化学
萜烯
防腐剂
气相色谱-质谱法
抗菌活性
柠檬醛
色谱法
精油
气相色谱法
作文(语言)
质谱法
萜类
食品科学
立体化学
细菌
生物
语言学
哲学
遗传学
作者
Weidan Li,Junjie Li,Zhen Qin,Yang Wang,Pengyu Zhao,Haiyan Gao
出处
期刊:Foods
[MDPI AG]
日期:2022-05-12
卷期号:11 (10): 1402-1402
被引量:15
标识
DOI:10.3390/foods11101402
摘要
Chemical components are one of the most significant traits and attributes of plant tissues, and lead to their different functions. In this study, the composition of Amomun tsao-ko essential oils (AEOs) from different regions was first determined by a combination of gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). In total, 141 compounds were identified, of which terpenes and aldehydes were the main groups. Orthogonal partial least square discriminant analysis (OPLS-DA) distinguished the samples from different regions clearly, and the main differences were terpenes, aldehydes, and esters. Meanwhile, AEOs showed strong antibacterial activity against Staphylococcus aureus (S. aureus), and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) reached 0.20 mg/mL and 0.39-0.78 mg/mL, respectively. From correlation analysis, 1,8-cineole, (E)-dec-2-enal, citral, α-pinene, and α-terpineol were determined to be the potential antibacterial compounds. This study provides the basis for the variety optimization of A. tsao-ko and its application as a natural food preservative.
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