摘要
为定性鉴别两种药食兼用芳香调味蔬菜(生姜和香菜)的挥发油成分,并对其进行抑菌活性研究,该实验采用同时蒸馏萃取法(Simultaneous Distillation Extraction,SDE)提取挥发油,利用气质联用仪定性分析其化学成分,并进行抑菌活性检测.分析结果表明:生姜和香菜挥发油的主要成分分别为姜烯(24.41%)、环氧乙烷(29.10%);香菜和生姜挥发油均具有抑菌作用,且生姜油抗金黄色葡萄球菌的活性是香菜的3.57倍;香菜挥发油可抑制根霉生长,但生姜油无此活性.
With a view to identifying the chemical component and investigating the antimicrobial activity of ginger and parsley volatile oils,Simultaneous Distillation Extraction（ SDE） and GC-MS were used respectively to exact and analyze the volatile oils,and antimicrobial activity test was conducted. The results showed that Zingiberene（ 24. 41%） and Oxirane（ 29. 10%） were the main constituents in ginger and parsley volatile oils,and both of them had antibacterial actions. Moreover,the effect of ginger volatile oil inhibiting staphylococcus aureus was 3. 57 times that of parsley volatile oil. The parsley volatile oil could inhibit Rhizopus,but ginger volatile oil did not have such an activity.
出处
《南京晓庄学院学报》
2017年第6期95-99,共5页
Journal of Nanjing Xiaozhuang University
基金
江苏省自然科学基金项目(BK20150088)
江苏省高校重点建设实验室项目(苏教高[2016]8)
南京晓庄学院大学生科研及实践创新训练项目(201511460049X)
关键词
香菜
生姜
挥发油
抑菌活性
气相色谱-质谱法
parsley
ginger
volatile oil
antibacterial activity
gas chromatography-mass spectrometry
