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目的:研究山莓叶挥发油的化学成分及抗菌活性。方法:用水蒸气蒸馏法提取山莓叶挥发油,利用GC-MS联用仪和Xcalibur软件对山莓叶挥发油的化学成分进行分析鉴定,并采用K-B滤纸片法对其抗菌活性进行研究。结果:鉴定其中44个化合物,占挥发油总量的88.52%;挥发油浓度为50%时具有很好的杀菌作用;挥发油的浓度为0.5%仍具有很好的抑菌作用。结论:该结果为山莓叶的应用提供了依据。
Objective: To study the chemical constituents and antibacterial activities of the essential oil of raspberry leaves. Methods: Volatile oil from raspberry leaves was extracted by steam distillation. The chemical constituents of volatile oil from raspberry leaves were analyzed and identified by GC-MS and Xcalibur software. The antibacterial activity of raspberry leaves was also studied by K-B filter paper method. Results: 44 compounds were identified, accounting for 88.52% of the total volatile oil. When the volatile oil concentration was 50%, it had a good bactericidal effect. The volatile oil concentration of 0.5% still had good antibacterial activity. Conclusion: The results provide the basis for the application of raspberry leaves.