显脉香茶菜籽的挥发性成分及其抗菌活性的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (2): 97-100.

显脉香茶菜籽的挥发性成分及其抗菌活性的研究

田光辉, 刘存芳, 赖普辉

陕西理工学院化学学院；陕西理工学院化学学院陕西汉中723001；陕西汉中723001；

出版日期:2008-02-15 发布日期:2011-08-24

Study on Volatile Components of Essential Oil from Rabdosia nervosa Seeds and ItsA ntimicrobialA ctivities

TIAN Guang-Hui, LIU Cun-Fang, LAI Pu-Hui

School of Chemistry, Shaanxi University of Technology, Hanzhong 723001, China

Online:2008-02-15 Published:2011-08-24

摘要/Abstract

摘要： 水蒸汽蒸馏法从显脉香茶菜籽中提取挥发油。用气相色谱-质谱联用技术对其挥发油组分进行分离和鉴定,运用气相色谱面积归一化法确定各组分的相对含量,并利用正构烷烃系列物质对各组分进行定性确定。从显脉香茶菜籽的挥发油中检出36个组分,占全油的98.21%,鉴定出34个组分,其主要组分是石竹烯(16.55%)、3-己烯-1-醇(11.49%)、3-辛烯-3-醇(7.89%)、α-萜品醇(7.18%)、α-里哪醇(6.13%)等。对显脉香茶菜籽的挥发油做了抗菌实验,其挥发油对大肠埃希菌(ATCC25922株)、福氏志贺菌(51065株)和金黄色葡萄球菌(ATCC25925株)有显著的抑制和灭活作用。

关键词: 显脉香茶菜, 籽, 挥发油, 气相色谱-质谱法, 抗菌活性

Abstract: The essential oil from Rabdosia nervosa seeds was extracted by steam distillation. The components of the essential oil were separated and structurally identified by gas chromatlgraphy/mass spectrometry, the relative contents of the compo-nents were assayed by the peak-area normalization method with gas chromatography, and all components of the essential oil were calibrated with a standard mixture of homologous n-alkane series. 36 components were separated and accounted for 98.21% of the all peak area, among of them 34 components were identified. The major components of the essential oil were caryophyllen (16.55%), 3-hexen-l-ol (11.49%), 3-octen-3-ol(7.89 %), α-terpineol (7.18%) andα-Linalool (6.13 %), etc. The antimicrobial activities of essential oil from Rabdosia nervosa seeds were investigated. The results showed that the essential oil has antimicrobial activities of inhibiting the growth of experimental bacteria and inactivating them such as Escherichia coli (ATCC25922), Shigella flexneri 51065 and Staphylococcus aureus (ATCC25925).

Key words: , Rabdosia nervosa(Hemsl.)C. Y. Wu et H. W. Li； seed； essential oil； gas chromatography-mass spectrometry； antimicrobiala ctivity；

田光辉, 刘存芳, 赖普辉. 显脉香茶菜籽的挥发性成分及其抗菌活性的研究[J]. 食品科学, 2008, 29(2): 97-100.

TIAN Guang-Hui, LIU Cun-Fang, LAI Pu-Hui. Study on Volatile Components of Essential Oil from Rabdosia nervosa Seeds and ItsA ntimicrobialA ctivities[J]. FOOD SCIENCE, 2008, 29(2): 97-100.

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