化学
樟脑
肉桂
萃取(化学)
精油
植物
α-蒎烯
萜烯
色谱法
有机化学
柠檬烯
医学
替代医学
中医药
病理
卡西亚
生物
作者
Xiaonan Zhang,Fang Zeng,Yaqian Niu,Yan Huang,Chang Jin-mei,Zhiwei Liu,Wenming Xie,Wenxuan Huang
标识
DOI:10.1016/j.arabjc.2024.105643
摘要
To apply the natural ingredients of plants in the field of food preservation, the essential oil of Cinnamomum camphor peel was isolated by salt-out pretreatment and microwave-assisted hydrodistillation. Using the single-factor mixed response surface approach, the extraction yield was optimized. A total of 14.98 mL/kg DW (dry weight: DW) was the greatest essential oil yield recorded. By using GC-MS analysis, a total of 29 compounds were found in the essential oil, with methyl eugenol (12.66%) and safrole (10.36%) being the two predominant compounds. However, the essential oil had a clear inhibitory effect on Pseudocercospora psidii at a concentration of 10 mg/mL. In conclusion, Cinnamomum camphora pericarp essential oil is anticipated to be a green natural pesticide that significantly inhibits pathogenic bacteria in crops.
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