白花菜子挥发油化学成分、抗氧化活性和抑菌活性的研究

Chemical Composition Antioxidant and Antimicrobial Activities of Essential Oil from Cleome gynandra L. Seeds

摘要:

本文对白花菜子挥发油的主要化学成分、抗氧化活性和抑菌活性进行了研究。采用水蒸气蒸馏法提取白花菜子挥发油，并用气相色谱-质谱联用技术（GC-MS），经过NIST05谱库检索对比，对白花菜子挥发油化学成分进行分析，共鉴定出61个化合物，主要成分相对百分含量为反-9-十八碳烯酸（17.14%）、n-十六酸（9.91%）、n-癸酸（8.62%）、1,13-十四碳二烯（7.89%）、亚油酸（5.32%）、庚酸（4.21%）。抗氧化活性实验表明，白花菜子挥发油对1,1-二苯基-2-苦基肼（DPPH?）自由基具有良好的清除效果。采用抑菌圈法测定白花菜子挥发油的抑菌活性，白花菜子挥发油对枯草芽孢杆菌、巨大芽孢杆菌和金黄色葡萄球菌具有很强的抑制作用，白花菜子挥发油对大肠杆菌具有较强的抑制作用。研究表明，白花菜子挥发油具一定的抗氧化活性和抑菌活性，可能和它的化学成分有关。

Abstract:

In this study, the chemical composition, antioxidant and antimicrobial activities of the essential oil from Cleome gynandra L. seeds were investigated. The essential oil was extracted by hydrodistillation, and gas chromatography–mass spectrometry (GC-MS) was employed to analyze the chemical composition of the essential oil. Based on a comparison with the NIST 05 mass spectral library, 61 compounds were identified, and the main components were trans-9-octadecenoic acid (17.14%), n-hexadecanoic acid (9.91%), n-decanoic acid (8.62%), 1,13-tetradecadiene (7.89%), linoleic acid (5.32%), and heptanoic acid (4.21%). The essential oil from Cleome gynandra L. seeds had a good 2,2-diphenyl-1-picryhydrazyl (DPPH?) radical scavenging capacity. The antimicrobial activity of the oil was tested by the zone of inhibition test method. The essential oil showed very strong antimicrobial activity against Bacillus Megaterium, Bacillus subtilis, and Staphylococcus aureus, as well as a relatively strong antimicrobial activity against Escherichia coli. The study indicated that the essential oil from Cleome gynandra L. seeds had certain antioxidant and antimicrobial effects, which may be attributed to the chemical composition.