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采用水蒸气蒸馏法提取韭菜挥发油,通过体外抑菌试验检测其抑菌活性,确定体外最小抑菌浓度(MIC);并采用气相色谱-质谱(GC-MS)法分离检测韭菜挥发油成分。结果显示,韭菜挥发油具有广谱的抑菌活性,且对不同细菌的MIC不同。在韭菜挥发油中鉴定出17个组分,主要为二丙烯基-双硫醚(39.308%)、甲基-丙烯基-双硫醚(32.763%)、甲基-丙烯基-三硫醚(12.157%)、二丙烯基-三硫醚(7.330%)。结果表明,韭菜挥发油具有研发成新型抗菌药物与食品防腐剂的潜力。
Volatile oil from Chinese chives was extracted by steam distillation, the antibacterial activity was tested by antibacterial test in vitro, and the minimum inhibitory concentration (MIC) in vitro was determined. The volatile oil components of Chinese chives were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that the volatile oil of Chinese chives has a broad spectrum of antibacterial activity and different MICs for different bacteria. Seventeen components were identified in the essential oil of Chinese chives, mainly dipropylene-disulfide (39.308%), methyl-propenyl-disulfide (32.763%), methyl-propenyl-trisulfide %), Dipropylene-trisulfide (7.330%). The results show that the Chinese chive volatile oil has the potential to develop into a new type of antibacterial drugs and food preservatives.