Department of Chemistry, National Taiwan Normal University, Taipei, Taiwan.
Department of Biotechnology and Laboratory Science in Medicine, National Yang-Ming University, Taipei, Taiwan.
J Food Drug Anal. 2016 Jul;24(3):464-470. doi: 10.1016/j.jfda.2015.12.006. Epub 2016 Apr 11.
The chemical compositions of seven essential oils from Taiwan were analyzed by gas chromatography-mass spectrometry. The eluates were identified by matching the mass fragment patents to the National Institute of Standards and Technology (NIST) 08 database. The quantitative analysis showed that the major components of lemon verbena are geranial (26.9%) and neral (23.1%); those of sweet marjoram are γ-terpinene (18.5%), thymol methyl ether (15.5%), and terpinen-4-ol (12.0%); those of clove basil are eugenol (73.6%), and β-(Z)-ocimene (15.4%); those of patchouli are carvacrol (47.5%) and p-cymene (15.2%); those of rosemary are α-pinene (54.8%) and 1,8-cineole (22.2%); those of tea tree are terpinen-4-ol (33.0%) and 1,8-cineole (27.7%); and those of rose geranium are citronellol (28.9%) and 6,9-guaiadiene (20.1%). These components are somewhat different from the same essential oils that were obtained from other origins. Lemon verbena has the same major components everywhere. Tea tree, rose geranium, and clove basil have at least one major component throughout different origins. The major components and their amounts in sweet marjoram, patchouli, and rosemary vary widely from one place to another. These results demonstrate that essential oils have a large diversity in their composition in line with their different origins. The antibacterial activity of essential oils against Escherichia coli was evaluated using the optical density method (turbidimetry). Patchouli is a very effective inhibitor, in that it completely inhibits the growth of E. coli at 0.05%. Clove basil and sweet marjoram are good inhibitors, and the upper limit of their minimum inhibitory concentration is 0.1%.
采用气相色谱-质谱联用技术对台湾地区 7 种精油的化学成分进行分析。洗脱液通过与美国国家标准与技术研究院（NIST）08 数据库中的质谱碎片谱图进行匹配进行鉴定。定量分析表明，柠檬马鞭草的主要成分是香叶醛（26.9%）和橙花醛（23.1%）；甜马郁兰的主要成分是γ-松油烯（18.5%）、百里酚甲醚（15.5%）和萜品-4-醇（12.0%）；丁香罗勒的主要成分是丁香酚（73.6%）和β-（Z）-罗勒烯（15.4%）；广藿香的主要成分是香芹酚（47.5%）和对伞花烃（15.2%）；迷迭香的主要成分是α-蒎烯（54.8%）和 1,8-桉叶素（22.2%）；茶树的主要成分是萜品-4-醇（33.0%）和 1,8-桉叶素（27.7%）；玫瑰天竺葵的主要成分是香茅醇（28.9%）和 6,9-愈创木二烯（20.1%）。这些成分与从其他产地获得的相同精油有些不同。柠檬马鞭草在各地的主要成分相同。茶树、玫瑰天竺葵和丁香罗勒在不同产地至少有一种主要成分。甜马郁兰、广藿香和迷迭香的主要成分及其含量差异很大。这些结果表明，精油的组成与其不同的来源相一致，具有很大的多样性。采用光密度法（浊度法）评价精油对大肠杆菌的抑菌活性。广藿香是一种非常有效的抑制剂，其在 0.05%时完全抑制大肠杆菌的生长。丁香罗勒和甜马郁兰是良好的抑制剂，其最低抑菌浓度的上限为 0.1%。
