薰衣草叶蒿精油的化学成分与抗菌活性

Chemical composition and antimicrobial activity of the essential oil of Artemisia lavandulaefolia.

作者信息

Cha Jeong-Dan, Jeong Mi-Ran, Choi Hwa-Jung, Jeong Seung-Il, Moon Sang-Eun, Yun Soon-Il, Kim Young-Hoi, 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 Jun;71(6):575-7. doi: 10.1055/s-2005-864164.

DOI:10.1055/s-2005-864164

PMID:15971134

Abstract

The chemical components of the essential oil obtained from Artemisia lavandulaefolia DC. were analyzed by GC-MS. Ninety-nine compounds accounting for 94.9 % of the essential oil were identified. The major compounds in the essential oil were beta-caryophyllene (16.1 %), cis-chrysanthenol (7.0 %), 1,8-cineole (5.6 %), borneol (5.3 %), trans-beta-farnesene (5.1 %), camphor (4.9 %), yomogi alcohol (4.5 %), alpha-terpineol (3.9 %), and alpha-humulene oxide (3.3 %). The essential oil and some of its major compounds were tested for antimicrobial activity against 15 different genera of oral bacteria. The essential oil of A. lavandulaefolia exhibited considerable inhibitory effects against all obligate anaerobic bacteria (MIC values, 0.025 to 0.05 mg/mL; MBC values, 0.025 to 0.1 mg/mL) tested, while its major compounds demonstrated different degrees of growth inhibition.

摘要

采用气相色谱 - 质谱联用（GC-MS）法分析了从野艾蒿（Artemisia lavandulaefolia DC.）中提取的挥发油的化学成分。共鉴定出99种化合物，占挥发油总量的94.9%。挥发油中的主要化合物为β-石竹烯（16.1%）、顺式菊醇（7.0%）、1,8-桉叶素（5.6%）、冰片（5.3%）、反式β-法呢烯（5.1%）、樟脑（4.9%）、艾醇（4.5%）、α-松油醇（3.9%）和α-葎草烯氧化物（3.3%）。对挥发油及其部分主要化合物针对15种不同属的口腔细菌进行了抗菌活性测试。野艾蒿挥发油对所有测试的专性厌氧菌均表现出显著的抑制作用（最低抑菌浓度值，0.025至0.05毫克/毫升；最低杀菌浓度值，0.025至0.1毫克/毫升），而其主要化合物表现出不同程度的生长抑制作用。