从土壤中筛选到的微生物菌株XJ26,具有提取肉桂叶中的肉桂精油的能力,该菌株被鉴定为铜绿假单胞菌Pseudomonas aeruginosa,并命名为Pseudomonas aeruginosa XJ26。以肉桂醛、香豆素、邻甲氧基肉桂醛的提取率为指标,考察发酵培养基碳源、氮源、反应体系初始pH值和提取温度对Pseudomonas aeruginosa XJ26发酵液提取肉桂精油的影响。结果表明,微生物法提取肉桂有效成分的工艺条件：葡萄糖质量浓度为30 g/L,蛋白胨质量浓度为20 g/L,初始pH值为6,28℃下提取60 h。在该条件下,肉桂醛、香豆素和邻甲氧基肉桂醛的提取率分别为1.40%,0.729%和0.918%。%A strain XJ26 was isolated from soil which could extract cinnamon oil from cinnamon leaves. The strain was proved as Pseudomonas aeruginosa by bacteria identification and was named Pseudomonas aeruginosa XJ26,to bio-extract cinnamaldehyde,coumarin and 2-methoxy cinnamaldehyde. The influence of carbon source,nitrogen source,pH and extraction temperature on Pseudomonas aeruginosa XJ26 extract cinnamon oil were investigated. The result showed that the optimized parameters of the bio-extracting processes were as follows:30 g/L glucose,20 g/L peptone,pH at 6,28 ℃,extracting for 60 h. The yields of cinnamaldehyde,coumarin and 2-methoxy cinnamaldehyde were 1. 40%,0. 729% and 0. 918 %,re-spectively.
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