绒毛香茶菜精油化学成分的GC-MS分析及其抑菌活性鉴定  

Chemical Composition and Antimicrobial Activity of Plectranthus tomentosa Essential Oil

作　　者：赵小珍 李晨[2] 崔晓东[2] 王转花[2] 

机构地区：[1]山西省分析科学研究院 [2]化学生物学与分子工程教育部重点实验室山西大学生物技术研究所,太原030006

出　　处：《天然产物研究与开发》2016年第3期377-381,共5页Natural Product Research and Development

基　　金：山西省青年科技研究基金(2015021047)

摘　　要：用水蒸气蒸馏法提取绒毛香茶菜叶精油,并用气相色谱-质谱(GC-MS)联用技术对其化学成分进行分析。共鉴定出31种化合物,主要含有脂肪族烯烃、醇类、酯类、脂肪族烷烃、芳香烃等化合物。用峰面积归一法测定了各成分的相对质量分数,约占精油总组分的92.94%,含量最高的单一化合物为柠檬烯,占总量的36.86%。利用平板涂布法测定了该精油对四种供试菌株的最低抑菌浓度(MIC)和最低杀菌浓度(MBC),结果显示,该精油对阪崎肠杆菌没有明显抑制作用,但对大肠埃希氏菌、金黄色葡萄球菌、伤寒沙门氏菌都有较强的抑制效果。其中,对金黄色葡萄球菌的抑制作用最强,MIC和MBC分别为1μL/m L和5μL/m L。The essential oil of Pleetranthus tomentosa was extracted by steam distillation and was analyzed using gas chromatography-mass spectroscopy （GC-MS）. Thirty-one compounds accounting for 92.94% of the total oil were identi- fied by area normalization method. The main constituents were Aliphatic olefins, alcohols, esters, alkanes, aromatic hydro- carbons compounds. Limonene was found to be the most abundant component （36.86%） ofP. tomentosa oil. The essen- tial oil had obvious antibacterial effect according to experiments. Then ,minimal inhibitory concentration （MIC） and min- imum bactericidal concentration （MBC） were detected agalnst four bacteria straius by Plate Counting method. The re- sults showed that the essential oil had no inhibition on Enterobacter sakazakil,but had a strong inhibitory effect on Esche- richia coil,Staphylococcus aureus and Salmonella typhi. The inhibitory effect on S. aureus was the strongest, MIC and MBC were 1 μmL and 5 μL/mL respectively.

关 键 词：绒毛香茶菜 精油 化学成分 抑菌活性 鉴定 

分 类 号：R284[医药卫生—中药学]