新疆和田产孜然挥发油成分和生物活性研究

Study on Chemical Compositions and Biological Characteristics of Cuminum cyminum L. Essential Oil

[目的]对新疆和田产孜然挥发油进行成分分析和生物活性研究。[方法]利用水蒸气蒸馏法提取新疆和田产孜然种子中的挥发油,采用气相色谱-质谱法(GC-MS)联用技术结合标准谱库对挥发油成分进行鉴定。[结果]共检测出48个峰,鉴定出38种化合物,占总挥发油的98.55%,主要成分为枯茗醛(39.03%)、1-甲基-2-枯烯(12.85%)、3-蒈烯-10-醛(9.15%)和4-乙基-3-壬烯-5-炔(8.28%)。孜然挥发油有较好的抑菌、杀菌和抗氧化作用,其中对金黄色葡萄球菌和大肠杆菌的最低抑菌浓度均达到1.25μl/ml。[结论]该研究为进一步开发新疆和田产孜然提供了科学依据。

[Objective] To study the chemical compositions and biological characteristics of essential oil from Cuminum cyminum L.planted in Hotan.[Method] The essential oil was extracted from seeds of Cuminum cyminum L.by steam distillation extraction method and the chemical compositions were analyzed by GC-MS.[Result] Forty-eight compounds were detected,of which 38 compounds that accounted for 98.53% of the total volatile oil were identified.The most abundant compounds were： cuminal（39.03% of the total oil）,1-methyl-2-isopropylbenzene（12.85%）,3-caren-10-al（9.15%） and 4-ethyl-3-nonen-5-yne（8.28%）.The Cuminum cyminum L.essential oil showed good antibacterial,sterilization and antioxidant activity.The MIC of essential oil against Staphylococcus aureus and Escherichia coli both were 1.25μl/ml.[Conclusion] The study provided scientific basis for further exploration and utilization of Cuminum cyminum L.