小茴香籽精油成分及其抗菌活性研究

Composition and Antimicrobial Activity of Essential Oil from Foeniculum vulgare Mill. Seeds

对小茴香籽精油的化学成分及其抗菌活性进行了研究。采用GC-MS技术结合Kovats保留指数(KI)对比法较好地鉴定了该精油的化学成分。小茴香籽精油的主体成分为反式茴香脑(70.78%)、爱草脑(7.78%)、小茴香酮(5.87%)、柠檬烯(5.85%)和δ-3-蒈烯(2.01%)。对受试的7种食源性致病菌和2种腐败性真菌,小茴香籽精油表现出优良的广谱性抗菌活性,其中黑曲霉和副溶血性嗜盐菌对该精油最为敏感,最小抑菌量(M IC)分别小于0.004%和0.015%(体积分数)。

The study was carried out to investigate the chemical composition and antimicroblal activity of the hydrodistilled essential oil from Foeniculum vulgare Mill. seeds. The chemical composition of the oil could be identified satisfactorily by GC-MS analyses as well as comparison of the Kovats retention indices （KI） of elution peaks with literature data. The essential oil of F. vulgare seeds is dominated with trans-anethole （70.78 % ）, estragole （7.78 % ）, fenchone （5.87 % ）, limonene （5.85 % ） and δ-3-carene （2.01% ）. The antimicrobial test results show that this essential oil has significant broad spectrum of antimicrobial activity against all 7 food-borne pathogens and 2 spoilage fungi tested. Especially, ApergiUus niger ATCC 16404 and Vibrio ahaemdyticus VPL 4-90 are most sensitive to it, the minimum inhibitory concentration （MIC） values of them are less than 0.004 % and 0.015 % （ volume fraction）, respectively.