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目的用气相色谱-质谱对蒙古蒿中挥发油化学成分进行分析,并测定其挥发油的抑菌活性。方法采用CO2超临界萃取法提取蒙古蒿挥发油,用气相色谱-质谱联用技术(GC-MS)对蒙古蒿挥发油化学成分进行分离鉴定,用琼脂平板扩散法定量地测定蒙古蒿挥发油的抑菌活性。结果共分离出了28种化学成分,鉴定了23种成分;蒙古蒿挥发油对白色葡萄球菌、福氏志贺菌、乙型副伤寒杆菌均有明显抑制作用,对金黄色葡萄球菌无明显抑制作用。结论为蒙古蒿的进一步研究和开发应用提供理论依据。
OBJECTIVE To analyze the chemical constituents of volatile oil in Artemisia selengensis by gas chromatography-mass spectrometry, and determine the antibacterial activity of its volatile oil. Methods The essential oil of Artemisia annua was extracted by CO2 supercritical fluid extraction. The chemical constituents of volatile oil from Artemisia selenium were identified by gas chromatography-mass spectrometry (GC-MS), and the antibacterial activities of the essential oil of Artemisia annua were determined by agar plate diffusion . Results A total of 28 chemical constituents were isolated and 23 constituents were identified. Volatile oil of Artemisia saccharinum had significant inhibitory effect on Staphylococcus aureus, Shigella flexneri and Paratyphoid B, but had no inhibitory effect on Staphylococcus aureus . Conclusion provides a theoretical basis for the further research and development and application of Artemisia.