夏香料挥发油的化学成分及抑菌活性评价

2022 8th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE) Pub Date : 2022-06-30 DOI:10.1109/eeae53789.2022.9831231

S. Stankov, H. Fidan, A. Lazarov, V. Gandova, A. Stoyanova, Ivaila Dincheva

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引用次数: 1

摘要

采用气相色谱-质谱联用法对夏香挥发油的化学成分进行了测定。夏香精油的主要成分为香芹酚(63.71%)、γ-萜烯(20.47%)和对伞花烃(5.08%)。化合物的主要基团以芳香氧衍生物为主(65.16%)，倍半萜氧衍生物的参与最少(0.31%)。对革兰氏阴性菌普通变形杆菌(35.0 mm)和大肠杆菌(20.0 mm)的抑菌活性最显著，对革兰氏阳性枯草芽孢杆菌的抑菌带为- 29.0 mm。

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Evaluation of the chemical composition and antimicrobial activity of summer savory (Satureja hortensis L.) essential oil

The chemical composition of summer savory (Satureja hortensis L.) essential oil was determined by GC/MS analysis. The main components of summer savory essential oil were represented by carvacrol (63.71%), γ-terpinene (20.47%), and p-cymene (5.08%). The main groups of compounds were represented mainly by aromatic oxygen derivatives (65.16%), and on the other hand, the participation of sesquiterpene oxygen derivatives (0.31%) was the lowest. The most significant antibacterial activity was determined against Gram-negative bacteria Proteus vulgaris (35.0 mm) and Escherichia coli (20.0 mm), and the Gram-positive Bacillus subtilis with zone of inhibition - 29.0 mm.

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2022 8th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE)

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