肉桂精油主要活性成分对芒果胶孢炭疽菌的抑制

摘要

The cinnamon essential oil was purified by using chromatography on silica gel,C18-reversed phase silica gel,Sephadex LH-20 column and High Performance Liquid Chromatography (HPLC),and its components were identified by using Mass Spectrometry (MS) and Nuclear Magnetic Resonance Spectroscopy (NMR) and tested to analyze their antifungal activities against Colletotrichum gloeosporioides Penz.From the cinnamon essential oil 5 major components,e.g.trans-cinnamic acid,2'-methoxycimnamaldehyde,trans-cinnamaldehyde,1,2-dibenzoylethane and coumarin,were identified.The antifungal activity inhibition test showed that the first three components had a high antifungal activity against C.gloeosporioides Penz.which was in the order of transcinnamic acid ＞ 2'-methoxy cimnamaldehyde ＞ trans-cinnamaldehyde.%利用正反相硅胶、凝胶Sephadex LH-20和高效液相色谱法(High Performance Liquid Chromatography,HPLC)等多种色谱手段进行分离纯化,借助质谱(Mass Spectrometry,MS)和核磁共振(Nuclear Magnetic Resonance Spectroscopy,NMR)等波谱学方法进行结构鉴定.从肉桂精油中分离鉴定了5个化合物,分别为反式肉桂酸(1)、反式邻甲氧基肉桂醛(2)、反式肉桂醛(3)、1,4-二苯基-1,4-丁二酮(4)、香豆素(5).在抑制芒果胶孢炭疽菌的抑菌活性测试中,化合物1,2和3均对芒果胶孢炭疽菌有很好的抑菌活性,活性从大到小依次为:反式肉桂酸＞反式肉桂醛＞反式邻甲氧基肉桂醛.