黄兰叶片和花瓣挥发性成分及其抑菌效果

采用顶空固相微萃取和气象色谱质谱技术研究了黄兰(Michelia champak L.)叶片和花瓣的挥发性成分;并提取叶、花挥发物精油,测定了不同质量分数的精油对大肠杆菌ATCC6739、金黄色葡萄球菌ATCC6538、枯草芽孢杆菌CMCC63501生长的影响。结果表明,黄兰叶片与花瓣的挥发性成分中都含有香叶烯、β-榄香烯、石竹烯等物质,叶片中的挥发性有机成分都是萜烯类物质,而花瓣的挥发性有机成分中除了萜烯类物质外,还含有较多的芳樟醇等醇类物质和安息香酸甲酯等酯类物质;黄兰叶片与花瓣的精油对大肠杆菌没有抑制作用,但质量分数为2.5%的精油对金黄色葡萄球菌、枯草芽孢杆菌具有明显的抑制作用,其中2.5%的叶片精油对枯草芽孢杆菌的抑菌率达到68.20%。

Components and Antibacterial Functions of Volatile Organic Compounds from Leaves and Flowers of Michelia champaka

An experiment was conducted to study the volatile organic compounds(VOCs) from leaves and flowers of Michelia champaka by the method of headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).And the effects of different concentrations of volatile oils on the growth of Escherichia coli ATCC6739,Staphylococus aureus ATCC6538,and Bacillus subtilis CMCC63501 were measured.Results show that the VOCs from the leaves and flowers of M.champaka all contain 1,6-Cyclodecadiene,1-methyl-5-methylene-8-(1-methylethyl)-,s-(E,E)]-,Cyclohexane,1-ethenyl-1-methyl-2,4-bis(1-methylethenyl)-,1S-(1.alpha.,2.beta.,4.beta.)]-and caryophyllene.All of the components emitted from the leaves are terpenes,while there are many alcohols and esters such as 1,6-Octadien-3-ol,3,7-dimethyl-and benzoic acid,methyl ester emitted from the flowers besides terpenes.The volatile oils from both the leaves and flowers have no effect on E.coli,while 2.5% volatile oil could obviously inhibit the growth of S.aureus and B.subtilis,and the inhibition rate of 2.5% volatile oil from the leaves to B.subtilis reached 68.2%.