清香木叶挥发油成分及其抑菌作用

Volatile Oil in the Leaves of Pistacia weinmannifolia and Their Antibacterial Effects

采用水蒸汽蒸馏法(SD)提取清香木叶挥发油、采用GC-MS联用技术分析了挥发油的化学成分,采用杯碟法和Alamar blue法检测了其抑菌和抗肿瘤活性。结果表明,从清香木叶挥发油中分离鉴定出29种化合物,占挥发油总质量的99.54%。清香木叶挥发油中的活性物质对大肠杆菌(E.coli)、金黄色葡萄球菌(S.aureus)、红酵母(R.glutinis)均有较强的抑制活性;对体外人非小细胞肺癌(NCI-H460)细胞核有显著的抑制作用,且其抑制作用与浓度呈正相关,当质量浓度达到0.1 g/L时,抑制率达92.56%。

The volatile oil from Pistacia weinmannifolia＇s leaves was obtained by steam distillation and its chemical constituents were analyzed by GC-MS. Its biological activity was screened with microbiological method and Alamar Blue method. Analysis of the constituents of the volatile oil shows that 29 compounds were identified, accounting for 99. 54% of its total content. The tested Escherichia coli, Staphylococcus aureus and Rhodotorula glutinis showed great sensitivity to the volatile oil, and the volatile oil could also obviously inhibit the growth of cultured tumor cells（NCI-H460）. The inhibitory effects on the cell viability are dose-dependent with a inhibition rate of 92.56% at a volatile oil concentration of 0. 1 g/L.