贵州金丝桃挥发油成分及抗菌活性研究

Analysis of chemical constituents and bacteriostasis of the essential oils from the Hypericum kouytcheouense

目的 研究贵州金丝桃 (HypericumkouytcheouenseL啨ｖｌ.)挥发油的化学成分 ,并对其进行定性和定量分析。 方法 采用水蒸气蒸馏提取挥发油成分 ,用气相色谱 质谱联用仪进行定性分析 ,结合计算机检索技术 ,对化学成分进行分离鉴定 ,NIST ,WILEY化合物谱库检索 ,应用气相色谱峰面积归一化法测定各成分的相对含量。结果 从贵州金丝桃中分离出 1 2 0种成分 ,鉴定出 49种 ,鉴定率为 40 .83 % ,主要成分是γ 依兰油烯 (γ muurolene) ,含量 1 0 .86 % ;其次是石竹烯氧化物 (caryophylleneox ide) ,含量 8.67%。抗菌活性研究表明 ,贵州金丝桃挥发油对白色念珠菌、绿脓杆菌和大肠杆菌均有明显抑制作用。结论 贵州金丝桃挥发油成分主要是萜类 ,占挥发油检出成分的 63 .82 % ,该挥发油对白色菌株、绿脓杆菌和大肠杆菌有明显的抑菌作用。

OBJECTIVE: To study the chemical constituents of essential oil from the Hypericum kouytcheouense Le´vl.. METHODS: The essential oils were obtained by steam distillation. The chemical compositions were separated by GC. The relative contents in the essential oil were determined by area normalization and NIST & WILEY database. RESULTS: 120 components were separated and 49 were identified representing 40.83% of the total contents from the Hypericum kouytcheouense Le´vl.. The oil could inhibit Candida albicans, Bacillus pyocyaneˆus and Bacillus coli in vitro. CONCLUSION: Terpenes are the major chemical constituents in the oils from the Hypericum kouytcheouense Le´vl.