CAJ | 학술논문

气相色谱-质谱(GC-MS)联用分析了肉豆蔻挥发油的化学组成.平板扩散法研究了肉豆蔻挥发油对6种细菌和6种真菌的抑菌活性,同时研究了高温对挥发油抑菌活性的影响和肉豆蔻挥发油对煮熟土豆的防腐保鲜效果.结果表明：从肉豆蔻挥发油中分离并鉴定出31种化合物,主要含有肉豆蔻醚(35.84%),4-松油醇(19.36%),细辛脑(11.19%)等物质.挥发油对6种细菌具有较强的抑菌活性,对6种真菌的抑制效果较弱.高温加热减弱肉豆蔻挥发油的抑菌活性.肉豆蔻挥发油对煮熟的土豆保鲜10 d不变质.
기상색보-질보(GC-MS)련용분석료육두구휘발유적화학조성.평판확산법연구료육두구휘발유대6충세균화6충진균적억균활성,동시연구료고온대휘발유억균활성적영향화육두구휘발유대자숙토두적방부보선효과.결과표명：종육두구휘발유중분리병감정출31충화합물,주요함유육두구미(35.84%),4-송유순(19.36%),세신뇌(11.19%)등물질.휘발유대6충세균구유교강적억균활성,대6충진균적억제효과교약.고온가열감약육두구휘발유적억균활성.육두구휘발유대자숙적토두보선10 d불변질.
The composition of the volatile oil extracted from Nutmeg was analyzed by GC-MS.Anti-mi-crobial activity against 6 bacteria and 6 fungi were investigated by plate diffusion.The effect of temperature on anti-microbial activity of the volatile oil and keeping the cooked potato flesh were also investigated.The results indicated that 3 1 compounds were separated and identified from the volatile oil ,the volatile oil is mainly composed of 4-methoxy-6-(2-propenyl)-1,3-Benzodioxole(35.84%),4-methyl-1-[1-methylethyl]-3-Cyclohexen-1-ol(19.36%),1,2,4-trimethoxy-5-(1-propenyl)Benzene(11.19%).The volatile oil showed more significant antimicrobial activity against tested bacteria than against tested fungi.The anti-microbial activity of the volatile oil was weakened by being treated in high temperature.The cooked potato was keep-ing fresh for days when Nutmeg volatile oil was used as preservative for cooked potato.