川桂叶挥发油的化学成分与抗菌活性研究

CHEMICAL CONSTITUENTS OF VOLATILE OIL FROM LEAVES OF CINNMOMUM WILSONII AND ITS ANTIFUN GAL AND ANTIBACTERIAL ACTIVITIES IN VITRO

摘要: 采用GC-MS技术分析了川桂(Cinnamomum wilsonii)叶挥发油的化学组成, 确定了29种成分的化学结构与相对含量, 其中, 芳樟醇(38.71%)、反式柠檬醛(22.67%)和顺式柠檬醛(18.52%)为主要成分。体外对14种真菌或细菌的药敏实验表明, 该挥发油具有明显的抗菌活力, 尤其对皮肤真菌和污染霉菌有效, 其MIC为0.1～2.0μL/mL。

Abstract: The chemical structures of 29 constituents in volatile oil extracted from the dried leaves of Cinnamomum wilsonii have been identified by means of GC MStechnique, among which, the principal were á linalool (38.71%), á citral (18.52%) and à citial (22.67%). The inhibitory essays of this oil have been studied against 10 fungi and 4 bacterial species in vitro, it showed that the oil has a manifest antiseptic activities, especially for skin pathogenic fungi and contaminative mould with MICbetween 0.1～2.0LL/mL.