丁香挥发油化学成分与抗菌活性研究

利用气相色谱—质谱(GCMS)法结合化学计量学方法对丁香挥发油化学成分进行了分析研究。得益于化学计量学分辨方法,从丁香花蕾与丁香果实中共鉴定了46种化合物。其中从丁香果实挥发油中鉴定了41种化合物,占挥发油总量的94.154%;从丁香花蕾挥发油中鉴定出30种化合物,占其挥发油总量的98.418%。2,3,4trimethoxyacetophenone和2methoxy42propenyl]phenolacetate为首次从丁香挥发油中鉴定得到。两种已经确认具有生物活性的化合物丁子香酚和石竹烯在丁香果挥发油分别为22.667%和7.147%,而在丁香花蕾挥发油中含量分别为和57.133%和14.408%,二者在相对含量上差异较大。体外抗菌试验结果表明,这两种挥发油对金黄色葡萄球菌和白色念珠菌十分敏感,对大肠杆菌和枯草杆菌敏感。而丁香花蕾挥发油对所有试验菌株都比丁香果挥发油表现出更强的抗菌活性,我们认为这可能是前者丁子香酚和石竹烯含量高的原因。

Chemical Composition and Antimicrobial Activity of the Essential Oils from Clove

Chemical composition of the essential oils from Syzygium aromaticum (L.) Merr.et Perry (Clove) was investigated by gas chromatography-mass spectrometry (GC-MS) combined with chemometrics method.Forty-six compounds were identified unambiguously,of which 41 in fruit oil represented 94.154% and 30 in bud oil represented 98.418% of the total essential oils,respectively.2,3,4-Trimethoxyacetophenone and 2-methoxy-4-2-propenyl] phenol acetate were the first time.identified in clove.The content of two main bioactive compounds,eugenol and caryophyllene was 22.667% and 7.147% in fruit essential oil,whereas 57.133% and 14.408% in bud essential oil,respectively.The two kinds of essential oil were very susceptive to Staphylococcus aureus and Candida albicans,and susceptive to Escherichia coli and Bacillius subtilis.Because of its higher contents of eugenol and caryophyllene,the bud essential oil exhibited much more susceptibility to all the tested microorganisms than fruit essential oil.