尖瓣海莲叶内生真菌Penicillium sp. B21代谢产物挥发油成分及抑菌活性

Volatile Constituents and Antibacterial Activity of Endophytic Fungus Penicillium sp. B21 from Bruguiera sexangula

目的:对尖瓣海莲叶内生真菌Penicillium sp.B21的发酵液挥发油成分进行分析,并对其抑菌活性进行初筛。方法:水蒸气蒸馏法提取海桑叶内生真菌Penicillium sp.B21的发酵液挥发油,GC-MS鉴定挥发油成分,96孔板酶标法对挥发性组分抑菌活性初筛。结果:水蒸气蒸馏法提取的挥发性组分,每100 g发酵产物得到挥发油1.82 g。GC-MS共鉴定出挥发油组分39个,占挥发油总质量的93.89%。抑菌活性测试表明,在质量浓度20 mg·L^(-1)下,挥发油对大肠埃希菌和白色葡萄球菌具有较好的抑菌活性。结论:尖瓣海莲叶内生真菌Penicillium sp.B21发酵液挥发油成分具有一定的抑菌活性,拓展了其在医药、食品等领域的应用和研究。

Objective： To identify chemical components in volatile oil from fermentation liquid of endophytic fungus Penicillium sp. B21 from Bruguiera sexangula and the activity of antibacterial of the volatile oil. Method： Volatile oil from fermentation liquid of endophytic fungus Penicillium sp. B21 was extracted by hydrodistillation. GC-MS was adopted to analyze chemical constituents in volatile oil. Also, the antibacterial activity of the volatile components were detected with enzyme standard method. Result： Yield of volatile oil was 1.82% , 39 kinds of compounds were identified which were accounted for 93.89% of total mass of volatile oil. Antibacterial activity tests indicated that, with 20 mg＇L-1 concentration, volatile oil has good antibacterial activity against Escherichia coli and Staphylococcus albus. Conclusion： The volatile oil from fermentation liquid of Endophytic Fungus Penicillium sp. B21 from B. sexangula was investigated by antimicrobial activities. It extended the research of chemical medicine and food industry areas.