玫瑰茄挥发油的GC-MS分析及其抗菌活性研究  

GC-MS Analysis of the Chemical Constituents of Essential Oil from Hibiscus sabdariffa Linn. and Study on Antibacterial Activity

作　　者：董莎莎[1,2] 宝福凯[3] 吕青[1] 程永现[1] 

机构地区：[1]中国科学院昆明植物研究所植物化学与西部植物资源持续利用国家重点实验室,昆明650204 [2]大理学院药学院,云南大理671000 [3]昆明医学院微生物学与免疫学教研室,昆明650031

出　　处：《大理学院学报（综合版）》2009年第6期1-4,共4页Journal of Dali University

基　　金：云南省中青年学术与技术带头人后备人才基金资助项目(2007PY01-48)

摘　　要：目的:研究玫瑰茄挥发油成分及其抑菌活性。方法:运用常规水蒸气蒸馏法提取玫瑰茄挥发油,采用气相色谱-质谱联用(GC-MS)的方法分析、鉴定其化学成份,并采用琼脂稀释法对其挥发油进行抗菌活性测试。结果:通过GC-MS共鉴定出48个化学成分,且抑菌实验表明8种菌株为敏感菌株。结论:该研究为玫瑰茄的进一步应用与开发提供了科学依据。Objective：The purpose was to study the composition of essential oil from Hibiscus sabdariffa Linn. and its antibacterial activity. Method：The essential oil of Hibiscus sabdariffa Linn. was extract by steam distillation and analyzed by GC-MS method.The antimicrobial activity of the essential oil was using agar dilution method.Result：48 compounds were identified from Hibiscus sabclariffa Linn. The antibacterial activity research indicated that the oil evaluated against eight microbial strains. Conclusion：The scientific basis was provided for further research, development and application on Hibiseus sabdariffa Linn. by this study.

关 键 词：玫瑰茄 挥发油 气相色谱-质谱联用 抗菌活性 

分 类 号：R917[医药卫生—药物分析学]