五种姜科植物精油的抗菌作用
Antibacterial effect of five Zingiberaceae essential oils.
作者信息
Norajit Krittika, Laohakunjit Natta, Kerdchoechuen Orapin
机构信息
School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntein, Bangkok, Thailand.
出版信息
Molecules. 2007 Aug 23;12(8):2047-60. doi: 10.3390/12082047.
Essential oil obtained by hydrodistillation and two different solvent extractions (petroleum ether and ethanol) from five Zingiberaceae species: ginger (Zingiber officinale Roscoe.), galanga (Alpinia galanga Sw.), turmeric (Curcuma longa L.), kaempferia (Boesenbergia pandurata Holtt.) and bastard cardamom (Amomum xanthioides Wall.) was characterized. Volatile components of all extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). The major components of ginger, turmeric, galangal, bastard cardamom and kaempferia were zingiberene, turmerone, methyl chavicol, and gamma-terpinene, respectively. Their antibacterial effects towards Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were tested by a disc diffusion assay. Essential oil of kaempferia and bastard cardamom obtained by hydrodistillation extraction could inhibit growth of all tested bacteria. Essential oil of ginger extracted by hydrodistillation had the highest efficiency against three positive strains of bacteria (S. aureus, B. cereus and L. monocytogenes), with a minimum concentration to inhibit B. cereus and L. monocytogenes of 6.25 mg/mL.
对通过水蒸馏法以及两种不同溶剂萃取法（石油醚和乙醇）从五种姜科植物中提取的精油进行了表征，这五种植物分别是：姜（Zingiber officinale Roscoe.）、高良姜（Alpinia galanga Sw.）、姜黄（Curcuma longa L.）、山柰（Boesenbergia pandurata Holtt.）和拟豆蔻（Amomum xanthioides Wall.）。通过气相色谱-质谱联用仪（GC-MS）分析了所有提取物的挥发性成分。姜、姜黄、高良姜、拟豆蔻和山柰提取物的主要成分分别是姜烯、姜黄酮、甲基丁香酚和γ-松油烯。通过纸片扩散法测试了它们对大肠杆菌、金黄色葡萄球菌、蜡样芽孢杆菌和单核细胞增生李斯特菌的抗菌效果。通过水蒸馏萃取法获得的山柰和拟豆蔻精油能够抑制所有受试细菌的生长。通过水蒸馏法提取的姜精油对三种阳性菌株（金黄色葡萄球菌、蜡样芽孢杆菌和单核细胞增生李斯特菌）的抗菌效果最佳，抑制蜡样芽孢杆菌和单核细胞增生李斯特菌的最低浓度为6.25毫克/毫升。
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