NGHIÊN CỨU HOẠT TÍNH SINH HỌC TRONG TINH DẦU TÍA TÔ Ở VIỆT NAM (PERILLA FRUTESCENS VAR.CRISPA) VÀ ỨNG DỤNG TRONG CHẾ BIẾN THỰC PHẨM

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Tác giả: Thanh Đức Hoàng, Quang Tùng Nguyễn, Thị Hương Quỳnh Phạm, Thị Cương Vũ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học & Công nghệ - Trường Đại học Công nghiệp Hà Nội, 2020

Mô tả vật lý: tr.124

Bộ sưu tập: Metadata

ID: 325396

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Cây tía tô (Perilla frutescens var.crispa) được trồng ở Việt Nam, là loại rau thơm và là vị thuốc trongnhiều bài thuốc của người Việt Nam. Để đánh giá hoạt chất sinh học trong tinh dầu tía tô trồng ở Việt Namvà ứng dụng vào trong chế biến thực phẩm, chúng tôi sử dụng phương pháp chưng cất tinh dầu lôi cuốnhơi nước, phân tích sắc kí khí GC/MS, kiểm tra tính kháng khuẩn và phân tích cảm quan theo phương phápcho điểm. Kết quả thu được cho thấy trong tinh dầu lá tía tô có chứa 42 cấu tử bay hơi, các hoạt chất chínhcó tỉ lệ cao là limonene (14,34%), perilla aldehyde (14,07%), myristicin (8,32%), α-bergamotene (7,82%),trans-shisool (7,75%), β-caryophyllene (6,51%). Tính kháng khuẩn của tinh dầu tía tô được thử nghiệmtrên 5 chủng vi khuẩn vật thường gây bệnh và gây hư hỏng trong thực phẩm là Escherichia coli, SalmonellaTyphimurium, Bacillus cereus, Bacillus subtilis. Staphylococcus aureus. Tinh dầu lá tía tô thể hiện hoạt tínhkháng khuẩn cao nhất đối với chủng Bacillus subtilis, đường kính vòng tròn kháng khuẩn ở lượng tinh dầu20µl là 22mm và 40µl là 30mm. Kết quả phân tích cảm quan bằng phương pháp cho điểm cho thấy ở tỷ lệ0,1ml tinh dầu/100ml cháo đạt điểm cao nhất (16,6 điểm), chất lượng cháo đạt loại khá.Perilla frutescens var.crispa, grown in Vietnam, is a herb and is a medicinal flavor in manyVietnamese remedies. To evaluate the bioactive substances in perilla essential oil grown in Vietnam andapplied in food processing, we use the method of distillation of essential oils with steam attraction,GC/MS gas chromatographic analysis, antibacterial testing and sensory analysis by scoring method. Theresults showed that perilla leaf oil contains 42 volatile components, the main active ingredients with ahigh proportion are limonene (14.34%), perilla aldehydes (14.07%), and myristicin (8.32%), α-bergamotene (7.82%), trans-shisool (7.75%), β-caryophyllene (6.51%). The antibacterial properties ofperilla essential oil were tested on 5 strains of bacteria that commonly cause disease and spoilage in food,namely Escherichia coli, Salmonella Typhimurium, Bacillus cereus, Bacillus subtilis. Staphylococcusaureus. Perilla leaf oil exhibited the highest antibacterial activity against Bacillus subtilis strain, theantibacterial circle diameter at 20µl essential oil was 22mm and 40µl was 30mm. The results of sensoryanalysis by scoring method showed that at the rate of 0.1ml essential oil / 100ml of porridge reached thehighest score (16.6 points), the quality of porridge was good.

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