刘寄奴化学成分及其水煎液抗菌活性的研究

Antimicrobial activity of chemical constituents and water decoction of Artemisia anomala S.Moore

目的研究刘寄奴的化学成分及其抗菌活性,并探索刘寄奴水煎液对常见致病菌的抗菌作用。方法采用多种色谱技术分离纯化刘寄奴的化学成分,根据理化常数和波谱数据鉴定化合物的结构,并通过控制不同条件制备刘寄奴水煎液,对分离得到的单体化合物和刘寄奴水煎液采用微孔板法进行体外抗菌活性筛选。结果从刘寄奴中共分离鉴定了5个化合物,分别为7-甲氧基香豆素(1)、异泽兰黄素(2)、奇蒿黄酮(3)、芹菜素(4)和去氢母菊内酯酮(5),以上5个单体化合物对金黄色葡萄球菌、大肠埃希菌、福氏志贺菌、痢疾志贺菌和无乳链球菌均有不同程度的抗菌活性,同时比较了不同条件下制备的刘寄奴水煎液抗菌活性强弱。结论奇蒿黄酮和去氢母菊内酯酮对金黄色葡萄球菌抗菌作用均较为显著,且不同条件制备刘寄奴水煎液的抗菌活性有所差异,增加煎煮水量,延长煎煮时间和增加煎煮次数得到的刘寄奴水煎液抗菌活性效果更显著。

Objective To determine the chemical constituents and antimicrobial activity of Artemisia anomala S.Moore,and to explore the antibacterial effect of its water decoction on the clinical common pathogens bacterium.Methods The chemical constituents of Artemisia anomala S.Moore were separated and purified by various chromatographic techniques.The structures of the compounds were identified according to the physical and chemical constants and spectral data.The Artemisia anomala S.Moore water decoction was prepared under different conditions.The isolated monomer compounds and the Artemisia anomala S.Moore decoction were detected for their antibacterial activities in vitro by microplate method.Results Totally 5 compounds were isolated and identified from Artemisia anomala S.Moore:7-methoxycoumarin(1),eupatilin(2),arteanoflavone(3),apigenin(4)and dehydromatricarin(5).The above 5 monomers had antibacterial activities against Staphylococcus aureus,Escherichia coli,Shigella flexneri,Shigella dysenteriae and Streptococcus agalactis.At the same time,the antibacterial activity of Artemisia anomala S.Moore water decoction prepared under different conditions was compared.Conclusion Artemisia annua flavone and dehydroethrinone have significant bactericidal effect on Staphylococcus aureus,and the antibacterial activity of Artemisia anomala S.Moore water decoction prepared under different conditions is different,increasing the amount of water,prolonging the time and increasing the number of decoctions,its antibacterial effect becomes more obvious.