Hashim Siti Ernieyanti, Sirat Hasnah Mohd, Yen Khong Heng
Nat Prod Commun. 2014 Jan;9(1):119-20.
The chemical compositions and antimicrobial activity of the fresh rhizome and flower oils of Hornstedtia havilandii were studied. The components present were analyzed using GC and GC-MS. A total of forty-eight constituents were successfully identified from the flower and rhizome oils, representing 93.4% and 89.6%, respectively. The most abundant components of the flower oil were beta-pinene, (19.5%), beta-elemene, (10.0%), beta-cubebene, (6.2%), alpha-pinene, (5.6%), gamma-cadinene, (4.3%) and germacrene D, (3.3%), while alpha-copaene, (10.2%), beta-selinene, (8.4%), beta-elemene, (7.0%), gamma-cadinene, (6.9%), beta-cubebene, (5.3%) and germacrene D, (5.3%) were found as the main components of the rhizome oil. The essential oils were tested for antimicrobial activity against Gram-positive bacteria, Gram-negative bacteria and yeasts. Both oils showed activity against the Gram-positive bacterium, Staphylococcus aureus, with moderate MIC values of 112.5 micro/mL, however, for Gram-negative bacteria, the flower oil showed weak antimicrobial activity with a MIC value of 225 microg/mL. Only very weak activity was shown against the yeasts Candida albicans and C. glabrata, with MIC values of 900-1800 microg/mL.
对哈氏姜新鲜根茎和花的挥发油的化学成分及抗菌活性进行了研究。采用气相色谱（GC）和气相色谱-质谱联用（GC-MS）对其所含成分进行分析。从花油和根茎油中分别成功鉴定出48种成分，分别占总量的93.4%和89.6%。花油中含量最高的成分是β-蒎烯（19.5%）、β-榄香烯（10.0%）、β-荜澄茄烯（6.2%）、α-蒎烯（5.6%）、γ-杜松烯（4.3%）和吉马烯D（3.3%），而根茎油的主要成分是α-可巴烯（10.2%）、β-芹子烯（8.4%）、β-榄香烯（7.0%）、γ-杜松烯（6.9%）、β-荜澄茄烯（5.3%）和吉马烯D（5.3%）。对挥发油针对革兰氏阳性菌、革兰氏阴性菌和酵母菌的抗菌活性进行了测试。两种挥发油均对革兰氏阳性菌金黄色葡萄球菌有活性，最低抑菌浓度（MIC）值为112.5微克/毫升，属中等活性；然而，对于革兰氏阴性菌，花油显示出较弱的抗菌活性，MIC值为225微克/毫升。对白色念珠菌和光滑念珠菌仅显示出非常微弱的活性，MIC值为900 - 1800微克/毫升。
