麻琳,何强,赵志峰,闫志农

• 1:四川大学轻纺与食品学院
• 2:四川省农业厅农产品质量安全中心

摘要(Abstract)：

采用水蒸气蒸馏法提取汉源红花椒、江津青花椒、峨眉山藤椒果皮精油,经GC-MS分析3种精油的挥发性成分,并通过抑菌圈实验和96孔板二倍稀释法对其抑菌特性进行研究,结果表明:汉源红花椒、江津青花椒、峨眉山藤椒果皮精油相对含量在1%以上的组分分别有44种、34种、29种,芳樟醇含量均最高,分别为64.23%,21.60%,59.62%;经比较,红花椒果皮精油对细菌和真菌的抑菌效果最好,其中,金黄色葡萄球菌对红花椒精油最敏感(MIC值为0.31mg/mL)。

关键词(KeyWords)： 红花椒;青花椒;藤椒;精油成分;抑菌活性

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 麻琳,何强,赵志峰,闫志农

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