三种蒿类植物挥发油成分及抗菌活性的比较分析

Comparison and Analysis of Chemical Components and Their Antimicrobial Activity of Essential Oils from Three Artemisia Plants

摘要:

为了寻找高效、绿色的食品抗菌保鲜剂，本研究以水蒸气蒸馏法从河南产艾蒿、白蒿、牡蒿植物中提取挥发油，并对其化学成分进行GC-MS测定与分析。结果显示，三种蒿类植物挥发油的化学成分种类和含量差异显著。艾蒿挥发油主要成分为十氢二甲基甲乙烯基萘酚（16.82%）、氧化石竹烯（10.51%）、β-石竹烯（6.45%）、4-萜烯醇（5.22%）、右旋龙脑（4.60%）、桉树脑（4.55%）等；白蒿挥发油主要成分为氧化石竹烯（15.24%）、镰叶芹醇（14.34%）、桉油烯醇（6.61%）、大根香叶三烯-1-醇（6.27%）、棕榈酸（5.72%）、α-毕橙茄醇（5.19%）等；牡蒿挥发油主要成分为环己酮（30.14%）、氧化石竹烯（9.74%）、邻二甲苯（4.72%）、2-香豆酸（4.38%）、(Z,E)-α-金合欢烯（3.88%）、(E)-α-金合欢烯（3.80%）、β-石竹烯（3.31%）等。三种挥发油共有成分主要为石竹烯、氧化石竹烯、十氢二甲基甲乙烯基萘酚、匙叶桉油烯醇、萜烯醇等。采用滤纸片法对挥发油的抗菌活性进行了测定。研究表明三种挥发油对大肠杆菌、四联球菌和蜡样芽孢杆菌显示了良好的抑菌作用，白蒿和艾蒿挥发油抑菌活性优于牡蒿，不同挥发油的抗菌特性也不同。因此，蒿类植物挥发油有望成为潜在的天然抑菌剂及食品保鲜剂。

Abstract:

To find effective and green antibacterial preservatives for food, the essential oils of Artemisia argyi, Herba Artimisiae sieversianae and Artemisia japonica from Henan were extracted by steam distillation method, their chemical components were detected and identified by GC-MS analysis. The results showed that the main components of essential oil of Artemisia argyi were Neointermedeol (16.82%), Caryophyllene oxide (10.51%), β-Caryophyllene (6.45%), Terpinen-4-ol (5.22%), endo-Borneol (4.60%), Eucalyptol(4.55%). The main components of essential oil of Herba Artimisiae sieversianae were Caryophyllene oxide (15.24%), Falcarinol (14.34%), Spathulenol (6.61%), 4(15),5,10(14)-Germacratrien-1-ol (6.27%), n-Hexadecanoic acid (5.72%), α-Cadinol (5.19%) . The main components of essential oil of Artemisia japonica sieversianae were Cyclohexanone (30.14%), Caryophyllene oxide (9.74%), 1,2-xylene(4.72%),2-Propenoic acid (4.38%), (3Z,6E)-a-Farnesene (3.88%), (E)-alpha-famesene (3.80%), β-Caryophyllene (3.31%). The three essential oils all contained Caryophyllene, Caryophyllene Oxide, Neointermedeol, (-)-Spathulenol and Terpinen-4-ol with high content. The antimicrobial activity of essential oil of three Artemisia plants was determined by filter paper disk disffusion. Results showed that the three kinds of essential oils had good antimicrobial effects on three tested microbes: Escherichia coli, Micrococcus tetragenus and Bacillus cereus. The antibacterial activity of the essential oil of Artemisia argyi and Herba Artimisiae sieversianae was stronger than that of Artemisia japonica. Therefore, the essential oil of Artemisia plants is expected to be a potential natural antibacterial agent and food preservative.