小茴香挥发油化学成分及抑菌作用的研究

Studies on chemical compositions and antibacterial activity of volatile oil of foeniculum vulgare mill

通过GC/MS联用分析了小茴香挥油化学成分和各组分的相对含量,分离出17个峰,鉴定出了13个化合物,占所测挥发油总量的96.5%。其中主要成分是反式茴香脑(81.81%),α-水芹烯(4.15%)、爱草脑(3.52%)等。同时,对其抑菌作用做了研究,结果表明所选4种菌种的生长均明显受到了抑制,其中,对金黄色葡萄球菌抑制作用最强,其次是枯草芽孢杆菌和变形杆菌,大肠杆菌最差。研究结果还发现,样品用乙醚稀释后能加强其抑菌作用。

At the same time, the volatile oils from Foeniculum vulgare M. were investigated with the GC/MS, the results showed the volatile oil contained at least 17 compounds, in which 13 compounds were indentified. The major constituents of the oils were： trans - anethole（81.81% ）, α - phellandrene（4.15% ） and estragole（3.52% ）. At the same time, the antibacterial activities of the volatile oil had been preliminarily tested. The results showed that the vol- atile oil had quite well antibacterial effects. And S. auresu was most sensitive, next came B. subtilis and P. vulgaris, and then E. coli.