Diao Wen-Rui, Zhang Liang-Liang, Feng Sai-Sai, Xu Jian-Guo
College of Life Sciences, Shanxi Normal University, Linfen City 041004, People's Republic of China.
College of Engineering, Shanxi Normal University, Linfen City 041004, People's Republic of China.
J Food Prot. 2014 Oct;77(10):1740-6. doi: 10.4315/0362-028X.JFP-14-014.
Amomum kravanh is widely cultivated and used as a culinary spice. In this work, the chemical composition of the essential oil obtained by hydrodistillation of A. kravanh fruits was analyzed by gas chromatography-mass spectrometry, and 34 components were identified. 1,8-Cineole (68.42%) was found to be the major component, followed by α-pinene (5.71%), α-terpinene (2.63%), and β-pinene (2.41%). The results of antibacterial tests showed that the sensitivities to the essential oil of different foodborne pathogens tested were different based on the Oxford cup method, MIC, and MBC assays, and the essential oil exhibited the best antibacterial activity against Bacillus subtilis, a gram-positive bacterium, and Escherichia coli, a gram-negative bacterium. Growth in the presence of Amomum kravanh at the MIC, as measured by monitoring optical density over time, demonstrated that the essential oil was bacteriostatic after 12 h to both B. subtilis and E. coli. Observations of cell membrane permeability, cell constituent release assay, and transmission electron microscopy indicated that this essential oil may disrupt the cell wall and cell membrane permeability, leading to leakage of intracellular constituents in both B. subtilis and E. coli.
白豆蔻被广泛种植并用作烹饪香料。在本研究中，采用气相色谱 - 质谱联用仪分析了通过水蒸馏白豆蔻果实得到的精油的化学成分，共鉴定出34种成分。结果发现，1,8 - 桉叶素（68.42%）为主要成分，其次是α - 蒎烯（5.71%）、α - 松油烯（2.63%）和β - 蒎烯（2.41%）。抗菌试验结果表明，基于牛津杯法、最低抑菌浓度（MIC）和最低杀菌浓度（MBC）测定，不同食源性病原体对该精油的敏感性不同，该精油对革兰氏阳性菌枯草芽孢杆菌和革兰氏阴性菌大肠杆菌表现出最佳抗菌活性。通过随时间监测光密度来测量在MIC浓度的白豆蔻存在下的生长情况，结果表明该精油在12小时后对枯草芽孢杆菌和大肠杆菌均具有抑菌作用。细胞膜通透性观察、细胞成分释放试验和透射电子显微镜观察表明，该精油可能破坏细胞壁和细胞膜通透性，导致枯草芽孢杆菌和大肠杆菌细胞内成分泄漏。
