黄连木叶挥发油的抑菌活性及其成分分析

Antifungal Activity and Chemical Composition of Essential Oil from Leaves of Pistacia chinensis Bunge

采用水蒸汽蒸馏法提取黄连木叶挥发油,测定其对植物病原真菌的抑制活性并分析其化学成分。结果表明,黄连木叶挥发油对供试植物病原真菌梨黑斑病菌、番茄灰霉病菌、小麦赤霉病菌的生长均具一定熏蒸抑制作用,以对小麦赤霉病菌的抑制效果最好。利用气相色谱-质谱联用(GC-MS)法从黄连木叶挥发油中共分离到41个组分,鉴定了其中的28个,以萜类化合物种类和含量最多。但研究结果与前人分析黄连木叶挥发油化学组分有较大差异,可能与样品产地、样品采集时间、挥发油提取方法等不同有关。

The essential oil was extracted from leaves of Pistacia chinensis Bunge by steam distillation, and then its antifungal activity and chemical composition were assayed. The result showed that the essential oil revealed certain inhibitory activity to three pathogens＇ mycelial growth by fumigation, especially to Fusarium graminearum. Forty-one ingredients were isolated by GC- MS, and amone them 28 were identified showing that terpenoids were richest in essential oil from leaves of P. chinensis. This study was greatly different from previous study on essential oil chemical composition from leaves of P. chinensis and the variation may be related to the sample origin, sample collection time, essential oil extraction methods etc.