常用植物香料提取液对黄曲霉抑制效果的研究_毕业论文.doc

毕 业 论 文 题目： 常用植物香料提取液对黄曲霉抑制效果的研究 院 （系）： 生命科学与工程学院 专 业： 食品质量与安全 PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT IV PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT III PAGE \* MERGEFORMAT PAGE \* MERGEFORMAT I 常用植物香料提取液对黄曲霉抑制效果的研究 摘 要 本研究以孜然种子为原材料，采用水蒸馏法，亚临界萃取法两种不同方法提取了精油，并通过气相-质谱联用法（GC-MS）分析了两种不同方法提取出的精油的化学成分。采用固体培养研究了精油对黄曲霉生长的抑制效果，同时，还研究了精油对黄曲霉孢子萌发以及菌丝体的影响。 结果表明： 采用水蒸馏法，亚临界萃取法提取了孜然种子精油，得率分别为1.92 %和2.20 %，GC-MS分析结果表明，水蒸馏提取精油测出成分69个，鉴定成分51个，亚临界提取精油测出成分57个，鉴定成分51个。 固体培养下孜然精油对黄曲霉（aspergillus flavus）生长具有显著的抑制作用。 3．孜然精油对黄曲霉菌丝体形态也有显著的影响，致使菌体细胞稀少，排列无序，菌体形态严重变形，发生扭曲。 4. 孜然精油对黄曲霉孢子萌发 对照组发芽管延伸，部分形成菌丝体。实验组黄曲霉孢子未见发芽管，且孢子大小明显小于对照组的；结果表明孜然精油能显著抑制黄曲霉孢子的萌发，并对孢子有破坏作用。 关键词：孜然精油，气相色谱-质谱联用，黄曲霉，抑制，生长直径，菌丝体， 孢子萌发 Common plant spice extracts on inhibitory effect of aflatoxin ABSTRACT In this study, cumin seeds as raw material, we used gas chromatography mass spectrometry technology (GC-MS) analysis of the chemical constituents of the essential oil of cumin which extracted by steam distillation and subcritical extraction.The solid culture inhibition effect of essential oil on the growth of Aspergillus flavus, at the same time, also studied the effect of essential oils on and mycelia of Aspergillus flavus spores germination. The results show that: The essential oil of cumin which extracted by steam distillation and subcritical extraction，yields were 1.92% and 2.20%.GC-MS analysis results showed that the extraction of essential oil, distilled water to measure 69 components, 51 components were identified, measured 57 subcritical extraction of essential oil components, 51 components were identified. The solid culture inhibition effect of essential oil on the growth of Aspergillus flavus has significant inhibitory effect. Cumin oil also has a significant effect on Aspergillus mycelia morphology, the cells are scarce, the disorder of cell morphology, serious deformation, twist. Cumin essential oil on the germination of Aspergillus flavus spores. The control group of