食品科学 ›› 2004, Vol. 25 ›› Issue (1): 146-149.

• 分析检测 • 上一篇    下一篇

藠头中抗菌活性成分的气相色谱-质谱分析及其机理的研究

 柏建山, 吴玉杰, 莫湘涛, 郑胜华, 陈威, 夏立秋   

  1. 湖南师范大学化学化工学院,湖南省湘阴华鑫实业股份公司,湖南师范大学生命科学学院
  • 出版日期:2004-01-15 发布日期:2011-10-24

GC-MS Analysis of the Antibacterial Active Components from Allium Chinense and Research of Its Mechanism

 BAI  Jian-Shan, WU  Yu-Jie, MO  Xiang-Tao, ZHENG  Sheng-Hua, CHEN  Wei, XIA  Li-Qiu   

  1. 1.Deparment of Microbiology, College of Life Science ,Hunan Normal University;2.College of Chemistry and Chemical Engineering, Hunan Normal University;3.Xiangyin Huaxin Industrial Company of Hunan Province
  • Online:2004-01-15 Published:2011-10-24

摘要: 本文采用有机溶剂萃取和Sephadex G-25凝胶柱纯化的方法,从藠头中提取抗菌物质。对藠头提取物进行测定,检验其抗菌活性,并用气相色谱-质谱(GC-MS)法对其化学成分进行分离鉴定,GC法测定各种化合物的相对百分含量,共鉴定出了9种成分,约占总提取物的82.12%。通过对藠头抗菌物质的分析,为其作为药用植物的开发利用提供了科学依据。同时,为其抗菌机理的研究奠定了基础。

关键词: 藠头, 气相色谱-质谱, 抗菌物质

Abstract: The antibacterial components from Allium chinense were extracted by organic solvment extraction and sephadexG-25 purification. The antibacterial activity of the extract was checked by sensitive bacteria. We isolate and identify the chemicalcomponents of the extract by GC-MS and determine the relative percentage content of the extract by GC, nine kinds ofcomponents were separated, identified and accounted for about 82.12%. It provided the scientific evidence for the plant to beutilized in medicine by analyzing the antibacterial components.At the same time it makes base for the research of the antibacterialmetabolism.

Key words: Allium chinense, GC-MS, antibacterial components