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

Abstract

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

CLC Number:

TQ35
Q946.8

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.

Figures/Tables 6

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Table 5

References 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

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

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