CN106135383A - The isolation and purification method of antibacterial components in cumin essential oil - Google Patents
The isolation and purification method of antibacterial components in cumin essential oil Download PDFInfo
- Publication number
- CN106135383A CN106135383A CN201610512362.8A CN201610512362A CN106135383A CN 106135383 A CN106135383 A CN 106135383A CN 201610512362 A CN201610512362 A CN 201610512362A CN 106135383 A CN106135383 A CN 106135383A
- Authority
- CN
- China
- Prior art keywords
- essential oil
- cumin essential
- silica gel
- extract
- cumin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000341 volatile oil Substances 0.000 title claims abstract description 38
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 36
- 241000510672 Cuminum Species 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 18
- 238000000746 purification Methods 0.000 title claims abstract description 8
- 238000002955 isolation Methods 0.000 title claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 14
- 239000002904 solvent Substances 0.000 claims abstract description 14
- 150000004945 aromatic hydrocarbons Chemical class 0.000 claims abstract description 13
- 229930195734 saturated hydrocarbon Natural products 0.000 claims abstract description 13
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004440 column chromatography Methods 0.000 claims abstract description 12
- 239000003208 petroleum Substances 0.000 claims abstract description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 18
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 17
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000741 silica gel Substances 0.000 claims description 12
- 229910002027 silica gel Inorganic materials 0.000 claims description 12
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 10
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 claims description 9
- 229910052593 corundum Inorganic materials 0.000 claims description 9
- 229910001845 yogo sapphire Inorganic materials 0.000 claims description 9
- 230000004913 activation Effects 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 229930195733 hydrocarbon Natural products 0.000 claims description 6
- 150000002430 hydrocarbons Chemical class 0.000 claims description 5
- 239000004215 Carbon black (E152) Substances 0.000 claims description 3
- -1 Hydrocarbon methylene chloride Chemical class 0.000 claims description 3
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 3
- 238000000944 Soxhlet extraction Methods 0.000 claims description 3
- 239000003463 adsorbent Substances 0.000 claims description 3
- 238000004458 analytical method Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 238000012360 testing method Methods 0.000 abstract description 10
- 239000003921 oil Substances 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 239000005452 food preservative Substances 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 230000001408 fungistatic effect Effects 0.000 abstract description 2
- 229930014626 natural product Natural products 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- OIGWAXDAPKFNCQ-UHFFFAOYSA-N 4-isopropylbenzyl alcohol Chemical compound CC(C)C1=CC=C(CO)C=C1 OIGWAXDAPKFNCQ-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- CKMXAIVXVKGGFM-UHFFFAOYSA-N p-cumic acid Chemical compound CC(C)C1=CC=C(C(O)=O)C=C1 CKMXAIVXVKGGFM-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OGLDWXZKYODSOB-UHFFFAOYSA-N α-phellandrene Chemical compound CC(C)C1CC=C(C)C=C1 OGLDWXZKYODSOB-UHFFFAOYSA-N 0.000 description 2
- YKFLAYDHMOASIY-UHFFFAOYSA-N γ-terpinene Chemical compound CC(C)C1=CCC(C)=CC1 YKFLAYDHMOASIY-UHFFFAOYSA-N 0.000 description 2
- ASJSAQIRZKANQN-CRCLSJGQSA-N 2-deoxy-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)CC=O ASJSAQIRZKANQN-CRCLSJGQSA-N 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- OGLDWXZKYODSOB-SNVBAGLBSA-N alpha-phellandrene Natural products CC(C)[C@H]1CC=C(C)C=C1 OGLDWXZKYODSOB-SNVBAGLBSA-N 0.000 description 1
- KQAZVFVOEIRWHN-UHFFFAOYSA-N alpha-thujene Natural products CC1=CCC2(C(C)C)C1C2 KQAZVFVOEIRWHN-UHFFFAOYSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- GJYKUZUTZNTBEC-UHFFFAOYSA-N beta-thujene Chemical compound CC1C=CC2(C(C)C)C1C2 GJYKUZUTZNTBEC-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- WTWBUQJHJGUZCY-UHFFFAOYSA-N cuminaldehyde Chemical compound CC(C)C1=CC=C(C=O)C=C1 WTWBUQJHJGUZCY-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 230000002518 glial effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N β-pinene Chemical compound C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of method of the isolation and purification of antibacterial components in cumin essential oil, belong to Separation of Natural Products and extract field.First Fructus Cumini Cymini is extracted for solvent by the method with petroleum ether, obtains cumin essential oil；Utilize column chromatography that cumin essential oil is separated into saturated hydrocarbons, aromatic hydrocarbon, nonhydrocarbon and four kinds of components of colloid successively；Obtain the effective antibacterial components in quintessence oil.Empirical tests, the cumin essential oil component that the present invention extracts, antibacterial, fungistatic effect is notable, and derives from the extract of Fructus Cumini Cymini plant, can use as natural food preservative, safe and reliable.
Description
Technical field
The present invention relates to the isolation and purification method of antibacterial components in cumin essential oil, be one extract quickly and easily and
The new method of effective antibacterial components in separating natural plant, cumin essential oil will obtain widely as a kind of antiseptics for natural food
Application, belongs to Separation of Natural Products and extracts field.
Background technology
Fructus Cumini Cymini belongs to Umbelliferae herbaceous plant, has another name called Cuminum cyminum L, wild Fructus Foeniculi and Fructus Foeniculi etc. of resting in peace.Fructus Cumini Cymini seed can be as food
Flavoring agent use, have certain anti-lipid peroxidation effect and protection deoxyribose ability.Existing about diligent
In the extraction of right volatile oil and chemical constitution study, use the methods such as organic solvents extraction, vapor distillation and microwave extracting more
Obtain cumin essential oil, and derived essential oil is analyzed test, but the composition of cumin essential oil is then poor because of the difference of extracting process
Not bigger.Extract component content difference makes it have biological activity in various degree, and the antioxidation that has currently mainly studied is lived
Property, bactericidal activity and insecticidal activity etc..In order to improve the antibacterial effect of cumin essential oil, need wherein to separate by antibacterial components
With purification, but because of complicated component in cumin essential oil, current technological means is used to be difficult to cumin essential oil isolated high-efficiency antimicrobial
Composition, limits its popularization and application at field of food.
Summary of the invention
Extract the technological difficulties in separating with effective antibacterial components for current cumin essential oil, it is an object of the invention to carry
The isolation and purification method of antibacterial components in cumin essential oil that supply a kind of simplicity, that low cost, separation efficiency are high.
For achieving the above object, by cumin essential oil component being extracted and antibacterial experiment research, the petroleum ether of Fructus Cumini Cymini is found
Containing meat there being fine preservation effective ingredient in extract.
Concrete technical scheme is as follows:
1, Fructus Cumini Cymini seed is dried and pulverization process, weighs Fructus Cumini Cymini powder, with the petroleum ether that boiling range is 30～60 DEG C
As solvent, using soxhlet extraction methods to extract at 55 DEG C-60 DEG C, extract is dried with anhydrous sodium sulfate, uses rotary evaporation
Instrument removes solvent and obtains cumin essential oil；
2, column chromatography is used by the saturated hydrocarbons in above-mentioned cumin essential oil, aromatic hydrocarbon, nonhydrocarbon and four kinds of components of colloid successively
Separate；Eluting solvent in column chromatography is: saturated hydrocarbons uses normal hexane, aromatic hydrocarbon normal hexane/dichloromethane=1:2 (volume
Than), nonhydrocarbon methylene chloride/methanol=9:1 (volume ratio), colloid methanol；Require saturated hydrocarbons, aromatic hydrocarbon, nonhydrocarbon and colloid
Four component total recoverys reach 85%～100%, do equality sample analysis less than this value.
The chromatographic column adsorbent of described column chromatography selects Al2O3And silica gel, all carry out activation processing, activation condition before using
It is respectively as follows: Al2O3Activating 3-4h at 400 DEG C, silica gel activates 5-6h at 150 DEG C；Al is pressed in filling2O3/ silica gel mass ratio 1:1,
Filling order is to be initially charged Al2O3, add silica gel, fill uniformly, add normal hexane moistening pillar.
Use GC-MS combined instrument, four kinds of components of isolated carried out qualitative and quantitative analysis:
Column chromatography for separation obtains straight chain and the branched paraffin of predominantly non-polar component in saturated hydrocarbons；Aromatic component is predominantly
Polar compound containing phenyl ring class；Non-hydrocarbons is predominantly containing heteroatomic highly polar organic compound；Glial component is predominantly
Glycocide, oils and fats and resinae compound.Knowable to full/virtue ratio, in cumin essential oil, saturated hydrocarbons constituent content is relatively low, big portion
It is divided into ring-type and contains heteroatomic compound.
Find through bacteriostatic experiment, isolated and purified obtain aromatic hydrocarbons in four kinds of components, nonhydrocarbon to the fungistatic effect of various bacterium relatively
Substantially, the two can be mixed according to a certain percentage as a kind of natural antiseptic agent, safe and nontoxic and long action time, at food
Product anticorrosion, carnivorous preservation field have the prospect of potential use value and popularization and application.Essential oil component prepared by the present invention is permissible
Make granule, hydrating agents, Emulsion use, it is also possible to be used in mixed way with commercially available flavoring agent, preservative.
Innovative point of the present invention and advantage are: use lower boiling solvent, soxhlet type to obtain cumin essential oil from Fructus Cumini Cymini,
And establish the component separation method of column chromatography, and the organic substance of same type is classified, method repeatability is good.And use
Component is analyzed identifying by gas chromatograph-mass spectrometer (GC-MS), determines that food plays in cumin essential oil antibacterial antiseptical is main
Component, the development and application for natural plant food preservative provides experiment basis and theoretical foundation.
Accompanying drawing explanation
Fig. 1 is the ion flow graph of the four kinds of components using present invention process to extract: a-saturated hydrocarbons, b-aromatic hydrocarbons, c-nonhydrocarbon, d-
Colloid.
Fig. 2 is the component using present invention process the to extract inhibition zone photo to staphylococcus aureus, and in figure, a-is saturated
Hydrocarbon, b-aromatic hydrocarbons, c-nonhydrocarbon, d-colloid.
Fig. 3 be use present invention process extract component to colibacillary inhibition zone photo, in figure, a-saturated hydrocarbons,
B-aromatic hydrocarbons, c-nonhydrocarbon, d-colloid.
Fig. 4 be use present invention process extract component to saccharomycetic inhibition zone photo, in figure, a-saturated hydrocarbons, b-virtue
Hydrocarbon, c-nonhydrocarbon, d-colloid, e-quintessence oil.
Detailed description of the invention
For the present invention is better described, as follows for embodiment:
Embodiment 1
1, first commercially available Fructus Cumini Cymini seed is dried and pulverization process, then weighs Fructus Cumini Cymini powder, with boiling range be 30～
The petroleum ether of 60 DEG C, as solvent, uses soxhlet extraction methods to extract at 60 DEG C, and extract is dried with anhydrous sodium sulfate, with rotation
Turn evaporimeter and remove solvent acquisition cumin essential oil；
2, column chromatography is used the saturated hydrocarbons in above-mentioned cumin essential oil, aromatic hydrocarbon, nonhydrocarbon and four kinds of components of colloid to be divided successively
From；Eluting solvent in column chromatography is: saturated hydrocarbons uses normal hexane, aromatic hydrocarbon normal hexane/dichloromethane=1:2 (volume
Than), nonhydrocarbon methylene chloride/methanol=9:1 (volume ratio), colloid methanol；Require saturated hydrocarbons, aromatic hydrocarbon, nonhydrocarbon and colloid
Four component total recoverys reach 85%～100%, do equality sample analysis less than this value.
The chromatographic column adsorbent of described column chromatography selects Al2O3And silica gel, all carry out activation processing, activation condition before using
It is respectively as follows: Al2O3Being activation 4h at 400 DEG C, silica gel is activation 6h at 150 DEG C；Al is pressed in filling2O3/ silica gel mass ratio 1:1, filling
Order is to be initially charged Al2O3, add silica gel, fill uniformly, add normal hexane moistening pillar.
Table 1 uses different solvents extract the cumin essential oil yield obtained and process composition content balance feelings through present invention process
Condition；
Table 1 cumin essential oil yield and composition
Visible employing petroleum ether, as solvent, carries out the yield of soxhlet type cumin essential oil higher than normal hexane solvent.Application
Example 1: fresh-keeping test
With pig, cattle, sheep fresh meat as test specimen, respectively with 1 ‰ dosage of fresh meat weight, add what quintessence oil of the present invention separated
Active component, as antistaling agent, carries out single factor experiment.Result shows: under the conditions of 20～25 DEG C, through the energy that antistaling agent processes
Enough keep fresh to reach 5-6 days, and the most treated matched group Carnis Sus domestica is the most putrid and deteriorated through 1-2 days, through the sample that antistaling agent processes
Product the most preferably extend the shelf-life, and fresh-keeping effect is notable.Application examples 2: fresh-keeping contrast test
The active component that cumin essential oil separates with quintessence oil of the present invention contrasts as antistaling agent, and fresh meat is all had fresh-keeping by the two
Effect, its concentration is different, and fresh-keeping effect also has difference.The mass concentration of the active component separated with quintessence oil when cumin essential oil is
During 50mg/mL, the fresh-keeping effect of the active component that quintessence oil of the present invention separates is the most notable, and under normal temperature condition, cumin essential oil separates
Extended shelf-life 2-3 days of active component corresponding cumin essential oil treatment effect.
Application examples 2: bactericidal activity is tested
Strain uses staphylococcus aureus, E.coli and yeast.
Method of testing: surface plate isolated activity algoscopy: by 200 g potato peeling choppings, in 700 milliliters of distilled water
Boiling, cold filtration, filtrate mixes with glucose, agar, adds water to 900 milliliters, is heated to boiling, i.e. obtains cultivation after cooling
Base.The sterilizing together of culture medium, distilled water, culture dish.
Claim about 3mg testing sample of the present invention with electronic balance, add a small amount of DMF and dissolve, drip 1 tween 80, add water and join
Become 1000ppm.
Culture medium high-temperature pressure-reduction sterilizing 15 minutes, after sterilizing, takes 10 milliliters of culture medium while hot with scale test tube, by it with 1
Milliliter, 1000ppm solution is diluted to the testing sample of the present invention mixing of 10 milliliters, i.e. prepares the sample of 50ppm, build culture dish
Upper cover, horizontal positioned cools down.
Taking blank agar block with the card punch of diameter 5mm, choose in culture dish with finer wire, mycelia faces down, often
Individual culture dish puts 2-3 strain.Take card punch and steel wire alcohol burner calcination sterilization before bacterium.In aforementioned manners, add testing sample, often
One strain does primary blank comparison.It is subsequently placed in 48～72 hours " Invest, Then Investigate "s in sterile constant-temperature case.Measure bacterial plaque diameter, according to sky
In vain, drug effect is represented with the diameter of inhibition zone.
In conjunction with accompanying drawing 2-4, by four kinds of component antibacterial tests to isolated, it can be seen that cumin essential oil has and presses down
The component of bacterium effect is aromatic hydrocarbon and nonhydrocarbon, wherein more significant with aromatic hydrocarbon effect.Use chromatography-mass spectroscopy qualitative to two kinds of components
Analyze understand, aromatic component be mainly γ-terpinene, nopinene, australene, β-thujene, beta-myrcene, α-phellandrene,
The compounds such as cumal, 4-terpinol；Nonhydrocarbon mainly contains the compound such as cumic acid, cuminyl alcohol.As by aromatic hydrocarbon and nonhydrocarbon with
Certain proportion mixture, better.
Claims (2)
1. the isolation and purification method of antibacterial components in cumin essential oil, is characterized by, be realized by the following method:
(1), Fructus Cumini Cymini seed is dried and pulverization process, weighs Fructus Cumini Cymini powder, with the petroleum ether that boiling range is 30 ~ 60 DEG C
As solvent, using soxhlet extraction methods to extract at 55 DEG C-60 DEG C, extract is dried with anhydrous sodium sulfate, steams with rotating
Send out instrument and remove solvent acquisition cumin essential oil；
(2), column chromatography is used the saturated hydrocarbons in above-mentioned cumin essential oil, aromatic hydrocarbon, nonhydrocarbon and four kinds of components of colloid to be divided successively
From；Eluting solvent in column chromatography is: saturated hydrocarbons uses normal hexane, and aromatic hydrocarbon normal hexane/methylene chloride volume is than 1:2, non-
Hydrocarbon methylene chloride/methanol volume ratio 9:1, colloid methanol；
The chromatographic column adsorbent of described column chromatography selects Al2O3And silica gel, all carrying out activation processing before using, activation condition is respectively
For: Al2O3Activating 3-4 h at 400 DEG C, silica gel activates 5-6 h at 150 DEG C；Al is pressed in filling2O3/ silica gel mass ratio 1:1,
Filling order is to be initially charged Al2O3, add silica gel, fill uniformly, add normal hexane moistening pillar.
2. the isolation and purification method of antibacterial components in cumin essential oil as claimed in claim 1, is characterized by, saturated hydrocarbons, virtue
Fragrant hydrocarbon, nonhydrocarbon and four component total recoverys of colloid reach 85% ~ 100%, do equality sample analysis less than this value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610512362.8A CN106135383A (en) | 2016-06-29 | 2016-06-29 | The isolation and purification method of antibacterial components in cumin essential oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610512362.8A CN106135383A (en) | 2016-06-29 | 2016-06-29 | The isolation and purification method of antibacterial components in cumin essential oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106135383A true CN106135383A (en) | 2016-11-23 |
Family
ID=57351064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610512362.8A Pending CN106135383A (en) | 2016-06-29 | 2016-06-29 | The isolation and purification method of antibacterial components in cumin essential oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106135383A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637965A (en) * | 2019-08-30 | 2020-01-03 | 江苏大学 | Cuminaldehyde/double-arginine composite antibacterial agent and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101358159A (en) * | 2008-09-27 | 2009-02-04 | 中华全国供销合作总社南京野生植物综合利用研究院 | Extraction method of cumin essential oil |
| CN103555426A (en) * | 2013-10-11 | 2014-02-05 | 山东天博食品配料有限公司 | Preparation method for cumin essential oil with cooked flavor |
| CN104789352A (en) * | 2015-03-30 | 2015-07-22 | 中国农业科学院农产品加工研究所 | Comprehensive utilization method of cumin and prepared product |
-
2016
- 2016-06-29 CN CN201610512362.8A patent/CN106135383A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101358159A (en) * | 2008-09-27 | 2009-02-04 | 中华全国供销合作总社南京野生植物综合利用研究院 | Extraction method of cumin essential oil |
| CN103555426A (en) * | 2013-10-11 | 2014-02-05 | 山东天博食品配料有限公司 | Preparation method for cumin essential oil with cooked flavor |
| CN104789352A (en) * | 2015-03-30 | 2015-07-22 | 中国农业科学院农产品加工研究所 | Comprehensive utilization method of cumin and prepared product |
Non-Patent Citations (1)
| Title |
|---|
| 刘冰: "孜然精油中抑菌活性成分的分离与分析研究", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637965A (en) * | 2019-08-30 | 2020-01-03 | 江苏大学 | Cuminaldehyde/double-arginine composite antibacterial agent and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Farhadi et al. | Changes in essential oil compositions, total phenol, flavonoids and antioxidant capacity of Achillea millefolium at different growth stages | |
| Tsai et al. | Chemical composition and biological properties of essential oils of two mint species | |
| Dai et al. | Investigation of various factors for the extraction of peppermint (Mentha piperita L.) leaves | |
| Chanthai et al. | Influence of extraction methodologies on the analysis of five major volatile aromatic compounds of citronella grass (Cymbopogon nardus) and lemongrass (Cymbopogon citratus) grown in Thailand | |
| Kusuma et al. | GC-MS analysis of essential oil of Pogostemon cablin growing in Indonesia extracted by microwave-assisted hydrodistillation | |
| CN105769941A (en) | Application of Chinese torreya essential oil to preparation of anti-dermatophytes cosmetics and medicine | |
| Kırbaşlar et al. | Recovery of bioactive ingredients from biowaste of olive tree (Olea europaea) using microwave-assisted extraction: A comparative study | |
| Bilehal et al. | Gas chromatography–mass spectrometry analysis and chemical composition of the bamboo-carbonized liquid | |
| Dimitrova-DyulgerovA et al. | Lipid Composition of Carduus Thoermeri Weinm. Onopordum acanthium L. and Silybum marianum L., Growing in Bulgaria | |
| Dhami et al. | Chemical composition, antioxidant, in vitro anti-inflammatory and antibacterial activity of seeds essential oil of Zanthoxylum armatum DC. Collected from two different altitudes of Kumaun region, Uttarakhand | |
| Gomes et al. | Integrative process to extract chlorophyll and purify rosmarinic acid from rosemary leaves (Rosmarinus officialis) | |
| Repajić et al. | Effect of accelerated solvent extraction conditions on the isolation of bioactive compounds from fennel (Foeniculum vulgare Mill.) seeds | |
| Kambouche et al. | Chemical composition and antioxidant potential of Ruta montana L. essential oil from Algeria | |
| Smolskaite et al. | Valorization of saffron industry by-products: Bioactive compounds from leaves | |
| CN106135383A (en) | The isolation and purification method of antibacterial components in cumin essential oil | |
| Özek et al. | Chemical composition of flower volatiles and seeds fatty acids of Rosa iliensis Chrshan, an endemic species from Kazakhstan | |
| Zhu et al. | Rapid differentiation of three lavender varieties grown in China by static headspace coupled with gas chromatography-mass spectrometry | |
| Memon et al. | Phenolic acids composition of fruit extracts of Ber (Ziziphus mauritiana L., var. Golo Lemai) | |
| Touhami et al. | Phytochemical characterization of the essential oils obtained from Mediterranean thymus spp.(Lamiacea) harvested at different stages of growth | |
| Pavlić et al. | Comparative analysis of the essential oils of three Lamiaceae species obtained by conventional and microwave-assisted hydrodistillation | |
| CN108395927A (en) | A kind of scotch bonnet bacterium oil and preparation method | |
| Bendahou et al. | Antimicrobial activity and chemical composition of Saccocalyx satureioides Coss. et Dur. essential oil and extract obtained by microwave extraction. Comparison with hydrodistillation | |
| Chetouani et al. | The qualitative and quantitative study of Rosmarinus officinalis essential oils under the effect of water stress at the juvenile and adult stages in greenhouse | |
| Nelson | The antibacterial activity of essential oils from Tagetes erecta and Thuja occidentalis | |
| Al-Sabahi et al. | Chemical report on wild growing Mentha arvensis and Citrullus colocynthus from Oman |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161123 |