花椒挥发油的化学成分分析及体外抑菌活性研究  

Study on Chemical Composition and Antibacterial Activity of Volatile Oil from Zanthoxylum Bungeagum Maxim

作　　者：袁娟丽[1] 王四旺[1] 崔雪娜[1] 

机构地区：[1]第四军医大学药学系天然药物学教研室,陕西西安710032

出　　处：《现代生物医学进展》2009年第21期4108-4112,共5页Progress in Modern Biomedicine

摘　　要：目的:明确花椒挥发油的主要化学成分及对部分细菌、真菌的体外抑菌活性。方法:①采用水蒸气蒸馏法提取花椒中挥发油并进行GC/MS分析;②K-B纸片扩散法和浓度稀释法测试6种菌株(金黄色葡萄球菌ATCC25923、大肠埃希菌ATCC25922、铜绿假单胞菌ATCC27853、枯草杆菌ATCC6633、白色假丝酵母菌ATCC90028、近平滑假丝酵母菌ATCC22019)体外抑菌活性。结果:①GC/MS法分离出80余个峰,鉴定出81种物质,用面积归一法确定其相对百分含量;其中5种化合物已占到总量的60%以上,分别为桉树脑15.64%、4-萜品醇15.60%、D-柠檬油精13.72%、β-月桂烯10.20%、α-蒎烯4.03%。②花椒挥发油除对铜绿假单胞菌抑菌活性不明显外,对其它5种菌株均有较好的抑菌活性。结论:①花椒挥发油中化学成分复杂,其中含量超过5%的成分仅4种且最高含量小于16%。②花椒挥发油具有明显体外抑菌活性。Objective：To identify the chemical composition of the volatile oil from Zanthoxylum bungeagum Maxim. Methods：①The volatile oil was obtained by hydrodistillation. Chemical components were analyzed by GC-MS. ②Antimicrobial activity of the volatile oil on Staphylococcus aureus,Escherichia coli,Pseudomonas aeruginosa,Bacillus subtilis,White Candida mycoderma,Candida parapsilosis was tested by paper disk method. Results：①More than 80 compounds were isolated and dentified,5 of them representing 60% of the total oil. The 5 main constituents were Cineole（15. 64% ） ,4-terpineo（15. 60% ） ,Limonene（13. 72% ） ,β-myrcene（10.20% ） ,α-pinene（4. 03% ） . ②The antibacterial activity of volatile oil is significant to the strains mentioned except Pseudomonas aeruginosa. Conclusions：①The chemical composition of the volatile oil is complicated;Only 4 compounds＇ relative percentages are bigger than 5% and the biggest didn＇t reach 16%. ② The volatile oil showed strong Antimicrobial activity.

关 键 词：花椒/挥发油 水蒸气蒸馏 气相色谱-质谱(GC/MS) 抑菌作用 

分 类 号：R284.3[医药卫生—中药学]