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目的:研究朱桔叶挥发油化学成分,初步研究其抑菌活性。方法:采用水蒸气蒸馏法提取朱桔叶中的挥发油,气相色谱-质谱联用技术(GC-MS)和峰面积归一化法分析其化学成分和相对含量;采用微量二倍连续梯度稀释法确定挥发油杀菌效果。结果:通过GC-MS从朱桔叶挥发油中分离41种化合物,鉴定36种。柑橘叶挥发油的主要成分为:r-榄香烯(30.691%)、β-石竹烯(18.895%)、水芹烯(10.814%)、2-异丙基-甲苯(7.977%)、α-石竹烯(5.260%)、α-金合欢烯(4.805%)等;初步的抑菌试验结果显示朱桔叶挥发油对大肠埃希菌的抑制效果[最小抑菌浓度(MIC)3.9 g·L-1,最小杀菌浓度(MBC)5.6 g·L-1]最为显著,其次依次为金黄色葡萄球菌、枯草芽孢杆菌和假丝酵母。次为金黄色葡萄球菌、枯草芽孢杆菌和假丝酵母。结论:通过GC-MS测定和鉴别了朱桔叶挥发油化学成分,抗菌实验表明其挥发油具有一定的抗菌活性,为朱桔叶挥发油的开发利用提供实验依据。
Objective: To study the chemical constituents of the volatile oil from the leaves of Zhukuang, and to study the antibacterial activities of the constituents. Methods: Volatile oil was extracted by steam distillation. The chemical constituents and relative contents were determined by gas chromatography-mass spectrometry (GC-MS) and peak area normalization. Determine the germicidal effect of volatile oil. Results: 41 compounds were isolated by GC-MS from 36 volatile oil of Zhudie leaves. The main constituents of the volatile oil of citrus leaves were: r-elemene (30.691%), β-caryophyllene (18.895%), phellandrene (10.814%), 2-isopropyl-toluene (5.260%) and α-farnesene (4.805%). The preliminary antibacterial test results showed that the inhibitory effect of volatile oils of Zhujian leaves on Escherichia coli [MIC of 3.9 g · L -1 , The minimum bactericidal concentration (MBC) 5.6 g · L-1] was the most significant, followed by Staphylococcus aureus, Bacillus subtilis and Candida. Secondary to Staphylococcus aureus, Bacillus subtilis and Candida. CONCLUSION: The chemical constituents of volatile oil from Zucchini leaves were determined and identified by GC-MS. The antibacterial experiments showed that the essential oil had certain antibacterial activity, which provided the experimental basis for the exploitation and utilization of essential oil from Zujue leaves.