水蒸馏法提取艾蒿精油的化学成分及对食源性病原体的抗菌活性。

Chemical composition of hydrodistilled essential oil of Artemisia incana (L.) Druce and antimicrobial activity against foodborne microorganisms.

机构信息

Atatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25240 Erzurum.

出版信息

Chem Biodivers. 2009 Dec;6(12):2302-10. doi: 10.1002/cbdv.200800317.

DOI:10.1002/cbdv.200800317

PMID:20020464

Abstract

The oil obtained by hydrodistillation from the aerial parts of Artemisia incana (L.) Druce from Turkey was analyzed by GC and GC/MS. Sixty-three compounds were characterized, representing 97.2% of the total components detected, and camphor (19.0%), borneol (18.9%), 1,8-cineole (14.5%), bornyl acetate (7.8%), camphene (4.9%), and alpha-thujone (4.8%) were identified as predominant components. The essential oil was also tested for its antimicrobial activity against 44 different foodborne microorganisms, including 26 bacteria, 15 fungi, and 3 yeast species. The essential oil of A. incana exhibited considerable inhibitory effects against all bacteria, fungi, and yeast species tested. However, the oil showed lower inhibitory activity against the tested bacteria than the reference antibiotics.

摘要

从土耳其生长的蒿属植物（L.）Druce 的地上部分用水蒸气蒸馏法得到的油，通过 GC 和 GC/MS 进行了分析。鉴定了 63 种化合物，占总检出成分的 97.2%，主要成分有樟脑（19.0%）、龙脑（18.9%）、1,8-桉叶素（14.5%）、乙酸龙脑酯（7.8%）、莰烯（4.9%）和α-侧柏酮（4.8%）。该精油还针对 44 种不同的食源性病原体进行了抗菌活性测试，包括 26 种细菌、15 种真菌和 3 种酵母。蒿属植物精油对所有测试的细菌、真菌和酵母均表现出相当大的抑制作用。然而，该油对测试细菌的抑制活性低于参考抗生素。