摘要
目的分析、比较大叶臭椒果实,叶,茎3个不同部位挥发油的化学成分组成,并探讨其抑菌活性。方法采用水气蒸馏法提取挥发油,气相色谱-质谱联用技术进行挥发油化学组分分析;纸片法进行抑菌活性实验。结果果实中挥发油提取率为4.73%,主要成分为桧烯(32.43%)、苧烯(28.91%)和1,8-桉树脑(13.55%);叶部分中含挥发油提取率1.89%,主要成分为1,8-桉树脑(43.79%)、桧烯(26.89%)和α-萜品醇(11.13%);茎中挥发油提取率为0.21%,主要成分为萜品烯-4-醇(37.77%)和桧烯(10.58%)。果实中挥发油无抑菌作用;叶提取挥发油对铜绿假单胞菌、金黄色葡萄球菌有抑制作用;茎中挥发油对多种菌株均有抑制作用。结论果实中挥发油含量最高,且果实、叶和茎中的挥发油成分差别较大;茎所提取得的挥发油有广谱抗菌作用。
Objective To analyze and compare the constituents of essential oils in the fruits, leaves and stem of Zanthoxylum rhetsoides and roughly evaluate their antibacterial activity. Methods The volatile oil was obtained by vapor distillation, their components were analyzed by GC-MS and antibacterial activity was tested by scrip method. Results The extract ratio of volatile oils from the fruits was 4.73 %, in which sabinene （ 32.43 % ）, limonene （ 28.91% ） and 1,8-cineole （ 13.55 % ） were the main constituents. 1.89 % essential oils was got from the plant leaves and included 1,8 - cineole （43.79 % ）, Sabinene （26.89%） and α- terpineol （ 11. 13 % ） as main components. 0.21% essential oils which main constituents were tperpinen-4-ol （37.77%） and sabinene （10.58 % ） , was also obtained from the plant stems. Results testing for antibacterial activity showed that essential oils in the fruits had no activity, in the leaves did inhibitory effect only on two bacterial species and in the stems had strong inhibition to all bacterial species in our experiments. Conclusion Essential oils in the fruits owned the highest yields among three parts of Zanthoxylum rhetsoides and their containing constituents were different from each other. It was also observed that essential oils in the stems showed strong antibacterial activity.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2007年第2期262-263,共2页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金项目(No.30460150)
贵州中药现代化研究专项资助项目(黔科合中药专字2004-41)
关键词
大叶臭椒
挥发油
抑菌作用
Zanthoxylum rhetsoides
Essential oil
Antibacterial activity.
