• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Tropical Journal of Pharmaceutical Research >Chemical components of volatile oil from Cinnamomum jensenianum Hand Mazz leaf in Yongzhou, and its antibacterial and antioxidant properties
【24h】

Chemical components of volatile oil from Cinnamomum jensenianum Hand Mazz leaf in Yongzhou, and its antibacterial and antioxidant properties

机译：永州桂皮中的挥发油化学成分及其抑菌和抗氧化性能

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Purpose: To study the chemical components, and in vitro antibacterial and antioxidant properties of volatile oil extracted from Yongzhou Cinnamomum jensenianum Hand. Mazz leaves. Methods: The extraction process of volatile oil in the leaves of Yongzhou Cinnamomum jensenianum Hand. Mazz was optimized with respect to volatile oil yield, and the oil was subjected to gas chromatography-mass spectrometry (GC-MS) analysis. In vitro antimicrobial activities against bacteria and fungi were evaluated by the filter paper method, while in vitro antioxidant potential was determined by assaying its ability to scavenge DPPH radicals. Results: The optimized extraction conditions for volatile oil from the leaves of Yongzhou Cinnamomum jensenianum Hand. Mazz were 3.5 h extraction time, solid-liquid ratio of 1:10, and soaking time of 4 h, which resulted in volatile oil yield of 2.4 ± 0.19 %. A total of 37 components were isolated and identified, accounting for 99.19 % of the volatile oil. The in vitro antimicrobial activities against bacteria and fungi were significant, with minimum inhibitory concentration (MIC) between 10 and 20 uL. At a volatile oil concentration of 0.09 mg/mL, the DPPH scavenging ability of the oil was stronger than that of BHT. Conclusion: There is a high level of extractability of volatile oil from the leaves of Yongzhou Cinnamomum jensenianum Hand. Mazz. The main component is linalool (94.45 %), and it has good antibacterial and antioxidant properties.
机译：目的：研究从永州肉桂中提取的挥发油的化学成分，体外抗菌和抗氧化性能。马兹叶。方法：提取永州桂皮中的挥发油。针对挥发油的收率对Mazz进行了优化，并对油进行了气相色谱-质谱（GC-MS）分析。通过滤纸法评估了对细菌和真菌的体外抗菌活性，同时通过测定其清除DPPH自由基的能力来确定其体外抗氧化潜力。结果：从永州肉桂中提取挥发油的最佳工艺条件。 Mazz提取时间为3.5小时，固液比为1:10，浸泡时间为4 h，挥发油收率为2.4±0.19％。总共分离并鉴定出37种成分，占挥发油的99.19％。体外对细菌和真菌的抗菌活性非常显着，最小抑菌浓度（MIC）在10至20 uL之间。挥发油浓度为0.09 mg / mL时，DPPH的清除能力强于BHT。结论：永州肉桂的叶片中挥发油的提取率较高。马兹主要成分是芳樟醇（94.45％），具有良好的抗菌和抗氧化性能。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号