The Study on the Microwave-Assisted Extraction on Essential Oil of Blumea balsamifera (L.) DCand Antibacterial Activity
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摘要: 以艾纳香为原料，以艾纳香精油得率为指标，采用微波辅助水蒸气蒸馏法对艾纳香精油提取工艺进行单因素及Box-Behnken响应曲面试验进行优化，并用琼脂扩散法和琼脂稀释法对其抗菌能力进行研究。结果表明：艾纳香精油微波提取的最佳工艺条件为微波功率450 W、提取时间23 min、液料比为10（mL：g），此条件下提取的艾纳香精油得率为3.45%，提取工艺稳定可行。5种受试菌均有抑制活性，对比抑菌圈直径和MIC，抑制顺序为黄曲霉>黑曲霉>金黄色葡萄球菌>大肠杆菌>绿脓杆菌。
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关键词:
- 艾纳香精油 /
- 微波提取 /
- Box-Behnken响应曲面试验 /
- 抗菌
Abstract: This study was designed to use essental oil of Blumea balsamifera (L.) DCby microwave-assisted extraction. Effects of microwave power, extraction time and solid-liquid ratio were studied via the single factor methodologies, and then the extraction parameters was determined by Box-Behnken response surface methodology. In addition, Agar diffusion method and agar dilution method were used to see whether the extracted oil has antibacterial effect. Study results showed that optimized extraction parameters wasmicrowave power 450 W, extraction time 23 min and solid-liquid ratio 10 mL/g. An oil yield of 3.45% was obtained under such conditions.Essential oil had antimicrobial activity to five kinds of microorganism.The order of antibacterial activity was aspergillus flavus > aspergillus niger > staphylococcus aureus > escherichia coli > pseudomonas aeruginosa. -
图 1 不同提取因素对精油提取率的影响
Figure 1. Effects of different extraction factors on extraction rate of essential oils
图 2 处方比例对各指标影响的3D效应
Figure 2. The proportion of the effect of the prescription on the index of the 3D effect of the map
表 1 Box-Behnken响应面试验因子与水平
Table 1. Factors and levels of Box-Behnken experiments
水平 因素 A提取时间/min B微波功率/W C液料比/(mL:g) -1 15 300 6 0 22.5 375 8 1 30 450 10 
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表 2 艾纳香精油提取的Box-Behnken响应曲面试验设计及评价指标
Table 2. Box-Behnken response surface test design and evaluation index for extracting essential oil of Blumea balsamifera (L.) DC
序号 A提取时间
/minB微波功率
/WC液料比
/(mL:g)提取率
/%1 15.00 375.00 6.00 2.35 2 22.50 375.00 8.00 3.26 3 30.00 375.00 6.00 2.89 4 30.00 375.00 10.00 2.82 5 15.00 450.00 8.00 2.57 6 22.50 300.00 6.00 3.18 7 22.50 375.00 8.00 3.30 8 22.50 450.00 10.00 3.42 9 22.50 450.00 6.00 3.28 10 22.50 375.00 8.00 3.32 11 22.50 300.00 10.00 3.11 12 15.00 300.00 8.00 2.21 13 30.00 450.00 8.00 2.76 14 22.50 375.00 8.00 3.28 15 15.00 375.00 10.00 2.42 16 30.00 300.00 8.00 2.79 17 22.50 375.00 8.00 3.26
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表 3 试验结果方差分析
Table 3. Experimental results and variance analysis
方差来源 平方和 自由度 均方 F值 P值 回归模型 2.38 9 0.26 238.59 < 0.0001 A 0.37 1 0.37 330.35 < 0.0001 B 0.068 1 0.068 61.87 0.0001 C 6.125E-004 1 6.125E-004 0.55 0.4811 AB 0.038 1 0.038 34.37 0.0006 AC 4.900E-003 1 4.900E-003 4.43 0.0734 BC 0.011 1 0.011 9.96 0.0160 A2 1.86 1 1.86 1680.36 < 0.0001 B2 5.764E-003 1 5.764E-003 5.21 0.0564 C2 1.053E-006 1 1.053E-006 9.514E-004 0.9763 残差 7.745E-003 7 1.106E-003 失拟项 5.025E-003 3 1.675E-003 2.46 0.2021 净误差 2.720E-003 4 6.800E-004 总和 2.38 16
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表 4 精油对各供试菌株的抑菌圈直径(x±s，n=6)
Table 4. The diameter of the inhibition zoneof the essential oil(x±s, n=6)
菌种 抑菌圈直径/mm 艾纳香精油质量浓度/(mg·mL-1) 庆大霉素/(0.1 mg·mL-1) 空白 90 50 10 大肠杆菌 10.71±0.24 9.27±0.31 8.12±0.11 14.22±0.48 5.12±0.07 金黄色葡萄球菌 9.21±0.27 7.96±0.14 7.01±0.18 11.21±0.24 5.12±0.07 绿脓杆菌 7.98±0.08 6.45±0.16 5.78±0.26 9.27±0.15 5.12±0.07 黄曲霉 14.21±0.16 11.32±0.22 9.87±0.30 17.23±0.34 5.12±0.07 黑曲霉 12.18±0.32 10.13±0.23 8.12±0.04 9.21±0.14 5.12±0.07
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表 5 样品精油对各供试菌种的最小抑菌浓度(n=3)
Table 5. The minimum inhibitory concentrationof the essential oil on the tested strains(n=3)
菌种 MIC/(μg·mL-1) 艾纳香精油 庆大霉素 大肠杆菌 2500 1 金黄色葡萄球菌 1250 0.5 绿脓杆菌 2500 1 黄曲霉 625 0.5 黑曲霉 625 0.5
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