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利用气相色谱—质谱(GCMS)法结合化学计量学方法对丁香挥发油化学成分进行了分析研究。得益于化学计量学分辨方法,从丁香花蕾与丁香果实中共鉴定了46种化合物。其中从丁香果实挥发油中鉴定了41种化合物,占挥发油总量的94.154%;从丁香花蕾挥发油中鉴定出30种化合物,占其挥发油总量的98.418%。2,3,4trimethoxyacetophenone和2methoxy4[2propenyl]phenolacetate为首次从丁香挥发油中鉴定得到。两种已经确认具有生物活性的化合物丁子香酚和石竹烯在丁香果挥发油分别为22.667%和7.147%,而在丁香花蕾挥发油中含量分别为和57.133%和14.408%,二者在相对含量上差异较大。体外抗菌试验结果表明,这两种挥发油对金黄色葡萄球菌和白色念珠菌十分敏感,对大肠杆菌和枯草杆菌敏感。而丁香花蕾挥发油对所有试验菌株都比丁香果挥发油表现出更强的抗菌活性,我们认为这可能是前者丁子香酚和石竹烯含量高的原因。
Gas chromatography-mass spectrometry (GCMS) combined with chemometrics method was used to analyze the chemical constituents of the essential oil of clove. Thanks to the chemometric discrimination method, 46 compounds were identified from the clove bud and clove fruit. Among them, 41 compounds were identified from the volatile oil of clove fruit, accounting for 94.154% of the total volatile oil; 30 compounds were identified from the volatile oil of clove bud, accounting for 98.41% of the total volatile oil. 2,3,4trimethoxyacetophenone and 2methoxy4[2propenyl]phenolacetate were first identified from the volatile oil of clove. The contents of the volatile oils of eugenol and caryophyllene in the clove fruits were 22.667% and 7.147%, respectively, for the two compounds that had been confirmed to be biologically active, and 57.133% and 14.408% for the volatile oils of clove buds, respectively. Larger. The in vitro antibacterial test results show that these two volatile oils are very sensitive to Staphylococcus aureus and Candida albicans and are sensitive to Escherichia coli and Bacillus subtilis. The volatile oil of clove bud showed stronger antibacterial activity than the volatile oil of clove fruit on all the tested strains. We think this may be the reason for the high content of the former eugenol and caryophyllene.