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目的:对黔产青皮的挥发油化学成分及抑菌活性进行研究。方法:利用水蒸气蒸馏法从青皮中提取挥发油,用气相色谱-质谱联用法(GC-MS)分析鉴定成分并进行抑菌活性研究试验。结果:从挥发油中共鉴定出49个化学成分,占挥发油色谱总峰面积的96.39%;抑菌活性研究表明青皮挥发油对5种受试菌有一定的抑制作用,对枯草芽孢杆菌、大肠埃希氏菌、伤寒沙门氏菌、金黄色葡萄球菌和藤黄微球菌的最小抑菌浓度分别为0.65～1.25,1.25,0.62～1.25,0.62,0.31～0.62 g.L-1。结论:青皮挥发油的主要成分为萜类,具有一定的抗菌活性。
OBJECTIVE: To study the chemical constituents and antibacterial activity of volatile oil from Guizhou white peel. Methods: Volatile oil was extracted from green peel by steam distillation. The constituents were identified by gas chromatography-mass spectrometry (GC-MS) and the antibacterial activities were studied. Results: A total of 49 chemical constituents were identified from the volatile oil, accounting for 96.39% of the total peak area of the volatile oil. The antibacterial activities of the volatile oil showed that the volatile oil had certain inhibitory effect on five kinds of tested bacteria. Bacillus subtilis, The minimum inhibitory concentration of bacteria, Salmonella typhi, Staphylococcus aureus and Micrococcus luteus were 0.65 ~ 1.25,1.25,0.62 ~ 1.25,0.62,0.31 ~ 0.62 gL-1, respectively. Conclusion: The main component of the volatile oil of the genus Green is terpenoids, which has certain antibacterial activity.