小茴香精油成分测定及性能研究-《中国调味品》

文章信息/Info

Title:: Detection on Composition and Research on Performance of Fennel Essential Oil

摘要:: 采用水蒸气蒸馏法从小茴香中提取精油，通过GC-MS技术对小茴香精油主要成分进行分析，其主要成分为反式茴香脑与4-烯丙基苯甲醚，绝对含量分别为96.7mg/ml和32.23mg/ml。通过傅里叶红外光谱对小茴香精油主要成分在光照、不同pH值条件下稳定性进行分析，结果表明：光照与pH值变化没有引发新官能团生成和能量偏移，对其稳定性影响较小。研究小茴香精油及其主要成分对青霉的抑菌效果，结果表明效果较好，其主要抑菌成分为反式茴香脑。

Abstract:: The essential oil was extracted from fennel fruit by steam distillition. The main components of fennel essential oils were analyzed by gas chromatography - mass spectrometry (GC-MS). Using FTIR Spectroscopy method to detect the stability of the main components of fennel essential oil under light, pH=2 and pH=10. Finally, the antibacterial effect of fennel essential oil and its main components on Penicillium was analyzed. The results showed that the main components of fennel essential oil were trans-fennel and cis-anthole, and the absolute contents were 96.7 mg/ml and 32.23 mg/ml, respectively. The change on light and pH conditions have not lead to a new functional group formation and energy migration, indicating that light and pH conditions has minimal impact on its stability. The fennel essential oil has a good antibacterial effect against penicillium, and its main antibacterial component is trans-fennel