茶树枝中挥发性成分及其抗菌试验的研究

STUDY ON VOLATILE COMPONENTS AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL FROM CAMELLA SINENSIS

水蒸气蒸馏法从茶树嫩枝中提取挥发油,用气相色谱-质谱联用技术对其挥发油化学成分进行分离和结构鉴定,从茶树嫩枝挥发油中总共分离出38个组分,鉴定出37个组分,运用气相色谱面积归一化法确定各个组分的相对百分含量。其挥发油主要组分是石竹烯(15.65%),3-己烯-1-醇(10.69%),α-里哪醇(8.53%),5,6-环氧-α-紫罗兰酮(7.23%),β-环柠檬醛(6.17%)等。对茶树嫩枝挥发油做了抗菌试验,其挥发油对试验菌株有明显的抑制和灭活作用。

The essential oil from tender branches of Camella sinensis was extracted by steam distillation, the components of the essential oils were separated and structurally identified by gas chromatlgraphy/mass spectrometry, and the relative contents of the components by the peak-area normalization method adopted in gas chromatography. 38 components were separated, 37 components were identified. The major components components of the essential oil were Caryophyllen（15.65 %）, 3-Hexen-l-ol（10.69 %）,α-Linalool（8.53 %）, 5,6-Epoxide-α-lonon （7.23 %）, β-Cyclocitral （6.17 %）, etc. The essential oil from tender branches of Camella sinensis were investigated by antimicrobial activities, the results of the antimicrobial activities of the essential oil inhibited the growth of testing bacterias and sterilized them.