留兰香挥发油的薄层分离及抗菌活性研究

目的]对留兰香挥发油的组分及抗茵活性进行研究。方法]采用薄层色谱法对留兰香挥发油的组分进行初步分离，采用扩散法及紫外可见分光光度法对留兰香挥发油的抗菌活性进行测定。结果]以石油醚：乙酸乙酯（V：V=6：1）为层析液时，留兰香挥发油的分离效果最好，分离出4种主要物质；留兰香精油对3种试验茵株的抑茵性为枯草芽孢杆菌（Bacillus subtilis）〉金黄色葡萄球菌（Staphy-lococcus aureus）〉大肠杆菌（Escherichia coli）；对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌的最低抑菌浓度（MIC）分别为：O．50、1．00、3．50μ／ml。结论]留兰香挥发油具有抑茵作用，这为综合开发留兰香提供了理论基础。

Study on Thin-layer Chromatography Separation and Anti-bacterial Activity of Mentha spicata Linn Essential Oil

Objective] To study the composition and the anti-bacterial activity of volatile oil from Mentha spicata Linn. Method] Using thin-layer chromatography (TLC), the compositions of essential oil from Mentha spicata Linn were separated. The inhibitory activity was determined by diffusion method combining with UV spectrophotometry. Result] Using petroleum ether- ethyl acetate (V∶V=6∶1) as chromatography liquid, the essential oil from Mentha spicata Linn was best in separation and four components were obtained. The inhibitory effect of volatile oil from Mentha spicata Linn to three test strains was determined to be Bacillus subtilis>Staphylococcus aureus>Escherichia coli with MIC value of 0.50, 1.00 and 3.50 ul/ml, respectively. Conclusion] The volatile oil from Mentha spicata Linn had anti-bacterial effect, which provided theoretical basis for comprehensive development of Mentha spicata Linn.