茉莉精油对大肠杆菌的抗菌潜力评估
Antibacterial potential assessment of jasmine essential oil against e. Coli.
作者信息
Rath C C, Devi S, Dash S K, Mishra R K
机构信息
Centre for P. G. Studies. Department of Microbiology, Orissa University of Agriculture and Technology, Bhubaneswar-751 003, India.
出版信息
Indian J Pharm Sci. 2008 Mar-Apr;70(2):238-41. doi: 10.4103/0250-474X.41465.
Abstract
The antibacterial activity of Jasmine (Jasminum sambac L.) flower hydro steam distilled essential oil, synthetic blends and six major individual components was assessed against Escherichia coli (MTCC-443) strain. The activity was bactericidal. Minimum inhibitory concentration was determined by tube dilution technique, and the Minimum inhibitory concentration ranged between 1.9-31.25 mul/ml. Phenolcoefficient of the oil, synthetic blends and components varied between 0.6-1.7. The activity of the chemicals was possibly due to the inhibition of cell membrane synthesis.
摘要
评估了茉莉（Jasminum sambac L.）花水蒸汽蒸馏精油、合成混合物及六种主要单一成分对大肠杆菌（MTCC - 443）菌株的抗菌活性。该活性为杀菌性。采用试管稀释技术测定最低抑菌浓度，最低抑菌浓度范围为1.9 - 31.25微升/毫升。该精油、合成混合物及成分的酚系数在0.6 - 1.7之间变化。这些化学物质的活性可能是由于抑制了细胞膜合成。
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