调味香料丁香罗勒精油成分、抗氧化及抑菌活性

The Components,Antioxidant and Antibacterial Activities of Essential Oil of Flavoring Spice Ocimum gratissimum L.

利用GC-MS联用技术鉴定了丁香罗勒精油(OGEO)的化学成分,15个化学成分被鉴定,占精油总量的99.62%,主要成分为丁香酚(EG,51.85%)、莰烯(17.13%)和氧化石竹烯(8.52%)。采用不同的方法对OGEO的抗氧化活性和抑菌活性进行了评价。结果表明,与合成抗氧化剂相比,OGEO具有明显的抗氧化活性和抑菌活性,OGEO和EG对大肠杆菌的抑菌直径分别为(13.0±0.7)mm和(14.5±0.6)mm,对金黄色葡萄球菌的抑菌直径分别为(12.5±0.8)mm和(13.5±0.9)mm。OGEO对两种细菌的最低抑菌浓度(MIC)分别为0.16 mg/mL和0.31 mg/mL。EG对OGEO的抗氧化和抑菌活性起重要作用。

The chemical components of Ocimum gratissimum L.essential oil(OGEO)are analyzed by GC-MS and 15 chemical components are identified,representing for 99.62%of OGEO.The main components are eugenol(EG,51.85%),camphene(17.13%)and caryophyllene oxide(8.52%).The antioxidant and antibacterial activities of OGEO are evaluated by different methods.The results show that compared with synthetic antioxidants,OGEO has significant antioxidant and antibacterial activities.The antibacterial diameter of OGEO and EG against Escherichia coli is(13.0±0.7)mm and(14.5±0.6)mm respectively and against Staphylococcus aureus is(12.5±0.8)mm and(13.5±0.9)mm respectively.The minimum inhibitory concentration(MIC)of OGEO against such two kinds of bacteria is 0.16 mg/mL and 0.31 mg/mL respectively.EG plays a crucial role in the antioxidant and antibacterial activities of OGEO.