豆腐柴叶挥发油化学成分及其抗氧化和抑菌作用研究

Chemical Constituents,Antioxidant and Antimicrobial Effects of Volatile Oil from Premna microphylla Leaves

采用水蒸气蒸馏法提取豆腐柴叶的挥发油,通过气相色谱-质谱联用(GC-MS)对挥发油进行化学成分分析,并以还原能力、对1,1-二苯基-2-三硝基苯肼(DPPH)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除能力及抑制微生物生长为评价指标,研究其体外抗氧化和抑菌作用。结果表明,从豆腐柴叶挥发油中共分离鉴定出化合物有26种,占挥发油总量的98.10%,主要成分有丙酸乙酯(33.70%)、2,2'-亚甲基双-(4-甲基-6-叔丁基苯酚)(9.38%)、叶绿醇(7.91%)、α-桉叶醇(3.75%)、角鲨烯(3.39%)和棕榈酸(3.34%)等。豆腐柴叶挥发油具有较强的抗氧化活性,其还原能力和对DPPH、ABTS自由基清除能力随其浓度的增加而增强;对DPPH、ABTS自由基清除作用的半数抑制浓度(IC50)分别为3.396 mg/m L和0.761 mg/m L。豆腐柴叶挥发油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和绿脓杆菌均有显著抑制作用,挥发油的质量浓度与对4种受试菌的抑制作用呈量效关系,其最低抑制浓度(MIC)均为1.125 mg/m L。故豆腐柴叶挥发油具有较好的抗氧化和抑菌特性,为其在食品和药品方面的研究与应用提供了理论基础。

The volatile oil from Premna microphylla leaves was extracted by water steam distillation and analyzed by GC-MS.The antioxidant activity of volatile oil was examined using various antioxidant assays,such as reducing power,1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azinobis(3-ethylbenzthiazoline-6-sulphonate(ABTS)free radical scavenging assays.The volatile oil was also evaluated for antimicrobial activity by paper disc diffusion'method.The results showed that twenty six compounds representing 98.10%of the total constituents were identified.The major constituents of the volatile oil were propanoic acid ethyl ester(33.70%),2,2'-methylenebis(6-tert-butyl-4-methylphenol)(9 38%),phytol(7.91%),αeudesmol(3.75%),squalene(3.39%),and palmitic acid(3.34%).The volatile oil exhibited strong antioxidant capacities such as reducing power,DPPH and ABTS free radical scavenging abilities.When the scavenging rate against DPPH and ABTS free radicals was 50%,the concentrations of volatile oil were 3.396 mg/mL and 0.761 mg/mL,respectively.The volatile oil also had the inhibition effects on E.coli,S.aureus,B.subtilis and P.aeruginosa in a dose-dependent manner.Its minimum inhibitory concentration(MIC)against four common bacterial strains was 1.125 mg/mL.In conclusion,the volatile oil from P.microphylla leaves showed remarkable antioxidant and antimicrobial activities,and this research provided theoretical basis for the further study and application of volatile oil in food and medicine products.