两种柑橘类精油及其主要成分的抑菌和抗氧化活性

doi:10.3969/j.issn.0253-2417.2021.04.003

摘要/Abstract

摘要：

以甜橙油和红橘油及其主要成分柠檬烯为目标样品，研究其对ABTS⁺·、DPPH·和O₂^-·的清除能力和总抗氧化能力，及其体内抗氧化的能力和对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌和绿脓杆菌的抑制能力。研究结果表明：红橘油对ABTS⁺·、DPPH·的清除效果最好，清除率25%时的质量浓度（IC₂₅）分别为1.481和24.824 g/L，柠檬烯对O₂^-·的清除效果最优，0.8 g/L时，清除率为32.86%。柠檬烯、甜橙油和红橘油的铁离子还原/抗氧化能力（FRAP）值相当接近，且均弱于阳性对照BHA。在100 mg/L时，红橘油与柠檬烯对秀丽隐杆线虫体内过氧化氢酶（CAT）活性的提升效果相当，CAT活性在46 U/mg左右，为空白对照组的1.63倍。甜橙油、红橘油和柠檬烯对金黄色葡萄球菌和大肠杆菌抑制效果相对较好，体积分数80%红橘油的抑制效果仅次于柠檬烯，对金黄色葡萄球菌抑菌圈直径11.03 mm，对大肠杆菌的抑菌圈直径9.88 mm。甜橙油和红橘油及其主要成分柠檬烯有较优秀的体内外抗氧化性能，且作用于金黄色葡萄球菌时表现为中度敏感状态。

关键词: 甜橙油, 红橘油, 柠檬烯, 抑菌, 抗氧化

Abstract:

Orange oil, tangerine oil and limonene were used as target samples to study their scavenging capacities on ABTS⁺·, DPPH· and O₂^-· and total antioxidant capacity(FRAP value), as well as their antioxidant abilities in vivo and inhibitory abilities to Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa. The results showed that tangerine oil had the best scavenging capacity on ABTS⁺· and DPPH·, their IC₂₅ values were 1.481 and 24.824 g/L, respectively; limonene had the best scavenging effect on O₂^-·, and the scavenging rate was 32.86% at 0.8 g/L. The ferric ion reducing antioxidant power(FRAP) values of limonene, orange oil and tangerine oil were close to each other and weaker than those of BHA. At the mass concentration of 100 mg/L, the catalase(CAT) activities in Caenorhabditis elegans treated with tangerine oil and limonene were about 46 U/mg, which was 1.63 times of that in the untreated control group. Orange oil, tangerine oil and limonene had a relatively good inhibitory effect on S. aureus and E. coli. The inhibitory effect of tangerine oil on S. aureus was close to limonene, and the diameter of inhibition zone was about 11 mm. Orange oil, tangerine oil and limonene had an excellent antioxidant activity in vitro and in vivo, and they were moderately sensitive to S. aureus.

Key words: orange oil, tangerine oil, limonene, antibacterial, antioxidant

中图分类号:

TQ35
TQ651

陈华铮, 朱凯. 两种柑橘类精油及其主要成分的抑菌和抗氧化活性[J]. 林产化学与工业, 2021, 41(4): 17-22.

Huazheng CHEN, Kai ZHU. Antibacterial and Antioxidant Activities of Two Citrus Essential Oils and Their Main Components[J]. Chemistry and Industry of Forest Products, 2021, 41(4): 17-22.

图/表 5

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样品 sample	线性方程(ABTS⁺·) linear equation	R²	IC₂₅/(g·L^-1)	样品 sample	线性方程(DPPH·) linear equation	R²	IC₂₅/(g·L^-1)
柠檬烯limonene	y=1.276x-1.030	0.999	1.899	柠檬烯limonene	y=1.088x-2.296	0.997	30.897
红橘油tangerine oil	y=1.166x-0.873	0.999	1.481	红橘油tangerine oil	y=1.009x-2.081	0.998	24.824
甜橙油orange oil	y=1.303x-1.116	0.999	2.180	甜橙油orange oil	y=1.177x-2.339	0.993	25.943
BHA	y=2.583x+7.071	0.997	0.001	BHA	y=1.679x+3.022	0.994	0.006

样品 sample	质量浓度/(mg·L^-1) mass concn.	CAT活性/(U·mg^-1) CAT activities
空白blank	—	28.20
柠檬烯limonene	10	38.67
柠檬烯limonene	100	46.32
红橘油tangerineoil	10	32.63
红橘油tangerineoil	100	45.98
甜橙油orangeoil	10	26.99
甜橙油orangeoil	100	30.21

样品 sample	体积分数/% volume fraction	抑菌圈直径inhibition zone diameter/mm
样品 sample	体积分数/% volume fraction	金黄色葡萄球菌 Staphylococcus aureus	大肠杆菌 Escherichia coli	枯草芽孢杆菌 Bacillus subtilis	绿脓杆菌 Pseudomonas aeruginosa
丙酮acetone	99.5	6.03±0.15	6.12±0.11	6.08±0.18	6.17±0.14
柠檬烯limonene	10	8.31±0.21	6.91±0.23	6.11±0.13	6.19±0.18
	20	8.97±0.13	8.99±0.19	6.56±0.27	6.76±0.23
	40	11.12±0.24	10.68±0.21	7.47±0.14	7.49±0.16
	80	12.95±0.18	12.01±0.17	9.23±0.31	9.27±0.21
甜橙油orange oil	10	6.05±0.12	6.15±0.14	6.10±0.24	6.21±0.11
	20	7.25±0.11	6.18±0.25	6.34±0.09	6.44±0.31
	40	8.03±0.17	6.87±0.22	6.57±0.12	6.65±0.14
	80	9.01±0.13	8.02±0.31	7.24±0.27	7.34±0.17
红橘油tangerine oil	10	7.17±0.31	6.18±0.17	6.15±0.21	6.27±0.18
	20	8.05±0.38	7.56±0.25	6.68±0.13	6.68±0.22
	40	8.86±0.12	8.46±0.31	7.32±0.16	7.37±0.16
	80	11.03±0.19	9.88±0.15	8.29±0.07	8.39±0.37

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