樟树叶及天竺桂叶的精油抑菌活性研究

Inhibitory Activity of Essential Oils from Cinnamomum camphora And Cinnamomum japonicum Leaves

采用水蒸馏法提取樟树叶、落叶、花及天竺桂叶的精油,用杯碟法测定了2种植物叶精油对大肠杆菌、金黄色葡萄球菌、青霉和黑曲霉的抑菌活性,并测定了2种精油对应试菌种的最小抑菌浓度(MIC).结果表明:樟树的落叶含精油最高,可达0.52%,天竺桂鲜叶含精油量达0.53%;樟树叶精油对4种供试菌都有较好的抑菌效果,但天竺桂精油对青霉无抑制作用;樟树叶精油对大肠杆菌、金黄色葡萄球菌、青霉和黑曲霉的最小抑菌浓度(MIC)分别为2.500μL/mL,2.500μL/mL,0.625μL/mL,1.250μL/mL;天竺桂叶精油对大肠杆菌、金黄色葡萄球菌和黑曲霉的最小抑菌浓度(MIC)分别为1.25μL/mL,2.50μL/mL,5.00μL/mL.

Essential oils were extracted by steam distillation from the fresh and fallen leaves of Cinarnornum camphora （L.） Presl and its flowers and from the fresh leaves of C. japonicum Sibe. The content of the oils was 0.52% in the fallen leaves of C. camphora （L.） Presl and 0. 53% in the fresh leaves of C. japonicum Sibe. By using a cylinder plate method, the paper tested the antibacterial effects of the oils on Escherichia coli, Staphylococcus aureus, Staphylococcus aureus, Penicillium sp and Aspergillus niger. Results indicate that the essential oils of C. camphora （L.） Presl have good antibacterial effects on all of the bacteria but those of C. japonicum Sibe have no such effects on Penicillium sp. Minimum inhibitory concentration （MIC） was tested for the two kinds of essential oils by test tube method. The results of in vitro activity indicate that the MICs of C. camphor （L.） Presl essential oils against E. coli, S. aureus, P. sp and A. niger are respectively 2. 5 μL·mL^-1, 2. 5 μL·mL^-1, 0. 625 μL·mL^-1 and 1.25 μL·mL^-1 while the MICs of C. japonicurn Sibe oils against E. coli, S. aureus and A. niger are respectively 1.25 μL·mL^-1, 2.5 μL·mL^-1 and 5 μL·mL^-1.