生姜中6个姜辣素类成分的抗菌活性研究

为了探究生姜化学成分的抗菌活性及初步构效关系,采用色谱法从生姜中分离得到6个姜辣素类化合物,采用波谱法对这6个成分进行鉴定,分别为5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-4-decen-3-one(1)、5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-4-dodecen-3-one(2)、5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-4-tetradecane-3-one(3)、[6]-姜酚(4)、[8]-姜酚(5)和[10]-姜酚(6)。采用抗菌纸片扩散法测定6个化合物对15株病原菌株的抗菌活性。结果表明化合物1和4抗菌活性最好,而6对所有菌株均无活性。初步构效关系分析表明:烯醇型化合物对革兰氏阳性菌的抗菌活性优于姜酚型化合物;而姜酚型化合物对革兰氏阴性菌的抗菌活性优于烯醇型化合物。此外,姜辣素类成分脂肪链的长度增加,可能导致抗菌活性降低。

Study on the antibacterial activity of six gingeroloids from Zingiber officinale

In order to research antimicrobial activity and preliminary structural-activity relationship of chemical constituents of Zingiber officinale,six gingeroloids were isolated and from Zingiber officinale with chromatographic methods.Structure elucidation of the six compounds was based on spectroscopic methods, and they were identified as 5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-4-decen-3-one(1),5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-4-dodecen-3-one(2),5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-4-tetradecane-3-one(3),[6]-gingerol(4),[8]-gingerol(5),and [10]-gingerol(6),respectively.Antibacterial activities of the six compounds against 15 Gram-positive and Gram-negative bacteria were performed with antimicrobial paper diffusion method.As a result, compounds 1 and 4 showed the best antibacterial activity against the tested strains, while 6 showed no antibacterial activity against all tested strains.The bioassays revealed that antibacterial activity of the enol-type compounds(1,2 and 3) against Gram-positive bacteria was better than that of the gingerol-type compounds(4,5 and 6),whilst the antibacterial activity of gingerol-type compounds against Gram-negative bacteria was better than that of enol-type compounds.Furthermore, increase of the fat chain length of gingeroloids may lead to the decrease of antibacterial activity.