油樟叶精油的抑菌及抗氧化作用的研究

Study on the Antibacterial and Antioxidative Activity of Essential Oil From Cinnamomum Longepaniculatum Leaves

首先通过水蒸气蒸馏法进行宜宾产油樟叶精油的提取,利用气质联用技术鉴定油樟叶精油的主要化学成分,然后通过抑菌圈、最低抑菌浓度和最低杀菌浓度实验测定油樟精油的抑菌活性,采用1,1-二苯基-2-苦基肼(2,2-Diphenyl-1-picrylhydrazyl,DPPH)自由基清除能力检测其抗氧化能力。结果表明:油樟精油中主要成分为1,8-桉叶素、α-松油醇和β-水芹烯,具有一定的抑菌和抗氧化能力。油樟精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的最低抑菌浓度均为6.25μL/mL,最低杀菌浓度均为25μL/mL;油樟精油的浓度为25μL/mL时,DPPH清除率达到85%,接近于维生素C。

First,the essential oil of Yibin Cinnamomum longepaniculatum leaves is extracted by water steam distillation.The main chemical components of essential oil are identified by gas chromatography mass spectrometry(GC-MS).Then,the antibacterial activity of the essential oil is determined by bacteriostatic zone,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC).The antioxidant capacity is detected by 2,2-Diphenyl-1-picrylhydrazyl(DPPH)free radical scavenging ability.The results show that the main components of the essential oil are 1,8-cineole,α-terpineol andβ-phellandrene.The essential oil has a certain bacteriostatic and antioxidant effect.The MIC values of the essential oil for Escherichia coli,Staphylococcus aureus and Bacillus subtilis are 6.25μL/mL,and the MBC values are 25μL/mL.When the essential oil concentration is 25μL/mL,the essential oil clearance rate reaches 85%,which is close to the rate of vitamin C solution.