文献类型：期刊文献

中文题名：孜然精油中抑菌活性成分的分离与分析研究

英文题名：Separation and Analysis of Bacteriostatic Component from Cumin Essential Oil

作者：刘冰[1]

第一作者：刘冰

机构：[1]新乡学院化学与化工学院

第一机构：新乡学院化学化工学院

年份：2013

期号：9

起止页码：139-142

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2011】；

基金：河南省2012年基础前沿与技术研究计划项目(122300410428)

语种：中文

中文关键词：孜然精油;索氏抽提;柱层析;气相色谱-质谱;抑菌作用

外文关键词：cum_m essential oil; Soxhlet extraction; column chromatography; gas chromatograph-mass spectrometer;, bacteriostaticeffect

摘要：采用索氏抽提方法以低沸点有机溶剂的从孜然种子中得到孜然精油,研究提取工艺条件,并对孜然精油进行了组份分离、物理化学分析及气相色谱-质谱分析。结果表明,以石油醚为溶剂的孜然精油提取工艺为:加热温度33℃、抽提时间10 h,孜然精油的最大收率约为82 mg/g。通过组分分离与分析,确定出孜然精油中对食品防腐具有抑菌活性的主要组分,建立了层析分离结合气相色谱-质谱测定孜然精油中活性组分的分析方法。
Essential oil was extracted from Cumin by using low boiling-point organic solvents via Soxhlet extraction method. The exlraction technology conditions were studied. The cumin essential oil was separated and identified by Column Chromatography and GC-MS. Results showed that optimum petroleum ether exlraction condition for essential oil was as follows： extraction temperature 33 ℃, extract time 10 h and the cumin essence oil of maximum yield about 82 mg/g. Through the component separation and analysis of the main chemical components, the biochemically active bases of essential oil which can inhibit bacterium in foodstuff antisepsis were ascertained. The method was established by Soxhlet extraction and gas cb_ro^tography-mass spectromelry determination of essential oil ofbacteriostatic effective component.