Cheng Yanrong, Fu Ying, Gu Dingze, Huang Yan, Lu Yongqi, Liu Yujie, Li Xiulan, Yao Xinyue, Zhang Xinxuan, Jian Wanying, Liu Peiwei, Wu Hong, Li Yanqun
Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, South China Agricultural University, Guangzhou 510642, China.
Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou 570311, China.
Plants (Basel). 2024 Dec 30;14(1):81. doi: 10.3390/plants14010081.
has been extensively utilized in traditional medicine systems worldwide. The essential oil (EO) content and composition are influenced by various external and internal factors, such as climate and harvest season, making it vital to determine the optimal harvest period for high-quality EO production. This study is the first to evaluate the chemical profiles, as well as the antioxidant and antibacterial activities, of leaf oil across the four seasons. GC-MS and FTIR analyses revealed significant seasonal variations in the components. Spring and autumn leaf oils contained the highest EO (2.20% and 1.95%, respectively) and -cinnamaldehyde (92.59% and 91.10%, respectively). Temperature and humidity primarily affected EO and -cinnamaldehyde accumulation. leaf oil demonstrated the strongest antibacterial activity, with a minimum inhibitory concentration (MIC) of 0.25 mg/mL against and for the spring oil. The MICs for the other three seasonal samples were 0.5 mg/mL for , , and , and 1.0 mg/mL for . The minimum bactericidal concentration (MBC) of the EOs across all seasons against ranged from 0.5 to 1 mg/mL. Winter leaf oil exhibited high antioxidant activity, primarily due to the presence of -cinnamaldehyde, caryophyllene, humulene, alloaromadendrene, γ-muurolene, -bisabolene, o-methoxycinnamaldehyde, and phenolics. This study provides essential data and valuable references for optimizing resource utilization and determining the ideal harvest time for leaves.
已在全球传统医学体系中得到广泛应用。精油（EO）的含量和成分受多种外部和内部因素影响，如气候和收获季节，因此确定高质量精油生产的最佳收获期至关重要。本研究首次评估了四季叶片油的化学特征、抗氧化和抗菌活性。气相色谱 - 质谱联用（GC - MS）和傅里叶变换红外光谱（FTIR）分析显示成分存在显著的季节变化。春季和秋季叶片油的精油含量最高（分别为2.20%和1.95%），肉桂醛含量也最高（分别为92.59%和91.10%）。温度和湿度主要影响精油和肉桂醛的积累。叶片油表现出最强的抗菌活性，春季油对[具体菌种1]和[具体菌种2]的最低抑菌浓度（MIC）为0.25 mg/mL。其他三个季节样品对[具体菌种1]、[具体菌种2]和[具体菌种3]的MIC为0.5 mg/mL，对[具体菌种4]的MIC为1.0 mg/mL。所有季节的精油对[具体菌种5]的最低杀菌浓度（MBC）范围为0.5至1 mg/mL。冬季叶片油表现出高抗氧化活性，主要归因于肉桂醛、石竹烯、葎草烯、别香橙烯、γ - 依兰油烯、β - 红没药烯、邻甲氧基肉桂醛和酚类物质的存在。本研究为优化资源利用和确定[植物名称]叶片的理想收获时间提供了重要数据和有价值的参考。
