NGHIÊN CỨU CHIẾT TÁCH VÀ ĐÁNH GIÁ HOẠT TÍNH CỦA TINH DẦU QUẢ MẮC KHÉN (ZANTHOXYLUM RHETSA)
Viện Công nghệ sinh học và Công nghệ thực phẩm, Đại học Bách khoa Hà Nội
Số 1 Đại Cồ Việt, Hai Bà Trưng, Hà Nội
Email: giang.nguyentruong1@hust.edu.vn
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Tóm tắt
STUDY ON EXTRACTION AND EVALUATION OF ESSENTIAL OILS FROM MAC KHEN FRUIT (ZANTHOXYLUM RHETSA)
The objective of the study was to analyze the chemical composition and evaluate the antibacterial and antioxidant capacity of Mac Khen essential oil. Mac Khen fruit is collected from Quan Thuy commune, Quan Son district, Thanh Hoa province, then the essential oil is extracted by steam distillation. The chemical composition of essential oils was determined by gas chromatography. Investigation of antioxidant capacity of essential oils by using DPPH free radical method and antibacterial ability by diffusion method on agar plates, using 5 strains of test microorganisms: Bacillus cereus ATCC 13061, Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, MRSA ATCC 33591, Pseudomonas aeruginosa ATCC 9027. The optimum extraction conditions for essential oils were found with content 10.18% (v/w), chemical composition of the obtained essential oils included 10 main substances. Mac Khen essential oil has antioxidant capacity with an IC50 value of 30.12 mg/mL. Besides, essential oil also has shown the ability to inhibit the growth of both Gram (-) and Gram (+) bacteria.
Từ khóa
Mac Khen essential oil, extract, antibacterial activity, antioxidant activity, Zanthoxylum rhetsa, tinh dầu Mắc Khén, chiết tách, hoạt tính kháng khuẩn, kháng oxy hóa
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