蓬莪术干叶和鲜叶精油化学成分分析与抗氧化、抑菌活性研究

Comparative study of chemical composition,antioxidant activity and antibiosis of fresh and dry leaves essential oil of Curcuma phaeocaulis

通过GC/MS技术分析了蓬莪术叶片精油的化学组成,确定了各成分在精油中的相对含量,并采用清除DPPH自由基、清除ABTS自由基、抑制亚油酸脂质过氧化和抑制卵黄脂质过氧化能力,测定了精油的抗氧化能力,以滤纸片琼脂扩散法测定抗菌活性。结果表明:蓬莪术干叶中鉴定出31种成分,鲜叶中鉴定出36种成分,分别占总峰面积的83.05%和82.29%,主要由单萜烯类和倍半萜类组成,并含有微量的醇类、醛类、酮类和烷类等物质。蓬莪术叶精油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌和沙门氏菌均有抑制作用,且随浓度的增加抑制作用增强。

The essential oil of leaves from Curcuma phaeocaulis variety were analyzed by GC/MS,and the relative contents of constituents were detemined. The antioxidant activity of the essential oil was evaluated by four methods about 2,2-diphenyl-1-picrylhydrazyl（DPPH） radical scavenging activity,ABTS radical scavenging activity,lipid peroxidation of linoleic acid inhibition and against the peroxidation of unsaturated fatty acids in egg yolk. The antimicrobial activity was analyzed by agar diffusion method. The results showed that：Curcuma phaeocaulis stem identified 31 components in leaves, identified 36 compounds in fresh leaves, respectively accounted for 83.05% and 82.29% of total area of the peak,and the main compounds of the essential oil were monoterpene alkenes and triterpenoid,also spirits,microscale aldehyde,ketone and alkane were included.Antimicrobial activity of Myrica rubra leaf essential oils was observed against Staphylococcus aureus,Bacillus cereus,Salmonella and Escherichia coli,and the inhibition increased with concentration of essential oil increase.