烟台柴胡挥发油的GC-MS分析及抑菌活性研究

目的:研究烟台柴胡地上部分的挥发油成分及其抑菌活性。方法:水蒸气蒸馏法提取烟台柴胡地上部分挥发油,采用气相色谱-质谱联用(GC-MS)技术,分析、鉴定挥发油的化学成分。采用滤纸片固相扩散法进行抗菌活性试验并采用平板连续稀释法测定其最小抑菌浓度(MIC)。结果:首次提取了烟台柴胡地上部分挥发油,成功鉴定出30种化合物,并对其抑菌作用进行了研究,发现其具有广谱抗菌性。结论:烟台柴胡地上部分挥发油主要成分为萜类化合物和低分子脂肪烃类化合物,其对供试菌的抑菌强度由大到小为金黄葡萄球菌>桔青霉>大肠埃希菌>白色葡萄球菌>枯草芽孢杆菌>黑曲霉>黄曲霉。

GC-MS Analysis and Antimicrobial Activities of Essential Oil from Bupleurum chinense

Objective: In order to make clear the components of the essential oil from the aerial part of Bupleurum chinense DC. f. vanheurckii (Muell.-Arg.) Shan et Y.Li and the antimicrobial activities. Method: Distillation in water vapor was applied to extract the essentialoil from B. chinense and meanwhile GC-MS was used to analyze the components of this plant. Its antimicrobial activities were investigated by plate diffuse and the minimum inhibitory concentration (MIC) was investigated by plate spread. Result: The essential oil was extracted successfully and 30 compounds were identified. Meanwhile the antimicrobial activities were tested and a broad-spectrum antimicrobial activity of the essential oil was found. Conclusion: Main components of the essential oil from B. chinense areterpenes and low molecular aliphatic hydrocarbon compounds. And the antimicrobial intensity to the tested strains is: Staphylococus aureus>Penicillium citrinum>Escherichia coil>Staphylococcus albus>Bacillus subtilis>Aspergillus niger>Aspergillus flavus.