摘要：本课题采用水蒸气蒸馏的方法提取金佛手渣中的金佛手精油，经过GC-MS分析可知所提精油含有主要成分为D-柠檬烯、γ-松油烯和β-蒎烯。实验表明，在蒸馏精油的过程中使用搅拌棒时得油率更高。Tween80为表面活性剂，乙醇为助表面活性剂,利用Shah法制备金佛手精油微乳液，将临界点数据连接起来以绘制拟三相图。在拟三相图上可以看出，微乳液的粒径从单相区到双相区到三相区逐渐增大。在拟三相图中选择若干配比并配置出微乳液，利用粒径仪测定所得微乳液的粒径，判断该微乳液的类别。采用纸片扩散法对微乳液进行抗菌测试，结果表明金佛手微乳液对金黄色葡萄球菌和枯草芽孢杆菌均有抗菌效果，对铜绿假单胞菌几乎没有效果。

关键词：金佛手；微乳液；精油抗菌性

Study on Preparation of Golden Berger Dairy Industry

Abstract: In this project, the method of steam distillation was used to extract the golden bergamot essential oil from the Golden Buddha hand slag. After GC-MS analysis, the essential oil contained D-limonene, γ-terpinene and β-pinene. Experiments have shown that using a stir bar in the distillation of essential oils results in higher oil rates. Tween80 is a surfactant and ethanol is a co-surfactant. The Golden Bergamot essential oil microemulsion is prepared by the Shah method, and the critical point data are connected to draw a pseudo three-phase graph. As can be seen in the proposed three-phase diagram, the particle size of the microemulsion gradually increases from the single-phase region to the two-phase region to the three-phase region. In the proposed three-phase diagram, several proportions are selected and a microemulsion is configured. The diameter of the obtained microemulsion is measured by a particle size meter to determine the type of the microemulsion. Antimicrobial tests were performed on the microemulsion using the paper diffusion method. The results showed that the Golden Berger Microemulsion had antibacterial effects on Staphylococcus aureus and Bacillus subtilis, and had little effect on Pseudomonas aeruginosa.

KeyWords: citrus bergamot; micro-emulsion; Essential oil antibacterial test

目  录

1.前言 1

1.1金佛手精油 1

1.1.1 金佛手的概述 1

1.1.2金佛手精油的研究价值 2

1.1.3 金佛手精油的制备方法 2

1.2微乳液 4

1.2.1微乳液的介绍和研究进展 4

1.2.2 微乳液的制备方法 6

微乳液是由水、油 6

1.3抗菌性测试 7

1.4 本课题研究的目的和意义 7

2 实验方法和内容 9

2.1 材料与试剂 9

2.2 仪器与设备 9

2.3 实验步骤 9

2.3.1 金佛手精油的提取 9

2.3.2 金佛手精油微乳液的制备 10

2.3.3 金佛手精油微乳液粒子直径的测定 10

2.3.4 金佛手精油微乳液抗菌性能的测定 11

3 实验结果与分析 12

3.1 金佛手精油的提取 12

3.1.1 搅拌棒对精油得率的影响 12

3.2 金佛手微乳液的制备 13

3.2.1金佛手精油微乳液配方的确定 13

3.2.2 金佛手微乳液粒子直径的测定 15

3.3 金佛手微乳液的抗菌测试 17

4 结论 20

致谢 21

参考文献 22

1.前言

1.1金佛手精油

1.1.1 金佛手的概述

金佛手是常绿小乔木或小灌木，叶子呈大而长的圆形，略皱，具有锯齿状的边缘，长约四到六英寸，嫩叶颜色比较浅，老叶子呈深绿色。佛手花和未成熟的水果都呈紫色，但果实的颜色比花朵深一些，甚至看起来像棕色。佛手开花的日期为4-5月，结果的日期为11月。佛手果实成熟后看起来就像人的手指，形成细长弯曲的果瓣，所以被称作“佛手”。果皮为淡黄色，表皮有坑坑洼洼的精油囊，果皮难剥离，略厚。

南加利福尼亚海岸以及内陆山谷等地区是种植金佛手果子的理想地区，这是因为金佛手果子比较娇嫩，对霜冻和干旱都很敏感，所以适合种植在温带气候的地区。金佛手果子的果肉近于透明或淡黄色，口味酸甜，口感爽脆，有柑橘的香气，能令人愉快放松。