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首页> 外文期刊>Food Science & Nutrition >Chemical composition and antimicrobial activity of Gannan navel orange ( Citrus sinensis Osbeck cv. Newhall) peel essential oils
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Chemical composition and antimicrobial activity of Gannan navel orange ( Citrus sinensis Osbeck cv. Newhall) peel essential oils

机译：赣南脐橙果皮香精油的化学成分和抑菌活性

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摘要

The present investigation reported the chemical composition of cold pressed Gannan navel orange peel essential oil (EO) and its molecular distillation fraction (light phase EO), and examined their antimicrobial activity against spoiling and pathogenic microorganisms. Gas chromatography‐mass spectrometry analysis identified 27 and 20 different chemical constituents in cold pressed EO and light phase EO, respectively. Limonene was the major constituent, accounting for 85.32% of cold pressed EO and 60.44% of light phase EO. Both EOs and some of their constituents showed good antimicrobial activity. Compared to cold pressed EO, light phase EO exhibited the better antimicrobial activity under weak acidic and neutral conditions. The light phase EO presented a higher antimicrobial activity after thermo‐treatment at 60–100°C for 20?min than cold pressed EO. These results demonstrated that light phase EO had a potential to be used as a novel antimicrobial agent for food preservation and food processing.
机译：本研究报告了冷榨赣南脐橙果皮精油（EO）的化学成分及其分子蒸馏馏分（轻相EO），并检查了它们对变质和病原微生物的抗菌活性。气相色谱-质谱分析法分别确定了冷压EO和轻相EO中的27种和20种不同的化学成分。柠檬烯是主要成分，占冷压EO的85.32％和轻相EO的60.44％。 EO及其一些成分均显示出良好的抗菌活性。与冷压EO相比，轻相EO在弱酸性和中性条件下表现出更好的抗菌活性。在60–100°C热处理20？min后，轻相EO具有比冷压EO更高的抗菌活性。这些结果表明，轻相EO具有用作食品保鲜和食品加工的新型抗菌剂的潜力。

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