中国兽医科学2012，Vol.42Issue(2)：201-204,4.
韭菜挥发油成分的气相色谱-质谱分析及抗常见病原菌活性研究
GC-MS analysis of chemical compositions and antimicrobial activity of volatile oil from Allium tuberosum against common pathogenic bacteria
摘要
Abstract
In this study,the volatile oil was extracted from Chinese chive（Allium tuberosum） with water steam distillation with its antimicrobial activities validated by vitro bacteriostasis test to determine the minimal inhibitory concentrations（MICs） in vitro. Its chemical compositions were analyzed by gas chromatograph-mass spectrometry（GC-MS）. The antimicrobial assay by agar diffusion method showed that volatile oil most effectively inhibited the growth of common pathogenic bacteria with the MIC being disparity for different bacteria ranged from 2μL/mL to 32μL/mL. The GC-MS analysis revealed that the major components and the percentage of volatile oil were 39.308% diallyl disulphide,32.763% disulfide,methyl 2-propenyl,12.157% trisulfide,methyl 2-propenyl and 7.330% trisulfide,di-2-propenyl. In conclusion,Chinese chive volatile oil showed extensively potential ability for neotype antibacterials and food preservative.关键词
韭菜/挥发油/常见病原菌/体外抑菌/气相色谱-质谱Key words
Chinese chive/volatile oil/common pathogenic bacteria/in vitro bacteriostasis/GC-MS分类
医药卫生引用本文复制引用
王雄,吴润,张莉,刘磊,管宏伟,罗鹏..韭菜挥发油成分的气相色谱-质谱分析及抗常见病原菌活性研究[J].中国兽医科学,2012,42(2):201-204,4.基金项目
甘肃省农业科技专项农业科技示范基地建设项目 （）
