甘松精油抑菌活性及抗氧化活性研究

Study on Antimicrobial and Antioxidant Activities of the Essential Oil of Nardostachys chinensis

分别采用滤纸片法和两倍稀释平板法测定了甘松精油的抑菌活性和最低抑菌浓度(MIC),同时研究了热处理和紫外处理对其抑菌效果的影响,并采用DPPH自由基清除法和还原能力法测定了其抗氧化活性。结果表明,甘松精油对各供试菌(金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、酿酒酵母、木霉)均有抑制作用,最低抑菌浓度分别为12.5 g/L,50 g/L,25 g/L,25 g/L,50 g/L,且对热处理有较高的稳定性,紫外处理对其抑菌活性影响不大,紫外处理40 min后抑菌活性才略有减弱;同时甘松精油还具有一定的抗氧化活性。

Paper disc assay and fold dilution plate method were used to determine the Nardostachys chinensis essential oil＇s antimicrobial activities and minimum inhibitory concentration （MIC）. Heat and UV treatment on the antibacterial effect was studied, and the antioxidant activity was determined by using DPPH radical scavenging method and the method of reducing power. The result showed that essential oil of the tested strains （Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae, Trichoderma） showed inhibition, and the MICs were 12.5 g/L, 50 g/L, 25 g/L, 25 g/L, 50 g/L, respectively, and the heat treatment showed a high stability; UV treatment has little effect on its antibacterial activity, and only 40 min aJter UV treatment showed a little effect on antimicrobial activity. The essential oil also has definite antioxidant activity.