Universidade de Franca, Av. Dr. Armando Salles de Oliveira, 201 Parque Universitário, Franca-SP, CEP 14404-600, Brazil.
Z Naturforsch C J Biosci. 2010 Sep-Oct;65(9-10):588-93. doi: 10.1515/znc-2010-9-1009.
The essential oil of Rosmarinus officinalis L. (rosemary) was obtained by hydro-distillation and analysed by gas chromatography-mass spectrometry. Sixty-two constituents were identified, representing 98.06% of the total oil content. Oxygenated monoterpenes were the predominant components. The rosemary oil was characterized as having prominent (> 5%) contents of camphor (18.9%), verbenone (11.3%), a-pinene (9.6%), beta-myrcene (8.6%), 1,8-cineole (8.0%), and beta-caryophyllene (5.1%). The antimicrobial activity of the oil as well as of its major constituents was tested against the following microorganisms: Streptococcus mutans, Streptococcus mitis, Streptococcus sanguinis, Streptococcus salivarius, Streptococcus sobrinus, and Enterococcus faecalis, which are potentially responsible for the formation of dental caries in humans. The microdilution method was used for determination of the minimum inhibitory concentration (MIC) during evaluation of the antibacterial activity. The essential oil displayed low activity against the selected microorganisms. In the present study, the pure major compounds were more active than the essential oil. Among all the microorganisms tested, the pathogen S. mitis was the most susceptible and E. faecalis was the most resistant to the evaluated samples. This is the first report on antimicrobial activity of the major components of rosemary oil against oral pathogens.
迷迭香（Rosmarinus officinalis L.）精油通过水蒸馏法获得，并通过气相色谱-质谱联用进行分析。鉴定出 62 种成分，占总油含量的 98.06%。含氧单萜是主要成分。该迷迭香油的特点是具有突出的（>5%）含量的樟脑（18.9%）、马鞭草酮（11.3%）、α-蒎烯（9.6%）、β-月桂烯（8.6%）、1,8-桉叶油醇（8.0%）和β-石竹烯（5.1%）。该油及其主要成分的抗菌活性针对以下微生物进行了测试：变形链球菌、米氏链球菌、血链球菌、唾液链球菌、表兄链球菌和粪肠球菌，这些微生物可能导致人类龋齿的形成。采用微量稀释法测定最小抑菌浓度（MIC），评估抗菌活性。该精油对所选微生物的活性较低。在本研究中，纯主要化合物比精油更具活性。在所测试的所有微生物中，病原体米氏链球菌最敏感，粪肠球菌最耐药。这是首次报道迷迭香油主要成分对口腔病原体的抗菌活性。
