枳壳挥发油中柠檬烯含量与麸炒炮制及抑菌活性的关系

The Relationship between the Content of D-Limonene and Bacteriostatic Activity in The Essential Oil of Aurantii Fructus

目的:探讨麸炒对枳壳挥发油中柠檬烯含量的影响,并分析枳壳挥发油的抑菌活性与柠檬烯含量的关系。方法:采用气相色谱结合外标法测定不同产地枳壳炮制前后挥发油中柠檬烯含量区别;采用96孔板法测定枳壳挥发油对金黄色葡萄球菌、表皮葡萄球菌、大肠杆菌和沙门氏菌的最小抑菌浓度(MIC),以1/MIC值代表抑菌活性,运用双变量相关分析计算挥发油的抑菌活性与柠檬.烯含量的关联性。结果:麸炒会降低枳壳柠檬烯含量;关联分析结果表明,枳壳挥发油中柠檬烯含量越高.其挥发油对金黄色葡萄球菌和大肠杆菌的抑制作用越强。结论:麸炒炮制可影响枳壳挥发油的化学组成;柠檬烯为枳壳挥发油的抑菌物质基础之一。

Objective:To study the effect of bran fried process on the content of D-Limonene in the essential oil from Aurantii Fructus, and the relationship between bacteriostatic activity and the content of D-Limonene. Methods:D-limonene in the essential oil of Aurantii Fructus before and after processing was tested by GC with external standard method. The minimum bacteriostatic concentration(MIC) of essential oil on Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli and Salmonella were detected through the 96-well plate method. Bivariate correlation analysis was applied to estimate the relevance of bacteriostatic activity and D-Limonene content. The value of 1/MIC was on behalf of the bacteriostatic activity.Results:Bran fried can reduce the content of D-Limonene in Aurantii Fructus. Correlation analysis results show that the greater proportion of D-Limonene in the essential oil, the better inhibitory effects on S. aureus and E. coli. Conclusion:Bran fried can affect the chemical composition of the volatile oil from Aurantii Fructus. Limonene is one of the antibacterial substances based on the volatile oil of Aurantii Fructus.