枳壳挥发油化学成分及其抑菌活性分析

摘要

[目的]比较分析枳壳与麸炒枳壳挥发油成分及其抑菌活性差异.[方法]采用水蒸气蒸馏法提取枳壳、麸炒枳壳的挥发油,并通过GC-MS分析枳壳与麸炒枳壳挥发油的化学组成;采用滤纸片法研究枳壳与麸炒枳壳挥发油的抑菌活性.[结果]枳壳挥发油中主要化学成分相对含量高于麸炒枳壳;枳壳和麸炒枳壳挥发油对试验菌均具有抑制活性,但麸炒枳壳挥发油活性较优.[结论]枳壳与麸炒枳壳挥发油的抑菌活性可能与其主要化学成分含量差异有关.%[Objective] The research aimed to compare chemical composition and antibacterial activity of essential oil from Fructus aurantii and stir-baked Fructus aurantii.[Method]The essential oil of Fructus aurantii and stir-baked Fructus aurantii was extracted by steam distillation method,and the chemical composition of essential oil from Fructus aurantii and stir-baked Fructus aurantii was analyzed by GC-MS.The antibacterial activities of essential oil from Fructus aurantii and stir-baked Fructus aurantii were studied by filter paper method.[Result]The main chemical composition relative content in essential oil of Fructus aurantii was higher than that of stir-baked Fructus aurantii.The essential oil of Fructus aurantii and stir-baked Fructus aurantii were resistant to the tested bacteria,but the antibacterial activity of essential oil from stir-baked Fructus aurantii was better.[Conclusion]The antibacterial activity of Fructus aurantii and stir-baked Fructus aurantii may be related to the difference of its main chemical composition.