摘要
本文采用水蒸气蒸馏萃取法提取生姜挥发油化学成分，利用气相色谱。质谱（GC．MS）鉴定化学成分，结果分离出46个峰，鉴定出25种化学成分，占挥发油总量的74．904％。其中主要成分为姜烯（16．810％）、姜黄烯（11．416％）等倍半萜烯类化合物。抗菌活性结果表明生姜挥发油对七种致病细菌均显示一定的抑制活性，其中对四联球菌（Micrococcustetragenus）的抑制活性最强，其MIC值为3．80μg/mL。
The essential oil obtained by water-steam distillation extraction of ginger was analyzed by gas chromatography- mass spectrometry （GC-MS）. Twenty-five compounds were characterized accounting for 74.904 % in the oil. The major components presents were zingiberene （ 16. 810% ） and curcumene （ 11. 416% ）. The essential oil exhibited strong anti- microbial activity against micrococcus tetragenus with MIC value of 3.80 μg/mL.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2013年第B12期54-56,67,共4页
Natural Product Research and Development
