肉桂精油和肉桂醛的抑菌、抗氧化和酪氨酸酶抑制活性研究

doi:10.3969/j.issn.0253-2417.2022.03.014

林产化学与工业 ›› 2022, Vol. 42 ›› Issue (3): 105-110.doi: 10.3969/j.issn.0253-2417.2022.03.014

肉桂精油和肉桂醛的抑菌、抗氧化和酪氨酸酶抑制活性研究

路露¹^,²(), 束成杰², 葛翎², 潘洁尘², 朱凯¹^,³^,*(), 石宝俊²^,*()

1. 南京林业大学化学工程学院，江苏南京 210037
2. 南京野生植物综合利用研究院，江苏南京 211100
3. 南京林业大学江苏省林业资源高效加工利用协同创新中心, 江苏南京 210037

收稿日期:2021-03-03 出版日期:2022-06-28 发布日期:2022-07-04
通讯作者: 朱凯,石宝俊 E-mail:18903133642@163.com;zhukai53@163.com;jacksonshi@126.com
作者简介:石宝俊，副研究员，硕士生导师，研究领域为芳香植物精油化学成分，E-mail: jacksonshi@126.com
朱凯，教授，硕士生导师，研究领域为芳香植物精油化学成分，E-mail：zhukai53@163.com
路露(1994—)，女，河北张家口人，硕士生，从事生物化学资源综合利用研究；E-mail: 18903133642@163.com
基金资助:
国家重点研发计划资助项目(2018YFD0600405)

The Antibacterial Activity, Antioxidant and Antityrosinase Activities of Cinnamon Essential Oil and Cinnamaldehyde

Lu LU¹^,²(), Chengjie SHU², Ling GE², Jiechen PAN², Kai ZHU¹^,³^,*(), Baojun SHI²^,*()

1. College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
2. Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing 211100, China
3. Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China

Received:2021-03-03 Online:2022-06-28 Published:2022-07-04
Contact: Kai ZHU,Baojun SHI E-mail:18903133642@163.com;zhukai53@163.com;jacksonshi@126.com

摘要/Abstract

摘要：

以肉桂精油和肉桂醛为研究对象，采用滤纸片法、最小抑菌浓度(MIC)和最小杀菌浓度(MBC)法，研究二者对4种细菌(金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌和绿脓杆菌)和1种真菌(白色念珠菌)的抑菌效果；采用2, 2’-联氮-双(3-乙基苯并噻唑啉-6-磺)阳离子自由基(ABTS⁺·)清除能力和铁离子还原/抗氧化能力(FRAP)，抑制酪氨酸酶活性的方法，对比二者的抗氧化和抑制酪氨酸酶活性。研究结果显示：二者对5种供试菌种抑制效果表现出不同敏感性，均对白色念珠菌的抑制效果最佳；综合MIC和MBC结果可知二者对供试菌种的抑制效果具有差异性，其中肉桂醛对金黄色葡萄球菌、白色念珠菌和绿脓杆菌抑制效果明显优于肉桂精油。肉桂精油抗氧化活性优于肉桂醛，16 g/L肉桂精油的ABTS⁺·清除率为94.1%，是肉桂醛的3倍，FRAP值为1 502 μmol/L，是肉桂醛的5.8倍。肉桂精油和肉桂醛均能显著抑制酪氨酸酶活性，肉桂精油对酪氨酸酶的半数抑制质量浓度(IC₅₀)为4.02 g/L，而肉桂醛对酪氨酸酶的IC₅₀小于1.25 g/L。

关键词: 肉桂精油, 肉桂醛, 抑菌, 抗氧化活性, 酪氨酸酶

Abstract:

The antibacterial effects of cinnamon essential oil and cinnamaldehyde on bacteria(Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa) and fungi(Candida albicans) were compared by filter paper method, minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC). The antioxidant activities of cinnamon essential oil and cinnamaldehyde were compared by ABTS⁺· scavenging ability and ferric reducing antioxidant power(FRAP), as well as their antityrosinase activities were compared. The results showed that the two research subjects showed different sensitivities to the inhibitory effects of the five tested strains, and both had the best inhibitory effect on C. albicans. According to the results of MIC and MBC, cinnamic essential oil and cinnamaldehyde had different inhibitory effects on the tested strains, among which the inhibitory effects of cinnamaldehyde on S. aureus, C. albicans and P. aeruginosa were obviously better than those of cinnamon essential oil. The antioxidant activity of cinnamic essential oil was better than that of cinnamaldehyde. The ABTS⁺· scavenging rate(94.1%) of 16 g/L cinnamic essential oil was 3 times that of the same concentration of cinnamic aldehyde. The FRAP value(1 502 μmol/L) was 5.8 times that of cinnamaldehyde at the same concentration. Both cinnamon essential oil and cinnamon aldehyde could significantly inhibit tyrosinase activity. The IC₅₀ of cinnamon essential oil to tyrosinase was 4.02 g/L, while the IC₅₀ of cinnamaldehyde to tyrosinase was less than 1.25 g/L.

Key words: cinnamon essential oil, cinnamaldehyde, antibacterial, antioxidant activity, tyrosinase

中图分类号:

TQ35
Q946.8

路露, 束成杰, 葛翎, 潘洁尘, 朱凯, 石宝俊. 肉桂精油和肉桂醛的抑菌、抗氧化和酪氨酸酶抑制活性研究[J]. 林产化学与工业, 2022, 42(3): 105-110.

Lu LU, Chengjie SHU, Ling GE, Jiechen PAN, Kai ZHU, Baojun SHI. The Antibacterial Activity, Antioxidant and Antityrosinase Activities of Cinnamon Essential Oil and Cinnamaldehyde[J]. Chemistry and Industry of Forest Products, 2022, 42(3): 105-110.

图/表 6

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参考文献 22

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组别 group	药物/mL drug	PBS/mL	L-DOPA溶液/mL L-DOPA solution	酪氨酸酶溶液/mL tyrosinase solution
1	0	2.0	1.0	0
2	0	1.5	1.0	0.5
3	0.5	1.5	1.0	0
4	0.5	1.0	1.0	0.5

峰号 peak No.	化合物 compound	保留时间/min t_R	相对峰面积/% relative peak area
1	苯乙烯styrene	4.62	0.42
2	1 S-2, 6, 6-三甲基双环庚[3.1.1]-2-烯1 S-2, 6, 6-trimethylbicyclo[3.1.1]hept-2-ene	5.484	0.19
3	樟脑camphene	5.873	0.14
4	苯甲醛benzaldehyde	6.297	0.48
5	β-蒎烯β-pinene	6.589	0.11
6	桉树醇eucalyptol	8.134	0.40
7	2-茨醇(冰片)endo-borneol	12.494	0.12
8	肉桂醛cinnamaldehyde	14.153	86.07
9	α-蒎烯α-copaene	18.502	1.04
10	石竹烯caryophyllene	19.738	0.22
11	香豆素coumarin	20.722	0.67
12	γ-丁二烯γ-muurolene	21.208	0.41
13	2'-甲氧基肉桂醛2-propenal, 3-(2-methoxyphenyl)-	22.925	6.25
14	邻苯二甲酸异丁酯phthalic acid, isobutyl octyl este	31.599	1.02
15	环十六烷cyclohexadecane	33.694	0.46

样品 sample	质量浓度/(g·L^-1) mass concn.	白色念珠菌 C. albicans	大肠杆菌 E. coli	金黄色葡萄球菌 S. aureus	枯草芽孢杆菌 B. subtilis	绿脓杆菌 P. aeruginosa
空白对照control		+	+	+	+	+
肉桂醛 cinnamaldehyde	0.04	+	+	+	+	+
	0.08	-	+	+	+	+
	0.16	-	+	+	+	+
	0.31	-	+	+	-	-
	0.62	-	+	-	-	-
	1.25	-	-	-	-	-
	2.5	-	-	-	-	-
	5	-	-	-	-	-
	10	-	-	-	-	-
肉桂精油cinnamon essential oil	0.04	+	+	+	+	+
	0.08	+	+	+	+	+
	0.16	+	+	+	+	+
	0.31	-	+	+	-	+
	0.62	-	-	+	-	-
	1.25	-	-	-	-	-
	2.5	-	-	-	-	-
	5	-	-	-	-	-
	10	-	-	-	-	-

样品 sample	白色念珠菌 C.albicans	大肠杆菌 E.coli	金黄色葡萄球菌 S.aureus	枯草芽孢杆菌 B.subtilis	绿脓杆菌 P.aeruginosa
肉桂醛cinnamaldehyde	23.25±0.12	11.53±0.26	13.42±0.28	12.52±0.27	11.73±0.21
肉桂精油cinnamon essential oil	18.46±0.26	11.41±0.36	11.58±0.51	11.43±0.15	11.64±0.13
对照control	6.71±0.15	6.33±0.15	6.59±0.18	6.65±0.13	6.38±0.24

质量浓度/(g·L^-1) mass concn.	抑制率inhibition ability/%
质量浓度/(g·L^-1) mass concn.	肉桂精油 cinnamon essential oil	肉桂醛 cinnamaldehyde	熊果苷 arbutin
1.25	43.04	56.96	26.38
2.5	49.37	65.82	37.26
5	50.63	68.35	41.26
10	53.16	72.15	49.35
20	78.48	81.01	53.96
40	83.61	87.34	61.62

肉桂精油和肉桂醛的抑菌、抗氧化和酪氨酸酶抑制活性研究

The Antibacterial Activity, Antioxidant and Antityrosinase Activities of Cinnamon Essential Oil and Cinnamaldehyde

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