食品科学2012，Vol.33Issue(17)：35-39,5.
神农香菊全草精油的化学成分及抑菌机理研究
Chemical Composition and Antimicrobial Mechanism of Essential Oil from Dendranthema indicum var. aromaticum
摘要
Abstract
The chemical composition of essential oil isolated from the whole plant ofDendranthema indicum vat. aromaticum was investigated by gas chromatography-mass spectrometry （GC-MS）, and its antimicrobial activity was evaluated against 4 bacterial strains by filter paper agar diffusion and constant dilution methods. Meanwhile, the antimicrobial mechanism was explored by transmission electron microscopy （TEM） and sodium dodecylsulphate-polyacrylamide gel electrophoresis （SDS- PAGE）. The results showed that 149 components were detected in the essential oil and 63 compounds were identified. The major compounds included terpenes （13.99%）, alcohols （25.82%）, and aldehydes and ketones （3.69%）. The essential oil had obvious inhibitory effect on all four tested species of bacteria with an inhibitory ring diameter of 8.15--10.90 mm. Its inhibitory activity against Gram-positive bacteria was much higher than against Gram-negative bacteria. TEM and SDS-PAGE analyses revealed that the antimicrohial mechanism may be achieved by damaging bacterial cell walls, causing deformed bacterial cells and reduced protein content until the cells are broken into pieces.关键词
神农香菊/精油/气相色谱-质谱法/抑菌机理Key words
Dendranthema indicum vat. aromaticum/essential oil/gas chromatography-mass spectrometry(GC-MS)antibacterial mechanism分类
轻工纺织引用本文复制引用
吴慧娟,黄杨名,陈科廷,闫云君,徐莉,刘云..神农香菊全草精油的化学成分及抑菌机理研究[J].食品科学,2012,33(17):35-39,5.基金项目
基金项目：国家自然科学基金项目 （）
