摘要
[目的]对留兰香挥发油的组分及抗菌活性进行研究。[方法]采用薄层色谱法对留兰香挥发油的组分进行初步分离,采用扩散法及紫外可见分光光度法对留兰香挥发油的抗菌活性进行测定。[结果]以石油醚∶乙酸乙酯(V∶V=6∶1)为层析液时,留兰香挥发油的分离效果最好,分离出4种主要物质;留兰香精油对3种试验菌株的抑菌性为枯草芽孢杆菌(Bacillus subtilis)>金黄色葡萄球菌(Staphy-lococcus aureus)>大肠杆菌(Escherichia coli);对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌的最低抑菌浓度(MIC)分别为:0.50、1.00、3.50μl/ml。[结论]留兰香挥发油具有抑菌作用,这为综合开发留兰香提供了理论基础。
[ Objective ] To study the composition and the anti-bacterial activity of volatile oil from Mentha spicata Lmn. [ Method J Using thin-layer chromatography （TLC）, the compositions of essential oil fromMentha spicata Linn were separated. The inhibitory activity was deter- mined by diffusion method co^ining with UV spectrophotometry. [ Result ] Using petrolemn ether- ethyl acetate （ V： V = 6：1 ） as chromatogra- phy liquid i the essential oil from Mentha spicata Linn was best in separation and four components were obtained. The inhibitory effect of vola- tile oil from Mentha spicata Linn to three test strains was determined to be Bacillus subtilis 〉 Staphylococcus aureus 〉 Escherichia coli with MIC value of 0. 50, 1.00 and 3.50 ul/ml, respectively. [ Conclusion ] The volatile oil from Mentha spicata Linn had anti-bacterial effect, which provided theoretical basis for comprehensive development of Mentha spicata Linn.
出处
《安徽农业科学》
CAS
北大核心
2011年第17期10263-10264,10339,共3页
Journal of Anhui Agricultural Sciences
基金
许昌学院校内项目(2011B023)
关键词
留兰香
挥发油
薄层色谱
抗菌活性
Mentha spicata Linn
Volatile oil
TLC
Anti-bacterial activity
