竹叶精油组分构成及其抑菌活性的研究

目的研究竹叶精油的化学组分构成,并考察其体外抑菌活性。方法以食品常见腐败菌(枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和酿酒酵母)作为供试菌,采用平板打孔法对竹叶精油的抑菌活性进行研究;并通过气相色谱-质谱联用技术对竹叶精油的组分构成进行分析鉴定。结果竹叶精油共鉴定出41个化合物,含量占挥发性成分总量的97.36%,主要成分为棕榈酸(19.35%)、植物醇(10.54%)和二十五烷(9.89%)等。竹叶精油对4种供试菌株均有抑制作用,研究发现大肠杆菌是最敏感的,其最小抑菌浓度为0.56 mg/mL。结论本研究可为竹叶精油在食品工业中的深入利用提供一定的理论技术支持。

Chemical components of essential oil from bamboo leaves and their antimicrobial activity

Objective To analyze the chemical components of the essential oil from bamboo leaves and investigate their antimicrobial activity in vitro. Methods Taking food spoilage bacteria (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Saccharomyces cerevisiae) as the tested bacteria, the antimicrobial activity of the essential oil from bamboo leaves was investigated by disk diffusion method. The chemical compositions of essential oil from bamboo leaves were separated and analyzed by gas chromatography-mass spectrometry (GC-MS). Results Forty-one compounds consisting up to 97.36% of the essential oil were identified. The main chemical components of the essential oil were hexadecanoic acid (19.35%), phytol (10.54%), pentacosane (9.89%) and so on. The essential oil from bamboo leaves had strong inhibitory effect on 4 kinds of tested bacteria. The results indicated that Escherichia coli was the most sensitive bacteria, and its minimal inhibitory concentration (MIC) was 0.56 mg/mL. Conclusion This study provides a reference and research guide for the further utilization of essential oil from bamboo leaves in food industry.