CN107549581B - A kind of bamboo leaf-oregano essential oil compound as antibacterial agent - Google Patents

Abstract

The invention provides a method for compounding bamboo leaf essential oil and oregano essential oil. Bamboo leaves and oregano essential oil are used as raw materials, firstly pulverized, and high-efficiency volatile oil extraction technology is used to prepare bamboo leaf essential oil and oregano essential oil. The bamboo leaf essential oil compound with relatively good bacterial performance, the bamboo leaf essential oil compound has significant antibacterial effect, and the antibacterial effect of the bamboo leaf essential oil compound is improved by 2 compared with the single antibacterial effect of bamboo leaf essential oil. -4 times. The application of the essential oil compound in the food system can greatly reduce the use amount of the bamboo leaf essential oil in the food system, and reduce the influence of the high concentration of the bamboo leaf essential oil on the food flavor. The bamboo leaf essential oil compound technology of the present invention is simple and convenient, and the antibacterial effect of the obtained bamboo leaf essential oil compound is remarkably improved, the invention can be used in food preservation and storage, and provides better advantages for the application of bamboo leaf essential oil in the food industry. develop.

Description

A kind of bamboo leaf-oregano essential oil compound as antibacterial agent

technical field

The invention relates to a preparation method of a bamboo leaf essential oil compound as an antibacterial agent. Bamboo leaf essential oil is extracted and isolated from the bamboo leaves of Poaceae (Bambusoideae), and has broad-spectrum antibacterial effect. Antibacterial effect, can be used in food preservation and storage.

Background technique

The problem of food spoilage has always existed in the food industry. It is reported that the food loss due to spoilage accounts for about 20% of the total loss every year in the world, resulting in huge losses. Among them, the influence caused by microorganisms is the most obvious. Chemical control methods are currently the dominant method used, but have been questioned due to their harm to the environment and to humans and animals. Natural green and return to nature are the pursuit of modern people's life. As people pay more and more attention to their own health problems, it has become an inevitable trend to seek safe, efficient and environmentally friendly natural preservatives.

China is rich in bamboo resources and has a wide variety of bamboo species. There are more than 500 species of bamboo in 39 genera, and the bamboo forest area is about 5 million hm ² . Bamboo has strong regeneration ability, rapid growth, short forest formation period and high yield. Bamboo leaves have a long history of edible and medicinal use in my country. Bamboo leaves are rich in polysaccharides, flavonoids, essential oils, chlorophyll and other components, which have been widely used in medicine and health care products.

At present, there have been many reports on the bacteriostatic activity of bamboo leaf essential oil, but some studies have shown that in the food system, a higher concentration of essential oil is often required to achieve the same bacteriostatic effect as in vitro experiments, and high concentration of bamboo leaf essential oil will bring about The influence of food flavor. Natural plant essential oils have good bacteriostatic ability and have good prospects in the development and application of natural food preservatives.

In view of the above problems, the invention provides a compound of bamboo leaf essential oil, which can improve the antibacterial performance while reducing the amount of bamboo leaf essential oil, promote the development and application of bamboo leaf essential oil in food preservation and storage, and has important practical significance.

SUMMARY OF THE INVENTION

One of the objects of the present invention is to provide a preparation method of bamboo leaf essential oil compound.

The second object of the present invention is to provide a kind of bamboo leaf essential oil compound with broad-spectrum antibacterial effect that effectively inhibits the growth of gram-positive bacteria, gram-negative bacteria and fungi, to reduce the usage of bamboo leaf essential oil, Improve antibacterial effect, and be used in food preservation and storage.

1. A kind of bamboo leaf essential oil complex provided by the invention comprises the following components by mass: 10.9-14.5 mass parts of carvacrol, 15.5-16.4 mass parts of hexadecanoic acid, 8.4-9.0 mass parts of plant alcohol, two 7.9-8.4 parts by mass of pentadecane and 3.7-4.0 parts by mass of lauric acid.

2. The bamboo leaf essential oil compound of the present invention includes bamboo leaf essential oil and oregano essential oil.

3. The mass ratio of the bamboo leaf essential oil of the present invention and the oregano essential oil is (80-85): (15-20).

4, the present invention provides a kind of preparation method of bamboo leaf essential oil compound, it is characterized in that, 10.9-14.5 mass parts of carvacrol, 15.5-16.4 mass parts of hexadecanoic acid, 8.4-9.0 mass parts of plant alcohol, two 7.9-8.4 parts by mass of pentadecane and 3.7-4.0 parts by mass of lauric acid are mixed to obtain a bamboo leaf essential oil compound.

5, the invention provides a kind of preparation method of bamboo leaf essential oil compound, bamboo leaf essential oil is mixed with oregano essential oil, obtains bamboo leaf essential oil compound, and the mass ratio of described bamboo leaf essential oil and oregano essential oil is ( 80-85): (15-20).

6. The present invention also provides a method for preparing bamboo leaf essential oil, which adopts a plant essential oil extraction device, and the organic solvent used is n-hexane, petroleum ether, ether or ethyl acetate.

7. The present invention also provides a method for preparing oregano essential oil, which adopts a plant essential oil extraction device, and the organic solvent used is n-hexane, petroleum ether, ether or ethyl acetate.

8, a kind of application of bamboo leaf essential oil compound in antibacterial agent, it is characterized in that, described bamboo leaf essential oil compound comprises the composition of following mass parts:

10.9-14.5 parts by mass of carvacrol,

15.5-16.4 parts by mass of hexadecanoic acid,

8.4-9.0 parts by mass of plant alcohol,

7.9-8.4 parts by mass of pentadecane,

3.7-4.0 parts by mass of lauric acid.

9. The bamboo leaf essential oil compound provided by the present invention can inhibit Gram-positive bacteria, Gram-negative bacteria and fungi.

10. The application of the bamboo leaf essential oil compound provided by the present invention in the preservation of fruits and vegetables.

The bamboo leaf essential oil compound in the present invention can inhibit the growth of Gram-positive bacteria, Gram-negative bacteria and fungi, and the minimum inhibitory concentrations against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Saccharomyces cerevisiae are respectively 0.56 -0.64 mg/mL, 0.56-0.64 mg/mL, 0.28-0.33 mg/mL and 0.56-0.64 mg/mL. Compared with the minimum inhibitory concentration of bamboo leaf essential oil alone (Bacillus subtilis 1.12mg/mL, Staphylococcus aureus 2.25mg/mL, Escherichia coli 0.56mg/mL and Saccharomyces cerevisiae 2.25mg/mL), the antibacterial effect increased by 2 -4 times.

The use of the bamboo leaf essential oil compound of the present invention greatly reduces the usage amount of the bamboo leaf essential oil, the antibacterial effect is obviously improved, and the influence on the flavor of the food itself is small.

Detailed ways

The invention provides a preparation method and application of a bamboo leaf essential oil compound, and those skilled in the art can learn from the content of this article and appropriately improve process parameters to achieve. It should be particularly pointed out that all similar substitutions and modifications are obvious to those skilled in the art, and they are deemed to be included in the present invention. The method and application of the present invention have been described through the preferred embodiments, and it is obvious that relevant persons can make changes or appropriate changes and combinations of the methods and applications herein without departing from the content, spirit and scope of the present invention to realize and apply the present invention. Invention technology.

The invention provides a kind of bamboo leaf essential oil compound, including the following components by mass:

10.9-14.5 parts by mass of carvacrol,

15.5-16.4 parts by mass of hexadecanoic acid,

8.4-9.0 parts by mass of plant alcohol,

7.9-8.4 parts by mass of pentadecane,

3.7-4.0 parts by mass of lauric acid.

Preferably, the bamboo leaf essential oil compound comprises: 10.9-14.5 parts by mass of carvacrol, 15.5-16.4 parts by mass of hexadecanoic acid, 8.4-9.0 parts by mass of plant alcohol, 7.9-8.4 parts by mass of pentacosane, 3.7-4.0 parts by mass of lauric acid.

More preferably, the bamboo leaf essential oil compound comprises: 11.6-13.8 parts by mass of carvacrol, 15.7-16.3 parts by mass of hexadecanoic acid, 8.5-8.9 parts by mass of plant alcohol, and 8.0-8.3 parts by mass of pentacosane , 3.8-3.9 parts by mass of lauric acid.

Most preferably, the bamboo leaf essential oil compound comprises: 12.3-13.0 parts by mass of carvacrol, 15.9-16.1 parts by mass of hexadecanoic acid, 8.6-8.7 parts by mass of plant alcohol, and 8.1-8.2 parts by mass of pentadecane , 3.81-3.86 parts by mass of lauric acid.

In some embodiments, the bamboo leaf essential oil composition includes bamboo leaf essential oil and oregano essential oil.

In the present invention, the bamboo leaf essential oil compound is compounded by bamboo leaf essential oil and oregano essential oil, wherein, preferably, the mass ratio of the bamboo leaf essential oil and oregano essential oil is preferably (80-85) : (15-20), more preferably (81-84): (16-19), most preferably (82-83): (17-18).

The present invention also provides a preparation method of the above-mentioned bamboo leaf essential oil compound, comprising 10.9-14.5 parts by mass of carvacrol, 15.5-16.4 parts by mass of hexadecanoic acid, 8.4-9.0 parts by mass of plant alcohol, 7.9-8.4 parts by mass and 3.7-4.0 parts by mass of lauric acid are mixed to obtain a bamboo leaf essential oil compound.

The most preferred version, the bamboo leaf essential oil and the oregano essential oil are mixed to obtain the bamboo leaf essential oil compound, and the mass ratio of the bamboo leaf essential oil and the oregano essential oil is (80-85): (15-20), more preferably It is (81-84):(16-19), most preferably (82-83):(17-18).

The instruments used in the present invention are all common commercial products and can be purchased in the market.

In the present invention, bamboo leaf essential oil and oregano essential oil are mixed in a certain proportion to obtain a bamboo leaf essential oil compound. The specific operation method is as follows:

1. Wash the bamboo leaves, dry them naturally, and pulverize them to a certain number of meshes. The particle size of the bamboo leaf powder ranges from 10 meshes to 100 meshes. The bamboo leaves are preferably Phyllostachys pubescens leaves.

2. Preferably, the pulverized particle size is 10 meshes to 20 meshes.

3. Wash the oregano, dry it naturally, and pulverize it to a certain mesh size. The particle size of oregano powder ranges from 10 mesh to 100 mesh.

4. Preferably, the crushed particle size is 10 meshes to 20 meshes.

5. In the round-bottomed flask, take by weighing the bamboo leaf powder of a certain quality, add distilled water, and make the ratio of the volume of the water and the quality of the bamboo leaf powder between 20:1 and 40:1, wherein the volume unit is milliliters, The unit of mass is grams.

6. Preferably, the ratio of the volume of water to the mass of bamboo leaf powder is 20-30:1.

7. In the round-bottomed flask, weigh the oregano powder of a certain mass, add distilled water, and make the ratio of the volume of the water to the mass of the oregano powder between 20:1 and 40:1, wherein the volume unit is milliliters, The unit of mass is grams.

8. Preferably, the ratio of the volume of water to the mass of oregano powder is 20-30:1, wherein the unit of volume is milliliter and the unit of mass is gram.

9. Using a plant essential oil extraction device, heat the aqueous solution in the round-bottomed flask, after heating for 4-6 hours, after cooling to room temperature, separate the n-hexane layer, dry with anhydrous sodium sulfate, and then remove the n-hexane with a rotary evaporator (water bath temperature 35°C), bamboo leaf essential oil and oregano essential oil were obtained.

10. Preferably, the heating time is 4.5 hours.

11. The bamboo leaf essential oil and the oregano essential oil are mixed respectively according to different mass ratios (80-85): (15-20) to obtain the bamboo leaf essential oil compound.

12. As preferably, three mass ratios of 81:19, 82:18, and 83:17 were selected and mixed to obtain the bamboo leaf essential oil complex.

The present invention also provides an application of the above-mentioned bamboo leaf essential oil compound in a bacteriostatic agent, and the bamboo leaf essential oil compound comprises the following components by mass:

10.9-14.5 parts by mass of carvacrol,

15.5-16.4 parts by mass of hexadecanoic acid,

8.4-9.0 parts by mass of plant alcohol,

7.9-8.4 parts by mass of pentadecane,

3.7-4.0 parts by mass of lauric acid.

Preferably, the bamboo leaf essential oil compound can inhibit gram-positive bacteria, gram-negative bacteria or fungi.

Preferably, the bamboo leaf essential oil compound comprises bamboo leaf essential oil and oregano essential oil in a mass ratio of (80-85): (15-20).

Below in conjunction with embodiment, the present invention is further elaborated:

Example 1: Preparation of Bamboo Leaf Essential Oil

Taking the bamboo leaves as the raw material, washing, drying and crushing it, according to the essential oil extraction device, in a round-bottomed flask, accurately weigh a certain mass of the bamboo leaf powder with an average particle size of 10 meshes, add distilled water, and make the volume of the water equal to that of 10 meshes. The mass ratio of bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram. Dry with sodium sulfate, and then remove n-hexane with a rotary evaporator (water bath temperature 35° C.) to obtain the essential oil of bamboo leaves.

Example 2: Preparation of oregano essential oil

Take oregano as raw material, wash, dry, and crush it. According to the essential oil extraction device, in a round-bottomed flask, accurately weigh a certain mass of oregano powder with an average particle size of 10 meshes, add distilled water, and make the volume of water equal to that of 10 mesh. The mass ratio of bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram. After drying over sodium sulfate, n-hexane was removed by a rotary evaporator (water bath temperature 35° C.) to obtain oregano essential oil.

Embodiment 3: compound bamboo leaf essential oil and oregano essential oil

The bamboo leaf essential oil prepared in Example 1 and the oregano essential oil prepared in Example 2 are fully mixed in the ratio of 81 parts by mass: 19 parts by mass to obtain the bamboo leaf essential oil complex, and through GC-MS component detection, it is obtained that it contains fragrance. 13.8 parts by mass of apisol, 15.7 parts by mass of hexadecanoic acid, 8.5 parts by mass of plant alcohol, 8.0 parts by mass of pentacosane, and 3.8 parts by mass of lauric acid.

Embodiment 4: compound bamboo leaf essential oil and oregano essential oil

The bamboo leaf essential oil prepared in Example 1 and the oregano essential oil prepared in Example 2 are fully mixed in the ratio of 82 parts by mass: 18 parts by mass to obtain the bamboo leaf essential oil complex, and through GC-MS component detection, it is obtained that it contains fragrance. 13.0 parts by mass of apisol, 15.9 parts by mass of hexadecanoic acid, 8.6 parts by mass of plant alcohol, 8.1 parts by mass of pentacosane, and 3.81 parts by mass of lauric acid.

Embodiment 5: compound bamboo leaf essential oil and oregano essential oil

The bamboo leaf essential oil prepared in Example 1 and the oregano essential oil prepared in Example 2 are fully mixed in the ratio of 83 parts by mass: 17 parts by mass to obtain the bamboo leaf essential oil complex, and through GC-MS component detection, it is obtained that it contains fragrance. 12.3 parts by mass of apisol, 16.1 parts by mass of hexadecanoic acid, 8.7 parts by mass of plant alcohol, 8.2 parts by mass of pentacosane, and 3.86 parts by mass of lauric acid.

Embodiment 6: the antibacterial effect of bamboo leaf essential oil complex

Using the double-layer plate punching method, the antibacterial effect of the bamboo leaf essential oil compound obtained in Example 3 was investigated, and it was found that the bamboo leaf essential oil compound could inhibit the growth of gram-positive bacteria, gram-negative bacteria and fungi , the minimum inhibitory concentrations against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Saccharomyces cerevisiae were 0.56mg/mL, 0.56mg/mL, 0.28mg/mL and 0.56mg/mL, respectively. Minimal inhibitory concentrations compared to bamboo leaf essential oil alone (Bacillus subtilis 2.25mg/mL, Staphylococcus aureus 2.25mg/mL, Escherichia coli 1.12mg/mL and Saccharomyces cerevisiae 2.25mg/mL) and oregano essential oil (Bacillus Bacillus 1.12mg/mL, Staphylococcus aureus 1.12mg/mL, Escherichia coli 0.56mg/mL and Saccharomyces cerevisiae 1.12mg/mL), the bacteriostatic effect was increased by 2-4 times.

Embodiment 7: the antibacterial effect of bamboo leaf essential oil complex

Using the double-layer plate punching method, the antibacterial effect of the bamboo leaf essential oil compound obtained in Example 4 was investigated, and it was found that the bamboo leaf essential oil compound could inhibit the growth of gram-positive bacteria, gram-negative bacteria and fungi , the minimum inhibitory concentrations against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Saccharomyces cerevisiae were 0.59mg/mL, 0.59mg/mL, 0.30mg/mL and 0.59mg/mL, respectively. Minimal inhibitory concentrations compared to bamboo leaf essential oil alone (Bacillus subtilis 2.25mg/mL, Staphylococcus aureus 2.25mg/mL, Escherichia coli 1.12mg/mL and Saccharomyces cerevisiae 2.25mg/mL) and oregano essential oil (Bacillus Bacillus 1.12mg/mL, Staphylococcus aureus 1.12mg/mL, Escherichia coli 0.56mg/mL and Saccharomyces cerevisiae 1.12mg/mL), the bacteriostatic effect was increased by 2-4 times.

Embodiment 8: the antibacterial effect of bamboo leaf essential oil complex

Using the double-layer plate punching method, the antibacterial effect of the bamboo leaf essential oil compound obtained in Example 5 was investigated, and it was found that the bamboo leaf essential oil compound could inhibit the growth of gram-positive bacteria, gram-negative bacteria and fungi , the minimum inhibitory concentrations against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Saccharomyces cerevisiae were 0.62mg/mL, 0.62mg/mL, 0.31mg/mL and 0.62mg/mL, respectively. Minimal inhibitory concentrations compared to bamboo leaf essential oil alone (Bacillus subtilis 2.25mg/mL, Staphylococcus aureus 2.25mg/mL, Escherichia coli 1.12mg/mL and Saccharomyces cerevisiae 2.25mg/mL) and oregano essential oil (Bacillus Bacillus 1.12mg/mL, Staphylococcus aureus 1.12mg/mL, Escherichia coli 0.56mg/mL and Saccharomyces cerevisiae 1.12mg/mL), the bacteriostatic effect was increased by 2-4 times.

Embodiment 9: the application of bamboo leaf essential oil compound

The bamboo leaf essential oil compound obtained in Example 5 was dissolved in 0.1% Tween-20, fully emulsified, and then diluted to 2.0 mg/mL with sterile water to obtain a bacteriostatic agent, and the obvious defects such as freshness and no damage were selected. Tomato fruit, spray an appropriate amount of the above-mentioned antibacterial agent on the surface of the fruit and vegetable every day (the surface of the fruit and vegetable is moist and no large water droplets are attached), and at the same time, the daily spray of distilled water is used as the control group, and it is stored at room temperature (25°C). Observed. When stored for 5 days, the cherry tomatoes of the control group were basically all spoiled, and the treatment group was still intact at this time, and it was completely spoiled until 20 days. The antiseptic and fresh-keeping effect of the bacteriostatic agent obtained by the present invention on the cherry tomatoes is nearly The market salesperson is 4 times as effective on the preservation of cherry tomatoes on weekdays.

Embodiment 10: the application of bamboo leaf essential oil compound

The bamboo leaf essential oil compound obtained in Example 5 was dissolved in 0.1% Tween-20, fully emulsified, and then diluted to 2.0 mg/mL with sterile water to obtain a bacteriostatic agent, and the obvious defects such as freshness and no damage were selected. For the cucumbers, spray an appropriate amount of the above-mentioned bacteriostatic agents on the surface of the cucumbers every day (subject to the surface of the fruits and vegetables being moist and no large water droplets are attached), while taking the daily spraying of distilled water as the control group, placed at room temperature (25 ℃) for storage and observation. When stored for 7 days, the cherry tomatoes of the control group were basically all spoiled, and the treatment group was still intact at this time, and all spoiled until 25 days, thus the antiseptic and fresh-keeping effect of the bacteriostatic agent obtained by the present invention on the cucumber is nearly marketed. The staff usually has 3-4 times the fresh-keeping effect of cherry tomatoes.

The antibacterial effect of the bamboo leaf essential oil compound is much greater than that of the bamboo leaf essential oil alone. This greatly reduces the amount of bamboo leaf essential oil in the food system, ensures that the food flavor will not be affected by a large amount of essential oils, and at the same time has a better anti-corrosion and fresh-keeping effect.

The bamboo leaf essential oil compound designed by the invention can effectively inhibit the growth and reproduction of Gram-positive bacteria, Gram-negative bacteria and fungi, can be widely used in food preservation and storage, and has wide practicability.

The bamboo leaf essential oil compound obtained by the invention can be used for the preservation of more fruits and vegetables, such as grape, citrus, apple, pear, kiwi, cucumber, wax gourd, loofah, pumpkin and other fruits and vegetables, and has wide practicability.

The above are only preferred embodiments of the present invention, and do not limit the present invention in any form. Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. The technical personnel, within the scope of the technical solution of the present invention, can make some changes or modifications by using the technical content disclosed above to be equivalent embodiments of equivalent changes, provided that the content of the technical solution of the present invention is not deviated from, according to the present invention. The technical essence of the invention Any simple modifications, equivalent changes and modifications made to the above embodiments still fall within the scope of the technical solutions of the present invention.

Claims (3)

1. a bamboo leaf essential oil compound, is characterized in that, described bamboo leaf essential oil compound is prepared by mixing bamboo leaf essential oil and oregano essential oil; The preparation method of described bamboo leaf essential oil is to take Phyllostachys pubescens as raw material , wash, dry and crush it, according to the essential oil extraction device, in a round-bottomed flask, accurately weigh a certain mass of bamboo leaf powder with an average particle size of 10 meshes, add distilled water, and make the volume of the water equal to the quality of the bamboo leaf powder. The ratio is 25:1, in which the volume unit is milliliter and the mass unit is gram. The aqueous solution in the round-bottomed flask is heated for 4.5 hours, cooled to room temperature, and the n-hexane layer is separated, dried with anhydrous sodium sulfate, and then Use a rotary evaporator to remove n-hexane to obtain bamboo leaf essential oil; the preparation method of the oregano essential oil is to take oregano as a raw material, wash, dry and crush it, and according to the essential oil extraction device, in a round-bottomed flask, Accurately weigh a certain mass of oregano powder with an average particle size of 10 meshes, add distilled water, and make the ratio of the volume of water to the mass of bamboo leaf powder at 25:1, where the volume unit is milliliters and the mass unit is grams, and heat a round-bottomed flask. In the aqueous solution, after heating for 4.5 hours, after cooling to room temperature, the n-hexane layer was separated, dried with anhydrous sodium sulfate, and then the n-hexane was removed with a rotary evaporator to obtain oregano essential oil; the bamboo leaf essential oil and oregano The mass ratio of the essential oil is (80-85): (15-20); the bamboo leaf essential oil compound comprises the following components by mass: 10.9-14.5 mass parts of carvacrol, 15.5-16.4 mass parts of hexadecanoic acid , 8.4-9.0 parts by mass of plant alcohol, 7.9-8.4 parts by mass of pentadecane, and 3.7-4.0 parts by mass of lauric acid. 2. a preparation method of bamboo leaf essential oil compound, is characterized in that, bamboo leaf essential oil is mixed with oregano essential oil to obtain bamboo leaf essential oil compound; The preparation method of described bamboo leaf essential oil is to take Phyllostachys pubescens as raw material , wash, dry and crush it, according to the essential oil extraction device, in a round-bottomed flask, accurately weigh a certain mass of bamboo leaf powder with an average particle size of 10 meshes, add distilled water, and make the volume of the water equal to the quality of the bamboo leaf powder. The ratio is 25:1, in which the volume unit is milliliter and the mass unit is gram. The aqueous solution in the round-bottomed flask is heated for 4.5 hours, cooled to room temperature, and the n-hexane layer is separated, dried with anhydrous sodium sulfate, and then Use a rotary evaporator to remove n-hexane to obtain bamboo leaf essential oil; the preparation method of the oregano essential oil is to take oregano as a raw material, wash, dry and crush it, and according to the essential oil extraction device, in a round-bottomed flask, Accurately weigh a certain mass of oregano powder with an average particle size of 10 meshes, add distilled water, and make the ratio of the volume of water to the mass of bamboo leaf powder at 25:1, where the volume unit is milliliters and the mass unit is grams, and heat a round-bottomed flask. In the aqueous solution, after heating for 4.5 hours, after cooling to room temperature, the n-hexane layer was separated, dried with anhydrous sodium sulfate, and then the n-hexane was removed with a rotary evaporator to obtain oregano essential oil; the bamboo leaf essential oil and oregano The mass ratio of the essential oil is (80-85): (15-20); the bamboo leaf essential oil compound comprises the following components by mass: 10.9-14.5 mass parts of carvacrol, 15.5-16.4 mass parts of hexadecanoic acid , 8.4-9.0 parts by mass of plant alcohol, 7.9-8.4 parts by mass of pentadecane, and 3.7-4.0 parts by mass of lauric acid. 3. the application of a bamboo leaf essential oil compound in bacteriostatic agent, it is characterized in that, described bamboo leaf essential oil compound is prepared by mixing bamboo leaf essential oil and oregano essential oil; the preparation of described bamboo leaf essential oil The method is to take the bamboo leaves as raw materials, wash, dry and crush them, and according to the essential oil extraction device, in a round-bottomed flask, accurately weigh a certain mass of bamboo leaf powder with an average particle size of 10 meshes, and add distilled water to make the water content. The ratio of the volume to the mass of the bamboo leaf powder is 25:1, wherein the volume unit is milliliter and the mass unit is gram. Dry with anhydrous sodium sulfate, then remove n-hexane with a rotary evaporator to obtain bamboo leaf essential oil; the preparation method of the oregano essential oil is to take oregano as a raw material, washing, drying, and crushing it, and according to the essential oil extraction device , in a round-bottomed flask, accurately weigh a certain mass of oregano powder with an average particle size of 10 meshes, add distilled water, and make the ratio of the volume of water to the mass of bamboo leaf powder at 25:1, where the unit of volume is milliliters, and the unit of mass is For gram, heat the aqueous solution in the round-bottomed flask, after heating for 4.5 hours, after cooling to room temperature, separate the n-hexane layer, dry with anhydrous sodium sulfate, and then remove the n-hexane with a rotary evaporator to obtain oregano essential oil; Described that the mass ratio of bamboo leaf essential oil and oregano essential oil is (80-85): (15-20); Described bamboo leaf essential oil compound comprises the composition of following mass parts: carvacrol 10.9-14.5 mass parts, sixteen 15.5-16.4 parts by mass of alkanoic acid, 8.4-9.0 parts by mass of plant alcohol, 7.9-8.4 parts by mass of pentadecane, and 3.7-4.0 parts by mass of lauric acid; the bamboo leaf essential oil compound can inhibit Bacillus subtilis, golden yellow Staphylococcus, Escherichia coli and Saccharomyces cerevisiae.