Study on the bacteriostasis and antioxidation of Alpinia officinarum Hance volatile oil
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Department of Chemistry Engineering,Hunan Institute of Engineering
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Department of Life Science and Chemistry,Hunan University of Science and Engineering
More Information
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- Received Date:
December 29, 2014
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Abstract
To study the antimicrobial activity and the antioxidation of volatile oil from Alpinia officinarum,volatile oil was extracted by water steam distillation. The minimum inhibitory concentration( MIC) and antimicrobial activity to Staphylococcus aureus,Saccharomyces cerevisiae,Bacillus subtilis and Escherichia coli were investigated by plate spread and by plate diffuse.Peroxide value,acid value as indexes and peanut oil as mediums,compared with antioxidants,BHT,the antioxidation of volatile oil from A.officinarum Hance were also studied. The results showed volatile oil from A.officinarum had antimicrobial activity and antioxidation to peanut oil. The minimum inhibitory concentration( MIC) of volatile oils from A.officinarum to Staphylococcus aureus,Saccharomyces cerevisiae,Bacillus subtilis and Escherichia coli was 12.0,25.0,150 and 180 m L / L and the diameter of bacteriostasis was( 13.02± 0.75),( 11.93 ± 0.71),( 11.26 ± 0.54),and( 9.83 ± 0.32) mm respectively. In the experiment time of 35 d,the peroxide value and acid value of peanut oil groups added volatile oil were significantly lower than those of blank group.During 0 to 14 d experiment time,the peroxide value and acid value of peanut oil groups added volatile oil( 0.10%,0.20% and 0.30%) were significantly lower than those of BHT group but significantly higher during21~35 d.
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