文章摘要
翟红莉,王辉,刘寿柏,曾艳波,董文化,蔡真金,梅文莉,戴好富.高良姜花和果实的挥发油化学成分[J].广东农业科学,2013,40(11):80-83
查看全文    HTML 高良姜花和果实的挥发油化学成分
Chemical constituents of essential oil fromthe flower and fruits of Alpinia officinarum Hance
  
DOI:
中文关键词: 高良姜    果实  挥发油  抗菌活性
英文关键词: Alpinia officinarum Hance  flowers  fruits  essential oil  antimicrobial activities
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作者单位
翟红莉,王辉,刘寿柏,曾艳波,董文化,蔡真金,梅文莉,戴好富 海南大学园艺园林学院中国热带农业科学院热带生物技术研究所/海南省黎药资源天然产物研究与利用重点实验室 
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中文摘要:
      采用水蒸气蒸馏法提取高良姜花和果实的挥发油,采用GC-MS法测定其化学成分,并采用琼脂滤纸片法测定其抗菌活性。结果表明,高良姜新鲜的花和果实中的挥发油含量分别为0.003%和0.209%;花挥发油中的主要成分为Caryophyllene oxide(40.63%)和茁-caryophyllene(11.14%),果实挥发油中的主要成分为琢-cadinol(41.20%)和子-cadinol(22.88%);花和果实的挥发油对金黄色葡萄球菌和耐甲氧西林金黄色葡萄球菌的生长均有一定的抑制活性。
英文摘要:
      Flowers and fruits of Alpinia officinarum were extracted by hydrodistillation method to get the essential oil, whose chemical constituents were analyzed by GC-MS, and whose antimicrobial activities were assayed by filter disks. The results showed that contents of essential oil in fresh flowers and fruits of A. officinarum were 0.003% and 0.209%, respectively. The main constituents in its flowers were caryophyllene oxide (40.63%) and 茁-caryophyllene (11.14%), while those in its fruits were 琢-cadinol (41.20%) and 子-cadinol (22.88%). The essential oils from flowers and fruits of A. officinarum both had inhibitory effect on the growth of Staphyloccocus aureus and methicillin-resistant S. aureus (MASR).
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