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目的:对尖瓣海莲叶内生真菌Penicillium sp.B21的发酵液挥发油成分进行分析,并对其抑菌活性进行初筛。方法:水蒸气蒸馏法提取海桑叶内生真菌Penicillium sp.B21的发酵液挥发油,GC-MS鉴定挥发油成分,96孔板酶标法对挥发性组分抑菌活性初筛。结果:水蒸气蒸馏法提取的挥发性组分,每100 g发酵产物得到挥发油1.82 g。GC-MS共鉴定出挥发油组分39个,占挥发油总质量的93.89%。抑菌活性测试表明,在质量浓度20 mg·L~(-1)下,挥发油对大肠埃希菌和白色葡萄球菌具有较好的抑菌活性。结论:尖瓣海莲叶内生真菌Penicillium sp.B21发酵液挥发油成分具有一定的抑菌活性,拓展了其在医药、食品等领域的应用和研究。
OBJECTIVE: To analyze the constituents of the volatile oil from the fermentation broth of Penicillium sp.B21, an endophytic fungus of the genus Cutina, and to study its antibacterial activity. Methods: Volatile oil of fermentation broth of Penicillium sp.B21 was extracted by steam distillation. The essential oil was identified by GC-MS. The primary antibacterial activity of volatile components was determined by 96-well plate. Results: The volatile components extracted by steam distillation method, per 100 g of fermentation product obtained volatile oil 1.82 g. A total of 39 volatile oil components were identified by GC-MS, accounting for 93.89% of the total mass of the volatile oil. The antibacterial activity test showed that the volatile oil had good antibacterial activity against Escherichia coli and Staphylococcus aureus at the concentration of 20 mg · L -1. Conclusion: The constituents of the essential oil of the Penicillium sp.B21 fermentation broth of Myrica cepacia have some antibacterial activity, which has expanded its application and research in medicine, food and other fields.