不同部位北香薷挥发油的制备及化学成分分析

目的：研究花、茎、叶不同部位北香薷挥发油的制备及化学成分分析。方法：采用水蒸气蒸馏法制备挥发油，运用气相色谱-质谱(GC-MS)技术鉴定香薷挥发油的化学成分，纸片法考察抑菌活性。结果：GC-MS分析鉴定出香薷花、茎、叶成分含量较高的分别为BETA-去氢香薷酮、1,1'-亚乙基双(氧基)]二丁烷、BETA-去氢香薷酮，抑菌试验。结果表明北香薷三个部位对金黄色葡萄球菌、枯草和短小芽孢杆菌、白色念珠菌有不同程度抑制作用。结论：北香薷不同部位挥发油的化学成分不同、抑菌活性也有差异，本研究为北香薷挥发油的开发利用提供依据。

Preparation and Chemical Canalysis of Volatile Oil from North Elsholtzia Ciliata

Objective:to study the preparation and chemical composition analysis of volatile oils from different parts of flower, stem and leaf of north Elsholtzia ciliata. Methods: volatile oils was prepared by steam distillation, the chemical constituents of the volatile oils of Elsholtzia ciliata by steam distillation were identified by GC-MS, and the antibacterial effects were investigated by disk method. Results: the higher contents of Elsholtzia ciliata flowers, stems and leaves were BETA-dehydrogenated elsholtzone, 1,1'-ethylenebis (oxy)] dibutane and BETA-dehydrogenated elsholtzone, respectively. The results of bacteriostatic experiment showed that the volatile oils of three parts had different inhibitory effects on Staphylococcus aureus, Bacillus subtilis, Bacillus brevis and Candida albicans. Conclusion: the volatile oils of three parts have different chemical compositions and antibacterial activities. This study provides basis for the development and utilization of the volatile oil of north Elsholtzia ciliata.