The Volatile Compounds In The Flowers Of Allium Tenuissimum And The Research Of The Antibacterial And Antioxidant Effect

Allium tenuissimum is a kind of Allium in liliaceae and a perennial herbaceous plants.The top inflorescence is edible.It has rich fragrance especially after fried and be used as a seasoning to eat pasta,mixing cold dishes,and so on.So it is very popular in northern China.So far,the Allium tenuissimum product is single and the quality is not guaranteed due to the research theory of Allium tenuissimum is weak.Therefore,it can provide a theoretical basis for further development and utilization to detect the unique fragrance of Allium tenuissimum flower and functional component.It has great significance to promote the development of local food.In the text,we made a preliminary discussion on the volatile components and the antibacterial in vitro,antioxidant activity.The specific research contents and results are as follows:1.The extraction and gas chromatography-mass spectrometry(GC-MS)conditions for analysis of flavor volatile compounds in Allium tenuissimum flowers were systematically studied.The conditions of enrichment,separation and identification on aroma components were systematically investigated and optimized.An HP-5MS chromatographic column was chosen and the optimal conditions were determined.In this investigation,1.0 g of sample was extracted at 100℃for 40 min.Under these conditions,a total of52compoundswereisolatedbyheadspace-gas chromatography-olfactometry-mass spectrometry(HS-GC-O-MS),of which46 accounting for 99.15%of the total volatile substances,were structurally identified.According to the result of olfactometry and relative odor activity value(ROAV),the main flavor volatile components were identified as sulfide and aldehyde material.2.The chemical composition of essential oil hydrodistillation extracted from Allium tenuissimum flowers has been characterized using direct injection gas chromatography-mass spectrometry(DI-GC-MS).And the antimicrobial activity in vitro of the essential oil,the time-kill assay of the strain that was the most sensitivity to essential oil,the related between antimicrobial activity and the pH value of the medium,UV exposure was evaluated.Results showed a total of 94 components in the essential oil were isolated and the structures 71 of them were identified,which comprised about90.39%of the total composition of the oil.The essential oil has the best antimicrobial capacity against the three kinds of bacteria(Bacillus subtilis,Staphylococcusaureus,Escherichiacoli)andtwokindsof fungus(Aspergillus flavus,Saccharomyces cerevisiae).The Time-kill assay confirmed the essential oil had a significant effect on the growth rate of surviving Saccharomyces cerevisiae with its concentration and action time.The antimicrobial activity was increased with the decrease of pH value,but the effect of uv was less.3.Ultraviolet spectrophotometry was used for the determination of the antioxidant capacity hydrodistillation extracted from Allium tenuissimum flowers.The results show that the essential oil can effectively eliminate the DPPH,ABTS~+·,·OH.And the higher the concentration,the more obvious the removal effect.