摘要
本研究将Bligh-Dyer溶剂提取法首次应用于植物挥发油的提取,通过GC-MS方法分析,从干燥成熟的砂仁种子和果壳四种挥发油提取物中共鉴定出138种化学成分,挥发油成分主要包括乙酸龙脑酯(5%～47%)、樟脑(4%～17%)、龙脑(1.5%～6%)、莰烯(0.2%～3%)、α-蒎烯(0.2%～3%)、β-蒎烯(0.2%～5%)以及α-柯巴烯(0.1%～2%)等,其中总烯类物质相对含量占总挥发油总成分的10%～40%。从该植物中首次鉴定出蓝桉醇、二环大根香叶烯、薄荷烯醇、二十三烷、二十四烷等新的化学成分35个。所得挥发油对部分真菌及细菌的抑制试验表明其对红色毛癣菌、须毛癣菌、石膏样小孢子癣菌、金黄色葡萄球菌和粪肠球菌均表现出显著的抑制活性。因此,砂仁不仅可作为抗菌药物应用于临床,也可以作为食品原料或天然的食品防腐剂用于食品工业的生产。
The essential oil extracts were respectively obtained from the seeds and husks of Amomum villosum Lour by using Bligh-Dyer methods for the first time.One hundred and thirty-eight compositions were identified by GC-MS from four essential oil extracts.The main components of the essential oil were bornyl acetate,camphor,borneol,α-pinene,β-pinene and α-copalene,etc.The relative contents of total alkenes and ketones composition accounted for 10%-40% in integral of essential oil.Thirty-five compositions such as neophytadiene,globulol,bicyclogermacrene,etc were identified from this plant firstly.The results of inhibitory effect for bacteria and fungi showed that the essential oil had remarkable inhibitory effects for Trichophyton rubrum,Trichophyton mentagrophyton,Microsporum gypseum,Staphyloccocus aureus,and Enterococcus faecalis.Therefore,the essential oil can be used in the food industry as raw food material or natural food preservation.
出处
《天然产物研究与开发》
CAS
CSCD
2011年第3期464-472,共9页
Natural Product Research and Development
基金
supported by Guangzhou Municipal Science and Technology Support Programme(2008Z1-E461)
