Wang Bing, Ge Li, Mo Jianguang, Su Lin, Li Yuejuan, Yang Kedi
1School of Chemistry and Chemical Engineering, Guangxi University, Nanning, 530004 People's Republic of China.
2Medical College, Guangxi University, Nanning, 530004 People's Republic of China.
J Food Sci Technol. 2018 Dec;55(12):5075-5081. doi: 10.1007/s13197-018-3446-x. Epub 2018 Oct 6.
, a well-known species of yellow , has undergone commercial cultivation as a new tea resource recently. Herein, the composition, antioxidant and antimicrobial activities of the essential oil and ethanol extract of were investigated. The essential oils from the leaves and flowers of were obtained by hydro-distillation. A total of 56 and 34 constituents accounting for 77.5 and 96.8% of the oils were identified by GC-MS. Linalool (35.8%), phytol (7.9%), -geranyl acetone (7.3%) and methyl salicylate (6.8%) were found to be the primary components in the leaf oil, while the flower oil was rich in α-eudesmol (34.3%), γ-eudesmol (31.5%) and linalool (11.1%). The ethanol extract of leaves contained 281.04 mg gallic acid equivalent/g of total phenols. The antioxidant activities of the two oils and extract were evaluated by DPPH and ABTS radical-scavenging assays. The IC values varied from 17.4 (extract) to 720.3 μg/mL (flower oil) for DPPH and from 28.8(extract) to 889.6 μg/mL (flower oil) for ABTS. Both essential oils exhibited moderate antioxidant activities, and the extract possessed strong effects close to ascorbic acid. Additionally, the antimicrobial activities of the oils and extract against , , and were evaluated by agar dilution assay. No considerable bactericidal activities were observed for either essential oil or extract compared with ampicillin and tobramycin standards. The results indicated the extract was more efficient than the two essential oils against (MIC = 0.625 mg/mL) and (MIC = 1.25 mg/mL).
[一种著名的黄色[物种名称]，最近已作为一种新的茶叶资源进行商业种植。在此，对[物种名称]的精油和乙醇提取物的成分、抗氧化和抗菌活性进行了研究。通过水蒸馏法从[物种名称]的叶子和花朵中获得精油。通过气相色谱 - 质谱联用仪（GC - MS）分别鉴定出叶子精油中的56种成分和花朵精油中的34种成分，分别占精油的77.5%和96.8%。发现芳樟醇（35.8%）、叶绿醇（7.9%）、β - 香叶基丙酮（7.3%）和水杨酸甲酯（6.8%）是叶子精油的主要成分，而花朵精油富含α - 桉叶醇（34.3%）、γ - 桉叶醇（31.5%）和芳樟醇（11.1%）。[物种名称]叶子的乙醇提取物中总酚含量为281.04毫克没食子酸当量/克。通过DPPH和ABTS自由基清除试验评估了两种精油和提取物的抗氧化活性。DPPH的IC50值从提取物的17.4到花朵精油的720.3微克/毫升不等，ABTS的IC50值从提取物的28.8到花朵精油的889.6微克/毫升不等。两种精油均表现出中等抗氧化活性，提取物具有与抗坏血酸相近的强抗氧化效果。此外，通过琼脂稀释法评估了精油和提取物对[细菌名称1]、[细菌名称2]、[细菌名称3]和[细菌名称4]的抗菌活性。与氨苄青霉素和妥布霉素标准品相比，精油和提取物均未观察到明显的杀菌活性。结果表明，提取物对[细菌名称1]（MIC = 0.625毫克/毫升）和[细菌名称2]（MIC = 1.25毫克/毫升）的抗菌效果比两种精油更有效。]
需注意，原文中部分物种名称、细菌名称未给出具体信息，所以译文里用[具体名称]代替，实际翻译时应补充完整准确的名称。
