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目的:研究四川山姜叶挥发油的化学成分及其抑菌活性。方法:采用水蒸气蒸馏法提取挥发油,并用GC-MS联用技术对挥发油成分进行分析;采用微孔板法测定挥发油对金黄色葡萄球菌、大肠杆菌、绿脓杆菌和白色念珠菌的最小抑菌浓度,采用药板法测定挥发油对黑曲霉素的最小抑菌浓度。结果:共分离出54个峰,鉴定了39种化合物,其主要成分为桉叶油素(41.86%);四川山姜叶挥发油对金黄色葡萄球菌的最小抑菌浓度为250μg/m L。结论:四川山姜叶挥发油对金黄色葡萄球菌具有一定的抑制作用,本研究为进一步研究和开发应用四川山姜提供了科学基础。
Objective: To study the chemical constituents and antibacterial activity of the volatile oil of Szechwan Ginger leaf. Methods: Volatile oil was extracted by steam distillation and the constituents of volatile oil were analyzed by GC-MS. The minimal inhibitory concentration of volatile oil on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans was determined by microplate method Concentration, the determination of the minimum inhibitory concentration of volatile oil on the niger by pharmacological plate method. Results: A total of 54 peaks were isolated and 39 compounds were identified, the main component of which was eucalyptol (41.86%). The minimum inhibitory concentration of volatile oil of S. alpinariae on S. aureus was 250 μg / m L. Conclusion: Volatile oil of Szechwan ginger leaves has a certain inhibitory effect on Staphylococcus aureus. This study provides a scientific basis for further research and development of Szechwan ginger.