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目的:为研究小果鹧鸪花Trichilia connaroides Bentv.var.microcarpa Bentv.果实的脂溶性成分及抗菌活性。方法:冷浸法提取小果鹧鸪花果实中脂溶性成分,采用气相色谱-质谱联用技术(GC-MS)对其化学成分进行分析;用滤纸片琼脂扩散法测定其抗菌活性。结果:共分离出45个色谱峰,鉴定了其中44个化合物,占总量的92.82%;该脂溶性成分对金黄色葡萄球菌具有抑制作用。结论:首次从小果鹧鸪花果实中提取脂溶性成分并鉴定化学成分,主要为脂肪酸类化合物(60.88%),为小果鹧鸪花的开发利用提供了科学依据。
Objective: To study the liposoluble constituents and antibacterial activity of Trichilia connaroides Bentv. Var .microcarpa Bentv. Methods: Lipid-soluble constituents of the fruit of the small fruit partridge were extracted by cold soak method. The chemical constituents were analyzed by gas chromatography-mass spectrometry (GC-MS). The antibacterial activity was determined by filter paper agar diffusion method. Results: A total of 45 chromatographic peaks were isolated, of which 44 compounds were identified, accounting for 92.82% of the total. The lipid-soluble components had an inhibitory effect on Staphylococcus aureus. Conclusion: For the first time, liposoluble constituents were extracted from the fruits of Parthenocissus ignitus and their chemical constituents were identified, mainly fatty acids (60.88%), which provided a scientific basis for the development and utilization of Parthenocissus ignitus.