Position: Home > Articles > Chemical Components and Antibacterial Activity of Essential Oil from Basil Flower Grown in Heilongjiang
FOOD SCIENCE
2012,33
(21)
117-120
黑龙江栽培白花罗勒花精油成分及其抗菌活性
作 者：
陆占国;李伟;孟大威;林宝祥;任惠峰
单 位：
哈尔滨商业大学食品工程学院东京海洋大学;黑龙江省农业科学院园艺分院;哈尔滨商业大学食品工程学院黑龙江省高校食品科学与工程重点实验室;哈尔滨商业大学食品工程学院
关键词：
白花罗勒;精油;气相色谱-质谱(GC-MS);抗菌活性
摘 要：
利用Clevenger法提取黑龙江栽培白花罗勒,从花中以0.527%平均产率获得精油。用GC-MS联机对精油进行成分分析,检测和解析鉴定出25个成分,β-芳樟醇为主要成分,占总精油相对含量的64.421%。以青霉素钠为对照,用滤纸片法测定白花罗勒花精油对大肠杆菌、白色葡萄球菌和枯草芽孢杆菌的抗菌活性。结果显示:白花罗勒花精油对大肠杆菌抗菌效果与3mg/mL的青霉素钠效果相近;对白色葡萄球菌抗菌效果与0.75mg/mL的青霉素钠效果相近;对枯草芽孢杆菌的抗菌效果低于0.1875mg/mL青霉素钠。白花罗勒花精油抗菌效果大小顺序为:大肠杆菌>白色葡萄球菌>枯草芽孢杆菌。
译 名：
Chemical Components and Antibacterial Activity of Essential Oil from Basil Flower Grown in Heilongjiang
作 者：
LU Zhan-guo1,LI Wei1,MENG Da-wei1,LIN Bao-xiang2,REN Hui-feng3(1.Heilongjiang Provincial Key Laboratory of?Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;2.Garden Branch,Heilongjiang Academy of Agricultural Sciences,Harbin 150069,China; 3.Department of Ocean Science,Tokyo University of Marine Science and Technology,Tokyo 108-8477,Japan)
关键词：
white basil;essential oil;GC-MS;antibacterial activity
摘 要：
Essential oil was extracted from white basil(Ocimum basilicum L.) flower grown in Heilongjiang Province by Clevenger method with an average yield of 0.527%.The chemical composition of the essential oil was analyzed by GC-MS.A total of 25 compounds were identified.The most abundant compound was linalool with a relative content of 64.421%.The antibacterial activity of the essential oil against Escherichia coli,Staphylococcus albus and Bacillus subtilis was tested by filter paper method and compared with that of penicillin sodium.The essential oil had similar anti-Escherichia coli activity as penicillin sodium at 3 mg/mL,and similar anti-Staphylococcus albus as penicillin sodium 0.75 mg/mL,but lower anti-Bacillus subtilis activity than penicillin sodium at 0.1875 mg/mL.Its inhibitory effects on three strains declined in the following order: Escherichia coli,Staphylococcus albus and Bacillus subtilis.
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