大蓟挥发油的GC-MS分析及其抑菌活性的研究

以川西若尔盖草原所采的鲜大蓟为研究材料，通过正交试验进行超临界C02萃取，大蓟挥发油提取率为3.0%.采用GC-MS方法分析了该挥发油的化学组成，共鉴定出其中41个化学成分并测定其相对含量,占总含量的99.65%.其中, 邻苯二甲酸双-2-乙基己酯（30.81%），邻苯二甲酸二异辛酯（16.60%），邻苯二甲酸单产-2-乙基己基酯（15.96%）为主要成分.体外抑菌实验表明，该挥发油对8种供试细菌和7种真菌有抑制作用，对大肠杆菌（Escherichia coli）和沙门氏菌（Salmonella lignieres）的最低抑菌浓度（MIC）为1.25%；对变形杆菌(Proteus hauser)和卡拉双球菌(Diplococcus catarrhus)的MIC为5%；对白色念珠菌（Candida albicans）的MIC为2.5%；对啤酒酵母（Saccharomyces cerevisiae）的MIC0.625%；对黑曲霉（Aspergillus niger）的MIC为1.25%.

Studies on chemical components and antibacterial activity of essential oil from Cirsium japonicum DC.

The essential oil of Cirsium japonicum DC. was extracted by supercritical C02 fluid extraction(C02-SFE). About 41 kinds of constituents were identified in the volatile oil by GC-MS analysis. The major chemical constituents were 1,2-Benzenedicarboxylic acid, bis(2-ethylhexyl) ester, accounting for 30.81%, 1,2-Benzenedicarboxylic Acid Diisoctyl Ester and Phthalic acid mono-2-ethylhexyl ester. We adopted filter paper mensuration and tube culture to estimate its antibiotic activity among 8 kinds of tested germs in the antibiotic experiments. The results showed that the volatile oil got a broad-spectrum antibiotic activity.