山胡椒果挥发油的化学成分与抗真菌活性

Chemical Constituents of the Essential Oil from the Fruits of Lindera glauca and Its Antifungal Activities

本文采用GC-MS技术分析了山胡椒果水蒸气蒸馏和溶剂提取所得挥发油的化学成分。前者主要成分为正癸酸、大根香叶烯A、正十二烷酸、表水菖蒲乙酯和氧化丁香烯;后者主要成分为莰烯、3,6,6-三甲基-2-降蒎烯、癸酸乙酯、桉叶素和罗勒烯。体外抗真菌实验表明,前者对四种皮肤致病真菌(MIC值0.03～0.5ml/L)和五种污染霉菌(MIC值1.0～1.5ml/L)均具有明显的抑制活性,而后者活性较弱,这与其几乎不含倍半萜类或其含氧衍生物有关。

The chemical constituents of the two essential oils extracted from the fruits of Lindera glauca by hydrodistillation and petroleum ether have been studied by means of GC-MS. Among which, 32 kinds of constituents were identified in distilh'ng oil and 22 kinds in solvent oil. The main components in distilling oil were n-carpric acid (25.39%), germacrene A (10.71%), n-dodecanole acid (10.08%), epishyobunol acetate (7.29%) and caryophyllene oxide (5.44%), and in solvent oil were cam-phene (17.55%), 3,6,6 -trimethyl-2-norpinene (16.85%), capric acid, ethyl ester (13.61%), eucalyptol (8.10%), and α-cis-ocimene (7.38%), In win the distilling oil exhibited more manifest antifungal properties than the solvent oil with MIC between 0.03 - 0.5 ml/L for pathogenic fungi species and 1.0 - 1.5 ml/L for moulds. Almost having not contained the sesquiter-penoids and their derivatives in the solvent oil maybe were a reason of poor inhibitory.