茵陈蒿和滨蒿精油的化学成分及抗菌活性

Chemical composition and antimicrobial activity of the essential oils of Artemisia scoparia and A. capillaris.

作者信息

Cha Jeong-Dan, Jeong Mi-Ran, Jeong Seung-Il, Moon Sang-Eun, Kim Ji-Young, Kil Bong-Seop, Song Yo-Han

机构信息

Institute of Oral Bioscience and Department of Oral Microbiology, School of Dentistry, Chonbuk National University, Jeonju, South Korea.

出版信息

Planta Med. 2005 Feb;71(2):186-90. doi: 10.1055/s-2005-837790.

DOI:10.1055/s-2005-837790

PMID:15729631

Abstract

The chemical composition of the essential oils obtained from Artemisia scoparia Waldst. et Kitamura and Artemisia capillaris Thunb. was analyzed by GC/MS. The essential oil of A. scoparia was rich in camphor (11.0 %), 1,8-cineole (21.5 %), and beta-caryophyllene (6.8 %) as the major compounds, whereas A. capillaris oil was rich in beta-pinene (9.4 %), beta-caryophyllene (11.1 %), and capillene (32.7 %). The essential oils and some of their major compounds were tested for their antimicrobial activity against 15 different genera of oral bacteria. The essential oils of A. scoparia and A. capillaris exhibited considerable inhibitory effects against all oral bacteria tested, while their major components demonstrated various degrees of growth inhibition.

摘要

采用气相色谱/质谱联用（GC/MS）技术分析了从滨蒿（Artemisia scoparia Waldst. et Kitamura）和茵陈蒿（Artemisia capillaris Thunb.）中提取的挥发油的化学成分。滨蒿挥发油富含樟脑（11.0%）、1,8-桉叶素（21.5%）和β-石竹烯（6.8%）等主要成分，而茵陈蒿挥发油富含β-蒎烯（9.4%）、β-石竹烯（11.1%）和茵陈烯（32.7%）。测试了挥发油及其一些主要成分对15种不同口腔细菌属的抗菌活性。滨蒿和茵陈蒿的挥发油对所有测试的口腔细菌均表现出显著的抑制作用，而它们的主要成分则表现出不同程度的生长抑制作用。