草果挥发油及其包合物GC-MS成分分析及抑菌试验研究

GC-MS composition analysis and bacteriostatic test of volatile oil and its inclusion compound from Amomum tsaoko

目的比较草果挥发油包合前后的成分差异,并进行抑菌试验研究。方法采用气相色谱-质谱(GC-MS)法:HP-5MS石英毛细管柱(30 m×0.25 mm×0.25 mm);柱温:起始温度40℃,程序以3℃/min升温至80℃,再以5℃/min升温至280℃,保持5 min;柱流量为1.0 mL/min;进样口温度为250℃;进样量为1.0 mL;分流比10∶1;载气为高纯氦气。采用标准滤纸片法,对白色念珠菌标准株SC5314、白色念珠菌临床分离耐药株23#、金黄色葡萄球菌、大肠埃希菌进行抑菌试验。结果 GC-MS成分分析草果挥发油分离出68个化合物,包合物分离出64个;共有化合物60个,分别占挥发油总化合物的99.11%,占包合物总化合物的99.65%。抑菌实验显示,挥发油及其包合物对白色念珠菌和耐药菌均有很好的抑菌效果,且明显优于氟康唑;对金黄色葡萄球菌和大肠埃希菌也有较好的抑菌效果。结论草果挥发油经过超声包合后,99%以上成分包合进入β-环糊精,形成稳定的包合物。草果挥发油包合前后对4种菌种的抑菌效果无显著差异。

Objective To compare the components before and after the inclusion of volatile oil from Amomum tsaoko,and the bacteriostatic test was carried out. Methods Gas chromatography-mass spectrometry(GC-MS) method was used: HP-5 MS quartz capillary column(30 m×0.25 mm×0.25 mm);column temperature: the initial temperature was40℃;the temperature was increased to 80℃ at 3℃/min, and then to 280℃ at 5℃/min;the column flow rate was 1.0 mL/min;inlet temperature was 250℃;sample injection volume was 1.0 mL;the split ratio was 10∶1;the carrier gas was highpurity helium gas. The standard filter paper method was used to conduct bacteriostatic tests on Candida albicans standard strains SC5314, Candida albicans clinical isolates of drug resistant strains 23#, Staphylococcus aureus and Escherichia coli. Results Sixty-eight compounds in the volatile oil from Amomum tsaoko and 64 inclusion compounds were isolated by GC-MS component analysis. There were 60 common compounds, accounting for 99.11% and 99.65%of the total volatile oil compounds and inclusion compounds, respectively. The bacteriostatic experiments showed that the volatile oil and its inclusion compound had good bacteriostatic effects on Candida albicans and drug-resistant bacteria, and were significantly better than Fluconazole. It also had good bacteriostatic effect on Staphylococcus aureus and Escherichia coli. Conclusion After ultrasonic inclusion, more than 99% of the volatile oil from Amomum tsaoko into beta-cyclodextrin, forming a stable inclusion compound. There is no significant difference in bacteriostatic effect of volatile oil from Amomum tsaoko on the four strains before and after inclusion.