采用气相色谱-质谱联用法分析神农香菊全草精油的化学成分，并采用滤纸片琼脂扩散法和常量稀释法对其抑菌活性进行探讨；同时，运用透射电子显微镜及SDS．PAGE对其抑菌机理进行研究。结果表明：神农香菊精油含有149种组分，鉴定出63种成分，主要成分为萜烯类（13．99％）、醇类（25．82％）和醛酮类（3．69％）；神农香菊精油对4种供试细菌均有抑菌作用，在实验质量浓度下，精油抑抑菌圈直径8．15～10．90mm，对革兰氏阳性菌的抑菌效果明显优于革兰氏阴性菌；透射电子显微镜和SDS—PAGE分析表明，神农香菊全草精油抑菌机制可能在于破坏细菌细胞壁，导致细菌细胞变形和菌体蛋白质减少，直至菌体分解为碎片。%The chemical composition of essential oil isolated from the whole plant ofDendranthema indicum vat. aromaticum was investigated by gas chromatography-mass spectrometry （GC-MS）, and its antimicrobial activity was evaluated against 4 bacterial strains by filter paper agar diffusion and constant dilution methods. Meanwhile, the antimicrobial mechanism was explored by transmission electron microscopy （TEM） and sodium dodecylsulphate-polyacrylamide gel electrophoresis （SDS- PAGE）. The results showed that 149 components were detected in the essential oil and 63 compounds were identified. The major compounds included terpenes （13.99%）, alcohols （25.82%）, and aldehydes and ketones （3.69%）. The essential oil had obvious inhibitory effect on all four tested species of bacteria with an inhibitory ring diameter of 8.15--10.90 mm. Its inhibitory activity against Gram-positive bacteria was much higher than against Gram-negative bacteria. TEM and SDS-PAGE analyses revealed that the antimicrohial mechanism may be achieved by damaging bacterial cell walls, causing deformed bacterial cells and reduced protein content until the cells are broken into pieces.
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