韭菜挥发油成分的气相色谱-质谱分析及抗常见病原菌活性研究

采用水蒸气蒸馏法提取韭菜挥发油,通过体外抑菌试验检测其抑菌活性,确定体外最小抑菌浓度(MIC);并采用气相色谱-质谱(GC-MS)法分离检测韭菜挥发油成分。结果显示,韭菜挥发油具有广谱的抑菌活性,且对不同细菌的MIC不同。在韭菜挥发油中鉴定出17个组分,主要为二丙烯基-双硫醚(39.308%)、甲基-丙烯基-双硫醚(32.763%)、甲基-丙烯基-三硫醚(12.157%)、二丙烯基-三硫醚(7.330%)。结果表明,韭菜挥发油具有研发成新型抗菌药物与食品防腐剂的潜力。

GC-MS analysis of chemical compositions and antimicrobial activity of volatile oil from Allium tuberosum against common pathogenic bacteria

In this study,the volatile oil was extracted from Chinese chive(Allium tuberosum) with water steam distillation with its antimicrobial activities validated by vitro bacteriostasis test to determine the minimal inhibitory concentrations(MICs) in vitro. Its chemical compositions were analyzed by gas chromatograph-mass spectrometry(GC-MS). The antimicrobial assay by agar diffusion method showed that volatile oil most effectively inhibited the growth of common pathogenic bacteria with the MIC being disparity for different bacteria ranged from 2μL/mL to 32μL/mL. The GC-MS analysis revealed that the major components and the percentage of volatile oil were 39.308% diallyl disulphide,32.763% disulfide,methyl 2-propenyl,12.157% trisulfide,methyl 2-propenyl and 7.330% trisulfide,di-2-propenyl. In conclusion,Chinese chive volatile oil showed extensively potential ability for neotype antibacterials and food preservative.