白柚果成熟度對其果皮精油組成與抗菌效果之影響

Effect of maturity on the antimicrobial activity in essential oil of Citrus grandis (L.) Osbeck peel

李金燕(Cin-Yen Lee) ； 左艷芳(Yen-Fang Chou) ； 陳怡君(Yi-Chun Chen) ； 趙育漳(Yu-Chang Chao)

《華醫學報》 45期 (2016/12) Pp. 14-20

摘要

本研究主要探討白柚果成熟度對其果皮萃取之精油組成影響，並比較其對革蘭氏陽性及格蘭氏陰性的抗菌效果。結果顯示，未熟果之精油萃取率高於熟成果，分別為1.87%及1.10%。白柚果皮之精油主要為萜烯類化合物，其中以檸檬烯(Limonene)，未熟果與成熟果依次為78.79%及76.81%，且sabinene, β-pinene, neral, geranial及γ-elemene也顯著受成熟度影響(p＜0.05)。比較抑菌圈大小，結果顯示，成熟度對於抑菌活性並沒有顯著性差異。但白柚精油對黴菌較細菌有較高抑菌活性，且對革蘭氏陽性菌的抑菌活性高於格蘭氏陰性菌。

關鍵字

白柚精油 ； 成熟度 ； 抑菌活性

並列摘要

The influence of maturity of Mato Peiyu fruit (Citrus grandis (L.) Osbeck) on the composition of essential oil and its antimicrobial effect were investigated in this study. The result showed that yield of essential oil of the immature fruit was higher than mature fruit, 1.87% and 1.10%, respectively. Terpene compounds were the principal composition of essential oil, and the level of limonene was 78.79% in immature fruit comparing 76.81% in mature fruit. And sabinene, β-pinene, neral, geranial and γ -elemene significant were also influenced by maturity (p ＜0.05). Comparison of inhibition zone of essential oils, the results showed that the maturity did not significantly affect their antimicrobial activity. However, the essential oil had a higher antimicrobial activity to mold than to bacteria. Moreover, the essential oil did not have any inhibit effect to Gram-negative bacteria.

並列關鍵字

antimicrobial activity ； citrus grandis ； essential oil ； maturity