实验研究了微波和超声波的辅助处理对肉桂精油提取的影响。微波辅助最佳工艺：800 W 破碎2 min,蒸馏功率300 W,蒸馏时间40 min,料液比1∶40,最大提取率2.85%。超声波辅助最佳工艺：超声波密度10 W/cm3,超声波处理时间15 min,料液比1∶40,最大提取率2.93%。对比得到：超声波辅助法优于微波辅助法,提取率更高。肉桂油对供试的大肠杆菌、金黄色葡萄球菌的 MIC<0.8 mL/L,对黑曲霉和异常汉逊式酵母的 MIC<0.4 mL/L。在肉桂油浓度大于30 mL/L 时,真菌的抑菌圈直径显著大于细菌的(P<0.05)。被抑制的微生物中既有 G+菌和 G-菌,也有产孢子和不产孢子的。因此,认为肉桂油具有较好的广谱抑菌作用。%The effects of microwave and ultrasonic wave on the extraction of cinnamon essential oil are researched.The best process of microwave auxiliary method is as follows:microwave disruption for 2 min with 800 W,distillation power of 300 W,distillation time of 40 min,the ratio of material to liquid is 1 ∶ 40,and the largest extraction ratio is 2.85%.The best process of ultrasonic wave auxiliary method is as follows:ultrasonic density is 10 W/cm3 ,ultrasonic wave treatment time is 15 min,the ratio of material to liquid is 1 ∶ 40,and the largest extraction ratio is 2.93%.By contrast,it is found that ultrasonic wave auxiliary method is better with higher extraction ratio.The MIC of cinnamon essential oil acted on selected Escherichia coli,Staphylococcus aureus is under 0.8 mL/L,the MIC of Aspergillus niger and Hansenula anomala is under 0.4 mL/L.When the cinnamon oil concentration exceeds 30 mL/L, the antibacterial circle diameter of fungus is significantly greater than that of bacterium (P < 0.05 ).The restrained microorganism has G+ and G- bacterium,bacterium with spore or not.So it is considered that the cinnamon essential oil has broad-spectrum antibacterial activity.
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