Chemical Components and Antibacterial Activity of Essential Oil from Basil Flower Grown in Heilongjiang

Abstract

Abstract: Essential oil was extracted from white basil (Ocimum basilicum L.) flower grown in Heilongjiang Province by Clevenger method with an average yield of 0.527%. The chemical composition of the essential oil was analyzed by GC-MS. A total of 25 compounds were identified. The most abundant compound was linalool with a relative content of 64.421%. The antibacterial activity of the essential oil against Escherichia coli, Staphylococcus albus and Bacillus subtilis was tested by filter paper method and compared with that of penicillin sodium. The essential oil had similar anti-Escherichia coli activity as penicillin sodium at 3 mg/mL, and similar anti-Staphylococcus albus as penicillin sodium 0.75 mg/mL, but lower anti-Bacillus subtilis activity than penicillin sodium at 0.1875 mg/mL. Its inhibitory effects on three strains declined in the following order: Escherichia coli, Staphylococcus albus and Bacillus subtilis.

Key words: white basil, essential oil, GC-MS, antibacterial activity

CLC Number:

TQ0657.63

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Chemical Components and Antibacterial Activity of Essential Oil from Basil Flower Grown in Heilongjiang

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