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当前位置: 首页 > 文章 > 菊花脑茎叶挥发油的化学成分与抗霉菌活性的研究 食品科学 2005,26 (10) 91-94
Position: Home > Articles > Chemical Compositions of the Essential Oil from Leaves and Stalks of Chrysanthemum nankingense Hand. Mazz and Its Anti-fungal Activities FOOD SCIENCE 2005,26 (10) 91-94

菊花脑茎叶挥发油的化学成分与抗霉菌活性的研究

作  者：
纪丽莲
单  位：
淮阴工学院生物工程系
关键词：
菊花脑;挥发油;化学成分;抗霉菌活性
摘  要：
采用GC-MS技术分析了菊花脑(ChrysanthemumnankingenseHand.Mazz)茎叶挥发油的化学组成,确定了16种成分的化学结构与相对含量,其中柠檬油、倍半萜烯及其含氧衍生物、芳香醇等为主要成分。对菊花脑挥发油抑制6种霉菌的体外活性进行了实验。结果表明,该挥发油对黑曲霉、米根霉、毛霉、交链霉菌、桔青霉及白地霉具有明显的拮抗活性,其MIC和MBC值为0.3%～0.6%(V/V)。众所周知,物品一但被霉菌侵染,抑制霉菌菌丝的生长就成为阻止物品霉变变质的主要手段。菊花脑挥发油具有很强的抑制霉菌菌丝生长的作用。在两周的培养期内,其0.4%～0.6%(V/V)的添加量维持了与0.5%(W/V)的工业防霉剂丙酸等效的抑制霉菌菌丝生长的作用,显示了其潜在的工业应用前景。
译  名：
Chemical Compositions of the Essential Oil from Leaves and Stalks of Chrysanthemum nankingense Hand. Mazz and Its Anti-fungal Activities
作  者：
JIL i-lian (Department of Bioengineering, Huaiyin Institute of Technology, Huaian 223001, China)
关键词：
Chrysanthemum nankingense Hand. Mazz;essential oil;chemical composition;anti-fungal activity
摘  要：
The chemical compositions of the essential oil obtained from the leaves and stalks of Chrysanthemum nankingense Hand. Mazz were analyzed by GC/MS method. Among the sixteen identified constituents comprising 90.62% of the total oil, the dominant components were citrals, sesquiterpenes and their derivatives, and linalool. The in vitro essay of the oil was studied against 6 fungi. The results showed that the oil exhibited remarkable inhibition to A. niger, R. oryzae, Mucor sp., P. citrinum, G. candidum and A. circinans with MICs or MBCs of 0.3%～0.6% (V/V) respectively, and that the inhibitory effect on mycelium growth of the test fungi by the oil (0.4%～0.6%,V/V) was held in accordance with PPA (0.5%,W/V) in 2-week culture period. It was well known that once infection has occurred, suppression of mycelium growth within foods became an important management objective to prevent the mildew of the foods. So, the oil from Chrysanthemum nankingense would give a potential of application as a fungicide.

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