Shafaghat Ali
Department of Chemistry, Islamic Azad University, Khalkhal Branch, Khalkhal, Iran.
Nat Prod Commun. 2009 Jun;4(6):861-4.
The hydrodistilled essential oils from flower, leaf and stem of Chaerophyllum macropodum Boiss. were analyzed by GC and GC/MS. The flower oil was characterized by high amounts of myristicin (42.5%) and trans-beta-ocimene (41.0%). In the leaf oil eighteen constituents, representing 99.3% of the total, were identified of which trans-beta-ocimene (24.9%), myristicin (15.7%), terpinolene (14.5%), fenchyl acetate (13.9%), cis-beta-ocimene (6.3%) and sabinene (6.1%) were major components. The main components of the stem oil were trans-beta-ocimene (54.2%), myristicin (22.4%) and sabinene (8.9%). Antibacterial activities of the flower, leaf and stem oils were evaluated using the micro-dilution broth method. Inhibitory effects on Escherichia coli and Salmonella typhi were recorded.
对大足芹（Chaerophyllum macropodum Boiss.）花、叶和茎的水蒸馏精油进行了气相色谱（GC）和气相色谱-质谱联用（GC/MS）分析。花油的特征在于含有大量的肉豆蔻醚（42.5%）和反式-β-罗勒烯（41.0%）。叶油中鉴定出18种成分，占总量的99.3%，其中反式-β-罗勒烯（24.9%）、肉豆蔻醚（15.7%）、萜品油烯（14.5%）、乙酸小茴香酯（13.9%）、顺式-β-罗勒烯（6.3%）和桧烯（6.1%）为主要成分。茎油的主要成分是反式-β-罗勒烯（54.2%）、肉豆蔻醚（22.4%）和桧烯（8.9%）。采用微量稀释肉汤法评估了花、叶和茎油的抗菌活性。记录了对大肠杆菌和伤寒沙门氏菌的抑制作用。
