食品科学2017，Vol.38Issue(12)：131-136,6.DOI:10.7506/spkx1002-6630-201712020
吹扫捕集-热脱附-气相色谱-质谱联用法分析不同产地香樟叶精油成分及抑菌活性比较
Comparative Chemical Composition and Antifungal Activity of the Essential Oils of Cinnamomum camphora L.Presl Leaves from Three Geographic Origins
摘要
Abstract
The essential oils of Cinnamomum camphora L.Presl from three different origins obtained by hydrodistillation were analyzed by purge and trap thermal desorption-gas chromatography-mass spectrometry (P&T-TD-GC-MS),and their inhibitory activity against plant pathogenic fungi was comparatively assessed.A total of 22,20 and 16 volatile components were detected in the essential oils of C.camphora grown in Jiangxi,Anhui and Guangxi provinces,respectively.The major components identified with a relative content of more than 1％ were β-myrcene,β-caryophyllene and linalool.Furthermore,the essential oil of C.camphora from Guangxi province was also analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).A total of 44 components were identified in the essential oil of C.camphora from Guangxi province,dominated by alcohols and terpenes.In the antifungal assay,the leaf oil from Guangxi province showed strong antifungal activities against Colletotrichum gloeosporioides,Botrytis cinerea,and Fusarium graminearum with half maximal inhibitory concentration (IC50) values of 31.74,35.79 and 38.02 mg/L (after 48 h of treatment),respectively.Linalool was found to be a significant contributor to the antifungai activity.Overall,the essential oil of C.camphora might have the potential to be developed into a natural antimicrobial agent that can be used in the preservation of fruits and vegetables.关键词
香樟/精油/挥发性成分/抑菌活性/吹扫捕集-热脱附-气相色谱-质谱联用仪/全二维气相色谱-飞行时间质谱(GC×GC-TOFMS)分类
轻工纺织引用本文复制引用
王进,曹先爽,宋丽,丁兆青,汤锋,岳永德..吹扫捕集-热脱附-气相色谱-质谱联用法分析不同产地香樟叶精油成分及抑菌活性比较[J].食品科学,2017,38(12):131-136,6.基金项目
国家林业局948项目(2014-4-33) （2014-4-33）
国际竹藤中心基本科研业务费专项(1632014009) （1632014009）
“十二五”国家科技支撑计划项目(2012BAD23B0304) （2012BAD23B0304）
