几种典型植物精油的化学成分与其抗菌活性

Chemical composition and antimicrobial activity of several typical essential oils

摘要:

【目的】植物精油萃取自天然植物, 因具有抗菌活性, 近年来受到广泛关注。论文的目的是分析植物精油的化学成分, 测试其抗菌活性, 并研究其化学成分与抗菌活性之间的联系。【方法】实验选取了肉桂、山苍子、丁香、香茅、迷迭香和大蒜精油等6种典型植物精油, 通过气质联用分析方法研究了其化学组分, 并通过污染食物技术研究了其对黑曲霉和绳状青霉的抗真菌活性, 以及对大肠杆菌和金黄色葡萄球菌的抗细菌活性。【结果】气质联用分析结果表明, 肉桂、山苍子、香茅和迷迭香等4种植物精油的化学成分主要是醛类和醇类, 丁香精油的主要化学成分是丁香油酚, 大蒜精油化学成分基本上都是含硫的醚类, 其中二烯丙基三硫醚(大蒜素)含量最高。抗菌活性结果显示, 不同植物精油的抗菌活性不同, 6种植物精油的抗真菌活性由强到弱依次为: 肉桂>大蒜>丁香>山苍子=香茅>迷迭香, 抗细菌活性由强到弱依次为: 肉桂>山苍子>丁香>香茅=迷迭香>大蒜。【结论】植物精油的抗真菌、细菌活性与其化学组分密切相关, 肉桂、山苍子、香茅和迷迭香等4种精油的抗菌活性可能主要与其化学成分中的醛类和醇类有关, 丁香精油较高的抗菌活性可能主要源于丁香油酚; 大蒜精油具有高效的抗真菌活性主要源于其化学成分中的含硫醚。不同植物精油化学成分不同, 抗真菌、细菌活性也不同, 表明其可能有不同的抗真菌与抗细菌机制。

Abstract:

[Objective] Essential oils are aromatic oily liquids obtained from some aromatic plant materials by distillation and squeezing. In recent years, essential oils have attracted more attention due to their antimicrobial activity. The objective of this study was to analyze the chemical constituents and the antimicrobial activity of essential oils, and the correlation between them. [Methods] Six typical essential oils were selected as experimental target, including cassia oil, litsea cubeba oil, clove oil, citronella oil, rosemary oil and garlic oil. Then the chemical compositions of the above oils were analyzed by GC-MS. Moreover, the antifungal activity against Aspergillus niger and Penicillium funiculosum, and the antibacterial activity against Escherichia coli and Staphylococcus aureus were investigated with poisoned food technique. [Results] GC-MS analyses showed that the chemical composition of cassia oil, litsea cubeba oil, citronella oil, and rosemary oil were all mainly aldehydes and alcohols, the main composition of clove oil was eugenol. Garlic oil was composed of a variety of thio ethers; especially di-2-propenyl trisulfide (allicin) was the highest content in them. The poisoned food technique results revealed that different kinds of essential oil have diffident antimicrobial activities. The antifungal activity order of six essential oils was: cassia oil (highest activity) >garlic oil>clove oil>litsea cubeba oil=citronella oil>rosemary oil, and the antibacterial activity order was: cassia oil (highest activity) >litsea cubeba oil>clove oil>citronella oil=rosemary oil>garlic oil. [Conclusion] The antimicrobial activity of essential oils was closely related to their composition. The high efficient antimicrobial activity of cassia oil, litsea cubeba oil, citronella oil and rosemary oil is possible due to the composition of aldehydes and alcohols; antimicrobial activity of clove oil is result from the composition eugenol; and the high antifungal activity of garlic oils should be related to the composition of thio ethers. The different effective compositions in different essential oils suggest that different oils have different antifungal/antibacterial mechanism.