苍耳叶挥发油的GC/MS分析及抑菌性研究

GC/MS analysis and antimicrobial activity of essential oil from Xanthium leaves

采用超临界CO_2法对苍耳叶进行挥发油提取,产物通过气质联用仪(GC-MS)分析成分,结果表明:从苍耳叶挥发油中鉴定出包括2,6-二甲基-3,7-辛二烯-2,6-二醇、2-甲氧基-3-烯丙基苯酚、十六烷酸及亚油酸类的聚合物等共44种化学成分。同时通过牛津杯试验研究了苍耳叶挥发油对常见食品腐败类菌种(酵母菌、沙门氏菌、大肠埃希菌、金黄色葡萄球菌、蜡样芽孢杆菌)的抑菌效果,结果表明:苍耳叶挥发油对不同种类的细菌和真菌的抑菌效果存在明显的差异。其中酵母菌、金黄色葡萄球菌、沙门氏菌的最低抑菌浓度(MIC值)为0.26%(V/V),对蜡样芽孢杆菌的最低抑菌浓度为0.065%,对大肠埃希菌则无抑菌效果,这与已有报道存在较大差异。提示产生这一结果的原因可能与挥发油的组成成分或特定成分比例有关,进而可能与提取方法有重要关系。

Essential oil was analyzed by GC-MS which extracted from Xanthium leaves by supercritical CO2. The results showed that there were 44 kinds of chemical components including 3, 7 Octadiene- 2, 6 diol, 2, 6-dimethyl, Phenol, 2-methoxy-3- （2-propenyl）, n-Headecano-icacid and n-Octad-ecadienoic acid. In addition, the essential oil antibiotic activity was detected by the Oxford cup method. Its MIC were 0.26% （V/V） against Saccharmoyces cerevisia, Staphylococcus aureus and Salmonella typhimurium, and 0.065% against Bacillus cereus. It also showed no bacteriostatic activity against Escherichia coli. This result were quite different from other research, the discrepancy might be related to the proportion of components or of specific chemical composition, further, might caused by different extraction methods.