香叶油的化学成分

为了探讨不同产地香叶油的香气特徵,我们对云南省昆明、玉溪、石屏、宾川产香叶油和法国波尔蓬,埃及产香叶油的化学成分用Finnigan-4510型气相色谱/质谱/计算机联用方法进行了定性、定量分析,共分离鉴定了35个成分(见表2)。 分析结果表明:云南产香叶油的香气成分主要由香茅醇,甲酸香茅酯,香叶醇,玫瑰醚构成;而法国、埃及产香叶油的香气成分则主要由香叶醇,甲酸香叶酯,香茅醇,甲酸香茅酯和芳樟醇构成。二者具有不同的格调和香气特徵。     

云南引种的玫瑰天竺葵精油主要化学成份分析

玫瑰天竺葵从摩洛哥引入云南已试种成功,并开始大面积推广。其各生长期精油分析结果表明,随月份的推移,香叶醇含量下降。其香气特征与云南产香叶天竺葵(Pelargonium graveolens)精油不同,更接近印度波尔蓬香叶油的香气。     

几种玫瑰油的化学成分及香气比较

用ＧＣ及ＧＣ／ＳＭ方法,定性定量地分析了法国玫瑰油、摩洛哥玫瑰油、我国甘肃苦水玫瑰油及山东平阴玫瑰油及山东阴玫瑰油的化学成分,各鉴定了７９,７４,４５和５４个成分。它们的主要化学成分均为得茅醇（玫瑰醇）、香叶醇、苯乙醇、金合欢醇及其酯类、芳樟醇、玫瑰醚、丁香酚、甲基丁香酚。由于它们含量上的多少及其化学成分上的差异,使这几种一般说来玫瑰油的香气产生了微妙的新鲜的玫瑰花香;而苦水玫瑰油、平阴玫瑰油成分     

毛叶蔷薇花的精油成分

毛叶蔷薇Rosa mairei Levl.系蔷薇科矮灌木,分布于贵州、四川、云南、西藏等省(区)。贵州主要分布于威宁、纳雍、赫章、毕节、水城、大方、金沙、黔西、织金等县,生于海拔1400—2800米阔叶林、混交林的林缘或向阳的山坡、沟边、路旁灌丛中。我们对毛叶蔷薇花的精油化学成分作了初步研究,共鉴定出67个化合物,其主要化学成分为苯乙醇、香草醇、香叶醇、芳樟醇、丁香酚、甲基丁香酚、橙花醇、C-玫瑰醚等。     

红壳砂仁精油的化学成分

砂仁系姜科(Zingiberaceae)砂仁属植物,其成熟果实大多可入药,主要分布于热带、亚热带地区。本属植物绝大多数种类都含精油,尤以种子含精油最多,而其精油含量和化学组成又与它们的药效有密切关系。为寻找、评价和扩大砂仁的新药源,笔者对红壳砂仁(Amomum aurantiacum H. T. Tsai et S. W. Zhao)种仁精油化学成分作了初步的研究,共鉴定出13个成分,其中香叶醇、β—石竹烯、γ—木罗烯等9个成分尚未见报道,其主要化学成分为芳樟醇、橙花叔醇。     

细毛樟繁殖后代叶油化学成分的变化

富含芳樟醇的化学型细毛樟(Cinnamonmum lenuipilum Kosterm.)无性繁殖后代扦插树叶油化学成分保持着母本的特性,主成分芳樟醇含量无明显变化,其它成分基本一致;有性繁殖后代实生树叶油成分发生了很大的变化,成分比母树复杂,主成分芳樟醇含量很低,仅为22.61％;而樟脑12.73％、1,8-桉油素6.52％、榄脂素32.40％等在母树叶油中未发现。     

香叶天竺葵组培苗精油化学成分及对人鼻咽癌细胞的抑制作用

为分析香叶天竺葵组培苗精油的化学成分,研究其药效物质基础,本文进行了组培香叶油等3种香叶油GC-MS组分分析,香叶油及其单体MTT法测定对人鼻咽癌细胞的生长抑制作用,Wright染色法观察细胞形态学变化等试验。结果显示：以香叶油及单体处理鼻咽癌细胞24h后,产生了不同程度的增殖抑制作用,随药物浓度上升而增强,表现出剂量效应关系。组培香叶油和乙酸香茅酯抑癌作用较强,IC50值分别达到94．25和43．98nL／mL。组培香叶油等3种香叶油及其单体具有抑制人鼻咽癌作用,香茅醇和香叶醇在市售香叶油的抑癌作用中起主导作用,甲酸香茅酯可能影响香叶油对人鼻咽癌细胞的抑制作用。     

鸡肝散的引种和精油成分初步分析

鸡肝散(Elsholtzia blanda)种子在低温9℃左右,密藏24个月以上,种子发芽率仍可保持87％。种子从发芽生长至枯黄止,整个生育期为8—9个月。栽培植株精油含量随着生长发育日趋成熟而逐渐增加,为0.42—0.88％,主要成分芳樟醇、1,8-桉油素、苯乙酮、反-氧化芳樟醇、樟脑、龙脑等的含量,有一定的变化规律,其它成分含量变化差异较小。     

细毛樟精油的化学成分研究

本文用气相色谱、气相色谱/质谱/计算机、红外光谱等方法研究细毛樟叶油的化学成分。在已分析的16个成分中鉴定了其中的12个化合物,占总含量的99.94%。它们是:3-已烯醇-1,罗勒烯,L-芳樟醇,香叶醇,α-胡椒烯,β-丁香烯,t-β-金合欢烯,α-葎草烯,δ-杜松烯,(Z)-α-金合欢烯,二苯胺,金合欢醇。其中芳樟醇的含量高达97.51%。     

含硫香料——硫代芳樟醇及其衍生物的合成研究

本文对香叶醇转化为硫代芳樟醇(4)及其衍生物的合成方法进行了研究。香叶醇与N,N-二甲基琉代氨基甲酰氯反应生成N,N—二甲基琉代氨基甲酸-O-香叶基酯(5),(5)通过[3,3]-σ迁移反应转变成N,N-二甲基硫代氨基甲酸-S-芳樟基酯(6),(6)进一步还原得到硫代芳樟醇(4)。(4)转变成衍生物硫代芳樟醇乙酸酯(7a)及芳樟基甲基疏醚(7b)。(4)及(7b)在高度稀释时具有愉快的热带水果香味。     

檬果樟属的分类与分布兼论这一分布区类型的特征

作者在本文中讨论了檬果樟属(Caryodaphnopsis Airy Shaw)的分类和分布。该属约14种,其中7种见于热带亚洲,7种见于热带美洲,其分布属于热带亚洲和热带美洲分布区式样。这一分布区式样的属在我国共有33个,隶属于27科。作者对这一分布区式样的属进行分析,论述这一布区式样的特征,推测它们大多可能在中生代起源于古南大陆并且主要是第三纪古热带区系成分.     

Water soluble fractions of rose-scented geranium (Pelargonium species) essential oil

The essential oil of rose-scented geranium (Pelargonium species, family: Geraniaceae) obtained through steam or water plus steam distillation of shoot biomass is extensively used in the fragrance industry and in aromatherapy. During distillation, a part of the essential oil becomes dissolved in the distillation water (hydrosol) and is lost as this hydrosol is discarded. In this investigation, hydrosol was shaken for 30 min with hexane (10:1 proportion) and the hexane was distilled to yield 'secondary' or 'recovered' essential oil. The chemical composition of secondary oil was compared with that of 'primary' oil (obtained directly by distilling shoot biomass of the crop). Primary oil accounted for 93.0% and secondary oil 7.0% of the total oil yield (100.2 ml from 100 kg green shoot biomass). Fifty-two compounds making up 95.0-98.5% of the primary and the secondary oils were characterized through gas chromatography (GC) and gas chromatography-mass spectroscopy (GC--MS). Primary oil was richer in hydrocarbons (8.5-9.4%), citronellyl formate (6.2-7.5%), geranyl formate (4.1-4.7%), citronellyl propionate (1.0-1.2%), alpha-selinene (1.8-2.2%), citronellyl butyrate (1.4-1.7%), 10-epi-gamma-eudesmol (4.9-5.5%) and geranyl tiglate (1.8-2.1%). Recovered oil was richer in organoleptically important oxygenated compounds (88.9-93.9%), commercial rhodinol fraction (74.3-81.2%), sabinene (0.4-6.2%), cis-linool oxide (furanoid) (0.7-1.2%), linalool (14.7-19.6%), alpha-terpineol (3.3-4.8%) and geraniol (21.3-38.4%). Blending of recovered oil with primary oil is recommended to enhance the olfactory value of the primary oil of rose-scented geranium. Distillation water stripped of essential oil through hexane extraction can be recycled for distilling the next batch of rose-scented geranium.     

Antimicrobial activity of Pelargonium essential oils added to a quiche filling as a model food system

Eight essential oils obtained by steam distillation from the scented leaves of Pelargonium species and cultivars were added at 250, 500 and 1000 ppm to a quiche filling, inoculated with either Saccharomyces ludwigii or Zygosaccharomyces bailii (at 10⁸ cfu g⁻¹), Salmonella enteriditis or Listeria innocua (at 10⁹ cfu g⁻¹). The quiche fillings were then kept at 25 °C for 24 h and the residual number of micro-organisms determined using the pour plate technique. There was an effective antimicrobial activity by the Pelargonium essential oils at 250 ppm, comparable with that of commercial thyme oil, an excellent antimicrobial agent, against Saccharomyces ludwigii and Zygosaccharomyces bailii , and a lesser inhibition compared with commercial thyme against Salm. enteriditis. There was a greater diversity of activity against L. innocua, which was in some cases more effective than commercial thyme oil. At 500 ppm, there was a greatly increased inhibition of microbial growth using the Pelargonium essential oils, which was comparable with that of commercial thyme, clove, geranium and coriander oils. As there is no evidence for the toxicity of any of these novel Pelargonium oils, and their odour does not make the delicately flavoured quiche filling unpalatable, there is a strong potential for their use in food processing.     

Chemical characterization (GC/MS and NMR Fingerprinting) and bioactivities of South-African Pelargonium capitatum (L.) L' Her. (Geraniaceae) essential oil

Chemical fingerprinting of commercial Pelargonium capitatum (Geraniaceae) essential oil samples of south African origin was performed by GC, GC/MS, and (13) C- and (1) H-NMR. Thirty-seven compounds were identified, among which citronellol (32.71%) and geraniol (19.58%) were the most abundant. NMR Spectra of characteristic chemicals were provided. Broad-spectrum bioactivity properties of the oil were evaluated and compared with those of commercial Thymus vulgaris essential oil with the aim to obtain a functional profile in terms of efficacy and safety. P. capitatum essential oil provides a good performance as antimicrobial, with particular efficacy against Candida albicans strains. Antifungal activity performed against dermatophyte and phytopathogen strains revealed the latter as more sensitive, while antibacterial activity was not remarkable against both Gram-positive and Gram-negative bacteria. P. capitatum oil provided a lower antioxidant activity (IC(50) ) than that expressed by thyme essential oil, both in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and β-carotene bleaching tests. Results in photochemiluminescence (PCL) assay were negligible. To test the safety aspects of P. capitatum essential oil, mutagenic and toxicity properties were assayed by Ames test, with and without metabolic activation. Possible efficacy of P. capitatum essential oil as mutagenic protective agent against NaN(3) , 2-nitrofluorene, and 2-aminoanthracene was also assayed, providing interesting and significant antigenotoxic properties.     

Chemical composition and antibacterial activity of essential oil from Artemisia feddei

The chemical components of the essential oil from Artemisia feddei LEV. et VNT. were analyzed using GC-MS. Ninety-nine compounds, accounting for 96.23% of the extracted essential oil, were identified. The main oil compounds were 1,8-cineole (16.86%), chamazulene (9.04%), alpha-terpineol (8.18%), alpha-phellandrene (5.78%), alpha-thujone (5.51%), alpha-terpinyl acetate (5.07%), borneol (5.08%), beta- caryophyllene (4.71%), camphor (4.04%), and terpinen-4-ol (3.04%). The antimicrobial activity of the essential oil and some of its compounds was tested against 15 different genera of oral bacteria. The essential oil from A. feddei had a considerable inhibitory effect on all the obligate anaerobic bacteria tested (MICs, 0.025 to 0.05 mg/ml; MBCs, 0.025 to 0.1mg/ml), whereas the major compounds demonstrated different degrees of growth inhibition.     

椪柑精油及其主要抑菌组分对菌核青霉的抑制作用

采用水蒸气蒸馏法提取椪柑(Citrus reticulate Blanco)果皮精油,并用GC-MS对其成分进行分析,共鉴定出46种成分,主要包括柠檬烯(57.67%)、β-芳樟醇(5.36%)、2-蒈烯(4.47%)、β-蒎稀(4.31%)、γ-松油烯(4.08%)、α-蒎烯(3.27%)、1,2-二异丙烯基环丁烷(2.87%)、β-月桂烯(2.77%)、α-侧柏烯(2.40%)、β-水芹烯(2.24%)、癸醛(1.80%)和香茅醇(1.49%)等。采用污染食物技术(poisoned food technique)和液体培养法(liquid culture)测定了不同浓度椪柑精油以及主要抑菌组分对菌核青霉的抑制作用。结果表明:不同浓度(0.5~20μl/ml)的椪柑精油对菌核青霉生长均有一定的抑制,且抑菌效果与浓度呈正相关。无论是采用污染食物技术还是液体培养法,20μl/ml椪柑精油均能完全抑制菌核青霉生长;随着培养 时间延长到7d, 20μl/ml椪柑精油抑菌效果有所下降,但仍能显著抑制菌核青霉生长。采用污染食物技术考察了椪柑精油中7种常见抑菌成分对菌核青霉的影响。结果表明,0.04μl/ml柠檬醛和1.07μl/ml β-芳樟醇能显著抑制菌核青霉生长,而其他组分无明显作用。实验结果表明,椪柑精油的抑菌作用可能归功于其所含的柠檬醛和β-芳樟醇。     

Chemical composition and antimicrobial activity of the essential oil of Teucrium ramosissimum (Lamiaceae)

The phytochemical composition of the essential oil of Teucrium ramosissimum (aerial parts), harvested in a mountainous region of Tunisia, was analyzed. A total of 68 compounds, accounting for 99.44% of the essential oil, were identified by GC and GC/MS. The major compounds were beta-eudesmol (61; 44.52%), caryophyllene oxide (56; 9.35%), alpha-thujene (1; 5.51%), sabinene (4; 4.71%), and T-cadinol (59; 3.9%). The essential oil, which is being used in Tunisian folk medicine against infectious diseases, was tested for its antimicrobial properties against five different bacteria, and found to have weak to moderate activity, with minimal-inhibitory-concentration (MIC) and minimal-bactericidal-concentration (MBC) values in the range 0.24-0.36 and 1.3-2.9 mg/ml, resp.     

小花假泽兰精油化学成分及其抑菌活性初步研究

利用GC-MS技术分析了小花假泽兰全株精油的化学成分及其含量,并初步测定了精油的抑菌效果.从小花假泽兰全株精油中共鉴定出49种成分,占色谱峰总面积的57.28%,主要成分为22,23-二羟基豆甾烷醇(7.34%)、氧化丁子香烯(3.34%)、罗汉柏烯(2.92%)、cubenol(2.81%)等.生长速率法测定表明,小花假泽兰精油对番茄灰霉病菌、小麦纹枯病菌和小麦赤霉病菌菌丝生长抑制作用较强,在1 000 mg/L剂量下抑制率均在90%以上;果实针刺法测试表明,该精油对番茄灰霉病菌具明显保护作用和治疗作用,但治疗效果低于保护效果,在2 000mg/L剂量下,后者达70.79%,前者仅51.79%.     

Essential oil variation and antioxidant capacity of Mentha pulegium populations and their relation to ecological factors

Mentha pulegium L. is an aromatic herb belonging to the Lamiaceae family, a wild plant which is distributed in different areas of Iran. In this research, we evaluated the variability of essential oil content and compositions of 12 M. pulegium populations. Essential oils were analyzed using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) methods. The essential oils content varied from 0.22 to 1.63% w/w within different populations. Twenty-nine compounds were identified which represent 83.4–98.7% of the total essential oil. The most significant essential oil compounds among the studied population were identified using the principal components analysis (PCA-biplot). According to the PCA-biplot, the major compounds were pulegone (2.5–51.7%), menthone (0.2–25.3%), limonene (0.0–35.4%), 1,8-cineol (0.0–33.4%), piperitenone oxide (0.2–55.2%), and trans-piperitone epoxide (0.0–28.5%). Besides, hierarchical cluster analysis indicated that the studied populations were classified into two main clusters based on the essential oil components. The canonical correspondence analysis (CCA) indicated that some environmental factors could influence the phytochemical constituents as well as the antioxidant activity. The temperature and altitude were effective environmental factors with regards to 1–8 cineol, limonene and menthone content, while average rainfall was the most effective factor with respect to trans-piperitone epoxide, piperitenone oxide, and pulegone content. Our results consequently showed that environmental factors had a significant effect on the essential oil content and its antioxidant activity in M. pulegium populations.