CN107549584B - Bamboo leaf-cinnamon essential oil compound serving as antibacterial agent - Google Patents
Bamboo leaf-cinnamon essential oil compound serving as antibacterial agent Download PDFInfo
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Abstract
The invention provides a method for compounding bamboo leaf essential oil and cinnamon essential oil, which comprises the steps of taking bamboo leaves and cinnamon as raw materials, crushing the raw materials, preparing the bamboo leaf essential oil and the cinnamon essential oil by adopting an efficient volatile oil extraction technology, and obtaining a bamboo leaf essential oil compound with relatively good antibacterial performance through different volume ratios, wherein the bamboo leaf essential oil compound has an obvious antibacterial effect, and the antibacterial effect of the bamboo leaf essential oil compound is improved by 2-4 times compared with that of the bamboo leaf essential oil alone. The essential oil compound is applied to a food system, so that the use amount of the bamboo leaf essential oil in the food system can be greatly reduced, and the influence of high-concentration bamboo leaf essential oil on the quality of food can be reduced. The bamboo leaf essential oil compounding technology is simple and convenient in method, the bacteriostasis effect of the obtained bamboo leaf essential oil compound is remarkably improved, and the bamboo leaf essential oil compound can be used for food preservation and storage and provides better development for the application of the bamboo leaf essential oil in the food industry.
Description
Technical Field
The invention relates to a preparation method of a bamboo leaf essential oil compound serving as an antibacterial agent. The bamboo leaf essential oil is extracted and separated from bamboo leaves of Bambusoideae of Poaceae (Bambusoideae), has broad-spectrum antibacterial effect, can reduce the use amount of the essential oil in a food system and improve the antibacterial effect by compounding with cinnamon essential oil, and can be used for food fresh-keeping storage.
Background
Food spoilage problems persist in the food industry, and food losses due to spoilage account for around 20% of total losses worldwide each year, with enormous losses being reported. Of which the effects due to microorganisms are most pronounced. Chemical control methods are the leading methods used at present, but are questioned for their harm to the environment and to humans and animals. The natural green and natural returning are pursuits of modern life, and with the increasing importance of people on the health problems, the pursuit of safe, efficient and environment-friendly natural preservatives becomes a necessary trend.
The bamboo resources in China are rich, the varieties of the bamboos are various, the existing bamboo species 39 belong to more than 500 species, and the area of the bamboo forest is about 500 kilohm2. The bamboo has strong regeneration capacity, rapid growth, short planting period and high yield. Bamboo leaves have a long history of eating and medicinal in China, contain rich components such as polysaccharide, flavone, essential oil, chlorophyll and the like, and are widely applied to medicines and health-care products.
At present, the bacteriostatic activity of the bamboo leaf essential oil has been reported, but researches show that higher essential oil concentration is often needed in a food system to achieve the same bacteriostatic effect as in vitro experiments, and the high-concentration bamboo leaf essential oil brings the influence on the flavor of the food. The natural plant essential oil has good bacteriostatic ability and good prospect in the development and application of natural grain preservatives.
Aiming at the problems, the invention provides the essential oil compound, which can improve the antibacterial performance while reducing the use amount of the essential oil, promotes the development and application of the bamboo leaf essential oil in the food fresh-keeping storage, and has important practical significance.
Disclosure of Invention
The invention aims to provide a preparation method of a bamboo leaf essential oil compound.
The invention also aims to provide the bamboo leaf essential oil compound with broad-spectrum antibacterial effect for efficiently inhibiting the growth of gram-positive bacteria, gram-negative bacteria and fungi, so as to reduce the using amount of the bamboo leaf essential oil, improve the antibacterial effect and be applied to food fresh-keeping and storage.
1. The invention provides a bamboo leaf essential oil compound which comprises the following components in parts by mass: 14.5-16.4 parts of hexadecanoic acid, 6.5-10.9 parts of anethole, 7.9-9.0 parts of plant alcohol, 7.4-8.4 parts of pentacosane and 3.5-4.0 parts of lauric acid.
2. The bamboo leaf essential oil compound comprises bamboo leaf essential oil and cinnamon essential oil.
3. The mass ratio of the bamboo leaf essential oil to the cinnamon essential oil is (75-85): (15-25).
4. The invention provides a preparation method of a bamboo leaf essential oil compound, which is characterized by mixing 14.5-16.4 parts by mass of hexadecanoic acid, 6.5-10.9 parts by mass of anethole, 7.9-9.0 parts by mass of plant alcohol, 7.4-8.4 parts by mass of pentacosane and 3.5-4.0 parts by mass of lauric acid to obtain the bamboo leaf essential oil compound.
5. The invention provides a preparation method of a bamboo leaf essential oil compound, which comprises the following steps of mixing bamboo leaf essential oil and cinnamon essential oil to obtain the bamboo leaf essential oil compound, wherein the mass ratio of the bamboo leaf essential oil to the cinnamon essential oil is (75-85): (15-25).
6. The invention also provides a preparation method of the bamboo leaf essential oil, which adopts a plant essential oil extraction device, and the used organic solvent is n-hexane, petroleum ether, diethyl ether or ethyl acetate.
7. The invention also provides a preparation method of the cinnamon essential oil, which adopts a plant essential oil extraction device, and the used organic solvent is n-hexane, petroleum ether, diethyl ether or ethyl acetate.
8. The application of the essential oil compound in the antibacterial agent is characterized in that the essential oil compound comprises the following components in parts by mass:
14.5 to 16.4 parts by mass of palmitic acid,
6.5 to 10.9 parts by mass of anethole,
7.9 to 9.0 parts by mass of plant alcohol,
7.4 to 8.4 parts of pentacosane,
3.5-4.0 parts by mass of lauric acid.
9. The bamboo leaf essential oil compound provided by the invention can inhibit gram-positive bacteria, gram-negative bacteria and fungi.
10. The bamboo leaf essential oil compound provided by the invention is applied to the fresh keeping of fruits and vegetables.
The bamboo leaf essential oil compound can inhibit the growth of gram-positive bacteria, gram-negative bacteria and fungi, and the minimum inhibitory concentrations to bacillus subtilis, staphylococcus aureus, escherichia coli and saccharomyces cerevisiae are respectively 0.56-0.72mg/mL, 0.28-0.42mg/mL and 0.56-0.72 mg/mL. Compared with the lowest bacteriostatic concentration (1.12 mg/mL of bacillus subtilis, 2.25mg/mL of staphylococcus aureus, 0.56mg/mL of escherichia coli and 2.25mg/mL of saccharomyces cerevisiae) of the bamboo leaf essential oil used alone, the bacteriostatic effect is improved by 2-4 times.
By adopting the bamboo leaf essential oil compound, the usage amount of the bamboo leaf essential oil is greatly reduced, the antibacterial effect is obviously improved, and the influence on the flavor of the food is small.
Detailed Description
The invention provides a preparation method and application of a bamboo leaf essential oil compound, and a person skilled in the art can appropriately improve process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a bamboo leaf essential oil compound which comprises the following components in parts by mass:
14.5 to 16.4 parts by mass of palmitic acid,
6.5 to 10.9 parts by mass of anethole,
7.9 to 9.0 parts by mass of plant alcohol,
7.4 to 8.4 parts of pentacosane,
3.5-4.0 parts by mass of lauric acid.
Preferably, the bamboo leaf essential oil compound comprises: 14.5-16.4 parts of hexadecanoic acid, 6.5-10.9 parts of anethole, 7.9-9.0 parts of plant alcohol, 7.4-8.4 parts of pentacosane and 3.5-4.0 parts of lauric acid.
More preferably, the bamboo leaf essential oil compound comprises: 14.9-16.1 parts of hexadecanoic acid, 7.4-10.0 parts of anethole, 8.1-8.7 parts of plant alcohol, 7.6-8.2 parts of pentacosane and 3.6-3.9 parts of lauric acid.
Most preferably, the bamboo leaf essential oil compound comprises: 15.3-15.7 parts of hexadecanoic acid, 8.3-9.1 parts of anethole, 8.3-8.5 parts of plant alcohol, 7.8-8.0 parts of pentacosane and 3.7-3.8 parts of lauric acid.
In some embodiments, the bamboo leaf essential oil formulation comprises bamboo leaf essential oil and oregano essential oil.
In the invention, the bamboo leaf essential oil compound is prepared by compounding bamboo leaf essential oil and oregano essential oil, wherein preferably, the mass ratio of the bamboo leaf essential oil to the oregano essential oil is (75-85): (15-25), more preferably (77-83): (17-23), most preferably (79-81): (19-21).
The invention also provides a preparation method of the bamboo leaf essential oil compound, which is characterized by mixing 14.5-16.4 parts by mass of hexadecanoic acid, 6.5-10.9 parts by mass of anethole, 7.9-9.0 parts by mass of plant alcohol, 7.4-8.4 parts by mass of pentacosane and 3.5-4.0 parts by mass of lauric acid to obtain the bamboo leaf essential oil compound.
According to a most preferable scheme, the bamboo leaf essential oil and the oregano essential oil are mixed to obtain a bamboo leaf essential oil compound, wherein the mass ratio of the bamboo leaf essential oil to the oregano essential oil is (75-85): (15-25).
The instruments adopted by the invention are all common commercial products and can be purchased in the market.
The bamboo leaf essential oil compound is obtained by mixing bamboo leaf essential oil and cinnamon essential oil according to a certain proportion. The specific operation method comprises the following steps:
1. cleaning bamboo leaves, naturally drying, and crushing into a certain mesh number, wherein the particle size of the bamboo leaf powder is 10-100 meshes. The bamboo leaf is preferably moso bamboo leaf.
2. Preferably, the pulverized particle size is 10 to 20 mesh.
3. The cinnamon is cleaned, naturally dried and crushed to a certain mesh number, and the particle size of the cinnamon powder is 10-100 meshes.
4. Preferably, the pulverized particle size is 10 to 20 mesh.
5. Weighing a certain mass of the bamboo leaf powder in a round-bottom flask, adding distilled water, and enabling the ratio of the volume of the water to the mass of the bamboo leaf powder to be 20: 1-40: 1, wherein the volume unit is milliliter, and the mass unit is gram.
6. Preferably, the ratio of the volume of the water to the mass of the bamboo leaf powder is 20-30: 1.
7. Weighing a certain mass of cinnamon powder in a round-bottom flask, adding distilled water, and enabling the ratio of the volume of water to the mass of the cinnamon powder to be 20: 1-40: 1, wherein the volume unit is milliliter, and the mass unit is gram.
8. Preferably, the ratio of the volume of the water to the mass of the cinnamon powder is 20-30: 1, wherein the volume unit is milliliter, and the mass unit is gram.
9. Heating the water solution in the round-bottom flask by adopting a plant essential oil extraction device for 4-6 hours, cooling to room temperature, separating out an n-hexane layer, drying by using anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator (the water bath temperature is 35 ℃) to obtain the bamboo leaf essential oil and the cinnamon essential oil.
10. Preferably, the heating time is 4.5 hours.
11. Mixing bamboo leaf essential oil and oregano essential oil according to different mass ratios (80-85): (15-20) respectively mixing to obtain the bamboo leaf essential oil compound.
12. Preferably, the three mass ratios of 79:21, 80:20 and 81:19 are respectively selected and mixed to obtain the bamboo leaf essential oil compound.
The invention also provides an application of the bamboo leaf essential oil compound in a bacteriostatic agent, wherein the bamboo leaf essential oil compound comprises the following components in parts by mass:
14.5 to 16.4 parts by mass of palmitic acid,
6.5 to 10.9 parts by mass of anethole,
7.9 to 9.0 parts by mass of plant alcohol,
7.4 to 8.4 parts of pentacosane,
3.5-4.0 parts by mass of lauric acid.
Preferably, the bamboo leaf essential oil compound can inhibit gram-positive bacteria, gram-negative bacteria or fungi.
Preferably, the bamboo leaf essential oil compound comprises the following components in percentage by mass (75-85): (15-25) bamboo leaf essential oil and oregano essential oil.
The invention is further illustrated by the following examples:
example 1: preparation of bamboo leaf essential oil
Cleaning moso bamboo leaves serving as raw materials, drying and crushing the moso bamboo leaves, accurately weighing moso bamboo leaf powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator (the water bath temperature is 35 ℃) to obtain the bamboo leaf essential oil.
Example 2: preparation of cinnamon essential oil
Taking cinnamon as a raw material, cleaning, drying and crushing the cinnamon, accurately weighing cinnamon powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the cinnamon powder is 25:1, wherein the volume unit is milliliter, and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator (the water bath temperature is 35 ℃) to obtain the cinnamon essential oil.
Example 3: compounding of bamboo leaf essential oil and cinnamon essential oil
Mixing the bamboo leaf essential oil prepared in example 1 and the cinnamon essential oil prepared in example 2 in a ratio of 79 parts by mass: the components are fully mixed according to the proportion of 21 parts by mass to obtain the bamboo leaf essential oil compound, and the compound is detected by GC-MS to obtain the compound containing 15.3 parts by mass of hexadecanoic acid, 9.1 parts by mass of anethole, 8.3 parts by mass of plant alcohol, 7.8 parts by mass of pentacosane and 3.7 parts by mass of lauric acid.
Example 4: compounding of bamboo leaf essential oil and cinnamon essential oil
Mixing the bamboo leaf essential oil prepared in example 1 and the cinnamon essential oil prepared in example 2 in a ratio of 80 parts by mass: 20 parts by mass of the components are fully mixed to obtain a bamboo leaf essential oil compound, and the compound is detected by GC-MS to obtain the compound containing 15.5 parts by mass of hexadecanoic acid, 8.7 parts by mass of anethole, 8.4 parts by mass of plant alcohol, 7.9 parts by mass of pentacosane and 3.7 parts by mass of lauric acid.
Example 5: compounding of bamboo leaf essential oil and cinnamon essential oil
Mixing the bamboo leaf essential oil prepared in example 1 and the cinnamon essential oil prepared in example 2 in an amount of 81 parts by mass: the components are fully mixed according to the proportion of 19 parts by mass to obtain the bamboo leaf essential oil compound, and the compound is detected by GC-MS to obtain the compound containing 15.7 parts by mass of hexadecanoic acid, 8.3 parts by mass of anethole, 8.5 parts by mass of plant alcohol, 8.0 parts by mass of pentacosane and 3.8 parts by mass of lauric acid.
Example 6: bacteriostatic action of bamboo leaf essential oil compound
The bacteriostatic action of the bamboo leaf essential oil compound obtained in example 3 is examined by adopting a double-layer flat plate punching method, and the bamboo leaf essential oil compound is found to be capable of inhibiting the growth of gram-positive bacteria, gram-negative bacteria and fungi, and the minimum bacteriostatic concentrations of the compound to bacillus subtilis, staphylococcus aureus, escherichia coli and saccharomyces cerevisiae are 0.60mg/mL, 0.32mg/mL and 0.60mg/mL respectively. Compared with the minimum bacteriostatic concentration of the bamboo leaf essential oil (2.25 mg/mL of bacillus subtilis, 2.25mg/mL of staphylococcus aureus, 1.12mg/mL of escherichia coli and 2.25mg/mL of saccharomyces cerevisiae) and the cinnamon essential oil (1.12 mg/mL of bacillus subtilis, 1.12mg/mL of staphylococcus aureus, 0.56mg/mL of escherichia coli and 1.12mg/mL of saccharomyces cerevisiae) which are used independently, the bacteriostatic effect is improved by 2-4 times.
Example 7: bacteriostatic action of bamboo leaf essential oil compound
The bacteriostatic action of the bamboo leaf essential oil compound obtained in example 4 is examined by adopting a double-layer flat plate punching method, and the bamboo leaf essential oil compound is found to be capable of inhibiting the growth of gram-positive bacteria, gram-negative bacteria and fungi, and the minimum bacteriostatic concentrations of the compound to bacillus subtilis, staphylococcus aureus, escherichia coli and saccharomyces cerevisiae are 0.62mg/mL, 0.34mg/mL and 0.62mg/mL respectively. Compared with the minimum bacteriostatic concentration (2.25 mg/mL of bacillus subtilis, 2.25mg/mL of staphylococcus aureus, 1.12mg/mL of escherichia coli and 2.25mg/mL of saccharomyces cerevisiae) of the bamboo leaf essential oil and the majoram essential oil (1.12 mg/mL of bacillus subtilis, 1.12mg/mL of staphylococcus aureus, 0.56mg/mL of escherichia coli and 1.12mg/mL of saccharomyces cerevisiae) which are used alone, the bacteriostatic effect is improved by 2-4 times.
Example 8: bacteriostatic action of bamboo leaf essential oil compound
The bacteriostatic action of the bamboo leaf essential oil compound obtained in example 5 is examined by adopting a double-layer flat plate punching method, and the bamboo leaf essential oil compound is found to be capable of inhibiting the growth of gram-positive bacteria, gram-negative bacteria and fungi, and the minimum bacteriostatic concentrations of the compound to bacillus subtilis, staphylococcus aureus, escherichia coli and saccharomyces cerevisiae are 0.0.64mg/mL, 0.64mg/mL, 0.36mg/mL and 0.64mg/mL respectively. Compared with the minimum bacteriostatic concentration of the bamboo leaf essential oil (2.25 mg/mL of bacillus subtilis, 2.25mg/mL of staphylococcus aureus, 1.12mg/mL of escherichia coli and 2.25mg/mL of saccharomyces cerevisiae) and the cinnamon essential oil (1.12 mg/mL of bacillus subtilis, 1.12mg/mL of staphylococcus aureus, 0.56mg/mL of escherichia coli and 1.12mg/mL of saccharomyces cerevisiae) which are used independently, the bacteriostatic effect is improved by 2-4 times.
Example 9: application of bamboo leaf essential oil compound
Dissolving the bamboo leaf essential oil compound obtained in the example 4 in 0.1% of Tween-20, fully emulsifying, diluting with sterile water to 1.0mg/mL to obtain the bacteriostatic agent, selecting fresh cherry tomatoes without obvious defects such as tetanus, spraying a proper amount of the bacteriostatic agent to the surfaces of the cherry tomatoes at fixed points every day (based on wetting of the surfaces of the fruits and vegetables and no adhesion of large water beads), and meanwhile, taking daily spraying of distilled water as a control group, and storing and observing at room temperature (25 ℃). The cherry tomatoes in the control group are basically and completely rotten when stored for 5 days, and the treatment group is still intact and is not rotten until 20 days, so that the preservative and fresh-keeping effects of the bamboo leaf essential oil compound on the cherry tomatoes, which are obtained by the invention, are nearly 4 times of the preservative and fresh-keeping effects of marketers on the cherry tomatoes on a weekday.
Example 10: application of bamboo leaf essential oil compound
Dissolving the bamboo leaf essential oil compound obtained in the example 4 in 0.1% of Tween-20, fully emulsifying, diluting with sterile water to 1.0mg/mL to obtain the bacteriostatic agent, selecting fresh cucumbers without obvious defects such as tetanus, spraying a proper amount of the bacteriostatic agent to the surfaces of the cucumbers at fixed points every day (based on wetting of the surfaces of the fruits and the vegetables and no adhesion of large water beads), and meanwhile, taking daily spraying of distilled water as a control group, and storing and observing at room temperature (25 ℃). The cherry tomatoes of the control group are basically and completely rotten when stored for 7 days, and the treatment group is still intact and is not rotten until 25 days, so that the preservative and fresh-keeping effects of the bamboo leaf essential oil compound on the cucumbers are nearly 3-4 times of the preservative and fresh-keeping effects of marketers on the cherry tomatoes on the weekdays.
The bacteriostatic effect of the bamboo leaf essential oil compound is far greater than that of the bamboo leaf essential oil used alone, and compared with the single use of the bamboo leaf essential oil, the bacteriostatic performance of the bamboo leaf essential oil compound is improved by 2-4 times. The consumption of the bamboo leaf essential oil in a food system is greatly reduced, the flavor of the food is not influenced by a large amount of essential oil, and a better preservative and fresh-keeping effect is achieved.
The bamboo leaf essential oil compound designed by the invention can effectively inhibit the growth and reproduction of gram-positive bacteria, gram-negative bacteria and fungi, can be widely applied to food fresh-keeping storage, and has wide practicability.
The bamboo leaf essential oil compound obtained by the invention can be used for corrosion prevention and fresh keeping of more fruits and vegetables, such as grapes, oranges, apples, pears, kiwifruits, cucumbers, white gourds, loofah, pumpkins and other fruits and vegetables, and has wide practicability.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. A bamboo leaf essential oil compound is characterized in that the bamboo leaf essential oil compound is prepared by mixing bamboo leaf essential oil and cinnamon essential oil; the preparation method of the bamboo leaf essential oil comprises the steps of taking moso bamboo leaves as raw materials, cleaning, drying and crushing the moso bamboo leaves, accurately weighing moso bamboo leaf powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator to obtain the bamboo leaf essential oil; the preparation method of the cinnamon essential oil comprises the steps of taking cinnamon as a raw material, cleaning, drying and crushing the cinnamon, accurately weighing cinnamon powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the cinnamon powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator to obtain the cinnamon essential oil; the mass ratio of the bamboo leaf essential oil to the cinnamon essential oil is (75-85): (15-25); the bamboo leaf essential oil compound comprises the following components in parts by mass: 14.5-16.4 parts of hexadecanoic acid, 6.5-10.9 parts of anethole, 7.9-9.0 parts of plant alcohol, 7.4-8.4 parts of pentacosane and 3.5-4.0 parts of lauric acid.
2. A preparation method of a bamboo leaf essential oil compound is characterized in that bamboo leaf essential oil and cinnamon essential oil are mixed to obtain the bamboo leaf essential oil compound; the preparation method of the bamboo leaf essential oil comprises the steps of taking moso bamboo leaves as raw materials, cleaning, drying and crushing the moso bamboo leaves, accurately weighing moso bamboo leaf powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator to obtain the bamboo leaf essential oil; the preparation method of the cinnamon essential oil comprises the steps of taking cinnamon as a raw material, cleaning, drying and crushing the cinnamon, accurately weighing cinnamon powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the cinnamon powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator to obtain the cinnamon essential oil; the mass ratio of the bamboo leaf essential oil to the cinnamon essential oil is (75-85): (15-25), the bamboo leaf essential oil compound comprises the following components in parts by mass: 14.5-16.4 parts of hexadecanoic acid, 6.5-10.9 parts of anethole, 7.9-9.0 parts of plant alcohol, 7.4-8.4 parts of pentacosane and 3.5-4.0 parts of lauric acid.
3. The application of the essential oil compound in the bacteriostatic agent is characterized in that the essential oil compound is prepared by mixing bamboo leaf essential oil and cinnamon essential oil; the preparation method of the bamboo leaf essential oil comprises the steps of taking moso bamboo leaves as raw materials, cleaning, drying and crushing the moso bamboo leaves, accurately weighing moso bamboo leaf powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator to obtain the bamboo leaf essential oil; the preparation method of the cinnamon essential oil comprises the steps of taking cinnamon as a raw material, cleaning, drying and crushing the cinnamon, accurately weighing cinnamon powder with a certain mass average particle fineness of 10 meshes in a round-bottom flask according to an essential oil extraction device, adding distilled water to ensure that the ratio of the volume of the water to the mass of the cinnamon powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram, heating an aqueous solution in the round-bottom flask for 4.5 hours, cooling to room temperature, separating out an n-hexane layer, drying with anhydrous sodium sulfate, and removing the n-hexane by using a rotary evaporator to obtain the cinnamon essential oil; the mass ratio of the bamboo leaf essential oil to the cinnamon essential oil is (75-85): (15-25); the bamboo leaf essential oil compound comprises the following components in parts by mass: 14.5-16.4 parts of hexadecanoic acid, 6.5-10.9 parts of anethole, 7.9-9.0 parts of plant alcohol, 7.4-8.4 parts of pentacosane and 3.5-4.0 parts of lauric acid; the bamboo leaf essential oil compound can inhibit bacillus subtilis, staphylococcus aureus, escherichia coli and saccharomyces cerevisiae.
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|---|---|
| CN107549584A (en) | 2018-01-09 |
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