摘要: 采用氣相色譜-質(zhì)譜法（GC-MS）對(duì)甜橙精油的揮發(fā)性成分進(jìn)行分析,通過抑菌圈實(shí)驗(yàn)和試管二倍稀釋法對(duì)其抑菌效果、最低抑菌濃度（MIC值）進(jìn)行測(cè)定,采用3種方法（DPPH、ABTS和FRAP）對(duì)甜橙精油的抗氧化活性進(jìn)行體外評(píng)價(jià)。結(jié)果表明:甜橙精油含有101種組分,鑒定出50種成分,主要為脂肪族（5.96%）和萜類化合物（78.39%）;甜橙精油對(duì)6種供試菌均有較明顯的抑制作用,其中對(duì)枯草芽孢桿菌的抑制作用最強(qiáng)（MIC值7.5μL/m L）,綠色木霉最弱（MIC值15μL/m L）;甜橙精油對(duì)DPPH自由基和ABTS+自由基有明顯的清除作用,樣品量與清除率間呈量效關(guān)系。 

Abstract: The chemical composition of essential oil from Citrus sinensis was investigated by gas chromatographymass spectrometry( GC- MS). Its minimum inhibitory concentration( MIC) was determined by inhibition zone experiment and tube double dilution method. The antioxidant activity of citrus sinensis essential oil was comparatively studied by DPPH,ABTS and ferric reducing antioxidant power and ferrous ions chelating capacity.The results showed that 101 components were detected in the essential oil and 50 compounds were identified.The major compounds included aliphatic compounds( 5.96%) and terpenoids( 78.39%). The essential oil revealed strong antibacterial activity,its MIC was 7.5 μL / m L against Bacillus subtilis,and 15 μL / m L against Trichoderma viride respectively.The citrus sinensis essential oil exhibited significant scavenging capacities against DPPH and ABTS+free radical and ferric reducing antioxidant power and ferrous ions chelating capacity all in a concentration- dependent fashion.

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