罗勒精油成分鉴定及抑菌活性测定

以水蒸气蒸馏法获得罗勒精油,利用气相色谱-质谱联用(GC-MS)法分析罗勒精油化学组分,以抑菌圈、最低抑菌浓度、最低杀菌浓度为检测指标,研究罗勒精油的抑菌作用.结果表明:罗勒精油中丁香酚(39.55%)、酞酸二乙酯(49.95%)、草蒿脑(3.95%)、石竹烯(4.73%)含量相对较高,占精油相对总含量的98.18%;罗勒精油对大肠杆菌、金黄色葡萄球菌均具有抑制作用,最低抑菌浓度、最低杀菌浓度均为1.25μL/m L;通过对电导率及生长曲线的监测发现,在精油作用下菌体细胞膜通透性发生了较大改变;结合生长曲线认为,精油的存在使细胞内容物外泄,从而抑制了细菌的正常生长,最终导致细菌死亡.

Chemical Constituents and Antimicrobial Activity of Basil Essential Oil

Basil essential oil was extracted by steam distillation. The components of Basil essential oil were identified by GC-MS. The antimicrobial effect of Basil essential oil was researched taking inhibitory zone,the minimum inhibitory concentration(MIC)and the minimum bactericidal concentration(MBC)as determining target.Eugenol(39.55%),Diethyl Phthalate(49.95%),Estragole(3.95%),Caryophyllene(4.73%)composed of about 98.18% of the total essential oil were identified. The results showed that the Basil essential oil had obvious antimicrobial activity on the Escherichia coli and Staphylococcus aureus.The MIC and MBC were 1.25 μL/mL.Experiment results showed Basil essential oil could increase cellular permeability of the bacteria and cause the leakage of cytoplasm,eventually lead to bacterial death.