ISWC OpenIR  > 水保所知识产出(1956---)
大籽蒿精油化学成分及其抗菌抗氧化活性
李海亮1; 陈海魁2; 徐福利1,3; 王渭玲4; 李继霖4
2016
Source Publication食品科学
Volume37Issue:20Pages:63-68
Abstract

采用水蒸气蒸馏法提取采自西藏地区藏药大籽蒿的精油,通过气相色谱-质谱联用技术分析鉴定其化学成
分,采用峰面积归一化法确定各成分的相对含量;并对大籽蒿精油体外抑菌能力和抗氧化能力进行测定。大籽蒿精
油中共鉴定48 种化合物,占精油总量的95.36%,主要成分为红没药醇、兰香油奥、α-水芹烯、棕榈酸和薰衣草醇
等;体外抑菌结果表明,大籽蒿精油对枯草芽孢杆菌、粪肠球菌、金黄色葡萄球菌和新型隐球菌具有较强的抑菌
效果,而对大肠杆菌具有较弱抑菌效果;体外抗氧化活性结果表明大籽蒿精油对1,1-二苯基-2-三硝基苯肼自由基、
2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基和羟自由基具有一定的的清除能力,且清除效果强于VC。

Other Abstract

The chemical composition, antimicrobial and antioxidant activities of the essential oil of Artemisia sieversiana,
a traditional medicinal herb in Tibet, China, were investigated. A total of 48 components, representing 95.36% of the total
oil, were identified by gas chromatography-mass spectrometry (GC-MS), with the main constituents being α-bisabolol,
chamazulene, α-phellandrene, palmitic acid and lavandulol. The antimicrobial activities of the oil were evaluated against
five microorganisms, Bacillus subtilis, Escherichia coli, Enterococcus faecalis, Staphylococcus aureus and Crytococcus
neofonman, respectively. The results showed that the oil possessed inhibitory activity against B. subtilis, E. faccalis,
S. aureus and C. neoformans, amon+g which the best inhibition was observed against C. neoforman with a minimum
inhibitory concentration (MIC) of 5.5 μg/mL. The oil revealed a relatively stronger scavenging effect on 1,1-diphenyl-2-
picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+·) and hydroxyl free
radicals in a concentration-dependent way.

Keyword大籽蒿 精油 抗氧化活性 抑菌活性
Indexed By中文核心期刊要目总览
Language中文
Document Type期刊论文
Identifierhttp://ir.iswc.ac.cn/handle/361005/8725
Collection水保所知识产出(1956---)
Affiliation1.西北农林科技大学资源环境学院
2.北方民族大学生物科学与工程学院
3.中国科学院水利部水土保持研究所
4..西北农林科技大学生命科学学院
Recommended Citation
GB/T 7714
李海亮,陈海魁,徐福利,等. 大籽蒿精油化学成分及其抗菌抗氧化活性[J]. 食品科学,2016,37(20):63-68.
APA 李海亮,陈海魁,徐福利,王渭玲,&李继霖.(2016).大籽蒿精油化学成分及其抗菌抗氧化活性.食品科学,37(20),63-68.
MLA 李海亮,et al."大籽蒿精油化学成分及其抗菌抗氧化活性".食品科学 37.20(2016):63-68.
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