摘要
气相色谱-质谱(GC-MS)联用分析了花椒(Zanthoxylum Bungeanum Maxim)挥发油的主要化学成分,并采用气相扩散法、平板扩散法研究了花椒挥发油对6种细菌和5种真菌的抑菌活性.结果表明:花椒挥发油主要含有烯醇及其酯类、萜烯类化合物,且具有较强的抑菌活性.花椒挥发油对6种细菌和5种真菌的最低杀菌浓度(MBC或MFC):枯草芽孢杆菌和金黄色葡萄球菌为25.00mL/L,大肠杆菌、蜡状芽孢杆菌和普通变形杆菌为12.50mL/L,沙门氏菌为6.25mL/L,黑曲霉、青霉、黄曲霉、酵母为12.50mL/L,根霉为25.00mL/L.高温加热减弱挥发油的抑菌活性.
The composition of volatile oil from Zanthoxylum Bungeanum Maxim was determined by the GC-MS. The antimierobial activity of the volatile oil against six bacteria and five fungi was investigated u- sing vapour phase and plate diffusion. The results indicated that the volatile oil is composed of olefinic alco- hol and its ester derivative, terpene compounds. The volatile oil showed significant anti-microbial activity a- gainst tested strains and the minimum bacteriaeidal（or fungicidal） concentrations {MBC or MFC} to Bacil- lus subtilis , Staphylococcus aureus , Escherichia coli , Bacillus cereus, Proteus vulgaris , Salmonella, Peni- cillum Citrinum Thorn, Aspergillus niger, Saccharomyces cerevisiae , Aspergillus flavus ,Ruinous orgzae were 25.00 mL/L, 25.00 mL/L, 12.50 mL/L, 12.50 m L/L, 12.50 mL/L, 6.25 mL/L, 12.50 mL/L, 12.50 mL/L, 12.50 mL/L, 12.50 mL/L, 25.00 mL/L, respectively. The activity of the volatile oil was af- fected by high temperature.
出处
《湘潭大学自然科学学报》
CAS
北大核心
2013年第2期64-69,共6页
Natural Science Journal of Xiangtan University
基金
湖南科技厅项目资助(2011FJ3013)
