香菇挥发油化学成分及其抗菌活性研究

Study on Chemical Constituents and Anti-bacterial Activity of the Volatile Oil from Lentinus edodes

以干香菇为试材,采用水蒸气蒸馏法提取香菇挥发油,气相色谱-质谱联用(GC-MS)技术对其挥发油组分进行分离和鉴定,琼脂二倍稀释法测定香菇挥发油抗菌活性。结果表明,香菇挥发油多为含硫化合物、烷烃等,对粪肠球菌、志贺杆菌、金黄色葡萄球菌、表皮葡萄球菌、变形杆菌、伤寒杆菌有不同程度的抑制作用。香菇挥发油抗菌谱较广,可能与其含有含硫化合物有关,具有作为天然防腐剂的开发潜力。

The volatile oil of dry Lentinus edodes was extracted by steam distillation as test material. The chemical components in the volatile oil were isolated and identified by GC-MS. The anti-bacterial activity of the essential oil of Lentinula edodes was determined by the two-fold agar dilution method. The result showed that, the main compounds in the oil were sulfur-containing compounds and alkane. And the oil showed different inhibitory effect on Enterococcus faecalis, Shigella, Staphylococcus aureus, Staphylococcus epidermidis, Proteus mutans and Salmonella typhimurium. The volatile oil of Lentinula edodes had a wide antibacterial spectrum, which might be related to sulfur compounds. And the volatile oil had development potential as a natural preservative.