马铃薯茎叶精油成分和抗菌性研究  

Study on the Chemical Components and Antibacterial Activity of the Essential Oil from Potato Leaf

作　　者：李伟[1] 刘涛[1] 陆占国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《安徽农业科学》2009年第25期11860-11861,11891,共3页Journal of Anhui Agricultural Sciences

基　　金：黑龙江教育厅科学技术研究项目(11531061)

摘　　要：[目的]研究成熟马铃薯茎叶挥发性成分及其抗菌活性。[方法]用超声波辅助-溶剂萃取法提取成熟马铃薯茎叶挥发性成分,采用GC-MS联机分析化学组成,然后,以Halo法测定精油的抗菌活性。[结果]以0.520%的产率获得精油,检测出81种成分,解析鉴定了占精油71.659%的31个成分。其中,倍半萜类化合物19.629%;羧酸类化合物18.625%;饱和烃类化合物15.352%;酮类化合物6.993%;醇类4.092%;酯类3.679%和醛类2.228%。[结论]该精油对大肠杆菌、白色葡萄球菌、枯草芽孢杆菌具有很强的抗菌活性,但是,对黄色葡萄球菌、根霉的活性较低。[ Objective ] The purpose of this research was to study the volatile composition of the maturity potato leaf and its antibacterial activities. [ Method ] The volatile compositions were extracted from the maturity potato leaf by the ultrasound assisted-solvent extraction method, then the oil was analyzed by GC-MS and its antibacterial activities were examined by Halo method. [ Result] The essential oil of the maturity potato leaf was obtained in 0. 520% yield, and 81 components were detected, in which 31 compounds that accounted for 71. 659% of the total oil were identified. The oil contained sesquiterpenes （ 19. 629% ）, carbonic acids （ 18. 625% ）, alkanes （ 15. 352% ）, ketones （6.993%）, alcohols （4. 092% ） , esters （3. 679% ） and aldehydes （2. 228% ）. [ Conclusion ] The essential oil had powerful inhibitory effects against Escherichia coli, Staphylococcus albus and Bacillus subtilis, but it had weak inhibitory activity against Staphylococcus aureus and Phizopus sp.

关 键 词：马铃薯茎叶 超声波辅助-溶剂萃取法 精油 气相色谱-质谱 抗菌 

分 类 号：O657.7[理学—分析化学]