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研究结果表明 ,丁香 [Syzygiumaromaticum (L .)Merr .etPerry]挥发油及其衍生物均可抑制黑曲霉(Aspergillusniger)和扩展青霉 (Penicilliumexpansun) 的生长 ,丁香挥发油对黑曲霉的最小抑菌浓度为 5 0 % ,对扩展青霉的最小抑菌浓度为 2 5 % ;丁香挥发油衍生物对黑曲霉的最小抑菌浓度为 2 5 % ,对扩展青霉的最小抑菌浓度为 2 0 %。用GC MS详细分析了丁香挥发油的化学成分 ,共鉴定了 2 0个化合物 ,其中主要成分为丁香酚 ,含量占挥发油成分总量的6 8.0 2 78%。
The results showed that the essential oil of Syzygiummaromaticum (L.) Merr. Et Perry and its derivatives all inhibited the growth of Aspergillus niger and Penicillium expansum. The minimum inhibitory concentration of clove volatile oil on Aspergillus niger was 5 0%, the minimum inhibitory concentration against Penicillium expansum was 25%; the minimum inhibitory concentration of the essential oil of clove against Aspergillus niger was 25% and the minimum inhibitory concentration against Penicillium expansum was 20%. The chemical constituents of clove volatile oil were analyzed in detail by GC-MS. 20 compounds were identified, of which the main component was eugenol, accounting for 6 8.0278% of the total volatile oil components.