栀子叶、茎挥发油成分及其抑制豆腐致腐细菌作用研究

Chemical constituents of essential oil of the leaf and stem from Gardenia jasminoides Ellis and their antimicrobial activities in the bean curd

研究了栀子叶、茎中挥发油的化学成分及其对豆腐的抑菌作用。采用超临界二氧化碳和环己烷、乙醚分别萃取挥发油,以气相色谱-质谱联用(GC-MS)法鉴定其化学成分,共鉴定153个化合物,栀子叶中挥发油中主要有1,2,3,4,5,6,7,8α-八氢化-1,4-二甲基-7-(1-甲基乙烯基)薁、甲苯、[1S-(1α,4α,7α)]-1,2,3,4,5,6,7,8-八氢化-1,4-二甲基-7-(1-甲基乙烯基)薁、4,8,12,15,15-五甲基双环[9.3.1]十五烷-3,7-二烯-12-醇、1,1-二乙氧基乙烷、2-乙基-1,3-二氧戊烷;栀子茎中挥发油主要有4,8,12,15,15-五甲基双环[9.3.1]十五烷-3,7-二烯-12-醇、1,2,3,4,5,6,7,8α-八氢化-1,4-二甲基-7-(1-甲基乙烯基)薁、龙脑、1,1-二乙氧基乙烷。栀子叶(乙醚)挥发油对豆腐中菌群有较强抑制力,可使豆腐保鲜期延长6天。

The chemical constituents of essential oils of the leaf and stem from Gardenia jasminoides Ellis and their biological activities in the bean curd were studied herein. The volatile oils of leaf and stem were extracted by supercritical CO2,cyclohexane and ethyl ether extraction,then separated and identified by GC-MS. 153 components were identified from the volatile oil,wherein main constituents were 1,2,3,5,6,7,8,8α-octahydro-1,4- dimethyl-7-（ 1-methylethenyl）-azulene,toluene,[1S-（ 1α,4α,7α） ]-1,2,3,4,5,6,7,8-octahydro-1,4-dimethyl-7-（ 1-methylethenyl）- azulene,4,8,12,15,15-pentamethyl-bicyclo[9. 3. 1] pentadeca-3,7-dien-12-ol,1,1-diethoxy- ethane,2-ethyl-1,3-dioxolane（ 5. 46%） from the leaf,and 4,8,12,15,15- pentamethyl-bicyclo[9. 3. 1]pentadeca-3,7- dien-12-ol,1,2,3,5,6,7,8,8α-octahydro-1,4-dimethyl-7-（ 1- methylethenyl）-azulene,borneol,1,1-diethoxy- ethane from the stem. The volatile oils of leaf（ aether） showed apparent antimicrobial activities in the bean curd,which could prolong the storage time.