绒毛裂榄果实精油的化学成分及抗菌活性
Chemical composition and antibacterial activity of the essential oil from fruits of Bursera tomentosa.
作者信息
Moreno José, Aparicio Rosa, Velasco Judith, Rojas Luis B, Usubillaga Alfredo, Lue-Merú Marcó
机构信息
Decanato of Agronomía, University Centroccidental "Lisandro Alvarado (UCLA), Barquisimeto, Lara, Venezuela.
出版信息
Nat Prod Commun. 2010 Feb;5(2):311-3.
The hydrodistilled oil from the fruits of Bursera tomentosa, obtained in 0.2% yield, was analyzed by GC-MS. Nine components were identified, which made up 99.3% of the oil. The most abundant constituents were cis-ocimene (47.6%), n-nonane (28.2%) and germacrene-D (11.1%). The oil showed antibacterial activity against Staphylococcus aureus (ATCC 25923), Enterococcus faecalis (ATCC 29212) and Salmonella typhi (CDC 57), with MIC values of 80 microg/mL, 120 microg/mL and 100 microg/mL, respectively.
绒毛裂榄果实经水蒸馏得到的油，得率为0.2%，采用气相色谱-质谱联用仪（GC-MS）进行分析。鉴定出9种成分，其占该油的99.3%。含量最高的成分是顺式罗勒烯（47.6%）、正壬烷（28.2%）和杜松烯-D（11.1%）。该油对金黄色葡萄球菌（ATCC 25923）、粪肠球菌（ATCC 29212）和伤寒沙门氏菌（CDC 57）具有抗菌活性，其最低抑菌浓度（MIC）值分别为80微克/毫升、120微克/毫升和100微克/毫升。
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