枳实、枳壳挥发油化学成分及抑菌活性的比较研究

Comparative studies on chemical composition and antibacterial activity of essential oil from Aurantii Fructus Immaturus and Aurantii Fructus

目的:对比分析不同生长期枳实、枳壳挥发油成分差异,比较不同生长期枳实、枳壳挥发油的抑菌活性。方法:采用药典甲法提取挥发油,通过GC-MS分析枳实、枳壳挥发油的组成;结合枳实、枳壳挥发油的成分差异,对二者挥发油的抑菌活性进行了初步比较研究。结果:枳壳挥发油的抑菌活性总体上较枳实挥发油强。结论:同一来源的枳实、枳壳因生长期不同,挥发油成分和抑菌活性均存在差异。

Objective: To compare chemical composition and antibacterial activity of essential oil from Aurantii Fructus Immaturus and Aurantii Fructus of different trophophase. Method: The essential oil was extracted by A method recorded in Pharmacopoeia of the People’s Republic of China. GC-MS was used for composition analysis. Combined with the differences in the composition of essential oil, the antibacterial activities of essential oil from Aurantii Fructus Immaturus and Aurantii Fructus were preliminarily studied and compared. Result: The antibacterial activity of essential oil from Aurantii Fructus was stronger than Aurantii Fructus Immaturus. Conclusion: Chemical composition and antibacterial activity of essential oil differ because of the different trophophase of Aurantii Fructus Immaturus and Aurantii Fructus.