毛竹叶挥发油抑菌活性研究  

Antimicrobial activity of volatile oil of Phyllostachys heterocyla bamboo leaves

作　　者：姚永红[1] 秦娇[1] 张柏林[1] 任美玲[1] 吕兆林[2] 

机构地区：[1]北京林业大学生物学院,北京100083 [2]北京林业大学分析测试中心,北京100083

出　　处：《食品工业科技》2010年第1期71-73,共3页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划课题(2006BAD19B08);国家科技基础条件平台项目(2005DKA21204-12)

摘　　要：以毛竹叶为实材,利用同时蒸馏萃取法(SDE)提取毛竹叶中挥发油,挥发油中醇类化合物占36.31%,羧酸类化合物占30.3%,烷烃类化合物占15.46%,酮类化合物占8.04%,醛类化合物占3%。选取革兰氏阳性菌(枯草杆菌)、革兰氏阴性菌(大肠杆菌、假单胞杆菌、黄杆菌)和酿酒酵母等常见菌作为毛竹叶挥发油抑菌作用的测试菌株,同时考察了该挥发油对大肠杆菌和枯草杆菌的最低抑菌浓度(MIC)。结果显示,毛竹叶挥发油对大肠杆菌、枯草杆菌、假单胞杆菌、黄杆菌和酿酒酵母都有较强的抑菌活性,毛竹挥发油对大肠杆菌和枯草杆菌的MIC均为2.25mg/mL。The bamboos leaves collected from Phyllostahys heterocyla were pretreated with simultaneity distillation extraction（SDE） .The alcohol compounds of the volatile oil account for 36.31%, the carboxylic acid compounds 30.3% ,paraffinss compounds 15.46%, the ketones compounds 8.04%, and the aldehydes compounds 3% .One Gram-positive （ Bacillus subtilis ）, four Gramnegative （ Escherichia coil, Pseudomonas fluorescens SHL5, SHL7, Flavobacterium SHL45 ） and three fungi （ Saccharomyces cerevisiae Ja 64, Tokay, Y 8 ） were selected as the tested strains to evaluate the inhibition that the volatile oil acted on, simultaneously the minimal inhibition concentration （MIC） of Escherichia coil and Bacillus subtilis were tested.The results showed that the volatile oil from the leaves of Phyllostachys heterocyla had strong antimicrobial activities,the MIC of Escherichia coli and Bacillus subtilis were both 2.25mg/mL.

关 键 词：毛竹叶 挥发油 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]