论文部分内容阅读
目的对南昌樟叶中挥发油粗油成分进行分析,并研究其对金黄色葡萄球菌和大肠杆菌两种细菌的抑菌浓度和杀菌浓度。方法采用气相色谱-质谱-计算机联用技术测成分;采用96孔板微量稀释法培养测吸光度检测的方法,研究其对两种细菌的抑菌浓度和杀菌浓度。结果从油中分离出40个色谱峰,鉴定了39个化合物,占总量的97.5%;挥发油对大肠杆菌的最低抑制浓度(MIC)在培养18~20 h为0.78μl/ml,延长至24 h后降低到1.56μl/ml,其最低杀菌浓度(MBC)为1.56μl/ml;而对金黄色葡萄球菌的MIC随时间变化不明显,24 h内均为0.78μl/ml,其MBC为1.56μl/ml。结论南昌樟叶挥发粗油对金黄色葡萄球菌和大肠杆菌的抑菌和杀菌效果较好。
Objective To analyze the crude oil components of the volatile oil of camphor leaf of Nanchang and study its bacteriostasis concentration and bactericidal concentration against Staphylococcus aureus and Escherichia coli. Methods Gas chromatography-mass spectrometry-computer combined technique was used to determine the components of the bacteria. The 96-well microdilution method was used to measure the absorbance and the bacteriostasis concentration and bactericidal concentration of the two bacteria were determined. Results 40 peaks were isolated from oil and 39 compounds were identified, accounting for 97.5% of the total. The minimum inhibitory concentration (MIC) of the volatile oil against E. coli was 0.78 μl / ml for 18-20 h, prolonged to 24 h and then decreased to 1.56μl / ml with the minimum bactericidal concentration (MBC) of 1.56μl / ml. However, the MICs of Staphylococcus aureus were not significantly changed with time and were 0.78μl / ml in 24 h and MBC was 1.56 μl / ml. Conclusion The antibacterial and bactericidal activity of the volatile oil from camphor leaf of Nanchang better against Staphylococcus aureus and Escherichia coli.