由基清除能力而言，果皮精油的活性高于柠檬烯。采用圆盘扩散法检测了该精油对致病性[金黄色葡萄球菌 NBIMCC 3703、肠炎沙门氏菌（临床分离株）、铜绿假单胞菌 NBIMCC 1390、枯草芽孢杆菌 NBIMCC 1208、大肠杆菌 NBIMCC 3702]微生物的抗菌活性。革兰氏阳性菌对该油更为敏感（抑菌圈为 9-12.5 毫米），最小抑菌浓度大于 600ppm；革兰氏阴性菌的敏感性较低。所得精油在作为生物防腐剂方面具有广阔的应用前景。