不同部位北香薷挥发油的制备及化学成分分析

Preparation and Chemical Canalysis of Volatile Oil from North Elsholtzia Ciliata

目的:研究花、茎、叶不同部位北香薷挥发油的制备及化学成分分析.方法:采用水蒸气蒸馏法制备挥发油,运用气相色谱-质谱(GC-MS)技术鉴定香薷挥发油的化学成分,纸片法考察抑菌活性.结果:GCMS分析鉴定出香薷花、茎、叶成分含量较高的分别为BETA-去氢香薷酮、1,1’-[亚乙基双(氧基)]二丁烷、BETA-去氢香薷酮.抑菌试验结果表明北香薷3个部位对金黄色葡萄球菌、枯草和短小芽孢杆菌、白色念珠菌有不同程度抑制作用.结论:北香薷不同部位挥发油的化学成分不同,抑菌活性也有差异,为北香薷挥发油的开发利用提供依据.

Objective: to study the preparation and chemical composition analysis of volatile oils from different parts of flower,stem and leaf of north Elsholtzia ciliata. Methods: volatile oils was prepared by steam distillation,the chemical constituents of the volatile oils of Elsholtzia ciliata by steam distillation were identified by GC-MS,and the antibacterial effects were investigated by disk method. Results: the higher contents of Elsholtzia ciliata flowers,stems and leaves were BETA-dehydrogenated elsholtzone,1,1’-[ethylenebis( oxy) ]dibutane and BETA-dehydrogenated elsholtzone,respectively. The results of bacteriostatic experiment showed that the volatile oils of three parts had different inhibitory effects on Staphylococcus aureus,Bacillus subtilis,Bacillus brevis and Candida albicans. Conclusion: the volatile oils of three parts have different chemical compositions and antibacterial activities. This study provides basis for the development and utilization of the volatile oil of north Elsholtzia ciliata.