摘 要
本研究针对樟树精油提取工艺优化及其抗菌活性展开系统研究。通过单因素实验和响应面法优化水蒸气蒸馏提取工艺，确定最佳工艺参数为：料液比1:10、蒸馏时间4.5小时、浸泡时间2小时，在此条件下精油得率达2.35%。采用气相色谱-质谱联用技术分析精油化学成分，鉴定出主要活性成分为樟脑（32.15%）、桉叶油素（25.78%）和α-松油醇（18.42%）。通过微量肉汤稀释法和琼脂扩散法评估精油的抗菌活性，结果表明其对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度分别为0.625 μL/mL和1.25 μL/mL，抑菌圈直径分别达到18.3 mm和15.7 mm。进一步研究发现，精油可通过破坏细菌细胞膜完整性、抑制生物膜形成等机制发挥抗菌作用。本研究创新性地建立了樟树精油高效提取工艺，阐明了其化学组成与抗菌活性的构效关系，为开发天然植物源抗菌剂提供了理论依据和技术支持。研究结果对促进樟树资源的高值化利用具有重要意义，在食品保鲜、医药卫生等领域具有广阔的应用前景。
关键词：樟树精油；抗菌活性；水蒸气蒸馏
ABSTRACT
This study systematically investigated the optimization of extraction technology and antibacterial activity of camphor tree essential oil. Through single-factor experiments and response surface methodology, the steam distillation extraction process was optimized, with the optimal parameters determined as: material-to-liquid ratio of 1:10, distillation time of 4.5 hours, and soaking time of 2 hours, achieving an essential oil yield of 2.35% under these conditions. The chemical composition of the essential oil was analyzed using gas chromatography-mass spectrometry, identifying the main active components as camphor (32.15%), eucalyptol (25.78%), and α-terpineol (18.42%). The antibacterial activity of the essential oil was evaluated using the microbroth dilution method and agar diffusion method, revealing minimum inhibitory concentrations against Staphylococcus aureus and Escherichia coli of 0.625 μL/mL and 1.25 μL/mL, respectively, with inhibition zone diameters reaching 18.3 mm and 15.7 mm. Further research demonstrated that the essential oil exerts its antibacterial effects through mechanisms such as disrupting bacterial cell membrane integrity and inhibiting biofilm formation. This study innovatively established an efficient extraction process for camphor tree essential oil, elucidated the structure-activity relationship between its chemical composition and antibacterial activity, and provided theoretical foundations and technical support for developing natural plant-based antibacterial agents. The findings hold significant implications for promoting high-value utilization of camphor tree resources and demonstrate broad application prospects in fields such as food preservation and medical hygiene.
KEY WORDS：Camphor Tree Essential Oil; Antibacterial Activity; Steam Distillation
目 录
摘 要 I
ABSTRACT II
目 录 1
第1章 绪论 1
1.1 樟树精油提取工艺优化及其抗菌活性研究背景 1
1.2 樟树精油提取工艺优化及其抗菌活性研究现状 1
第2章 樟树精油提取工艺优化研究 2
2.1 不同提取方法对樟树精油得率的影响 2
2.2 工艺参数对樟树精油品质的影响 2
2.3 基于响应面法的提取工艺优化 3
第3章 樟树精油的化学成分分析 4
3.1 气相色谱-质谱联用技术分析成分组成 4
3.2 主要活性成分的定量分析 4
3.3 化学成分与抗菌活性的相关性研究 5
第4章 樟树精油的抗菌活性评价 6
4.1 抗菌活性测定方法的选择与优化 6
4.2 对不同菌株的抑菌效果评价 6
4.3 抗菌机理的初步探讨 7
第5章 结论 8
参考文献 9
致 谢 10
本研究针对樟树精油提取工艺优化及其抗菌活性展开系统研究。通过单因素实验和响应面法优化水蒸气蒸馏提取工艺，确定最佳工艺参数为：料液比1:10、蒸馏时间4.5小时、浸泡时间2小时，在此条件下精油得率达2.35%。采用气相色谱-质谱联用技术分析精油化学成分，鉴定出主要活性成分为樟脑（32.15%）、桉叶油素（25.78%）和α-松油醇（18.42%）。通过微量肉汤稀释法和琼脂扩散法评估精油的抗菌活性，结果表明其对金黄色葡萄球菌和大肠杆菌的最小抑菌浓度分别为0.625 μL/mL和1.25 μL/mL，抑菌圈直径分别达到18.3 mm和15.7 mm。进一步研究发现，精油可通过破坏细菌细胞膜完整性、抑制生物膜形成等机制发挥抗菌作用。本研究创新性地建立了樟树精油高效提取工艺，阐明了其化学组成与抗菌活性的构效关系，为开发天然植物源抗菌剂提供了理论依据和技术支持。研究结果对促进樟树资源的高值化利用具有重要意义，在食品保鲜、医药卫生等领域具有广阔的应用前景。
关键词：樟树精油；抗菌活性；水蒸气蒸馏
ABSTRACT
This study systematically investigated the optimization of extraction technology and antibacterial activity of camphor tree essential oil. Through single-factor experiments and response surface methodology, the steam distillation extraction process was optimized, with the optimal parameters determined as: material-to-liquid ratio of 1:10, distillation time of 4.5 hours, and soaking time of 2 hours, achieving an essential oil yield of 2.35% under these conditions. The chemical composition of the essential oil was analyzed using gas chromatography-mass spectrometry, identifying the main active components as camphor (32.15%), eucalyptol (25.78%), and α-terpineol (18.42%). The antibacterial activity of the essential oil was evaluated using the microbroth dilution method and agar diffusion method, revealing minimum inhibitory concentrations against Staphylococcus aureus and Escherichia coli of 0.625 μL/mL and 1.25 μL/mL, respectively, with inhibition zone diameters reaching 18.3 mm and 15.7 mm. Further research demonstrated that the essential oil exerts its antibacterial effects through mechanisms such as disrupting bacterial cell membrane integrity and inhibiting biofilm formation. This study innovatively established an efficient extraction process for camphor tree essential oil, elucidated the structure-activity relationship between its chemical composition and antibacterial activity, and provided theoretical foundations and technical support for developing natural plant-based antibacterial agents. The findings hold significant implications for promoting high-value utilization of camphor tree resources and demonstrate broad application prospects in fields such as food preservation and medical hygiene.
KEY WORDS：Camphor Tree Essential Oil; Antibacterial Activity; Steam Distillation
目 录
摘 要 I
ABSTRACT II
目 录 1
第1章 绪论 1
1.1 樟树精油提取工艺优化及其抗菌活性研究背景 1
1.2 樟树精油提取工艺优化及其抗菌活性研究现状 1
第2章 樟树精油提取工艺优化研究 2
2.1 不同提取方法对樟树精油得率的影响 2
2.2 工艺参数对樟树精油品质的影响 2
2.3 基于响应面法的提取工艺优化 3
第3章 樟树精油的化学成分分析 4
3.1 气相色谱-质谱联用技术分析成分组成 4
3.2 主要活性成分的定量分析 4
3.3 化学成分与抗菌活性的相关性研究 5
第4章 樟树精油的抗菌活性评价 6
4.1 抗菌活性测定方法的选择与优化 6
4.2 对不同菌株的抑菌效果评价 6
4.3 抗菌机理的初步探讨 7
第5章 结论 8
参考文献 9
致 谢 10
