摘要
采用实验分析与气相色谱-质谱(GC-MS)法,分别测定藿香、青蒿挥发油及其复合物的抑菌圈直径与挥发油成分,并利用化学计量学解析法对重叠的色谱峰进行解析,得到各组分的纯色谱曲线和质谱,再通过质谱库对解析的纯组分进行定性,用总体积积分法进行定量。结果表明,藿香与青蒿挥发油复合后综合抑菌能力增强,产生了新的活性化合物。藿香与青蒿挥发油复合物在质与量上与单味药相比均发生显著变化。藿香、青蒿挥发油及其复合物定性鉴定的组分分别为48、69和73个,分别占总含量的93.23%、88.85%和89.25%,新增1,1-二甲基-1,2,3,4-四氢化异喹啉和表蓝桉醇两个组分。复合物主要化学组分基本为两个单味药物的加和,单味药物组分的相对含量都发生了变化,其中藿香组分在复合物中的相对含量较高。藿香与青蒿挥发油复合物具有高效天然抑菌剂的开发价值。
The chemical composition of volatile oils from Herba Agastaches Rugosae and Herba Artemisiae Annuae and their half-and-half mixture were determined by gas chromatography-mass spectrometry（GC-MS）.The qualitative and quantitative analyses were conducted by chemometric resolution method and overall volume integration method,respectively.Meanwhile,both volatile oils and their half-and-half mixture were tested for antibacterial activity.Results indicated that half-and-half mixture of the above oils exhibited enhanced inhibitory effects against microorganisms tested when compared with each of them.Totally 48,69 and 73 components were identified in volatile oils from Herba Agastaches Rugosae and Herba Artemisiae Annuae and their half-and-half mixture,which accounted for 93.23%,88.85%,and 89.25% of total volatile oil,respectively.Two new components in the mixed oil were detected to be 1,1-dimethyl-1,2,3,4-tetrahydroisoquinoline and epiglobulol.Although the volatile active components of the mixture of both oils were almost the sum of components from two single herbs,the relative content of each component was changed.The active components with higher relative contents were mainly from Herba Agastaches Rugosae.Therefore,the half-and-half mixture of volatile oils from Herba Agastaches Rugosae and Herba Artemisiae Annuae has promising development value as an effective antibacterial agent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期135-139,共5页
Food Science
关键词
藿香
青蒿
挥发油
体外抑菌
气相色谱-质谱
抗菌剂
Herba Agastaches Rugosae
Herba Artemisiae Annuae
volatile oil
antibacterial activity in vitro
gas chromatography-mass spectrometry（GC-MS）
antibacterial agent
