GC-MS法分析甘松挥发油化学成分及其抑菌活性研究

Analysis of Chemical Constituents of the Volatile Oils from Nardostachys Chinensis Batal by GC-MS and the Study of Antimicrobial Activities

摘要: 为了确定甘松挥发油主要化学成分，研究它的抗菌活性和最小抑菌浓度(MICs)，本文采用水蒸气蒸馏法提取甘松中的挥发油，用气相色谱–质谱(GC-MS)对其化学成分进行分离鉴定，采用滤纸圆片法和平板划线法对其抑菌活性进行测定，采用微量稀释法测定其最小抑菌浓度(MIC)。实验结果发现甘松挥发油共鉴定出了30种化学成分，占挥发油总含量的95.23%，甘松挥发油对福氏志贺氏菌无抑制作用，对金黄色葡萄球菌、沙门氏菌、乙型副伤寒杆菌有明显抑制作用，最小抑菌浓度分别为35、25、50 mg/mL。本研究为甘松的进一步开发和利用提供科学依据。

Abstract: Objective: To identify the major chemical constituents of volatile oil from Nardostachys Chinensis Batal, and to investigate its antimicrobial activities and MICs. Method: The volatile oils were ex-tracted by steam distillation, whose chemical constituents were analyzed by GC-MS. The antimi-crobial activities were studied by filter paper disk method and plate streak towards four different bacteria. Then, minimal inhibitory concentrations (MICs) were detected against four bacteria strains by micro dilution method. Results: Thirty constituents, accounting for 95.23% of the total volatile oil in weight, were identified in volatile oil. The results showed that the volatile oil had no inhibition on Shigella flexneri, but had a strong inhibitory effect on Staphylococcus aureus, Salmo-nella, and Salmonella Paratyphi B with the MIC were 32, 25, 50 mg/mL. Conclusion: The experiment provides a scientific basis for further development and utilization of plants of Patrinia.