【摘要】 气相色谱-质谱(GC-MS)联用分析了微波预处理-水蒸汽同时蒸馏萃取法所得公丁香(丁香花蕾)挥发油的化学组成,主要含有丁香酚(相对含量62.21%),2-甲氧基-4-[2-丙烯基]苯酚乙酸酯(相对含量17.7%)和4,11,11-三甲基-8-亚甲基二环[7,2,0]-4-烯(相对含量15.29%).公丁香挥发油对供试的6种细菌和4种真菌具有相当强的抑菌活性,对供试菌的最低抑菌浓度(MIC)分别为:金黄色葡萄球菌6.25 mL/L,普通变形杆菌、蜡状芽孢杆菌、大肠杆菌、沙门氏菌12.50 mL/L,枯草芽孢杆菌25.00 mL/L;黑曲霉、青霉6.25 mL/L,黄曲霉、酵母菌12.5 mL/L.更多还原

【Abstract】 The volatile oil extracted from Syinga Juliana C.K.Schneid.by microwave pretreated and simultaneous distillation and extraction method was determined by the GC-MS.Phenol,2-methoxy-3-[propenyl](relative contents 62.21%),Phenol,2-methoxy-4-[2-propenyl]-,acetate(relative contents 17.7%) and Bicycleundec-4-ene,4,11,11-trimethyl-8-methylene-(relative contents 15.29%) were their chief components.The volatile oil showed significant anti-microbial activity to 6 bacteria and 4 fungi with the minimum inhibitory concentration(MIC) to Staphylococcus aureu(6.25 mL/L),Aspergillus niger(6.25 mL/L),Penicillum Citrinum Thom(6.25 mL/L),Proteus vulgaris(12.50 mL/L),Bacillus cereus(12.50 mL/L),Escherichia coli(12.50 mL/L),Salmonella(12.50 mL/L),Aspergillus flavus(12.50 mL/L),Saccharomyces cerevisiae(12.50 mL/L)Bacillus subtilis(25.00 mL/L) respectively.更多还原