Zomorodian Kamiar, Saharkhiz Mohammad Jamal, Shariati Samaneh, Pakshir Keyvan, Rahimi Mohammad Javad, Khashei Reza
Center of Basic Research in Infectious Disease, Shiraz University of Medical Sciences, Shiraz 71348-45794, Iran.
ISRN Pharm. 2012;2012:591953. doi: 10.5402/2012/591953. Epub 2012 Jun 17.
Nepeta cataria L. is traditionally consumed as a food additive. The effects of three different harvest stages of N. cataria essential oils (EOs) against most common causes of food-borne infections were evaluated by broth microdilution method as recommended by the Clinical and Laboratory Standards Institute (CLSI). The chemical composition of the EOs from N. cataria has been analyzed by gas chromatography/mass spectrometry (GC/MS). The analysis of the EOs indicated that 4a-α,7-α,7a-β-nepetalactone (55-58%) and 4a-α,7-β,7a-α-nepetalactone (30-31.2%) were the major compounds of the EOs at all developmental stages. The results showed that the tested EOs exhibited antimicrobial activities against the food-borne pathogens at concentrations of 0.125-2 μL/mL. Based on these results, the EO of N. cataria can possibly be used in food products as a natural preservative agent.
荆芥传统上被用作食品添加剂。按照临床和实验室标准协会（CLSI）推荐的肉汤微量稀释法，评估了荆芥三个不同收获阶段的精油（EOs）对食源性感染最常见病因的影响。采用气相色谱/质谱联用（GC/MS）法分析了荆芥精油的化学成分。精油分析表明，4a-α,7-α,7a-β-荆芥内酯（55-58%）和4a-α,7-β,7a-α-荆芥内酯（30-31.2%）是所有发育阶段精油的主要成分。结果表明，受试精油在浓度为0.125-2μL/mL时对食源性病原体具有抗菌活性。基于这些结果，荆芥精油有可能作为天然防腐剂用于食品中。
