乌天麻挥发性成分分析及抗菌活性研究

Study on the Volatile Components from Gastrodia elata B1.f.glauca S.Chow and the Antibiotic Activities

用水蒸汽蒸馏法提取乌天麻次生块茎(箭麻)的挥发性成分,用气相色谱质谱法(GC-MS)对其挥发性化学成分进行分离鉴定,并用面积归一化计算各成分相对含量.结果显示:乌天麻挥发性成分包含36种成份,20种成分已确定,大约占总质量的76.392%.乌天麻中主要是4-甲基-苯酚(20.409%)、苯乙烯(12.607%)、1-甲乙醚十六烷酸(8.842%)芳香醚(6.038%).用乌天麻挥发性成分进行的抗菌试验表明:乌天麻挥发性成分对包括米曲霉、黄曲霉、小麦纹枯病、茶轮斑病和青霉在内的部分植物病源真菌有一定的抑菌活性.这将为天麻挥发油进一步开发利用提供了实验基础.

For the first time, the volatile constituents from the secondary protocorm of Gastrodia elata B1. f. glauca S. Chow were obtained by the steam distillation. The compounds were determined, and their relative quantities were calculated by GC-MS. According to their mass spectra and GC peak areas the constituents and the relative percentage of the volatile were identified and calculated, thirty-six volatile constituents were detected from Gastrodia elata B1. f. glauca S. Chow, 20 of which, accounting for approximately 76. 392% of the oils ,were identified, 4-methyl-phenol was found to be the most abundant component（20.409%）. Other major chemical components were styrene （12. 607%）, 1-methylethyl ester-hexadecanoic acid （8. 842%）, P-methylanisole（6. 038%）. The test to inhibit bacterium with the volatile oil indicates that the volatile components of Gastrodia elata B1. f. glauca S. Chow shows an activity to inhibit Aspergillus oryzae , Aspergillus flavus , Rhizoctonia cerealis , Pestalotiolsis theae and Penicillium sp. This study establishes a primary foundation to make more use of Gastrodia elata B1.