甘草炮制对江西产吴茱萸挥发油含量及抑菌作用的影响研究

Study on the Content and Antibacterial Activities Changes of Volatile Oil of Licorice Processing on Euodia Rutaecarpa Grown in JiangXi Province

目的:采用水蒸气蒸馏法提取吴茱萸和甘草制吴茱萸中的挥发油,借助GC-MS鉴定化学成分,并比较炮制前后挥发油的抑菌能力变化情况。方法:用纸片法测定吴茱萸和甘草制吴茱萸挥发油对藤黄微球菌、枯草芽孢杆菌、金黄色葡萄球菌、乙型副伤寒沙门氏菌和大肠埃希菌的抑菌圈直径,建立挥发油的GC-MS指纹图谱,通过Pearson相关系数和偏最小二乘回归分析建立谱效模型,筛选活性抑菌成分。结果:经测定,经甘草炮制后,吴茱萸中挥发油总量和各主要成分含量均发生了变化;吴茱萸挥发油对革兰氏阳性菌中的藤黄微球菌、枯草芽孢杆菌及金黄色葡萄球菌均有一定的抑制作用,对革兰氏阴性菌中的乙型副伤寒沙门氏菌和大肠埃希菌无抑制作用,甘草制吴茱萸挥发油抑菌趋势与吴茱萸挥发油相同,但抑菌作用明显降低。结论:甘草炮制可使吴茱萸挥发油中的特定成分和含量发生变化,炮制后抑菌作用被削弱。

Objective To extract volatile oil from Euodia rutaecarpa and Euodia rutaecarpa processed by licorice using water vapor distillation,to identify chemical composition changes by GC-MS and compare the changes in the bacteriostatic ability of volatile oil before and after processing.Methods Paper method was used to determine the bacteriostasis circle diameter of volatile oil in Euodia rutaecarpa and Euodia rutaecarpa processed by licorice,which included gambogic micro aureus,bacillus subtilis,staphylococcus aureus,salmonella paratyphi b and e.coli;after the GC-MS fingerprint of volatile oil was established,then the spectral efficiency model was set up through the Pearson correlation coefficient and partial least squares regression analysis method to screen active bacteriostatic compositions.Results After being determined,the total amount of volatile oil and the content of each main component in Evodia after processed by licorice were changed.Bacillus subtilis and Staphylococcus aureus in Gram-positive bacteria,and there was no inhibitory effect on Salmonella paratyphi type B and Escherichia coli in Gramnegative bacteria,and the volatile oil of Evodia processed by licorice had the same acteriostatic trend as that of Evodia,but the antibacterial effect was significantly reduced.Conclusion Processed by licorice could change the composition and content of the essential oil of Euodia rutaecarpa and the bacteriostatic effect of volatile oil also decreased after processing.