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本文利用ＧＣ－ＭＳ技术确定了香叶树（Ｌｉｎｄｅｒａ ｃｏｍｍｕｎｉｓ）果挥发油１８种成分的化 学结构和相对含量，这些化合物多为倍半萜烯类或其含氧衍生物，优势成分为双（２－羟乙 基）月桂酰胺（４３．５％）和正癸酸（３５．８２％）。体外对１２种真菌和细菌的药敏实验表明，该 挥发油具有很好的抑制活性，其中，对致病真菌的 ＭＩＣ为 ０． ０３～０． ５ μｌ／ｍｌ，对污染霉菌 的 ＭＩＣ为 １． ０～２． ０ μｌ／ｍｌ，对细菌的 ＭＩＣ为 ０． ０２～０． ０３ μｌ／ｍｌ。
In this paper, the chemical structure and relative content of 18 components of the essential oil of Lindera communis were determined by GC-MS. Most of these compounds are sesquiterpenes or their oxygen-containing derivatives, the dominant component is bis (2- Hydroxyethyl) lauramide (43.5%) and n-decanoic acid (35.82%). In vitro susceptibility to 12 fungi and bacteria showed that the volatile oil had good inhibitory activity, of which the MIC for pathogenic fungi was 0. 03 ~ 0. 5 μl / ml, MIC for contaminating mold is 1. 0 ~ 2. 0 μl / ml, MIC for bacteria 0. 02 ~ 0. 03 μl / ml.