苦楝叶中挥发油成分及抑菌作用研究  

Study on the Chemical Components of Volatile Oil from the Leaf of Melia azedrach Linn and its Antimicrobial Activity

作　　者：张峰[1] 李艳明[1] 原玲芳[1] 赖鹏翔[1] 

机构地区：[1]山东大学威海分校海洋学院,山东威海264209

出　　处：《安徽农业科学》2009年第27期13097-13098,13100,共3页Journal of Anhui Agricultural Sciences

基　　金：山东大学威海分校科研资助项目(A08013)

摘　　要：[目的]为苦楝植物的药用开发提供技术指导。[方法]利用水蒸气蒸馏法对苦楝叶挥发油进行提取,应用气相色谱-质谱(GC-MS)联用仪对挥发油的成分进行初步分析。[结果]经GC-MS分析鉴定,共检测出68个峰,鉴定出39种物质,主要有烷烃(3.75%)、酸类(45.28%)、酯类(3.06%)、醇类(30.25%)、酮类(5.42%)等化合物。用其挥发油进行抑菌试验,结果表明,25、50、75、100 mg/ml苦楝挥发油处理大肠杆菌、金黄色葡萄球菌、黑曲霉,均有较强的抑制效果,与对照组差别明显。苦楝挥发油对上述3种菌的抑制强弱顺序为:黑曲霉(大肠杆菌(金黄色葡萄球菌。[结论]苦楝叶挥发油的成分很复杂但含量高的成分不多,它们是挥发油抑菌作用的主要物质基础。苦楝挥发油对受菌体尤其是真菌具有抑制作用。[ Objective ] The technical guidance for the development of Melia azedrach Linn as medicine was provided through the research. [ Method] The volatile oil was extracted from Melia azedrach Linn with water-steaming method and the chemical composition of the volatile oil was analyzed with GC-MS. [ Results ] There were 68 separated peaks after the detection of GC-MS and 39 material were identified, which mainly included alkan（3.75% ） , esters（3.06% ） , alcohol30.25% ） , fatty acid（45.28% ） , ketone（5.42% ） and others. The experiment in the effect of the volatile oil on the anti-microbial activity was conducted and the result indicated that that 25 mg/ml, 50 mg/ml, 75 mg/ml and 100 mg/ml of the volatile oil could have strong inhibition effect on Escherichia coli, Asperigillus niger and Staphylococcus aureus, which efficiencies were significantly stronger than that of the CK. The order of the inhibition effects of the volatile oil on the three microorganisms was Asperigillus niger 〉 Escherichia coli 〉 Staphylococcus aureus. [ Conclusion ] The chemical composition of the volatile oil from Melia azedrach Linn leaf was complex and most of them were with low contain. That was the basis of the inhibition effect on microorganisms. The volatile oil had inhibition effect on microorganism, especially on fungus.

关 键 词：苦楝 挥发油 化学成分 抑菌作用 

分 类 号：S567.9[农业科学—中草药栽培]