摘要
研究花椒 (ZanthoxylumBungeanumMaxim)挥发油的抗菌作用 .超临界CO2 萃取法 (CO2 SFE)和乙醇回流法提取花椒挥发油及硅胶柱分离乙醇回流法所得挥发油 ,适当处理后共得到 8个样品 ,用滤纸片和试管法分别测定其抗菌活性和最低抑菌浓度 (MIC) .结果表明 ,试验中 8个样品分别对 8种受试菌种有不同的抑制作用 .说明花椒挥发油有明显的抑菌作用 ;挥发油中极性相对较小的成分主要对真菌起抑制作用 。
The volatile oil from Zanthoxylum Bungeanum Maxim have been associate with various pharmacological activities. Here an investigation on the antimicrobial effects of the volatile oil has been tested. The volatile oil were prepared by Supercritical CO_2 fluid extraction(SFE) and alcohol reflux respectively, and then further separated to 8 sample parts by silica-gel chromatography based their chemical solubility. Bacteria Escherichia coli, Bacillus subtilis, Staphylococcus aureus and fugi Sacctaromyces cerevisiae, Aspergillus oryzae (3042), Aspergillus niger, Phyllosticata maydis, Colletotrichum musae were used to determine their antimicrobial activity and minimum inhibitory concentration(MIC) by methods of filter paper mensuration and tube culture. The results show good antimicrobial effects. But the different parts of the volatile oil have the varied activity to 8 tested germs. The components with relatively weak polarity of the volatile oil extracted by SFE mainly inhibit fungi,while the components with relatively strong polarity of the volatile oil by alcohol reflux chiefly inhibit bacteria.
出处
《南京师大学报（自然科学版）》
CAS
CSCD
2004年第4期63-66,共4页
Journal of Nanjing Normal University(Natural Science Edition)
基金
国家农业领域十五攻关重点项目 ."辛香料资源的高效利用及产业化技术研究"资助项目 ( 2 0 0 1BA5 0 2B0 5 ) .
关键词
花椒
挥发油
抗菌
最低抑菌浓度(MIC)
Zanthoxylum Bungeanum Maxim, volatile oil
antimicrobial effect, minimum inhibitory concentration (MIC)
