巨大口蘑挥发油化学成分及抑菌作用的研究

利用水蒸气蒸馏法提取巨大口蘑(Macrocybe gigantean(Massee))的挥发油,应用气相色谱-质谱联用系统对其挥发油的化学成分进行了初步研究。以HP-1柱分离出32个峰,用质谱法鉴定出25个成分,主要有烷烃(31.74%)、酯类(19.01%)、醇类(4.86%)、脂肪酸类(1.77%)和烯烃等。用其挥发油进行抑菌试验,结果表明:用0.5mg/mL、1mg/mL、2mg/mL巨大口蘑挥发油处理大肠杆菌(Escherichia coli)、枯草芽孢杆菌(Bacillus subtilis)、苏云金芽孢杆菌(Bacillus thuringiensis)、沙门氏菌(Salmonella)、金黄色葡萄球菌(staphylococcus aureus),均有较强的抑制作用,与对照相比差异显著;三种浓度的挥发油对上述五种受试菌的抑制作用强弱顺序为:大肠杆菌>枯草芽孢杆菌>苏云金芽孢杆菌>沙门氏菌>金黄色葡萄球菌。

Study of Chemical Components and Antimicrobial Activity of Volatile Oil of Macrocybe gigantean(Massee)

The volatile oil of Macrocybe gigantean(Massee) is extracted by water-steaming method.The chemical compositions of the volatile oil have been identified by Gas Chromatography-Mass Spectrometry.Twenty five compositions have been identified from 32 separated peaks.The major compositions are alkane(31.74%),esters(19.01%),alcohol(4.86%),fatty acid(1.77%),olefin,etc.Antimicrobial activity of the volatile oil is also preliminarily tested.The results showed that 0.5mg/mL,1mg/mL and 2mg/mL of the volatile oil of Macrocybe gigantean(Massee) have strong inhibition effect on Escherichia coli,Bacillus subtili,Bacillus thuringiensis,Salmonella and staphylococcus aureus.The decreasing sequence of the inhibition effects of the volatile oil on the five microorganisms was Escherichia coli,Bacillus subtili,Bacillus thuringiensis,Salmonella and staphylococcus aureus.